Spinach Mushroom Quiche Recipe: A Set, Sliceable Bake

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In: Plant-Based Meals
Set spinach mushroom quiche with a golden crust and sliceable egg filling

This spinach mushroom quiche recipe makes one 9-inch pie with a tender crust, savory vegetables, and a firm, sliceable custard. It yields 8 slices.

The key to a clean cut is removing moisture from the mushrooms and spinach before they meet the eggs. A dry filling protects the crust and helps the center set evenly.

Spinach Mushroom Quiche Ingredients (9-Inch Pie)

For the crust:

  • 1 1/4 cups (150 g) all-purpose flour
  • 1/2 teaspoon fine salt
  • 8 tablespoons (113 g) cold unsalted butter, cut into small cubes
  • 3 to 4 tablespoons ice water

For the filling:

  • 8 ounces mushrooms, thinly sliced
  • 5 ounces fresh baby spinach
  • 1 tablespoon olive oil
  • 1/2 small yellow onion, finely diced
  • 5 large eggs
  • 1 1/2 cups whole milk, half-and-half, or a combination of both
  • 1 cup shredded Gruyère, Swiss, or sharp cheddar
  • 1/2 teaspoon kosher salt, plus more for the vegetables
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon grated nutmeg, optional

For a quicker version, use one unbaked 9-inch pie crust. Set the oven to 375°F and place a rack in the lower-middle position.

Cook the Mushrooms and Spinach Until Dry

  1. Make the crust first if using homemade pastry. Whisk the flour and salt together. Cut in the cold butter until the mixture has pea-sized pieces. Add 3 tablespoons of ice water and stir just until the dough holds together. Add the last tablespoon only if needed.
  2. Shape the dough into a disk, wrap it, and chill it for at least 20 minutes. Roll it into an 11-inch circle and fit it into a 9-inch pie plate. Crimp the edge, prick the base several times, and chill it for 10 minutes.
  3. Line the crust with parchment and pie weights. Bake for 15 minutes. Remove the weights and parchment, then bake for 5 to 7 minutes more, until the base looks dry but is not deeply browned.
  4. While the crust bakes, heat the olive oil in a wide skillet over medium-high heat. Add the onion and cook for 2 minutes.
  5. Add the mushrooms and a small pinch of salt. Cook for 7 to 10 minutes, stirring occasionally, until they release their liquid and the pan becomes nearly dry. Do not move on while liquid is pooling in the skillet.
  6. Add the spinach in handfuls. Toss until wilted, then cook for 2 to 3 minutes more. Press and stir the vegetables until no visible moisture remains. Transfer them to a plate and cool for about 5 minutes.

This moisture step matters more than browning the vegetables. Wet mushrooms or spinach can create a watery filling, a soft bottom crust, and slices that slump on the plate.

Mix and Fill the Mushroom Spinach Quiche (5 Eggs, 1½ Cups Dairy)

The custard ratio is 5 large eggs to 1 1/2 cups dairy. That balance gives the filling enough structure to slice while keeping it tender rather than rubbery.

  1. In a medium bowl, whisk the eggs, dairy, salt, pepper, and nutmeg until smooth. Avoid whipping in a large amount of air, which can make the quiche puff and then collapse.
  2. Scatter about two-thirds of the shredded cheese over the warm crust. Add the cooled mushroom and spinach mixture in an even layer.
  3. Pour the egg mixture slowly over the vegetables. If the liquid does not reach the edges, gently shift the filling with a fork. Sprinkle the remaining cheese on top.
  4. Place the filled crust on a rimmed baking sheet. This makes the quiche easier to transfer and catches any butter or custard that escapes.

The crust should be warm or at room temperature, not hot enough to scramble the custard on contact. If the vegetables still feel hot, wait a few more minutes before filling the pie.

Bake at 375°F for 35–45 Minutes; Rest Until Center-Set

Bake the filled quiche at 375°F for 35 to 45 minutes. The exact time depends on the depth of the pie plate and how thoroughly the vegetables were drained.

  • The outer 2 inches should look fully set and slightly puffed.
  • The center should have a small, gentle wobble when the pan is nudged.
  • A thin knife inserted near the center should come out mostly clean, with moist crumbs rather than loose liquid.
  • The top should be lightly golden, not dark brown or cracked.

If the crust edge browns before the custard sets, cover the edge loosely with foil. If the center ripples like liquid, continue baking in 5-minute increments. Avoid baking until the entire surface is rigid; the eggs will continue cooking from residual heat.

Transfer the quiche to a cooling rack and rest for 20 to 30 minutes before slicing. This allows the custard to finish setting and prevents filling from running into the cut. For especially neat slices, cool it for 45 minutes. Cut into 8 wedges with a sharp knife, wiping the blade between cuts.

Serve the quiche warm, at room temperature, or chilled. Refrigerate leftovers in a covered container for up to 3 days, and rewarm individual slices gently so the eggs stay tender.

Spinach Feta Quiche Variation: Adjust Cheese and Salt

For a spinach feta quiche, replace the 1 cup shredded cheese with 6 ounces (about 1 1/2 cups) crumbled feta. Use full-fat feta for the creamiest texture, or combine 4 ounces feta with 1/2 cup shredded mozzarella for a milder filling.

Reduce the added salt in the custard to 1/4 teaspoon because feta is already salty. Keep the same 5 eggs, 1 1/2 cups dairy, mushrooms, spinach, oven temperature, and 35-to-45-minute bake range. Stir half of the feta into the cooled vegetables, then scatter the rest over the top before adding the custard. The variation is done when the center has the same slight wobble and settles during its 20-to-30-minute rest.

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