This super cheesy spinach quiche is baked in my favorite homemade pie crust. Impress all your brunch guests with this recipe!
Earlier this month, we went over Kerry’s house for brunch. Kerry is Kevin’s sister, also one of my bridesmaids. She’s one helluva cook! She’s the brains behind this chocolate/peanut butter operation. Yes, it was amazing.
For brunch a few weeks ago, she made two quiches (one spinach, one mushroom) and overnight french toast. I have been dreaming about remaking her quiches the whole month! Also that french toast. Heaven in a casserole pan.
I couldn’t decide between her spinach quiche or mushroom quiche, so I combined them into one. One ultra cheesy, ultra savory, peppered, mushroom, spinach fiesta. I baked it all in my homemade flaky pie crust. My favorite pie crust recipe in the world.
This comforting dish will dazzle all of your brunch guests! It was the hit of Kerry’s meal, even taking the attention away from the strawberry chocolate cake she made for dessert.
(All brunch must have dessert.)
So what is quiche?
Quiche is an egg and milk custard filled with all sorts of extras like cheese and veggies. Traditionally, quiches are baked in a pie crust. Any excuse I have to make my buttery, flaky pie crust – I do it.
My version uses eggs, whole milk (for an extra creamy texture), cheddar/mozzarella cheeses, parmesan cheese, frozen spinach, garlic, and mushrooms. Did I mention this quiche is extra cheesy? Just how I like my scrambled eggs.
A good tip to know:
The key to preventing a soggy quiche is to reduce the moisture in your vegetables.
The mushrooms are cooked down with the minced garlic, salt, and pepper. The garlic gives them a little something extra. I cook the mushrooms down to rid them of their moisture. Those things are like sponges holding on dearly for water! You don’t want that.
I use frozen spinach in my quiche for ease, though fresh would be fine. But my piece of advice? Avoid the hassle and buy a block of frozen! It’s cheaper, less messy, and easier. Make sure you drain your spinach extra well. Thawed frozen spinach is full of water and you’ll want to blot it as much as you can.
When the mushrooms are cooking and the spinach is draining its liquid, whip up your egg mixture: eggs, parmesan cheese, salt, pepper, and whole milk.
Creamy and thick, my cheesy egg base will give your quiche the most luxurious texture!
During all this time, your homemade pie crust has been chilling. Do yourself a favor and make it the night ahead of time. That’s exactly what I did on Sunday. Then, all you have to do in the morning is roll it out, pre-bake it for a few minutes and add the veggies, cheeses, and egg mixture on top.
And hey, while you’re at it – thaw the spinach and sauté the mushrooms the night before too. We all have hectic schedules, especially in the morning or while entertaining. Save time where you can!
Bake the quiche until it is golden brown on top and the center is no longer liquid. All ovens are different and this could take anywhere from 45 minutes to 1 hour. Start checking around 40 minutes. As the quiche nears its final minutes in the oven, it will begin to puff up. Once you remove it from the oven, it will slightly deflate.
My cheesy spinach quiche took 50 minutes. I like it extra toasty on top.
Let it cool for a few minutes, then slice → serve → eat → cheesy heaven.
The best part about quiche is that the possibilities are endless!
I’ll be a little sad about your crustless quiche, but I’ll get over it.
It also makes wonderful leftovers. We reheated it for a quick dinner the night after. Endless possibilities, a snap to make, easy leftovers. One pan, thank you ma’am!
This super cheesy spinach quiche is baked in my favorite homemade pie crust. Impress all your brunch guests with this recipe! See more cheese options in the recipe notes. Try adding some bacon crumbles or your favorite mixed veggies.
Yield: one 9-inch quiche
Prep Time: 30 minutes
Total Time: 1 hour, 15 minutes
Prepare the pie crust the night before to save yourself some time.
Preheat oven to 350F degrees. If your frozen spinach is not already thawed, thaw it in the microwave per box directions. Drain the spinach in a colander while you prepare the rest of the ingredients.
Place sliced mushrooms in a skillet coated with 1 teaspoon olive oil or nonstick spray, add the garlic, and a sprinkle of salt and pepper. Turn the heat on to medium-high and sauté the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet, about 6-7 minutes.
On a floured work surface, roll out the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Pre-bake the pie crust for 8 minutes.
While the pie crust is pre-baking, whisk together the eggs, milk, and parmesan cheese until combined. Sprinkle with salt and pepper. Set aside.
Blot and squeeze the rest of the water out of the thawed spinach. After 8 minutes, remove the pie crust from the oven and spread spinach on top. Add the cooked mushrooms and shredded cheeses. Pour the egg mixture on top. If desired, sprinkle the top lightly with more parmesan cheese and/or salt and pepper.
Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. Allow to cool for 5 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. Baked quiche freezes very well, up to 2 months.
*My pie crust recipe makes enough dough for two quiches. You can make half of the recipe as suggested in the ingredient list, or make the entire recipe and freeze half of the dough for another quiche, or bake two quiches. The dough may be stored in the refrigerator for up to 5 days or in the freezer for up to 2 weeks. Thaw overnight in the refrigerator before using.
*Whole milk is heavily preferred for creamiest texture, though your favorite milk may be used instead - keeping in mind the creamy texture will be compromised.
*Use 1 cup total of your favorite cheeses. Try to avoid using 1 whole cup of a strong tasting cheese like feta. You could do 1/2 cup cheddar, 1/2 cup feta. Or 1/3 cup goat cheese, 2/3 cup mozzarella. Or 1/2 cup swiss, 1/2 cup cheddar. Get creative!
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A few more breakfast recipe ideas to wow your guests:
Overnight French Toast Bake – don’t miss this recipe in my cookbook!
See more breakfast recipe ideas.
See more savory recipes.