Cheesy Spinach Quiche
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. My future sis-in-law is 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 thing 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!
My cheesy spinach quiche took 50 minutes in the oven. 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!
- Use your favorite cheeses like feta, goat cheese, mozzarella, swiss.
- For some smoky flavor, try adding some bacon crumbles.
- You could even add some chopped onions, red peppers, artichokes, broccoli.
- Or make it a low carb meal by baking without the pie crust.
More egg-cellent breakfast ideas:
- Goat Cheese, Spinach & Sun-Dried Tomato Quiche
- 110 Calorie Crustless Veggie Quiche
- 140 Calorie Cheesy Sausage Quiche
- Overnight Ham & Cheese Strata
- Easy Make-Ahead Breakfast Casserole
- Crispy Hash Breakfast Skillet
- Sunday Morning Eggs Benedict
Cheesy Spinach Quiche
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.
- 1/2 recipe homemade pie crust 1 (step-by-step photos included)
- 1 (10 oz) box frozen spinach2
- 8 oz fresh mushrooms, sliced
- 1 teaspoon minced garlic (or roasted & chopped)
- 4 large eggs
- 1 cup whole milk3
- 1/3 cup grated parmesan cheese
- 1 cup shredded cheese (I used cheddar + mozzarella)4
- salt & pepper, to taste
- I like to make sure my pie dough is prepared before I begin making quiche. I always make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- Preheat oven to 400°F (204°C). Partially blind bake your pie crust. (Follow blind baking instructions through step 9. You can get started on the following steps while your crust is blind baking.)
- While the crust is blind baking, 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.
- Coat a skillet with 1 teaspoon olive oil or nonstick spray, then add the mushrooms, garlic, and a sprinkle of salt and pepper. Turn the heat to medium-high and sauté mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet, about 6-7 minutes.
- Whisk together the eggs, milk, and parmesan cheese until combined. Sprinkle with salt and pepper. Set aside.
- Remove the blind baked pie crust from the oven and reduce temperature to 350°F (177°C).
- Blot and squeeze any more water out of the thawed spinach. Spread spinach on top of warm pre-baked crust. Layer on 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.
Make ahead tip: Baked quiche freezes very well up to 2-3 months. Thaw overnight and bake at 350°F (177°C) to warm up for 25 minutes.
- My pie crust recipe makes enough dough for two quiches. You can make half of the pie dough recipe or make the entire recipe and freeze half of the dough for another quiche. The dough can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using.
- You can use fresh spinach instead. I would use about 3 packed cups of fresh. You can cook it down ahead of time, or just add it fresh. Here is how I make quiche with cooked down fresh spinach.
- 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. How about 1/2 cup cheddar and 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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