Name: Farm-Fresh Mushroom & Spinach Quiche
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 8
Cuisine: French
Ingredients: 1 9-inch deep-dish pie crust (homemade or store-bought); 1 lb mixed mushrooms, sliced; 8 oz fresh baby spinach; 1 small onion, finely diced; 3 garlic cloves, minced; 6 large eggs; 1 cup heavy cream; ¾ cup shredded Gruyère or Swiss cheese; ¼ cup grated Parmesan; 2 tbsp butter or olive oil; ¼ tsp ground nutmeg; Salt and freshly ground black pepper; Fresh thyme or parsley (for garnish)

This Farm-Fresh Mushroom & Spinach Quiche features a buttery, flaky crust filled with golden sautéed mushrooms, vibrant fresh spinach, aromatic garlic, and a rich, creamy custard made with eggs and cheese. It’s a rustic yet elegant dish that celebrates simple, wholesome ingredients — perfect for brunch, lunch, or a light dinner.

Why You’ll Love This Recipe

This Farm-Fresh Mushroom & Spinach Quiche is the ultimate crowd-pleaser. The earthy mushrooms and tender spinach pair beautifully with the silky, cheesy egg filling and crisp golden crust.

It feels special enough for weekend brunch or holidays yet is simple enough for everyday meals. The flavors are balanced, comforting, and nutritious. Plus, it tastes even better the next day, making it ideal for make-ahead meals and leftovers that never disappoint.

Yield: 8 servings

Farm-Fresh Mushroom & Spinach Quiche

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Farm-fresh mushroom and spinach quiche with flaky crust and creamy, cheesy custard filling.

Prep Time 25 minutes

Cook Time 50 minutes

Additional Time 20 minutes

Total Time 1 hour 35 minutes

Ingredients

1 9-inch deep-dish pie crust (homemade or store-bought)
1 lb mixed mushrooms, sliced
8 oz fresh baby spinach
1 small onion, finely diced
3 garlic cloves, minced
6 large eggs
1 cup heavy cream
¾ cup shredded Gruyère or Swiss cheese
¼ cup grated Parmesan
2 tbsp butter or olive oil
¼ tsp ground nutmeg
Salt and freshly ground black pepper
Fresh thyme or parsley (for garnish)

Instructions

Prep the crust: Preheat oven to 375°F (190°C). Place pie crust in a 9-inch dish, prick the bottom with a fork, and blind bake for 10–12 minutes until lightly golden.
Sauté mushrooms: Melt butter in a large skillet over medium-high heat. Add mushrooms and cook until golden brown and moisture has evaporated, about 8 minutes.
Add aromatics: Stir in diced onion and cook until softened. Add minced garlic and cook for 1 minute until fragrant.
Cook the spinach: Add fresh spinach in batches, stirring until wilted. Season with salt and pepper. Remove from heat and let cool slightly. Squeeze out any excess liquid.
Make the custard: In a large bowl, whisk eggs, heavy cream, nutmeg, salt, and pepper until smooth and well combined.
Assemble the filling: Spread the mushroom-spinach mixture evenly over the pre-baked crust. Sprinkle most of the Gruyère cheese on top.
Pour the custard: Carefully pour the egg-cream mixture over the vegetables. Gently tap the dish to remove air bubbles. Top with remaining cheese and Parmesan.
Bake the quiche: Place on a baking sheet and bake for 35–45 minutes until the edges are set and the center has a slight gentle jiggle.
Golden finish: If desired, broil for the last 2–3 minutes for a beautifully golden top, watching carefully.
Cool and serve: Remove from oven and let rest for 15–20 minutes. Garnish with fresh herbs, slice, and serve warm or at room temperature.

Notes

Quiche is wonderfully versatile — serve it with a simple green salad and crusty bread for a complete meal. It’s equally delicious for breakfast, brunch, or dinner.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 452Total Fat 34gSaturated Fat 16gUnsaturated Fat 18gCholesterol 208mgSodium 481mgCarbohydrates 19gFiber 3gSugar 4gProtein 18g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Blind bake the crust to prevent a soggy bottom.
Sauté mushrooms until all moisture evaporates for best flavor.
Use room-temperature eggs and cream for a smoother custard.
Don’t overbake — the center should have a slight jiggle.
Let the quiche rest 15–20 minutes before slicing for clean cuts.
Fresh spinach is best, but thaw and squeeze frozen spinach very well if using.
Add cheese on top in the last 10 minutes for a beautiful golden finish.

Ingredients Notes

Crust: A classic buttery pie crust or store-bought puff pastry gives a crisp, flaky base.
Mushrooms: Cremini or a mix of wild mushrooms deliver deep earthy flavor and meaty texture.
Spinach: Fresh baby spinach adds vibrant color, nutrients, and mild sweetness.
Eggs & Dairy: Large eggs and heavy cream create the luxurious, silky custard.
Cheese: Gruyère, Swiss, or sharp cheddar melts beautifully and adds nutty richness.
Aromatics: Onion, garlic, and nutmeg bring warm, classic French flavor.

Variations and Substitutions

Make it crustless for a low-carb or gluten-free version. Add crispy bacon, ham, or caramelized onions for extra savoriness. Swap spinach with kale or Swiss chard. Use goat cheese or feta for a tangy twist.

For a lighter version, substitute half the cream with milk. Add sun-dried tomatoes or roasted red peppers for Mediterranean flair. Make individual mini quiches in muffin tins for parties. Vegan adaptations are possible with plant-based eggs, cream, and cheese.

Storage Options

Refrigerate leftovers in an airtight container for up to 4 days. Reheat slices in a 325°F oven for 10–15 minutes to restore crispness. This quiche freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.