(Spinach and Mushroom) Quiche

Quiche sounds fancy but it’s surprisingly easy to make! This recipe makes two pies because these guys are delicious and go quick. You can buy a premade crust or make your own. No judgement here. Helpful hint: ALWAYS read the whole recipe first before getting started on a dish!

Photo of a baked quiche
If you don’t like spinach and/or mushrooms, use other things, instead! Look for ideas at the bottom of this recipe.

First up – Prep your ingredients

  • Half a stick of butter (4 Tbsp)
  • 1 large onion (yellow, white or sweet), diced
  • 3 C spinach, chopped
  • 2 C mushrooms of your choice (I love baby bellas!), sliced
  • 1 tsp of your favorite chili powder(s)
  • 1 tsp Pepper
  • 2 tsp Garlic powder
  • Salt to taste (really depends on the cheese that you’re using, but I put in about 1 tsp for pepper jack)
  • 1/2 tsp ground thyme, 1 tsp oregano, 1 Tbsp dried parsley (or whatever herbs in whatever quantities you want to use)
  • 8 eggs
  • 2 C whole milk
  • 1 C shredded cheese of your choice (or 1/2 C goat cheese or feta)

Using a big pan, melt the butter over medium heat and add the onions. Sautee’ them until they are softer and a little translucent – about five minutes. Add your garlic powder, pepper, herbs, and chili powder, and stir them in, cooking for another minute.

Add the mushrooms and sautee them for about five minutes, until they have shrunken down a bit and are softer, then add the spinach and cook for another five minutes, stirring often. Turn the heat down to simmer and let it thicken up just a tad. Turn off the heat and let your veggies rest while you do the next step.

Photo of spinach and mushrooms being sauteed
Just after adding in the spinach. When it’s cooked enough, you won’t be able to see the stems and the color won’t be nearly as green.

Step two – Make or prepare your crust

  • Preheat your oven to 450 degrees F

If you want to make your own, I recommend this guy’s recipe and process. He’s got it down and even a total novice can follow his impeccable instructions and feel like they know what they’re doing.


Me? If I’ve got the time and energy to make my own, I will, but I used a store-bought for this run. If you use a boxed crust, I recommend rolling it out just a tad after unboxing it.

Once your crusts are in the pan, use a fork to punch some holes in the bottoms. I usually stab it six times or so. Then you’ll blind bake them by placing them in the preheated oven for about 10 minutes. You can put aluminum foil and beans in, if you’d like, but I usually skip that and take my chances on a wonky crust. We’re hoping for a mostly baked, golden, NOT burned edge. Keep an eye on them in the final 2 minutes, especially. While they are pre-baking, you can get the rest of the filling ready.

  • Reset the oven’s temp to 350 degrees F.

Step three: The innards

Crack the 8 eggs into a big bowl and whisk them until you can’t see the difference between the yolks and whites anymore. Add the milk and whisk some more, until well combined. Then put the veggies in and use a spoon to stir.

Pour the innards into the prepared crusts, being sure that each gets the same amount of veggies. Use your spoon to arrange everything evenly, then add the shredded or crumbled cheese evenly. Stick the pies into the oven (which is at 350 now, remember? Not 450 anymore).

Bake for about 30 minutes, then lower the temp to 325 and bake for another 15 or so. The top will look dark, but so long as it’s not turning black, that’s ok. We want it to caramelize just a tad – it’s not going to be yellow. They’ll be done when a toothpick stuck in the middle comes out clean and they’re not too jiggly anymore.

After taking them out of the oven, let them cool for at least 15 minutes before cutting and serving. Enjoy!

*** Don’t love mushrooms or spinach? Here are other ideas for your quiche! ***

  • More cheeses (bleu, gruyere, cheddar, swiss)
  • Bell peppers
  • Sausage
  • Broccoli
  • Onion, but sliced instead of diced and more of it
  • Potatoes
  • Sweet potatoes
  • Shredded chicken or pork
  • Leeks or shallots
  • Black or green olives
  • Bacon or ham
  • Asperagus
  • Kale

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