Spinach and Mushroom Quiche

Spinach and Mushroom Quiche: The Perfect Holiday Tradition

Every Christmas Eve, like clockwork, my neighbor knocks on our door, balancing a warm, fragrant quiche in her hands. Among all the sugary treats we enjoy during the holidays, her spinach and mushroom quiche is a savory masterpiece that truly hits the spot.

It’s become a cherished tradition in our household, eagerly anticipated by everyone in the family. The rich, cheesy filling paired with a flaky crust is comfort food at its finest, and it’s the perfect way to add balance to the season’s indulgences. Inspired by this thoughtful gift, I’ve created my own version of a spinach and mushroom quiche recipe, perfect for holiday mornings, brunch with friends, or even meal prepping for the week.

As I’ve experimented with this recipe, I’ve come to rely on a few trusty kitchen tools that make preparation a breeze. My Ninja Never Dull Knives are an absolute lifesaver for chopping onions and slicing mushrooms. Their sharp blades make prep work effortless and ensure perfect, even cuts every time. To coat the pie pan with just the right amount of oil, I turn to my oil sprayer  , which provides an even mist without excess grease. And for shredding gouda cheese, nothing beats my rotary cheese grater  —it’s quick, efficient, and keeps my hands safe. If you’re looking to upgrade your kitchen tools, I’ve linked my favorites here, so you can make this quiche (and many other dishes) with ease.

Why You’ll Love This Spinach and Mushroom Quiche

This recipe is a perfect balance of savory flavors and creamy textures. It starts with a store-bought pie crust, making it simple yet delicious. The filling combines fresh spinach, tender mushrooms, sweet onions, and a blend of eggs and gouda cheese. Fresh thyme and Dijon mustard elevate the flavor, creating a quiche that feels fancy but is incredibly easy to make.

Whether you’re serving it for a holiday brunch, a quick weekday breakfast, or a vegetarian dinner, this spinach and mushroom quiche is versatile enough for any occasion. Plus, it’s packed with protein and vegetables, making it a nutritious and satisfying meal.

Tips for Making the Best Spinach and Mushroom Quiche

1. Sauté the Vegetables: Cooking the onions, mushrooms, and spinach before adding them to the quiche is essential. It enhances their flavor and prevents excess moisture from making the crust soggy.
2. Use Fresh Thyme: Fresh thyme leaves add a fragrant, earthy note to the dish. If you don’t have fresh thyme, you can substitute it with dried thyme, but fresh is always best for holiday recipes.
3. Shred Your Cheese: Pre-shredded cheese often contains additives to prevent clumping, which can affect the creaminess of your quiche. Using a rotary cheese grater to shred gouda ensures a smooth and melty texture.
4. Blind Bake the Crust: For an extra crispy crust, you can blind-bake your pie shell for a few minutes before adding the filling.
5. Customize Your Quiche: While this recipe features spinach and mushrooms, feel free to experiment with other fillings like roasted red peppers, sun-dried tomatoes, or even cooked bacon for a non-vegetarian twist.

Ingredients for Spinach and Mushroom Quiche

• 1 (9-inch) store-bought pie crust, thawed
• 2 tablespoons extra-virgin olive oil or butter
• 8 ounces sliced fresh mushrooms
• 1 cup chopped sweet onion
• 5 ounces fresh baby spinach (about 8 cups), coarsely chopped
• 6 large eggs
• ¼ cup whole milk
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme leaves, plus more for garnish
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• ¼ teaspoon garlic powder
• 1 ½ cups shredded gouda cheese

Step-by-Step Instructions for Spinach and Mushroom Quiche

*printable recipe card is available at the bottom of this page

Step One: Preheat your oven to 375°F

Coat a 9-inch pie pan with cooking spray and set aside.

Step Two: Sauté the Onions

Heat olive oil in a large skillet over medium heat. Add the chopped onions and sauté until softened, about 3 minutes.

Step Three: Sauté the Mushrooms

Stir in the mushrooms and cook until they’re tender and browned, about 5-6 minutes. Season lightly with salt and pepper.

Step Four: Wilt the Spinach

Add the spinach to the skillet and cook just until wilted, about 1-2 minutes. Remove from heat and let the mixture cool slightly

Step Five: Whisk

In a medium mixing bowl, whisk together the eggs, milk, Dijon mustard, thyme, salt, pepper, and garlic powder.

Step Six: Fold

Fold the sautéed vegetables and shredded gouda cheese into the egg mixture.

Step Seven: Spoon

Spoon the mixture into the prepared pie crust and spread it evenly.

Step Eight: Bake

Bake for 30 minutes, or until the quiche is set and golden brown. Let it cool for 10 minutes before slicing.

Step Nine: Garnish

Garnish with fresh thyme and serve warm.

Perfect for Any Occasion

This spinach and mushroom quiche is more than just a holiday treat. It’s a versatile dish that can be enjoyed year-round. Pair it with a simple side salad for a light lunch, or serve it alongside fresh fruit for a hearty breakfast. Its rich flavor and creamy texture make it a crowd-pleaser for any gathering.

If you’re planning a holiday brunch, consider adding this quiche to your menu. It’s easy to prepare ahead of time—just bake it the day before and reheat it in the oven before serving. The combination of gouda cheese, fresh thyme, and tender vegetables makes it feel festive without requiring hours in the kitchen.