Spinach Mushroom Quiche

5 from 6 votes

This savory and comforting Spinach Mushroom Quiche features mushrooms, spinach, and Gruyère cheese nestled in a creamy egg filling. It’s an impressive and crowd-pleasing dish that always fits in at Sunday brunch, weekend breakfasts, and healthy lunches.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: spinach mushroom quiche

Servings:

Author: Erin Alvarez

Ingredients

2 tbsp butter
8 oz baby bella or cremini mushrooms sliced
1 1/2 cups onion thinly sliced
3 garlic cloves chopped
5 oz spinach roughly chopped
6 large eggs
1/4 cup milk
1/4 cup half and half
1 tbsp dijon mustard
1 tsp fresh thyme plus more for garnish
1 tbsp fresh parsley chopped
1/2 tsp salt
1/2 tsp black pepper
1/8 tsp nutmeg
1 cup gruyere cheese freshly grated

US Customary - Metric

Instructions

Preheat the oven to 375° and grease a 9-inch pie pan with cooking spray; set aside.
Melt the butter in a large nonstick skillet and over medium heat. Once hot, add the mushrooms and a pinch of salt and cook, stirring occasionally, until browned and tender, about 5-7 minutes.
Add the onion and garlic and cook until softened, about 5 minutes. If needed, add an additional tablespoon of butter or oil. Then, add half the spinach and cook for 30 seconds, then add the remaining spinach and cook until wilted. Set aside.
Whisk eggs, milk, half and half, mustard, thyme, parsley, salt, pepper, and nutmeg together in a large bowl. Add the mushroom spinach mixture to the bottom of your pie pan, then sprinkle with the cheese. Last, pour the egg mixture overtop.
Bake until the quiche is set and golden brown on the edges, 30-32 minutes. Remove from the oven and allow to cool for 10 minutes before slicing. Garnish with additional thyme and serve warm. Enjoy!

Video

Notes

*Calories are per serving and are an estimation.

Nutrition