Spinach And Mushroom Quiche Recipe
There’s something wonderfully satisfying about slicing into a freshly baked quiche. The moment the knife cuts through the golden, buttery pastry to reveal a rich, wobbly custard filling is pure kitchen magic. This Spinach and Mushroom Quiche recipe is one I’ve tweaked and perfected over the years, transforming simple ingredients into a truly elegant dish. It features a deeply savoury filling of earthy mushrooms and tender spinach, all held together by a creamy egg custard seasoned with a hint of nutmeg and sharp cheddar cheese. This is my go-to recipe when I need something that feels a bit special but is genuinely straightforward to assemble.
Whether you’re planning a leisurely weekend brunch, a light lunch with friends, or even a simple supper, this quiche fits the bill beautifully. The flavours are classic and harmonious, appealing to almost everyone who tries it. It’s the kind of dish that looks impressive sitting on the table but doesn’t require hours of complicated steps. We’ll walk through everything together, from getting a crisp pastry base to achieving that perfectly set, silky custard. Prepare for your kitchen to be filled with the most incredible aroma of baking pastry and melting cheese.
Recipe Overview
This Spinach and Mushroom Quiche recipe delivers a classic, savoury tart with a rich, creamy filling and a crisp, buttery crust. The flavour profile is earthy and savoury from the mushrooms, with fresh notes from the spinach and a sharp, satisfying tang from the mature cheddar. My key finding after many attempts is that pre-cooking the vegetables and squeezing the spinach very dry is essential to prevent a watery result and ensure the custard sets perfectly.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6-8 people
- Difficulty: Medium
Why You’ll Love This Spinach And Mushroom Quiche Recipe
- Rich, Savoury Flavour: The combination of sautéed chestnut mushrooms, garlic, tender spinach, and a hint of nutmeg creates a deep, savoury taste that’s beautifully balanced by the creamy egg and double cream custard. The mature cheddar adds a glorious sharp and salty finish.
- Ready in Just Over an Hour: From start to finish, you can have this stunning quiche on the table in about 65 minutes, making it a brilliant option for a weekend lunch without spending all morning in the kitchen.
- A Truly Flexible Recipe: You can easily adapt this to what you have. Swap the cheddar for Gruyère or feta, add some caramelised onions for sweetness, or throw in some fresh thyme with the mushrooms.
- Works Wonderfully for Any Meal: This isn’t just a brunch dish. It’s ideal for a light lunch with a green salad, a main dinner course with some Crispy Oven Roasted Potatoes Side, or even packed cold for a picnic.
- Family Tested and Approved: My kids absolutely devour this every time I make it. They love the cheesy filling and the flaky pastry, and it’s a fantastic way to get them to eat their greens without any complaints!
Ingredients You’ll Need
For this recipe, we’re using a ready-made shortcrust pastry sheet to keep things moving, but feel free to use your own homemade pastry if you prefer. I find that using chestnut mushrooms gives a much deeper, earthier flavour than standard white mushrooms, so I highly recommend seeking them out.
- For the Pastry Case:
- 1 x 320g sheet of ready-rolled shortcrust pastry
- A little plain flour, for dusting
- Baking beans or uncooked rice, for blind baking
- For the Filling:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 250g chestnut mushrooms, sliced
- 200g fresh spinach
- 3 large free-range eggs
- 150ml double cream
- 100ml whole milk
- 1/4 tsp ground nutmeg
- 100g mature cheddar cheese, grated
- Salt and freshly ground black pepper, to taste
Kira’s Tip: Don’t be shy when squeezing the water from the cooked spinach. Use your hands or the back of a spoon to press it against a sieve. Getting it as dry as possible is the single most important step for preventing a soggy bottom and a watery filling.
How to Make This Spinach And Mushroom Quiche Recipe
The process involves three main stages: preparing the pastry, cooking the filling, and then bringing it all together to bake. Following these steps will give you a perfect quiche every time.
- Prepare the Pastry: Preheat your oven to 200°C (180°C fan). Lightly dust a surface with flour and unroll your pastry sheet. Use it to line a 23cm loose-bottomed flan tin, gently pressing it into the sides. Trim any excess pastry. Prick the base all over with a fork.
- Blind Bake the Crust: Line the pastry case with a sheet of baking parchment and fill it with baking beans or uncooked rice. Bake for 15 minutes. Carefully remove the paper and beans, then return the pastry case to the oven for another 5 minutes until it’s pale golden. This process, known as blind baking, is crucial for a crisp base.
- Cook the Vegetables: While the pastry bakes, heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Add the crushed garlic and sliced mushrooms and cook for another 5-8 minutes until the mushrooms have released their liquid and are nicely browned.
- Wilt the Spinach: Add the fresh spinach to the pan in batches. It will look like a lot, but it wilts down significantly. Cook for 2-3 minutes until completely wilted. Tip the entire mixture into a sieve and press firmly to remove as much liquid as possible. Set aside.
- Make the Custard Filling: In a large mixing bowl or jug, whisk together the eggs, double cream, and milk. Season generously with salt, black pepper, and the ground nutmeg. Stir in about two-thirds of the grated cheddar cheese.
- Assemble the Quiche: Reduce the oven temperature to 180°C (160°C fan). Scatter the cooked mushroom and spinach mixture evenly over the base of the pre-baked pastry case. Carefully pour the egg custard mixture over the top.
- Bake to Perfection: Sprinkle the remaining grated cheese over the surface of the quiche. Bake for 20-25 minutes, or until the filling is golden brown and just set. What works best for me is checking for a slight wobble in the very centre – it shouldn’t be liquid, but a gentle jiggle is fine as it will continue to set as it cools.
- Rest and Serve: Remove the quiche from the oven and let it cool in the tin for at least 10 minutes before carefully removing it. This helps it to firm up and makes it much easier to slice. Serve warm or at room temperature.
Tips From My Kitchen
- Temperature Control is Key: Start with a hot oven (200°C) for blind baking to set the pastry quickly and prevent it from becoming soggy. Then, reduce the heat (180°C) to cook the custard gently, which ensures a smooth, silky texture rather than a rubbery one.
- The Secret to Dry Veggies: I learned that after sautéing the mushrooms, it helps to let them sit in a colander for a minute to drain any final excess moisture before adding them to the quiche. This, combined with thoroughly squeezing the spinach, is my secret weapon against a watery filling.
- Make-Ahead Magic: You can prepare the components ahead of time. The pastry case can be blind-baked a day in advance and stored in an airtight container. The cooked vegetable filling can also be made the day before and kept in the fridge. Then, all you have to do is assemble and bake.
- Storage and Reheating: Leftover quiche will keep beautifully in the fridge, covered, for up to 3 days. I find it’s best reheated in an oven at 160°C for 10-15 minutes to re-crisp the pastry. Microwaving tends to make the crust soft.
Equipment You’ll Need
- 23cm loose-bottomed flan or tart tin
- Large frying pan or skillet
- Sharp knife and cutting board
- Large mixing bowl and whisk
- Sieve or colander
- Baking parchment and baking beans
Common Mistakes to Avoid
- A Watery Filling: This is the most common issue. It happens when moisture from the vegetables seeps into the custard. Avoid this by cooking the mushrooms until their liquid has evaporated and by squeezing every last drop of water from the cooked spinach.
- Overbaking the Custard: An overbaked quiche will have a rubbery, slightly curdled texture. Bake it only until the edges are set and the centre has a very slight wobble. It will finish setting from the residual heat as it cools.
- Skipping the Rest Time: Slicing into a quiche straight from the oven can be messy. Letting it rest for 10-15 minutes allows the custard to firm up properly, ensuring clean, perfect slices.
Delicious Variations to Try
Once you’ve mastered this base recipe, it’s so much fun to experiment with other flavours. Here are a few ideas we love:
- Add Some Bacon: For a heartier quiche, add 150g of smoked bacon lardons. Fry them until crisp before you cook the onions and mushrooms, then add them to the filling. It creates a dish reminiscent of a classic Quiche Lorraine.
- Try Different Cheeses: Swap the cheddar for crumbled feta or goat’s cheese for a tangy flavour, or use a classic combination of Gruyère and Emmental for a nutty, complex taste.
- Add a Touch of Spice: A pinch of cayenne pepper or some finely chopped red chilli added with the garlic will give the quiche a gentle, warming heat that works wonderfully with the creamy filling.
What to Serve With Your Spinach And Mushroom Quiche
This quiche is fantastic on its own, but it pairs beautifully with a few simple sides to make a complete and satisfying meal.
- A Simple Green Salad: A crisp salad of rocket or mixed leaves dressed with a sharp lemon vinaigrette cuts through the richness of the quiche perfectly.
- Roasted Asparagus: When in season, tender roasted asparagus spears drizzled with a little olive oil and salt make a simple yet elegant side dish.
- Crispy Potatoes: For a more substantial meal, serve with a side of delicious Crispy Sweet Potato Fries Recipe.
- Wine Pairing: A chilled glass of a crisp white wine like a Sauvignon Blanc or an unoaked Chardonnay complements the creamy, earthy flavours wonderfully.
Frequently Asked Questions
Spinach And Mushroom Quiche Recipe
Ingredients
Method
- Prepare the Pastry: Preheat your oven to 200°C (180°C fan). Lightly dust a surface with flour and unroll your pastry sheet. Use it to line a 23cm loose-bottomed flan tin, gently pressing it into the sides. Trim any excess pastry. Prick the base all over with a fork.
- Blind Bake the Crust: Line the pastry case with a sheet of baking parchment and fill it with baking beans or uncooked rice. Bake for 15 minutes. Carefully remove the paper and beans, then return the pastry case to the oven for another 5 minutes until it's pale golden. This process, known as blind baking, is crucial for a crisp base.
- Cook the Vegetables: While the pastry bakes, heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Add the crushed garlic and sliced mushrooms and cook for another 5-8 minutes until the mushrooms have released their liquid and are nicely browned.
- Wilt the Spinach: Add the fresh spinach to the pan in batches. It will look like a lot, but it wilts down significantly. Cook for 2-3 minutes until completely wilted. Tip the entire mixture into a sieve and press firmly to remove as much liquid as possible. Set aside.
- Make the Custard Filling: In a large mixing bowl or jug, whisk together the eggs, double cream, and milk. Season generously with salt, black pepper, and the ground nutmeg. Stir in about two-thirds of the grated cheddar cheese.
- Assemble the Quiche: Reduce the oven temperature to 180°C (160°C fan). Scatter the cooked mushroom and spinach mixture evenly over the base of the pre-baked pastry case. Carefully pour the egg custard mixture over the top.
- Bake to Perfection: Sprinkle the remaining grated cheese over the surface of the quiche. Bake for 20-25 minutes, or until the filling is golden brown and just set. What works best for me is checking for a slight wobble in the very centre – it shouldn't be liquid, but a gentle jiggle is fine as it will continue to set as it cools.
- Rest and Serve: Remove the quiche from the oven and let it cool in the tin for at least 10 minutes before carefully removing it. This helps it to firm up and makes it much easier to slice. Serve warm or at room temperature.
Notes
I really hope you enjoy making this Spinach and Mushroom Quiche. It’s a reliable and wonderfully versatile recipe that always gets compliments whenever I serve it. Let me know how you get on in the comments below – I’d love to hear if you tried any delicious variations!
Happy cooking,
Kira
