This spinach and mushroom quiche has the pastry shell shown in the photographs: a crisp golden base, a modest fluted rim, and a savory custard packed with browned mushrooms and spinach. The crust is not decorative. Par-baking it before adding the filling keeps the bottom from turning doughy beneath the eggs.
RECIPE CARD
Spinach and Mushroom Quiche with a Flaky Crust
Ingredients
- 1 refrigerated 9-inch pie crust, or one chilled disk of homemade pie dough
- 1 tablespoon olive oil
- 8 ounces (225 g) cremini mushrooms, sliced 1/4 inch thick
- 1 medium shallot, finely diced
- 2 garlic cloves, minced
- 5 ounces (140 g) fresh baby spinach
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 5 large eggs
- 1 cup (240 ml) half-and-half
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg, optional
- 1 cup (100 g) shredded Gruyère or Swiss cheese
- 1/4 cup (20 g) finely grated Parmesan
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Fit and chill the pastry shell: Heat the oven to 375°F (190°C). Fit the chilled dough into a 9-inch metal pie plate without stretching it, form a modest fluted rim,…
- Par-bake the crust: Line the shell with crumpled parchment, fill with pie weights, and bake 15 minutes. Remove parchment and weights, then bake 5 to 7 minutes…
- Brown the mushrooms and shallot: Heat olive oil over medium-high. Cook mushrooms, shallot, and 1/4 teaspoon salt for 7 to 9 minutes until browned and the released liquid evaporates.…
- Wilt the spinach: Fold spinach into the mushrooms for 2 to 3 minutes until collapsed and the pan is nearly dry. Transfer to a plate and cool…
- Whisk the custard: Whisk five eggs, half-and-half, remaining salt, black pepper, and nutmeg gently until completely blended.
- Assemble the quiche: Layer half the Gruyère, the cooled vegetables, remaining Gruyère, and Parmesan in the par-baked shell. Pour in the custard, stopping below the pastry rim.
- Bake and rest: Bake at 375°F for 30 to 38 minutes, until the center reaches 160°F (71°C). Rest on a rack for at least 15 minutes before…
If you arrived looking for a crustless version, you have not been forgotten. The main recipe below matches the pictured quiche, while a clearly labeled crustless adjustment appears under Substitutions & Variations. That way you can choose the version you actually want without a photograph promising one result and the instructions producing another.
Why This Quiche Works
- The mushrooms are cooked until their liquid evaporates. This concentrates their flavor and protects the custard from excess water.
- The spinach is wilted in the same skillet. One pan handles the vegetables, and the heat drives off additional moisture.
- The crust is par-baked. Parchment and pie weights hold the pastry against the pan while the base begins to set.
- The custard uses a dependable ratio. Five large eggs and one cup of half-and-half create slices that are tender but sturdy enough to serve.
Ingredients
- 1 refrigerated 9-inch pie crust, or one chilled disk of homemade pie dough
- 1 tablespoon olive oil
- 8 ounces (225 g) cremini mushrooms, sliced about 1/4 inch thick
- 1 medium shallot, finely diced
- 2 garlic cloves, minced
- 5 ounces (140 g) fresh baby spinach, roughly chopped if the leaves are large
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 5 large eggs
- 1 cup (240 ml) half-and-half
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg, optional
- 1 cup (100 g) shredded Gruyère or Swiss cheese
- 1/4 cup (20 g) finely grated Parmesan
You will also need a 9-inch metal pie plate, parchment paper, pie weights or dry beans reserved for baking, a large skillet, a mixing bowl, a whisk, and an instant-read food thermometer. A metal pan encourages better browning than a deep ceramic dish and matches the shallow pie shown here.
Step-by-Step Instructions
1. Fit and Chill the Pastry Shell
Heat the oven to 375°F (190°C). Ease the chilled dough into a 9-inch pie plate without stretching it; stretched dough tends to shrink as it bakes. Fold the excess under itself and form a modest fluted rim. Chill the lined pan for 15 minutes while the oven finishes heating.
2. Par-Bake the Crust
Line the chilled shell with crumpled parchment and fill it to the sides with pie weights. Bake for 15 minutes. Lift out the parchment and weights carefully, then bake the uncovered shell for another 5 to 7 minutes, until the base looks dry and the rim is just beginning to color. Set it on a rack while you prepare the filling.
3. Brown the Mushrooms and Shallot
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, shallot, and 1/4 teaspoon salt. Cook for 7 to 9 minutes, stirring occasionally rather than constantly, until the mushrooms are browned and the liquid they release has evaporated. Stir in the garlic and thyme for 30 seconds.
4. Wilt the Spinach and Cool the Filling
Add the spinach by handfuls and fold it through the hot mushrooms. Cook for 2 to 3 minutes, until the leaves have collapsed and moisture no longer gathers in the pan. Transfer the mixture to a plate and spread it out for 10 minutes. Hot filling can begin setting the eggs before the quiche reaches the oven.
5. Whisk the Five-Egg Custard
Whisk the five eggs until the whites and yolks are completely blended. Add the half-and-half, remaining 1/2 teaspoon salt, black pepper, and nutmeg. Whisk gently until smooth; vigorous beating creates unnecessary foam that can leave bubbles on the baked surface.
6. Fill the Clearly Visible Crust
Scatter half the Gruyère over the par-baked base. Distribute the cooled vegetable mixture evenly, then add the remaining Gruyère and Parmesan. Pour in the custard slowly, stopping below the pastry rim. Nudge any exposed spinach beneath the liquid so it does not scorch.
7. Bake to 160°F, Then Rest
Bake at 375°F for 30 to 38 minutes. The edges should look set and the center may retain a slight wobble, but it should not ripple like liquid. Check the center with a clean instant-read thermometer; egg dishes should reach 160°F (71°C). If the pastry edge darkens too quickly, cover only the rim loosely with foil.
Move the pan to a wire rack and rest the quiche for at least 15 minutes before slicing. The custard continues to settle as it cools, so cutting immediately can make even a properly baked quiche look loose.
How to Prevent a Soggy Bottom
Moisture management matters more than adding extra flour or cheese. Par-bake the pastry until its base looks dry, cook the mushrooms until their liquid is gone, wilt the spinach fully, and cool the vegetables before assembly. Do not rinse sliced mushrooms immediately before cooking; wipe visible soil away or clean whole mushrooms quickly and dry them well.
Place the metal pie plate on a preheated sheet pan if your oven tends to produce pale bottom crusts. The hot metal gives the pastry an immediate burst of heat. Avoid a glass pan under the broiler and follow the temperature limits supplied by your bakeware manufacturer.
Substitutions & Variations
Crustless option: Generously grease a 9-inch pie plate and omit the pastry and the two par-baking stages. Dust the greased base lightly with Parmesan, add the cooled filling and custard, and begin checking after 28 minutes. This variation will not have the pastry rim or base shown in the main photographs.
Frozen spinach: Replace the fresh spinach with 5 ounces of thawed frozen spinach. Squeeze it very firmly in a clean towel before adding it to the mushrooms. It should feel loose and relatively dry, not form a wet clump.
Cheese choices: Swiss, mature cheddar, or fontina can replace Gruyère in equal weight. Feta is saltier and does not melt the same way, so use about 3/4 cup crumbled feta and reduce the added salt.
Make it meatier: Add up to 4 ounces of cooked, drained turkey sausage after the spinach has wilted. Do not add raw meat to the shell; cook it separately to its appropriate safe temperature first.
What to Serve With Spinach Mushroom Quiche
For brunch, serve warm wedges with arugula dressed in lemon and olive oil, fresh berries, or roasted breakfast potatoes. At dinner, a tomato salad or simple vegetable soup balances the rich custard. Let the quiche provide the creamy element rather than pairing it with another heavy casserole.
Storage and Reheating
Refrigerate the quiche within two hours of baking. Cover it and use it within 3 to 4 days. Reheat individual wedges in a 325°F oven or toaster oven until hot throughout; the dry heat revives the crust better than a microwave. The USDA lists baked quiche with filling at 3 to 4 days refrigerated and recommends 160°F for egg dishes.
To freeze, cool the quiche, cut it into portions, wrap them well, and freeze for up to 1 to 2 months for best quality. Thaw overnight in the refrigerator before reheating. Do not leave cooked egg dishes at room temperature for extended periods.
Frequently Asked Questions
Can I prepare it the night before?
Cook and cool the vegetables and par-bake the crust one day ahead, then refrigerate them separately. Whisk and assemble shortly before baking so the custard does not soak into the shell overnight.
Why did my custard crack?
Deep cracks, puffing, or a rubbery texture usually point to overbaking. Check the center early and remove the quiche once it reaches 160°F.
Can I use a deep-dish crust?
This ingredient ratio is designed for a standard 9-inch pie plate. A deep dish changes the baking time and may require more custard; do not assume the quantities transfer unchanged.
Food-Safety Sources
Temperature and storage guidance is based on the USDA Food Safety and Inspection Service resources Shell Eggs from Farm to Table and Leftovers and Food Safety.