Quiche is one of the crowning jewels of French cuisine, celebrated for its elegance, versatility, and complex interplay of textures. The Spinach and Mushroom Quiche draws its inspiration from the classic Quiche Lorraine but delivers a modern, vegetable-forward twist with the addition of fresh spinach and shiitake mushrooms. Each slice is a harmonious marriage of buttery, flaky crust; creamy, savory custard; and the earthy, bright flavors of its vegetable filling. While this dish has its roots firmly planted in the culinary traditions of France, it lends itself perfectly to today’s demand for lighter, nutrient-rich meals that don’t compromise on flavor.
Historically, quiche dates back to medieval Germany and was originally a peasant dish born out of necessity, later adopted and elevated by French gastronomy. Its name is derived from the German word “kuchen,” meaning “cake,” signifying its origins as an open-faced savory pie baked with custard and filling. While Quiche Lorraine—the classic rendition featuring lardons (bacon) and a simple custard of eggs and cream—is the most iconic, variations like this Spinach and Mushroom Quiche celebrate regional and seasonal ingredients.
This recipe is a testament to the adaptability of quiche. Spinach, once cherished as a prized crop in medieval Arab and Mediterranean agriculture, lends its vibrant green color and tender texture, while supplying a host of nutrients, including iron and vitamin C. When paired with mushrooms, particularly the rich and meaty shiitake variety, the quiche gains an umami depth that makes it especially flavorful—to the point where even meat-lovers won’t miss the protein. The combination balances heartiness and freshness, creating a dish that is satisfying without being overly heavy, making it suitable for both health-conscious eaters and those craving indulgent comfort food.
The addition of Gruyère cheese is an authentic nod to French technique, as its nutty, buttery profile enhances the richness of the custard without overwhelming the palate. Freshly grated nutmeg, a classic in quiche and custards alike, introduces a delicate warmth that ties everything together. Meanwhile, the crust—a perfectly flaky and buttery base—provides a textural contrast to the creamy interior.
What makes this dish particularly appealing is its versatility. It can transition effortlessly from brunch to lunch or even a light dinner with the right pairings. A simple green salad with a bright vinaigrette or a warm bowl of soup would round out the meal beautifully, while switching up the ingredients allows for seasonal adaptations. Want a more robust fall version? Add roasted butternut squash or caramelized onions to the filling. Prefer spring flavors? Substitute asparagus and chives to create a vibrant new take.
Spinach and Mushroom Quiche is also forgiving and approachable for home cooks. Using a pre-made crust simplifies the preparation, while the filling can be made in one skillet. This makes it an ideal choice for entertaining—a dish that looks impressive on the table but is relatively stress-free to whip up. Bonus: leftovers (if there are any!) stay wonderfully fresh in the refrigerator, reheating beautifully for quick meals.
This quiche invites you to slow down and savor the layered flavors of wholesome vegetables and creamy custard atop a perfect crust. Whether you’re a seasoned chef, an enthusiastic home cook, or a busy professional looking for an elegant meal to share with loved ones, this Spinach and Mushroom Quiche is as much a joy to prepare as it is to eat. With its balance of tradition and innovation, this recipe is destined to become a beloved favorite in your culinary repertoire, perfect for any occasion. Bon appétit!
Spinach and Mushroom Quiche
Ingredients
Pastry Crust
- 1 pc Pre-made pie crust You may use homemade if preferred.
Quiche Filling
- 2 tbsp Olive oil Extra virgin preferred for better flavor.
- 1 cup Shiitake mushrooms Sliced, can substitute for button mushrooms.
- 2 cups Fresh spinach Chopped
- 1 pc Medium onion Diced
- 3 cloves Garlic Minced
- 4 pc Large eggs
- 1 cup Half-and-half cream Can use heavy cream for a richer flavor.
- 1 cup Gruyère cheese Shredded, can substitute with Swiss cheese.
- 1 tsp Salt To taste
- 1 tsp Black pepper Freshly ground
- 0.25 tsp Nutmeg Freshly grated
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust into a 9-inch (23 cm) tart pan, crimping the edges neatly. Refrigerate while preparing the filling.
- In a medium skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.
- Add the mushrooms and garlic, and continue to cook until the mushrooms are lightly browned, about 5-6 minutes.
- Stir in the spinach, cooking just until wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.
- In a large bowl, whisk together the eggs, half-and-half cream, salt, pepper, and nutmeg until well combined.
- Spread the sautéed vegetables evenly across the prepared pastry crust, then sprinkle the shredded Gruyère cheese over the top.
- Carefully pour the egg mixture over the cheese and vegetables, ensuring even coverage.
- Bake in the preheated oven for about 40-45 minutes, or until the quiche is set and the top is golden brown.
- Allow to cool for at least 10 minutes before slicing and serving.
