Mediterranean Spinach and Mushroom Quiche

Table of Contents

This Mediterranean Spinach and Mushroom Quiche is a simple yet elegant dish that works for breakfast, brunch, or a light dinner. It combines tender spinach, earthy mushrooms, and creamy eggs baked in a flaky crust with melted cheese for richness. The flavors are balanced and comforting, with hints of garlic and nutmeg adding warmth. It’s easy to prepare, versatile enough for any occasion, and tastes just as good warm or chilled the next day.

Time:
Prep: 15 minutes
Cook: 40–45 minutes
Total: 55–60 minutes

Ingredients

Pie Crust:

1 single pie crust (store-bought or homemade)

Vegetables:

2 cups fresh spinach, chopped

1 cup mushrooms, sliced

1 small onion, finely diced (optional)

1 clove garlic, minced (optional)

Custard:

4 large eggs

1 cup milk or cream (or a mix of both)

Cheese:

1 cup shredded Gruyère, Swiss, or cheddar cheese

Seasoning:

½ teaspoon salt

¼ teaspoon black pepper

A pinch of nutmeg (optional)

Instructions

Preheat the oven:
Set your oven to 375°F (190°C). If using a store-bought crust, allow it to thaw slightly.

Prepare the crust:
Fit the pie crust into a 9-inch pie dish. Trim any excess dough around the edges and prick the bottom lightly with a fork. Pre-bake for 8–10 minutes to keep it crisp, then remove from the oven and set aside.

Cook the vegetables:
In a medium skillet, heat a drizzle of olive oil over medium heat. Add onions (if using) and cook for 2–3 minutes until soft. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Stir in spinach and garlic, cooking just until the spinach wilts. Remove from heat and let cool slightly.

Prepare the custard:
In a bowl, whisk together eggs, milk (or cream), salt, pepper, and nutmeg until smooth.

Assemble the quiche:
Spread the cooked vegetables evenly over the pre-baked crust. Sprinkle shredded cheese on top, then pour the egg mixture evenly over everything.

Bake:
Place the quiche in the oven and bake for 35–40 minutes, or until the center is set and the top is lightly golden. A knife inserted into the center should come out clean.

Cool and serve:
Allow the quiche to rest for 10–15 minutes before slicing. Serve warm or at room temperature.

Tips & Variations

Use a crisp crust:
Pre-baking (blind baking) the crust is key to preventing sogginess. Brush it lightly with beaten egg before pre-baking for an extra barrier against moisture.

Drain excess moisture:
Spinach and mushrooms release a lot of water when cooked. After sautéing, drain or pat them dry with paper towels to keep your quiche firm and not watery.

Choose the right cheese:
Gruyère adds a nutty flavor, Swiss gives a mild tang, and cheddar brings sharpness. You can mix two kinds of cheese for more depth. Feta or goat cheese also fit perfectly with Mediterranean flavors.

Lighten it up:
For a lighter version, use half milk and half water instead of cream. You can also make it crustless—just grease your dish well and pour the mixture directly into it.

Add Mediterranean touches:
Try adding chopped sun-dried tomatoes, artichoke hearts, or a sprinkle of crumbled feta. A pinch of dried oregano or fresh basil gives it an extra lift.

Make-ahead friendly:
You can prepare the filling a day in advance and refrigerate it. Assemble and bake the quiche fresh the next day. It also reheats beautifully—just warm slices in the oven at 350°F (175°C) for about 10 minutes.

Q&A

Q: Can I use frozen spinach instead of fresh?
Yes. Thaw it completely and squeeze out as much water as possible before adding it to the filling. Too much moisture can make the quiche soggy.

Q: What type of milk works best?
Whole milk gives the best balance of creaminess and structure. You can also mix milk with a bit of cream for a richer texture or use non-dairy milk like oat or almond milk if you prefer.

Q: How do I know when the quiche is done?
The center should be set but still slightly jiggly. A knife inserted near the center should come out mostly clean. It will continue to firm up as it cools.

Q: Can I freeze leftovers?
Yes. Let the quiche cool completely, then wrap slices tightly and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warm.

Q: Can I make this without a crust?
Absolutely. Simply grease a pie dish, pour in the filling, and bake as directed. The texture will be more like a frittata but still delicious.

Nutrition

(Per Serving, 6 servings total)

Approximate values based on a quiche made with milk and Gruyère cheese:

Calories: 290

Protein: 14g

Carbohydrates: 18g

Fat: 18g

Saturated Fat: 8g

Fiber: 1g

Sodium: 380mg

Sugar: 3g

Using low-fat milk or omitting the crust can reduce calories and fat.

Conclusion

This Mediterranean Spinach and Mushroom Quiche is a comforting yet light dish that brings together wholesome vegetables, creamy eggs, and savory cheese in a golden crust. It’s versatile, easy to make ahead, and works well for everything from relaxed brunches to quick weeknight meals. Each slice offers a satisfying balance of texture and flavor, proving that simple Mediterranean ingredients can turn an everyday quiche into something special.