This classic spinach and mushroom quiche recipe delivers a perfect balance of creamy custard, earthy mushrooms, and fresh spinach in a buttery crust—ready in under 90 minutes with simple ingredients you likely have in your pantry.
Looking for a versatile dish that transitions seamlessly from weekend brunch to elegant dinner party centerpiece? This spinach and mushroom quiche recipe has been perfected through decades of French culinary tradition and modern kitchen testing. As a French-trained chef specializing in European cuisine, I've refined this recipe to guarantee foolproof results every time—no soggy bottoms or cracked custards.
Why This Spinach and Mushroom Quiche Recipe Works
Unlike many online recipes that compromise texture for convenience, this version follows the scientifically-proven 3:1 liquid-to-egg ratio that prevents rubbery or watery results. The combination of Swiss and Parmesan cheeses creates complex umami notes that elevate the earthy mushrooms and fresh spinach without overpowering their natural flavors.
| Traditional Quiche Ratio | Common Mistakes | Our Proven Formula |
|---|---|---|
| 4 eggs : 2 cups dairy | Watery texture | 3 eggs : 1 cup dairy |
| Pre-baked crust only | Soggy bottom | Double-blind bake technique |
| Raw vegetables added | Excess moisture | Pre-sautéed with moisture control |
Essential Equipment Checklist
Having the right tools makes this easy spinach and mushroom quiche recipe even simpler:
- 9-inch tart pan with removable bottom (not pie plate)
- Box grater for perfect cheese consistency
- Mandoline slicer for uniform mushroom slices
- Instant-read thermometer (critical for food safety)
- Parchment paper and pie weights for blind baking
Gather Your Ingredients
This authentic mushroom spinach quiche ingredients list uses precise measurements for consistent results. Note that ingredient quality directly impacts your final dish—opt for farm-fresh eggs and real butter.
For the Perfect Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon fine sea salt
- ½ cup (1 stick) unsalted butter, chilled
- 3-4 tablespoons ice water
For the Filling
- 10 oz cremini mushrooms, thinly sliced
- 5 oz fresh spinach, chopped
- 3 large eggs
- 1 cup heavy cream (not half-and-half)
- ½ cup whole milk
- 1 cup grated Gruyère cheese
- ¼ cup grated Parmesan
- 1 small shallot, minced
- 2 garlic cloves, minced
- 2 tablespoons butter
- Salt and white pepper to taste
- Nutmeg (freshly grated)
Step-by-Step Preparation Guide
1. Prepare the Crust (20 minutes + chilling)
Combine flour and salt in food processor. Add chilled butter cubes and pulse until pea-sized crumbs form. Gradually add ice water until dough begins to clump. Form into disk, wrap in plastic, and chill minimum 1 hour. This foolproof quiche crust recipe prevents shrinkage during baking.
2. Blind Bake the Crust (25 minutes)
Roll dough to ⅛-inch thickness. Fit into tart pan, trim edges, and chill 15 minutes. Line with parchment, fill with pie weights, and bake at 375°F for 15 minutes. Remove weights and bake 8-10 minutes more until golden. This double-baking technique eliminates soggy bottoms—a common failure point in homemade spinach mushroom quiche recipes.
3. Sauté Vegetables Properly (12 minutes)
Melt butter in skillet over medium heat. Add shallots and mushrooms with pinch of salt. Cook 8-10 minutes until mushrooms release liquid and it evaporates completely. Add spinach and garlic, cooking just until wilted. Transfer to paper towels to absorb excess moisture—this critical step prevents a watery quiche.
4. Make the Custard (5 minutes)
Whisk eggs, cream, milk, cheeses, salt, pepper, and nutmeg until smooth. Avoid over-whisking to prevent air bubbles. The ideal quiche custard ratio (3:1 liquid-to-egg) ensures perfect set without rubberiness.
5. Assemble and Bake (35-40 minutes)
Spread vegetable mixture over pre-baked crust. Pour custard slowly over vegetables. Bake at 350°F until center reaches 160°F on instant-read thermometer (25-30 minutes). The edges should be set but center slightly jiggly—it will continue cooking off-heat.
Avoid These 3 Common Quiche Mistakes
- Skipping the blind bake—Always pre-bake crust to create moisture barrier
- Using wet vegetables—Squeeze cooked spinach and sauté mushrooms until dry
- Overbaking—Remove when center reaches 160°F (USDA food safety standard)
Perfect Pairings and Serving Suggestions
This versatile spinach mushroom quiche with Gruyère shines in multiple settings:
- Brunch: Serve with mixed greens and fruit salad
- Dinner: Pair with roasted asparagus and light Pinot Noir
- Picnics: Cool completely before slicing for clean portions
According to culinary research from the Culinary Institute of America, quiche maintains optimal texture when served at 140-150°F—warm but not hot.
Variations for Dietary Needs
Adapt this recipe for special diets without sacrificing flavor:
- Gluten-free: Use almond flour crust (1:1 substitution)
- Dairy-free: Substitute coconut cream and nutritional yeast
- Lower calorie: Replace half cream with evaporated skim milk
Storage and Reheating Instructions
Proper storage maintains your homemade quiche's perfect texture:
- Refrigeration: Store covered for up to 3 days (USDA food safety guidelines)
- Freezing: Wrap individual slices in parchment, then foil (up to 2 months)
- Reheating: 325°F oven for 15-20 minutes (not microwave)
Never leave cooked quiche at room temperature longer than 2 hours to prevent bacterial growth per FDA food safety standards.
Master This Classic French Dish
This restaurant-quality spinach and mushroom quiche recipe transforms simple ingredients into an elegant dish through precise technique and understanding of culinary science. By following these tested methods—particularly the moisture control steps and proper temperature monitoring—you'll achieve consistent results that impress every time. The beauty of this quiche lies in its adaptability; once you master the base recipe, you can confidently experiment with seasonal vegetables and artisanal cheeses.
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