Cheesy Spinach Quiche Recipe

Cheesy Spinach Quiche Recipe

How To Make Cheesy Spinach Quiche

Enjoy rich and flaky bites of this spinach quiche, made from homemade pie crust, loaded with a cheesy spinach and mushroom quiche base, for a filling meal!

Preparation: 2 hours 40 minutes
Cooking: 1 hour 20 minutes
Total: 4 hours



  • ½*homemade pie crust,(see Recipes Notes for recipe)
  • 10ozfrozen spinach,(1 box)
  • 8ozfresh mushrooms,sliced
  • 1tspgarlic,minced, or roasted and chopped
  • 4large eggs
  • 1cupwhole milk
  • cupparmesan cheese,grated
  • 1cupcheese,shredded
  • salt and pepper


  1. On a floured work surface, roll out one of the disks of chilled dough. Turn the dough about a quarter turn after every few rolls until there is a circle that is 12 inches in diameter.

  2. Carefully place the dough into a 9-inch pie dish. Tuck it in with fingers, making sure it is completely smooth.

  3. Chill the pie crust in the refrigerator for at least 30 minutes.

  4. Preheat the oven to 400 degrees F.

  5. Line the chilled pie crust with parchment paper or aluminum foil. Fill with pie weights or dried beans.

  6. Bake for about 15 to 16 minutes until the edges of the crust are starting to brown.

  7. Remove pie from the oven and carefully lift the parchment paper/aluminum foil out of the pie. Prick holes all around the bottom crust with a fork.

  8. Return the pie crust to the oven and bake for about 7 to 8 minutes until the bottom crust is just beginning to brown.

  9. Remove crust from the oven. Reduce oven temperature to 350 degrees F.

  10. If the frozen spinach is not already thawed, thaw it in the microwave per box directions. Drain the spinach in a colander.

  11. Place the sliced mushrooms in a skillet coated with 1 teaspoon of olive oil or nonstick spray, add the garlic, and a sprinkle of salt and pepper.

  12. Turn the heat on to medium-high and sauté the mushrooms for for about 6 to 7 minutes until they release all of their moisture and no more water remains on the bottom of the skillet.

  13. Whisk the eggs, milk, and parmesan cheese together until combined. Sprinkle with a pinch of salt and pepper. Set aside.

  14. Blot and squeeze the rest of the water out of the thawed spinach. Spread the spinach on the warm pre-baked pie crust. Add the cooked mushrooms and shredded cheeses.

  15. Pour the egg mixture on top. If desired, sprinkle the top lightly with more parmesan cheese and/or salt and pepper.

  16. Bake the quiche for about 50 to 60 minutes until the center is just about set. Don’t over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning.

  17. Cool for 15 minutes or cool the quiche completely before serving.

  18. Serve and enjoy!

Recipe Notes


  • Calories: 225.41kcal
  • Fat: 14.45g
  • Saturated Fat: 6.98g
  • Trans Fat: 0.20g
  • Monounsaturated Fat: 4.49g
  • Polyunsaturated Fat: 1.39g
  • Carbohydrates: 12.00g
  • Fiber: 1.45g
  • Sugar: 2.45g
  • Protein: 12.67g
  • Cholesterol: 117.09mg
  • Sodium: 365.37mg
  • Calcium: 273.30mg
  • Potassium: 398.99mg
  • Iron: 1.82mg
  • Vitamin A: 276.58µg
  • Vitamin C: 10.66mg
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