Spinach + Mushroom Quiche | The Dinner Diaries
In this episode of The Dinner Diaries, I’m sharing a spinach and mushroom quiche that feels both effortless and thoughtful. It’s a one-dish moment that needs no sides. Simple ingredients, a flaky crust, and the kind of comfort that works just as well for brunch as it does for an easy dinner at home.
There is something about a Spinach and Mushroom Quiche that feels elegant while still being effortless. It’s the kind of dish that makes your ordinary meal feel a little more elevated without all the work. In other words, it’s the go-to dish when you’re in a pinch but still want to impress your guests. I mean, even the name sounds fancy…. quiche…. am I right, or am I right? This Spinach and Mushroom Quiche is guaranteed to please and will have all your guests coming back for seconds or thirds! It’s rich, savory, and effortlessly delicious. With a flaky, buttery crust and a creamy, cheesy filling, this recipe is both classic and comforting.
What you’ll love about this recipe:
• It’s make-ahead Friendly – Perfect for meal prep or hosting!
• Versatile & Customizable – Swap in your favorite veggies or cheeses.
• Effortless Elegance – Feels fancy but is so simple to make.
Whether you’re hosting brunch or just craving something cozy and homemade, this quiche is a must-try.
See the recipe below and watch the full webisode here.
Consider this your standing dinner invitation
Spinach & Mushroom Quiche
Ingredients
- 2 Tbsp Butter
- 1 Cup Spinach (Chopped) Fresh or frozen (Drained + Thawed)
- 1/2 Cup Mushrooms (Chopped) White or Baby Bella
- 4 Eggs
- 2 Cups Cheese Colby + Cheddar
- 1 Cup Heavy Cream
- 1/2 Yellow Onion (Diced)
- 1 tsp Salt
- Pepper
- 1 Pie Crust I used a pre-made crust, but homemade is always great, too!
Instructions
- Sauté the onion in butter until translucent. Add the chopped mushrooms into the pan and saute just long enough for the mushrooms to become slightly tender but not cooked through. Set aside.
- In a bowl, combine eggs, salt, pepper, and whisk. Fold in spinach and shredded cheese.
- Fold in onions and mushrooms into the egg mixture.
- Fold in the heavy cream.
- Pour the mixture into the prepared pie dish. Transfer to oven.
- Bake for 30-40 minutes, until puffed, golden, and set in the center.
- Let cool for 10 minutes before slicing. Serve warm, at room temperature, or chilled.
