This savory Spinach and Mushroom Quiche is the ultimate centerpiece for your next weekend brunch, combining earthy vegetables with rich beef accents in a flaky, buttery crust. It offers a sophisticated flavor profile that satisfies the most discerning palates while providing a protein-packed start to your morning.
Spinach and Mushroom Beef Quiche
20 MIN
50 MIN
8 PERS
Ingredients
- 1 9-inch Deep-dish pie crust
- 6 oz Beef bacon or Beef breakfast sausage
- 8 oz Fresh cremini mushrooms sliced
- 5 oz Fresh baby spinach chopped
- 1 Shallot finely diced
- 2 Cloves garlic minced
- 2 tbsp Beef broth for deglazing
- 4 Large eggs
- 1.5 cups Heavy cream
- 1.5 cups Shredded Gruyere or Cheddar cheese
Instructions
- 1 Preheat oven to 375F and blind bake the crust for 12 minutes
- 2 Sauté beef bacon until crisp and drain on paper towels
- 3 Cook mushrooms and shallots until golden then deglaze with beef broth
- 4 Wilt spinach into the mushrooms and drain all excess liquid
- 5 Whisk eggs cream and seasonings until smooth
- 6 Layer beef veggies and cheese then pour custard over top
- 7 Bake at 350F for 45 minutes and rest for 15 minutes before serving
The Culinary History of the Spinach and Mushroom Quiche
The origins of the quiche date back centuries to the medieval kingdom of Lothringen, under German rule, which the French later renamed Lorraine. While the classic Quiche Lorraine traditionally features smoked fats, the evolution of the Spinach and Mushroom Quiche has allowed for a more vegetable-forward and inclusive approach to this French staple. By omitting pork and utilizing high-quality beef alternatives, we can maintain that signature smoky depth while respecting modern dietary preferences. This version of the Spinach and Mushroom Quiche is not just a breakfast item, it is a versatile culinary tool that works for high tea, lunch, or even a light dinner paired with a crisp garden salad.
Why This Spinach and Mushroom Quiche Stands Out
What makes a truly exceptional Spinach and Mushroom Quiche? It comes down to the balance of textures and the concentration of flavor. Many home cooks struggle with a “soggy bottom” or a watery filling. This recipe solves those issues through meticulous moisture control and the use of umami-rich ingredients. By substituting wine with a concentrated beef broth, we achieve a savory profile that mirrors the complexity of traditional French cooking without the need for alcohol. Furthermore, the inclusion of beef bacon adds a robust saltiness that complements the earthy tones of the mushrooms perfectly.
To ensure your ingredients are prepped with precision, the Cuisinart 8 Cup Food Processor is a meal prep essential that can slice your mushrooms and shred your cheese in seconds, ensuring uniform pieces for even cooking.
Mastering the Quiche Crust: The Foundation of Flavor
The crust of your Spinach and Mushroom Quiche is its structural foundation. Whether you are using a store-bought deep-dish crust or making one from scratch, blind baking is a non-negotiable step. This process involves pre-baking the pastry before adding the liquid custard to prevent the eggs from soaking into the dough, which results in a tough, gummy texture. Using pie weights or even dried beans ensures the crust stays flat and doesn’t puff up during this initial bake. If you are making your crust from scratch, using the Ninja BN751 Professional Plus DUO Blender to pulse cold butter into the flour can yield a wonderfully flaky result in a fraction of the time.
Protein Powerhouse: Substituting Beef for Pork
In this Spinach and Mushroom Quiche, the exclusion of pork does not mean an exclusion of flavor. Beef bacon is a fantastic substitute that offers a similar fat-to-meat ratio, providing that essential crispness. Alternatively, a well-seasoned beef breakfast sausage can be used to add a layer of spice and heartiness. When browning your beef, ensure you achieve a deep sear, as this Maillard reaction is where the majority of the savory flavor is developed. This beef-centric approach makes the Spinach and Mushroom Quiche more accessible to a wider range of diners while maintaining the luxurious feel of the dish.
Vegetable Preparation: Avoiding the Water Trap
One of the biggest mistakes in making a Spinach and Mushroom Quiche is adding raw vegetables directly to the custard. Mushrooms are over 90% water, and spinach is equally moisture-dense. If you don’t cook them down beforehand, that water will release into the eggs during baking, resulting in a curdled, soupy mess. Sautéing the mushrooms until they are golden brown and the liquid has evaporated is key. Similarly, after wilting the spinach, you must drain it thoroughly. Many chefs recommend squeezing the spinach in a clean kitchen towel to remove every possible drop of moisture. This ensures the custard in your Spinach and Mushroom Quiche remains thick, creamy, and sliceable.
The Science of the Silky Custard
The heart of the Spinach and Mushroom Quiche is the custard. The ratio of eggs to dairy determines whether your quiche is firm like a frittata or silky like a savory crème brûlée. For a standard 9-inch deep-dish quiche, four large eggs combined with 1.5 cups of heavy cream is the golden ratio. Heavy cream provides the necessary milk solids and fat to create a stable, melt-in-your-mouth texture. If you prefer a lighter version, you can use half-and-half, but avoid skim milk as it lacks the structure needed to hold the vegetables in suspension. To ensure the smoothest possible texture, you can use the Ninja BN751 Professional Plus DUO Blender on a low setting to fully emulsify the eggs and cream without incorporating too much air.
Meal Prep and Storing Your Quiche
The Spinach and Mushroom Quiche is a meal prepper’s dream. It tastes just as good, if not better, the next day after the flavors have had time to meld. For busy families, you can bake the quiche on a Sunday and enjoy slices throughout the week. For storage, we recommend the Rubbermaid Brilliance Glass Storage Set of 9, which is leak-proof and stackable, keeping your quiche fresh and preventing it from absorbing other fridge odors. If you want to store it for even longer, the FoodSaver Vacuum Sealer Machine is perfect for freezing individual slices without the risk of freezer burn.
Perfect Side Dish Pairings
While the Spinach and Mushroom Quiche is a complete meal on its own, pairing it with the right sides can elevate the dining experience. A simple arugula salad with a lemon vinaigrette provides a bright acidity that cuts through the richness of the custard and cheese. For a heartier side, consider air-fried baby potatoes. The Cosori 9-in-1 TurboBlaze Air Fryer 6 Qt can roast potatoes to a perfect crunch in just 15 minutes, making it a great companion for your oven-baked quiche. For more recipe inspiration and side dish ideas, you can explore our full library at FoodzRecipes.
Can I use frozen spinach instead of fresh?
Yes, you can certainly use frozen spinach in your Spinach and Mushroom Quiche. However, it is even more critical to thaw it completely and squeeze out all the excess water. Frozen spinach is usually blanched before freezing, meaning it has a much higher moisture content than fresh baby spinach.
What is the best cheese for a Spinach and Mushroom Quiche?
While we recommend Gruyere for its nutty flavor and excellent melting properties, you can also use Sharp White Cheddar, Swiss, or even a salty Feta. The key is to use a cheese that complements the earthiness of the mushrooms without overpowering the delicate eggs.
How do I know when the quiche is finished baking?
The quiche is done when the edges are set and slightly puffed, and the center has a slight jiggle, similar to gelatin. If the center is liquid, it needs more time. If the top is browning too quickly, you can loosely cover it with aluminum foil.
Can I make this quiche crustless?
Absolutely! To make a crustless Spinach and Mushroom Quiche, simply grease your pie dish well with butter or oil and pour the mixture directly in. You may need to reduce the baking time by 5 to 10 minutes since there is no pastry to cook through.
