Name: Spinach and Mushroom Gruyère Quiche Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
Ingredients: 1 9-inch frozen pie crust; 2 tablespoons olive oil; 1 small onion, diced; 4 cloves garlic, minced; 8 ounces baby Bella mushrooms, sliced; 5 ounces fresh spinach, roughly chopped with large stems removed; ¼ cup fresh sweet peas (optional); 1 ½ cups shredded Gruyère cheese, divided; 4 large eggs, room temperature; 1 ¼ cups heavy whipping cream (or light cream); ½ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ teaspoon paprika (smoked paprika can be used for extra flavor); ⅛ teaspoon red pepper flakes (optional)

Ingredients

1 9-inch frozen pie crust

2 tablespoons olive oil

1 small onion, diced

4 cloves garlic, minced

8 ounces baby Bella mushrooms, sliced

5 ounces fresh spinach, roughly chopped with large stems removed

1 ½ cups shredded Gruyère cheese, divided

¼ cup fresh sweet peas (optional)

4 large eggs, room temperature

1 ¼ cups heavy whipping cream (or light cream)

½ teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon paprika (smoked paprika can be used for extra flavor)

⅛ teaspoon red pepper flakes (optional)

Instructions

Step 1: Preheat the oven to 400°F. Line a 9-inch pie pan with the frozen pie crust and set aside.

Step 2: Heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic, cooking for 1–2 minutes until fragrant.

Step 3: Add the sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until they release their moisture and start to brown.

Step 4: Add the chopped spinach to the skillet and cover with a lid for about one minute to help it wilt. Stir until the spinach is fully wilted, then remove from heat.

Step 5: Spread the spinach and mushroom mixture evenly into the prepared pie crust. Sprinkle with 1 cup of shredded Gruyère cheese. If using, scatter the fresh sweet peas over the filling.

Step 6: In a medium bowl, whisk together the eggs, cream, kosher salt, black pepper, paprika, and red pepper flakes until fully combined and smooth.

Step 7: Pour the egg and cream mixture evenly over the filling in the pie crust. Use a spatula to distribute it if needed. Top with the remaining ½ cup of shredded Gruyère cheese.

Step 8: Cover the quiche loosely with foil and bake for 45 minutes. Then remove the foil and bake an additional 15 minutes, or until the top is golden brown and the center is set.

Step 9: Remove the quiche from the oven and let it sit for at least 10 minutes before slicing and serving.

Tips & Variations

For a dairy-free option, substitute the Gruyère with a plant-based cheese and use coconut or almond milk instead of cream.

Add cooked bacon or ham for a meatier version of this quiche.

Use fresh herbs like thyme or chives in the egg mixture for added flavor.

To prevent a soggy crust, pre-bake the pie crust for 8–10 minutes before adding the filling.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and thoroughly drain the frozen spinach to remove excess moisture before using it in the recipe. This helps keep the quiche from becoming watery.

Can I prepare this quiche in advance?

Absolutely! You can prepare the filling and assemble the quiche the night before, then refrigerate it. Bake it fresh the next day, adding a few extra minutes to the baking time if needed.