Can you freeze spinach and mushroom quiche?

Absolutely! This dish is perfect for freezing. For best results, slice the quiche into portions, wrap each slice tightly in plastic wrap and foil , then freeze for up to 3 months . To reheat, bake at 350°F straight from the freezer for about 20–25 minutes , or until warmed through. This makes it a go-to for make-ahead spinach mushroom quiche fans looking to stock their freezer with nourishing meals.

Is quiche healthy for breakfast?

Yes — especially when it’s made with vegetables and lighter dairy options. Eggs provide a strong source of protein, and spinach adds iron, fiber, and vitamins A and C. For a healthier version, try a crustless spinach mushroom quiche with low-fat cheese and skim milk. This is a great alternative to sugary cereals or pastries and fits well into most meal plans, including vegetarian and low-carb.

Can I use fresh spinach instead of frozen?

Definitely. In fact, many prefer it for a fresher taste and firmer texture. Just sauté fresh spinach until wilted, and be sure to remove any excess moisture before mixing it into the filling. If using frozen spinach, thaw it completely and squeeze out all the liquid with a paper towel or cheesecloth.

How do I reheat leftover quiche?

To retain the best texture, reheat slices in the oven at 325°F for 10–15 minutes . This keeps the crust crispy and the filling soft. If you’re short on time, use the microwave, but place a damp paper towel over the slice to avoid drying it out. For a crispier edge, a toaster oven works wonders.

Do I need to cook spinach before putting it in quiche?

Yes, always cook the spinach first. Raw spinach contains a lot of water, and if you skip sautéing it beforehand, the moisture will release during baking — resulting in a watery and soggy texture. Simply toss it into the skillet with your mushrooms and onions for a quick sauté until it wilts down. This small step makes a big difference in keeping your quiche creamy, not runny.

What are common mistakes to avoid when making quiche?

Here are three key missteps and how to prevent them: Too much liquid : Overloading the custard with dairy or eggs can lead to a rubbery texture. Stick to the proper ratio — roughly 1 cup of dairy for every 4 eggs. Skipping the blind bake : If you're using a crust, blind baking ensures it stays crisp and not soggy. Overbaking : Once the center is just set (a slight jiggle is okay), remove from the oven. Quiche continues to cook as it cools.

Do spinach and mushroom actually go well together?

Absolutely! This pairing is a vegetarian flavor bomb . Mushrooms bring an umami depth that balances the mild, earthy sweetness of spinach. Combined with custard and cheese, these ingredients create a well-rounded, hearty filling that’s satisfying and rich without being heavy. This classic combo is also popular in savory pies , frittatas , and even stuffed pastas .

What's the secret to making the best quiche?

Great question! The real magic comes down to three things : A silky, balanced custard made with high-quality eggs and dairy Sautéed vegetables that are fully cooled before assembly Letting the quiche rest for 10–15 minutes before slicing ✨ Want next-level flavor? Add a pinch of nutmeg , a sprinkle of herbed goat cheese , or caramelized onions to the mix.

Can I make this quiche in advance?

Yes — that’s one of the best things about it! You can prepare it: The night before , then bake fresh in the morning Fully bake , then refrigerate and reheat when ready to serve Freeze individual slices for easy grab-and-go breakfasts Quiche is an ideal recipe for meal prep , holiday breakfasts , and last-minute dinners.

7 Secrets to the Best Spinach and Mushroom Quiche – So Creamy It Melts in Your Mouth

Name: 7 Secrets to the Best Spinach and Mushroom Quiche – So Creamy It Melts in Your Mouth
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French-American
Ingredients: 1 small onion, diced; 1 cup fresh mushrooms, sliced; 1 cup fresh spinach, chopped; 4 large eggs; 1 cup half-and-half (or whole milk); 1 cup shredded Swiss cheese (or Gruyère); 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 prepared 9-inch pie crust; Optional: 1/4 teaspoon garlic powder, pinch of nutmeg

Description

This spinach and mushroom quiche is creamy, cheesy, and loaded with veggies. An easy, healthy recipe perfect for brunch, breakfast, or dinner.

Ingredients

Scale

1 small onion, diced
1 cup fresh mushrooms, sliced
1 cup fresh spinach, chopped
4 large eggs
1 cup half-and-half (or whole milk)
1 cup shredded Swiss cheese (or Gruyère)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 prepared 9-inch pie crust
Optional: 1/4 teaspoon garlic powder, pinch of nutmeg

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Instructions

1 tablespoon olive oil
Prep the Filling
Heat olive oil in a skillet.
Sauté onions and mushrooms until browned (about 5–7 mins).
Add spinach and cook until wilted.
Remove from heat and let cool slightly.
Whisk the Custard
In a large bowl, whisk eggs, milk, salt, pepper, and garlic powder.
Stir in shredded cheese.
Assemble and Bake
Preheat oven to 375°F.
Spread sautéed vegetables into pie crust.
Pour egg-cheese mixture evenly over the top.
Bake for 35–40 minutes, until set and golden on top.
Let rest 10 minutes before slicing.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: French-American