This vegetarian Spinach Mushroom Quiche is packed with flavor—just combine sautéed mushrooms with spinach, sun-dried tomatoes, and garlic before baking in a creamy custard topped with feta cheese.
Table of contents
Why Make This Recipe
- Vegetarian: You definitely don’t need meat to make a delicious, satisfying quiche. I love a classic spinach quiche, like this Quiche Florentine, but this version packs in even more vegetables.
- So Versatile: This dish is perfect for any meal of the day. Delicious for breakfast or brunch, or pair with a green salad or a soup for lunch or dinner. Need ideas for what to serve it with? Check out this Best Side Dishes for Quiche post!
- Easy to Customize: Once you know the technique for par-baking your crust and making the custard, you can add so many different ingredients! Add in bacon for a meat-eater version, or try asparagus instead of spinach. Endless possibilities.
🥗 Ingredients
- Pie/Quiche Crust: This recipe calls for a pre-rolled pie or quiche crust, which makes it easy to put this recipe together. Look for crusts made with butter rather than oil for the best flavor and flakiness.
- Spinach: I call for frozen spinach in this recipe, so that it’s easy to press out any excess moisture. You can use fresh spinach as well, but you’ll need to precook it (steam or sauté it), then squeeze out any water. Keep in mind that you’ll need a lot more than 6 ounces if you are starting with fresh spinach.
- Sun-dried Tomatoes: You’ll want to use sun-dried tomatoes that have already been softened (not the ones you need to soak in hot water). I prefer sun-dried tomatoes packed in oil, but any soft sun-dried tomato is fine.
- White Mushrooms: I typically use white button mushrooms or cremini mushrooms for this dish, but you could replace with shiitake mushrooms or another kind of mushroom you prefer.
🥣 Step-by-Step Instructions
Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius, and place your baking rack on the bottom slot of your oven. Unroll a pie crust or pâte brisée and press it gently into a 9-inch pie plate or tart pan. If your crust comes on a sheet of parchment paper, leave it on the paper when you fit it into the pan.
If your crust does not come on a sheet of parchment, and you want to be able to remove your quiche from its pan before serving, try spraying the pan with just a touch of nonstick baking spray before lining it with the crust.
Trim off any excess parchment and any dough that is more than an inch past the edge of the pan. Fold the edges of the crust back and under so that you form a border at the top that is just taller than the pan edge. Do not fold the crust over the pan edge (otherwise it will break off when you serve the quiche). Next, use a fork to prick the crust all over the bottom. This will make sure the bottom doesn’t puff up as it bakes.
Line the crust with parchment paper or aluminum foil and cover with pie weights, raw rice, or dried beans.
Bake on the bottom oven rack for 20 minutes, then remove the parchment and weights. The edges of the crust should be golden, but the bottom will still look a little raw. Bake for an additional 5 minutes, until the bottom dough no longer looks raw.
Meanwhile, while the crust is baking, chop 6 ounces of thawed frozen spinach and ¼ cup of drained sun-dried tomatoes. Put in a medium bowl.
Slice 8 ounces of button mushrooms (cut in half as well if they are large), and mince a garlic clove.
Then heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add sliced mushrooms and sauté until they lose their moisture and start to brown, stirring frequently, about 8 min. Season with salt and pepper while cooking. Add garlic clove and sauté for 1 minute.
Remove from heat and add to the bowl with the spinach and sun-dried tomatoes. In a different bowl, whisk together 5 eggs, ½ cup of heavy cream, ½ teaspoon of ground mustard, ½ teaspoon of salt, and ¼ teaspoon of pepper.
When crust has been removed from oven, spread the spinach-mushroom filling over the crust. Next, sprinkle 2 ounces of feta cheese over it.
Pour in the egg mixture. Bake for 25-30 minutes on the bottom oven rack, or until the egg custard is cooked through and lightly browned on top. The filling should be completely set—if it jiggles when you touch the pan, it’s not done.
Wait to slice the quiche for at least 10-20 minutes—this will allow the quiche to fully set, and you’ll get cleaner slices. If you’ve baked your quiche on parchment paper, you can just lift it gently out of the pan before slicing. Serve either warm or at room temperature.
🧐 Recipe FAQs
Blind baking is the term used for pre-baking a pie crust before adding the filling. Typically, you blind bake a pie shell when your pie filling does not need to be baked (such as a fruit tart with pastry cream or chocolate cream pie). In that case, the pie shell is fully baked before the filling is added. Blind baking is also used when the pie crust is filled with a liquidy filling, as in this recipe. In that case, the pie shell is partly baked, then continues to bake after the filling has been added. The key to successful blind baking is to make sure that you have scored the dough, and then weighted it down with pie weights or uncooked rice or beans. Otherwise, the pastry dough will puff up when you bake it, leaving less room for your filling.
Yes, you can, and you can check out my technique in my Crustless Quiche Lorraine recipe. Other excellent substitutes for crustless quiches are frittatas. See, for example, my Spinach Frittata with Mushrooms and Feta, my Pancetta, Corn, and Leek Frittata, and my Bacon, Broccoli, and Cheddar Frittata. Or, try these easy Egg Bites with Bacon, perfect for make-ahead.
Yes, quiches are great for make-ahead. You can bake it up to 2-3 days in advance, then let it cool completely before wrapping tightly and putting it into the refrigerator. Then just reheat in the oven when you’re ready to serve. I wouldn’t recommend prepping the quiche in advance and not baking it right away, as the raw egg mixture will soak into the crust, making it soggy.
Yes! Quiches freeze very well. Just make sure your quiche has fully cooled before wrapping it tightly and freezing. I prefer to wrap any leftover quiche in individual slices, so that I can pull one out for a solo lunch or dinner. Defrost for 24 hours in the refrigerator. For best results, reheat in the oven on a foil-lined sheet pan. You can, of course, reheat in the microwave, but your crust will stay much crisper if you reheat in the oven.
👩🍳 Expert Tips
Working with the pie dough is the trickiest part of this recipe, as it can shrink down quite a bit when baked. This can leave you with too much filling and a crust that isn’t deep enough. To prevent this problem, make sure that your dough reaches a little bit above the top of your pan before you bake it, so that when it shrinks down, it ends up level with the pan top.
Also, try to make sure your crust is an even height all the way around. If you have a section that is shorter than the rest, and your dough shrinks, your custard filling may pour out through the lower section of crust. In that case some of your custard may bake around the outside of your crust—don’t worry though, it will still be delicious!
There are many different pan choices for baking a quiche. A traditional white ceramic tart pan works beautifully, and adding parchment underneath the crust will allow you to easily remove the quiche to serve and slice.
You can also use a regular pie pan, which has the advantage of having smooth sides that make it easier to remove the quiche slice by slice. Another option is to use a tart pan with a removable bottom. These pans let you pop out your quiche beautifully to display on the table before slicing.
If you feel like making your own crust, I highly recommend Cathy Barrow’s Flaky Pie Dough. She is a pie expert, and her pie dough recipes are foolproof and fantastic—well worth the time to make them.
Are you a mushroom purist? Our Mushroom Quiche with Cheese and Onions is the recipe for all mushroom lovers!
Got extra sun-dried tomatoes? Try making this Sun Dried Tomato Pizza or this Pesto Tortellini Salad.
Side Dishes for Spinach Mushroom Quiche
As mentioned above, I love this quiche for any meal of the day. It’s delicious on its own, of course, but here are a few ideas of recipes to pair this with to make a full meal.
- Fig Salad with Blue Cheese
- Tomato Salad (Salade de Tomates)
- Kale Salad with Cranberries
- Vegan Potato Leek Soup
- Carrot Ginger Soup with Creme Fraiche
- French Lentil Soup
Need more ideas? Check out this Best Side Dishes for Quiche post!
Other Delicious Quiche and Frittata Recipes
If you love quiches and frittatas as much as I do, you may want to check out some of my other delicious egg-based recipes!
If you try this Spinach Mushroom Quiche, I would love to hear from you! Leave a comment below—I read them all, and your feedback is invaluable to me. And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!
📖 Recipe
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Spinach Mushroom Quiche with Tomatoes
Ingredients
- 1 store-bought pie crust 8 ounces
- 6 ounces frozen spinach thawed and squeezed dry
- ¼ cup sun-dried tomatoes
- 8 ounces white or cremini mushrooms
- 1 garlic clove
- 1 tablespoon olive oil
- 5 eggs
- ½ cup heavy cream
- ½ teaspoon dry ground mustard
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 ounces crumbled feta cheese
Instructions
- Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius, and place your baking rack on the bottom slot of your oven.
- Unroll your pie crust or pâte brisée and press it gently into a 9-inch pie plate or tart pan. If your crust comes on a sheet of parchment paper, just leave it on the paper when you fit it into the pan. If your crust does not come on a sheet of parchment, and you want to be able to remove your quiche from its pan before serving, try spraying the pan with just a touch of nonstick baking spray before lining it with the crust.
- Trim off any excess parchment and any dough that is more than an inch past the edge of the pan.
- Fold the edges of the crust back and under so that you form a border at the top that is just taller than the edge of the pan, but is not folded over the pan edge (otherwise it will break off when you serve the quiche).
- Next, use a fork to prick the crust all over the bottom—this will make sure the bottom doesn’t puff up as it bakes.
- Line the crust with parchment paper or aluminum foil and cover with pie weights, raw rice, or dried beans.
- Bake on the bottom oven rack for 20 minutes, then remove the parchment and weights. The edges of the crust should be golden, but the bottom will still look a little raw.
- Bake for an additional 5 minutes, until the bottom dough no longer looks raw.
- Meanwhile, while the crust is baking, chop spinach and sun-dried tomatoes and put in a medium bowl.
- Slice mushrooms (cut in half as well if they are large), and mince garlic clove.
- Then heat 1 tablespoon of olive oil in a medium skillet over medium-high heat.
- Add sliced mushrooms and sauté until they lose their moisture and start to brown, stirring frequently, about 8 min. Season with salt and pepper while cooking.
- Add garlic clove and sauté for 1 minute.
- Remove from heat and add to the bowl with the spinach and sun-dried tomatoes.
- In a different bowl, whisk together eggs, cream, mustard, salt, and pepper.
- When crust has been removed from oven, spread the spinach-mushroom filling over the crust, then sprinkle the feta cheese over it.
- Pour in the egg mixture.
- Bake for 25-30 minutes on the bottom oven rack, or until the egg custard is cooked through and lightly browned on top. The filling should be completely set—if it jiggles when you touch the pan, it’s not done.
- Wait to slice the quiche for at least 10-20 minutes—this will allow the quiche to fully set, and you’ll get cleaner slices. Serve either warm or at room temperature.
Notes
Nutrition
Instagram Users: Now that you've made this recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I'd love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
Chef Mimi says
This is beautiful. I love the feta addition! I’ve been gone for so long and I’m just catching up with blog posts!
Chef Molly says
Yes, the feta totally makes this dish. Welcome back!
Jeff the Chef says
I haven't made a quiche in so long! Thanks for reminding me how delicious they are. And how reheatable they are, because that's always a concern for me. Also, thanks for the suggestion of a ceramic tart pan. I have one that'd be perfect for this.
Chef Molly says
Definitely try it then! I love to make quiches in those ceramic pans. And they are excellent to eat as leftovers!
Heidi | The Frugal Girls says
This is such a lovely quiche recipe you've created. I love how the sun dried tomatoes and feta cheese help to elevate all of the other flavors!
Chef Molly says
Thanks Heidi! I love the feta and sun-dried tomatoes in here too--two of my all-time favorite ingredients!