You’re going to love this cheesy Spinach Quiche! The ultra creamy filling is perfectly complemented by the flaky crust. It’s the perfect addition to your brunch menu! Love quiche? Make sure to try my Zucchini Quiche and Deep Dish Ham Quiche!
This Spinach Quiche recipe is made with mushrooms and bacon but can be made without either if you prefer. It’s deliciously cheesy and so easy to make! Perfect for brunch or an easy lunch, it’s wonderfully delectable. You’re going to love the combination of creamy, cheesy spinach filling combined with a flaky pie crust.
There is nothing better than a quiche! It is incredibly versatile – perfect for breakfast, brunch, lunch, dinner, and anything in between. It can be served warm or cold which makes it ideal for holidays since it can be made in advance.
This bacon spinach quiche recipe is one of my favorites and I know you’ll love it too!
I don’t know about you, but those little quiches at parties always make me salivate. Now you can have your own Spinach Mushroom Quiche from the comfort of your own home.
More Brunch Recipes
I just love a good brunch! Whether you’re pulling out all the stops for a special weekend at home or you’re preparing for Christmas or Easter brunch, here are some more yummy brunch recipes to add to your menu:
Spinach Quiche Recipe Ingredients
This spinach mushroom quiche recipe is so quick to pull together thanks to a pretty short list of ingredients. You can find the full, printable recipe in the recipe card at the end of this post. Let’s take a look at what you’ll need:
- pie crust – you can use a frozen pie crust, make your own pie crust, or use a refrigerated pie crust. Just roll it out and fit it in your pie plate.
- bacon – the bacon will need to be cooked so you can pick any cut you like, thick-cut is great in this recipe
- frozen spinach – you’ll need just one package of frozen, chopped spinach. Make sure to allow time for the spinach to thaw.
- eggs – this is the key ingredient in any quiche recipe. It’s what holds the quiche together.
- evaporated milk – heavy cream can also be used or half whole milk, half cream or even half and half.
- ricotta cheese – adds a lovely texture and silkiness to the filling
- all-purpose flour – acts as a bit of a binder and helps keep the quiche from cracking on the top.
- garlic and onion powder – adds delicious flavor to this quiche recipe.
- salt and pepper
- sharp cheddar cheese – I used cheddar cheese in the recipe but Swiss, mozzarella or gruyere cheese is also delicious – or a combination of any two!
- mushrooms – any type of mushroom will work in the recipe, so use your favorite or feel free to leave them out.
- extra virgin olive oil – to sauté the mushrooms in
If you prefer, you can sauté the spinach along with the mushrooms.
How To Make Spinach Quiche
You can find the full, printable recipe in the recipe card at the end of this post. Let’s take a quick look at how to make this recipe:
- Place a large, rimmed baking sheet in the oven and preheat the oven to 350°F.
- If using a refrigerated pie crust, press into a 9 inch pie plate and return to the refrigerator until needed. If using a homemade pie crust, roll out and press into a 9 inch pie plate and place in the fridge until needed. And if using a frozen pie crust, thaw, and place the tin pie pan in a larger pie dish that will hold the pie tin, and place in the fridge until needed. Note: If using a glass pie dish, do not refrigerate or you run the risk of the glass breaking.
- Put the thawed spinach in a colander and squeeze and drain as much water as possible.
- Slice the mushrooms and sauté over medium high heat in a medium skillet with 1 to 2 teaspoons extra virgin olive oil. Season with salt and pepper. Sauté, stirring frequently, for about 5 to 6 minutes. You can also add the mushrooms in raw to save time.
- Cook bacon and chop into small pieces. Place on paper towels to absorb any excess grease. Try baking bacon or making air fryer bacon!
- Remove the pie plate from the refrigerator.
- In a medium-sized bowl, whisk together the eggs, evaporated milk, ricotta cheese, flour, garlic powder, onion powder, salt, and pepper together until smooth.
- Stir in the spinach, cheddar cheese, and mushrooms until combined.
- Pour the mixture into the prepared pie crust.
- Arrange the crumbled bacon on top (or stir it in with the rest of the filling).
- Carefully place the quiche on the heated baking sheet and bake for 50 to 60 minutes, or until the middle is just set and is no longer jiggly.
- Let cool for 15 minutes before cutting into pieces and serving.
To store your quiche, cover with plastic wrap and keep in the refrigerator for 3 or 4 days.
To freeze, cool the baked quiche completely. Place the quiche in the freezer until frozen solid. Wrap the frozen quiche in plastic wrap, then in aluminum foil. Put this a plastic bag and get all the air out before freezing. Label and use within 2 to 3 months. When you take it out of the freezer, do not thaw before heating, as this will make it soggy. Instead, put it directly in a 350°F preheated oven and bake for 20 to 25 minutes until warmed through.
This quiche is good for several days after baking and can be served room temperature or cold so it’s perfect for making in advance.
Absolutely! Both or either. You can also check out my variations below and substitute other ingredients if you prefer.
Yes, to make this a crustless quiche recipe, simple spray the pie plate with non stick cooking spray and transfer the mixture directly into the pie plate.
You can use fresh spinach but I would recommend you cook it down. You can actually add it in with the spinach or cook it separately. You’ll need about 3 cups packed spinach.
Do I need to bake the pie crust before adding the filling? No, it’s not necessary. This quiche acts like a pie would. The crust and filling will bake at the same rate, meaning one less step for you! The preheated baking sheet acts like a pizza stone, which means that it will heat up the bottom and help set and firm up the crust. If you have a pizza stone available, you can use that instead of the baking sheet.
Variations To Try
- Make a hash brown crust instead of a traditional pie crust. It’s what I did for my zucchini quiche and it’s fab-u-lous.
- Instead of bacon, try ham or sausage instead! The ham is great because it’s already cooked so eliminates one step.
- Swap in different kinds of cheese! I love this quiche recipe with sharp cheddar but it’s also delicious with Swiss or gruyere cheese. Use your favorite!
More Breakfast Recipes
- Hash brown Breakfast Casserole
- The BEST Homemade Biscuit Recipe
- Buttermilk Pancakes
- Cranberry Almond Breakfast Cookies
- Cranberry Orange Scones
- Slow Cooker Tater Tot Breakfast Casserole
How To Make Spinach Quiche
Easy Spinach Quiche
- 1 pie crust refrigerated, frozen, or homemade
- 6 ounces bacon
- 10 ounces frozen chopped spinach thawed
- 3 eggs
- 1 cup evaporated milk or half and half, whole milk, or part heavy cream
- ½ cup ricotta cheese
- 2 ½ tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 cups sharp cheddar cheese grated
- 1 cup mushrooms sliced
- 1 to 2 teaspoons extra virgin olive oil
- Place a baking sheet in the oven and preheat the oven to 350 degrees F.
- If using a frozen pie crust, thaw, and keep in the fridge until needed.
- Put the thawed spinach in a colander and squeeze and drain as much water as possible. Make sure it is very well drained. Set aside.
- Slice the mushrooms and sauté over medium high heat in a medium skillet with 1 to 2 teaspoons extra virgin olive oil. Season with salt and pepper. Sauté, stirring frequently, for about 5 to 6 minutes.
- Remove the pie crust from the refrigerator. If using a frozen pie crust, place the pie tin in a larger pie dish.
- In a medium-sized bowl, whisk together the eggs, evaporated milk, ricotta cheese, flour, garlic powder, onion powder, salt, and pepper together until smooth. Stir in the spinach, cheddar cheese, and mushrooms until combined.
- Pour the mixture into the prepared pie crust. Arrange the crumbled bacon on top. (The bacon can also be mixed in with the filling if you prefer.)
- Carefully place the quiche on the heated baking sheet and bake for 50 to 60 minutes, or until the middle is just set and is no longer jiggly. Let cool for 15 minutes before cutting into pieces and serving.
- If using a refrigerated pie crust, press into a 9 inch pie plate and return to the refrigerator until needed.
- If using a homemade pie crust, roll out and press into a 9 inch pie plate and place in the fridge until needed.
- Note: If using a glass pie dish, do not refrigerate or you run the risk of the glass breaking when you place in the preheated oven.