Spinach and Mushroom Quiche

This Spinach and Mushroom Quiche is a delightful, easy to prepare dish, perfect for breakfast or lunch. Mushroom and spinach create an perfect blend that makes the quiche really flavorful and appetizing especially when paired with the  the flaky buttery crust. Hope you will give it a try.

How to make spinach and mushroom quiche

Begin by preparing the crust for this savory spinach quiche. Mix flour with salt in a bowl. Incorporate butter using your hands or a pastry processor until crumbs form. Add the egg and blend until the dough becomes homogeneous. Knead the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes.

While the dough chills, prepare the spinach filling. Heat oil in a large flat-bottomed frying pan over medium-high heat. Sauté onion for about 5 minutes until soft. Add mushrooms and spinach, cooking until any liquid evaporates. Season with salt and pepper, then remove from heat and allow to cool.

Preheat the oven to 220°C (425°F). Roll out the chilled dough and fit it into a 10-inch (25cm) tart pan. Prick the crust with a fork and bake for 15 minutes until lightly golden. Remove from the oven and let it cool slightly. Reduce the oven temperature to 190°C (375°F).

In a bowl, beat eggs with sour cream, salt, pepper, and cheese until well combined. Spread the cooked spinach mixture evenly over the crust, then pour the egg mixture on top.

Bake the quiche for 35-40 minutes until the filling is set and golden brown on top. Serve warm or cold, and store any leftovers refrigerated for up to 3 days. This quiche is perfect for any meal, offering a delicious combination of flavors and textures.

Hope you will try this spinach and mushroom quiche and enjoy. If you do, make sure to share the photos with me on Instagram.

For more similar recipes check the recipes for this Crustless Zucchini Quiche, Potato Crust Quiche, Spinach Bacon Crustless Quiche, Filo Mini Quiches or Quiche Lorraine. For more healthy dishes check our full collection of Healthy Recipes.

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Spinach and Mushroom Quiche

Spinach and Mushroom Quiche

5 from 1 vote
This Spinach and Mushroom Quiche is very tasty, easy to prepare, with a great combination perfect for breakfast or lunch.
Servings 6 servings
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes



  • 2 cups (250g) flour
  • 1 stick (110 g) cold butter , cut in tiny cubes
  • 1 egg beaten
  • 1/4 tsp (1g) salt


  • 1 pound (500g) fresh spinach
  • 2 medium mushrooms , chopped
  • 1 onion , chopped
  • 2 tbsp (30g) olive oil
  • 4 eggs
  • 3/4 cup (180g) sour cream
  • salt and pepper to taste
  • 1 cup (100g) cheese , grated


Prepare the crust.

  • Mix flour with salt. Incorporate butter to the flour, using your hands or using a pastry processor, until crumbs are formed. Add the egg and incorporate until the dough is homogeneous. Knead the dough and form a ball from it. Wrap it with plastic and refrigerate for at least 30 minutes.

Prepare the spinach filling.

  • In a large flat-bottomed frying pan heat oil over medium-high heat. Cook onion,for about 5 minutes until soft. Add the mushrooms and spinach and cook until any liquid has evaporated. Add salt and pepper and remove from the heat and allow to cool.
  • Preheat the oven to 425F (220C). Roll out the dough and fit the crust into a 10-inch (25cm) tart pan. Punch it with a fork and bake it for 15 minutes. Remove and let it cool. Turn the oven to 375F (190C).
  • In a bowl beat eggs with sour cream, salt pepper and cheese.  Layer the spinach over the crust and pour the egg mixture on top.
  • Bake for 35-40 minutes, and serve warm or cold. The rest of the quiche can keep up t0 3 days if refrigerated.


Serving: 1 serving out of 6Calories: 557kcalCarbohydrates: 38.2gProtein: 17.2gFat: 38.1gSaturated Fat: 20.3gCholesterol: 232mgSugar: 1.8g
Calories: 557kcal
Course: Appetizer, Brunch, Main Course, Side Dish
Cuisine: French
Keyword: homemade quiche recipe, quiche, quiche recipe, spinach mushroom quiche, spinach quiche

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. cindy Author says:

    What can I use to replace the eggs

    1. Ella-HomeCookingAdventure Author says:

      II haven't tried this without eggs, but maybe some cream cheese may work well for the filling and for the crust try use water (about 4 tbsp) instead of egg. Let me know if you give this a try. 

  2. What to use instead of sour cream? How about cream + lemon juice?

    1. Ella-HomeCookingAdventure Author says:

      I think it may work:)

    2. Ella-HomeCookingAdventure Author says:

      Or greek yogurt . 

  3. Milena Author says:

    Very tasty! I made it with mushrooms and zucchini – wonderful combination!
    Thanks a lot for the recipe! 🙂

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