Can I make quiche without a crust?

Yes, pour the filling into a greased pie dish for a crustless quiche — it becomes naturally gluten-free.

Can I use milk instead of cream?

Half-and-half works as a lighter substitute. Whole milk is acceptable but the custard will be less rich.

A buttery, flaky crust filled with a savory mushroom and spinach custard

Mushroom and Spinach Quiche

Name: Mushroom and Spinach Quiche
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 quiche (9-inch)
Cuisine: French
Ingredients: 1 unbaked 9-inch pie crust (store-bought or homemade); 8 oz cremini mushrooms, sliced; 4 oz fresh spinach, wilted and squeezed dry; 4 large eggs; 1 cup heavy cream; 1 cup shredded gruyere cheese; 1 small shallot, minced; 1 tablespoon butter; Pinch of nutmeg, salt, and pepper

1h 5mMedium

Prep Time

20 min

Cook Time

45 min

Total Time

1 hr 5 min

Servings

1 quiche (9-inch)

Difficulty

Medium

Cost

Moderate

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Mushroom and Spinach Quiche

A buttery, flaky crust filled with a savory mushroom and spinach custard

Sautéed mushrooms and spinach baked in a silky egg custard with gruyere cheese inside a golden, flaky pie crust. An elegant brunch centerpiece or a light dinner with salad.

20m

Prep Time

45m

Cook Time

65m

Total Time

Servings

Medium

Difficulty

Moderate $$

Cost

French Cuisine Main Course Breakfast Vegetarian

Sarah Chen

December 19, 2021(Updated April 13, 2026)

A well-made quiche is one of the most elegant things to come out of a home kitchen. Beneath its golden, flaky crust lies a silky custard enriched with cream and studded with earthy mushrooms, wilted spinach, and nutty gruyere cheese. It is sophisticated enough for a dinner party yet practical enough for a weekday meal.

The key to a great quiche is balance — enough eggs for structure, enough cream for richness, and enough filling to be interesting without making the custard heavy. This version gets that balance just right. Serve it warm from the oven or at room temperature with a lightly dressed green salad.

Ingredients

1 unbaked 9-inch pie crust (store-bought or homemade)
8 oz cremini mushrooms, sliced
4 oz fresh spinach, wilted and squeezed dry
4 large eggs
1 cup heavy cream
1 cup shredded gruyere cheese
1 small shallot, minced
1 tablespoon butter
Pinch of nutmeg, salt, and pepper

Instructions

1
Preheat oven to 375°F. Place pie crust in a 9-inch pie pan, prick the bottom with a fork, line with parchment and pie weights, and blind bake for 15 minutes. Remove weights and bake 5 more minutes.
2
Sauté mushrooms in butter over medium-high heat until golden, about 6 minutes. Add shallot and cook 1 minute. Season with salt and pepper.
3
Spread sautéed mushrooms and squeezed spinach evenly in the blind-baked crust. Sprinkle gruyere cheese over the top.
4
Whisk together eggs, heavy cream, nutmeg, salt, and pepper. Pour custard over the fillings.
5
Bake at 350°F for 35-40 minutes until the custard is set around the edges but still slightly jiggly in the center.
6
Cool for at least 15 minutes before slicing. The quiche will continue to set as it cools.

Serving Suggestions

Ways to Serve This Dish

Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start

Substitutions

GruyereSwiss, cheddar, or fontina

Any good melting cheese works in quiche.

Pie crustPuff pastry

Creates a different but equally delicious flaky shell.

Heavy creamHalf-and-half

A lighter option that still makes a good custard.

DepthPantry

Test Kitchen Pick

Vanilla Extract

Helpful Pantry Staple

Why the vanilla matters

For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.

This is a small pantry move that usually makes baked goods taste more complete.

Improves aroma in desserts and bakes
Useful across cakes, cookies, and breakfast bakes

Vanilla extract is one of the easiest pantry upgrades to keep using.

Shop vanilla extract for this recipe

Tips & Storage

Pro Tips

Blind baking is essential — do not skip it or the bottom crust will be soggy.
The quiche is done when the center jiggles slightly like Jell-O, not like liquid.
Let it rest at least 15 minutes before cutting for clean slices.

Storage

Refrigerate covered for up to 4 days. Freeze whole or sliced for up to 2 months.

Reheating

Reheat individual slices in a 325°F oven for 10-12 minutes. Also delicious at room temperature.

Nutrition Facts

Per serving (1 slice) · 8 servings

Calories310

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein14g

Carbohydrates16g

Fat22g

Fiber1g

Sugar2g

Sodium380mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I make quiche without a crust?: Yes, pour the filling into a greased pie dish for a crustless quiche — it becomes naturally gluten-free.
Can I use milk instead of cream?: Half-and-half works as a lighter substitute. Whole milk is acceptable but the custard will be less rich.

Explore More

More French Recipes More Main Course More Breakfast Vegetarian Recipes Oven Recipes Baking Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.

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Instructions

1
Preheat oven to 375°F. Place pie crust in a 9-inch pie pan, prick the bottom with a fork, line with parchment and pie weights, and blind bake for 15 minutes. Remove weights and bake 5 more minutes.
2
Sauté mushrooms in butter over medium-high heat until golden, about 6 minutes. Add shallot and cook 1 minute. Season with salt and pepper.
3
Spread sautéed mushrooms and squeezed spinach evenly in the blind-baked crust. Sprinkle gruyere cheese over the top.
4
Whisk together eggs, heavy cream, nutmeg, salt, and pepper. Pour custard over the fillings.
5
Bake at 350°F for 35-40 minutes until the custard is set around the edges but still slightly jiggly in the center.
6
Cool for at least 15 minutes before slicing. The quiche will continue to set as it cools.

Tips & Storage

Pro Tips

Blind baking is essential — do not skip it or the bottom crust will be soggy.
The quiche is done when the center jiggles slightly like Jell-O, not like liquid.
Let it rest at least 15 minutes before cutting for clean slices.

Storage

Refrigerate covered for up to 4 days. Freeze whole or sliced for up to 2 months.

Reheating

Reheat individual slices in a 325°F oven for 10-12 minutes. Also delicious at room temperature.

Mushroom and Spinach Quiche

Mushroom and Spinach Quiche

Mushroom and Spinach Quiche

Ingredients

Instructions