A Savory Brunch Quiche That’ll Make Your Taste Buds Sing
I love breakfast, but there is something very special and fun about brunch. Whether you are hosting brunch for a large group or treating your family to a special brunch at home, my Savory Spinach and Mushroom Quiche recipe is a dish that will be enjoyed by all.
Other recipes you may add to your brunch menu include:
- Easy Caprese Pasta Salad
- Quick Stone Fruit Salad With Mint And Goat Cheese
- Sophisticated Puff Pastry Raspberry Brie Tartlets
If you are hosting a Christmas brunch, try my Festive Eggnog Pancakes – they are always a hit!
What Makes The Quiche So Delicious?
Like many of my dishes, this quiche is vegetarian. My secret ingredient (a can of cream of mushroom soup) reinforces the savory goodness in each bite. The quiche features meaty baby portobello mushrooms, salty parmesan cheese, and fluffy eggs. I love to serve the dish with an arugula salad with shaved parmesan and a bright lemon vinaigrette. It is a perfect brunch bite!
The Proof is in the Pie Crust
You can prepare the quiche with or without a pie crust. (If you make it without a pie crust, it will be considered a “frittata.”) A store-bought pie crust is fine but I always say a homemade pie crust adds something special. If you have time to prepare a pie crust from scratch, it will make an impression on your brunch buddies.
My favorite pie crust recipe is from the Food Network website. It is the pie crust used in a delicious Shaker-Style Chicken Pot Pie. This is my favorite pie crust recipe because it is made with cream cheese. The cream cheese adds a pleasant tang and enhances the flakiness of the pie crust.
The Food Network recipe yields two pie crusts. Therefore, my spinach quiche recipe yields two quiches. We only need one crust on the bottom of the pie pan for each quiche. If you only want one quiche, you can cut both recipes in half. Or you could freeze one of the quiches for a later date.
Because the quiche filling will need cooking, there is no need to blind bake the pie crust. You will need to dock the pie crust (poke holes in it with the tines of a fork) before pouring the egg mixture in. This will prevent it from puffing.
Fun Variations To Try
I love experimenting with my recipes. If you want a meatier quiche, you could chop and crisp some salty bacon to add to the egg mixture. Be sure to cool the bacon completely before adding it! Otherwise, you may end up with scrambled eggs!
You can also make this spinach quiche low carb and keto by eliminating the pie crust altogether. If you choose to forgo the pie crust, you are making a frittata. I recommend pouring all of the egg mixture into a 9×13 casserole dish that has been sprayed with non-stick cooking spray and bake for 30-35 minutes. This will result in one large frittata, as opposed to 2 smaller frittatas.
You can also try this recipe with different cheeses. Gruyere and asiago cheeses would also make this quiche pop! The kitchen is your laboratory – experiment away! Let me know what variations have worked for you in the comment section. Bon appétit!
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All of my posts contain my recommendations for essential tools. I have researched these tools. Many of them are already in my kitchen. The ones that are not come highly rated. I do the research so you don’t have to and I only recommend high-quality tools.
If you are just starting to furnish your kitchen with tools or if you are looking to expand your kitchen toolkit, be sure to reference Expert Guide: Equip Your Kitchen for Less Than $200. This guide contains links to all of the equipment items I recommend for a basic kitchen set up.
My essential tools when making this quiche recipe include the following:
Savory Mushroom and Spinach Quiche
- 2 pie crusts homemade or store-bought
- 1 tbsp. olive oil extra virgin
- 1 tbsp. butter unsalted
- 1 lb baby portobello mushrooms sliced
- 2 large shallots chopped
- 2 large garlic cloves minced
- 1 tbsp. dried thyme
- 2-3 cups baby spinach
- 1 dozen eggs beaten
- 1 10.5 oz. can cream of mushroom soup
- 2 cups parmesan cheese grated
- salt to taste
- pepper to taste
- egg wash mix 1 egg with with 2 tbsp. water
- Preheat oven to 375°.
- Prepare pie dishes: roll out pie dough and line the bottom and sides of (2) 9-inch pie dishes. Dock the bottom of the pie crust (poke holes with the tines of a fork). Trim crust edges and create fancy design around pie crust with a fork (optional). Place both pie dishes in the refrigerator until needed.
- In a large skillet, heat olive oil and butter on medium heat.
- Add shallots and garlic to skillet and sauté for 1-2 minutes. Add mushrooms and thyme, toss with shallots and garlic, and increase stove temperature to medium high. Sauté until mushrooms are tender, about 8 minutes.
- Add spinach to skillet and sauté with mushrooms until wilted, 6-7 minutes. Season with salt and pepper, to taste. Set mixture aside to cool.
- In a large mixing bowl, combine beaten eggs, cream of mushroom soup, parmesan cheese, and a pinch of salt and pepper.
- Remove pie crusts from refrigerator. Divide cooled mushroom mixture between the two pie dishes. Pour egg mixture over both pies. Brush pie crust edges with egg wash.
- Bake both quiches in the center of the oven for 35-40 minutes, or until eggs are firm and crust becomes brown and flaky. Cool before cutting into slices. Enjoy!