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Mushroom & Spinach Quiche

  • Author: Mushrooms Canada
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x


This vegetarian quiche is made easy thanks to a store-bought crust! Filled with mushrooms, spinach and Gruyère cheese, enjoy it for breakfast or brunch.


  • 1 frozen deep dish pie shell, thawed
  • 2 tbsp oil
  • 8 oz sliced fresh mixed mushrooms – crimini, shiitake, and oyster
  • 4 cups fresh baby spinach, coarsely chopped
  • 5 large eggs
  • 1/3 cup whole milk
  • 1 tbsp Dijon mustard
  • 1 tsp dried Italian seasoning
  • 1 tsp each onion powder and garlic salt
  • 1/4 tsp each salt and ground pepper
  • 1 1/2 cups shredded Gruyère cheese, divided


  1. Preheat oven to 375°F.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and tender, about 10 minutes. Add spinach; cook, tossing constantly, until wilted, about 2 minutes.
  3. Spoon mushroom-spinach mixture evenly into pie crust. Set aside.
  4. In a medium bowl, whisk eggs, milk, mustard, mustard, herbs, onion powder, garlic salt, salt and pepper. Fold in half the Gruyère cheese.
  5. Pour eggs into pie crust, covering the mushroom mixture. Sprinkle top with remaining cheese.
  6. Bake until set and golden brown, about 40-45 minutes. Remove from oven and let stand for 10 minutes before serving.


  • For a different flavour profile, substitute Gruyère cheese with another type of shredded cheese, such as Cheddar, Swiss, or Gouda.
  • Make this quiche ahead of time; cover and refrigerate for up to 3 days.


  • Calories: 415.9
  • Sugar: 1.7g
  • Fat: 28.6g
  • Carbohydrates: 22.1g
  • Fiber: 1.4g
  • Protein: 17.4g
  • Cholesterol: 185.9mg

Keywords: Family-Friendly, Breakfast/ Brunch, Vegetarian, Crimini, Shiitake, Oyster

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