Spinach and Mushroom Quiche

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 1 cup sautéed sliced mushrooms
• 1 cup wilted spinach, squeezed dry and chopped
• 1 cup shredded Gruyère or cheddar cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• Pinch of nutmeg

Method

1. Preheat oven to 375°F (190°C). Fit the crust into a 9-inch pie dish and crimp the edges.
2. Scatter the filling ingredients evenly over the bottom of the crust.
3. Whisk the eggs, cream, milk, salt, pepper, and nutmeg together, then pour over the filling.
4. Bake for 40–45 minutes, until the center is just set and a knife inserted near the middle comes out clean.
5. Cool at least 10 minutes before slicing.

The Tale of Spinach and Mushroom Quiche

Story updated September 18, 2026

Spinach and mushroom quiche is a modern variation on quiche Lorraine, the open-faced egg custard tart that originated in the historic Lorraine region of northeastern France, with documented roots reaching back to the early 1600s. As quiche spread beyond its home province over the course of the 20th century, helped along by French cookbooks and chefs who introduced it to international audiences, including the American home cooks who embraced French cuisine through figures like Julia Child, bakers and home cooks began swapping the traditional bacon and cheese for other fillings suited to their tastes and the seasons. There's no single documented origin for the spinach and mushroom combination specifically; it reflects the broader mid-to-late-20th-century trend of quiche becoming a flexible, vegetable-forward dish rather than one tied strictly to its Lorraine bacon-and-cream roots, popular in particular with home cooks looking for a lighter, meatless option. It remains, at its heart, a direct descendant of the same French custard-tart tradition.