Spinach & Mushroom Quiche (without bacon)

Spinach & Mushroom Quiche (Without Bacon): A Delightful Vegetarian Classic

The Spinach & Mushroom Quiche is a beloved staple in modern vegetarian cuisine, offering a rich, savory flavor profile with a satisfying texture that makes it perfect for brunch, lunch, or even a light dinner. This version omits bacon to keep the dish fully vegetarian while still delivering deep umami notes from mushrooms and earthy depth from fresh spinach. Whether you’re hosting a weekend gathering or simply craving a comforting meal, this quiche promises elegance and simplicity all in one flaky, golden crust.

The History of Quiche

The origins of quiche trace back to the Lorraine region of France, where the classic Quiche Lorraine was traditionally made with eggs, cream, and bacon (or lardons) baked in a pastry crust. Over time, as culinary traditions evolved and spread across Europe and North America, quiche became a versatile canvas for various ingredients, adapting to regional tastes and dietary preferences. The transformation from a meat-based dish to a vegetarian favorite began in the mid-20th century, particularly as plant-forward diets gained popularity. Spinach and mushroom emerged as a natural pairing—offering complementary textures and flavors—making this variation one of the most cherished adaptations of the original recipe. Today, Spinach & Mushroom Quiche stands as a symbol of both culinary tradition and modern innovation.

Ingredients Breakdown

Understanding each ingredient’s role ensures a perfectly balanced quiche:

• Pie Crust: A buttery, flaky pre-made or homemade pie crust forms the foundation. Opt for a high-quality, all-butter crust for the best flavor and texture.
• Butter: Used to sauté the vegetables, butter enhances richness and helps build flavor.
• Mushrooms: Cremini, button, or shiitake mushrooms add umami depth. Sliced thinly, they cook down into tender morsels that meld beautifully with the custard.
• Onion: Yellow onion brings sweetness and aroma when sautéed, forming a flavorful base layer.
• Garlic: Fresh minced garlic intensifies the savory elements without overpowering the dish.
• Fresh Spinach: Adds color, nutrients, and a mild vegetal note. It wilts quickly and integrates seamlessly into the filling.
• Eggs: The structural backbone of the quiche, eggs coagulate during baking to set the custard.
• Heavy Cream and Milk: Together, these create a silky custard. Cream adds richness, while milk balances the fat content for a lighter texture.
• Grated Cheese: Gruyère is traditional for its nutty, melty quality, but mozzarella, feta, or Swiss work well too.
• Salt and Black Pepper: Essential seasonings that enhance all other flavors.
• Nutmeg (optional): A pinch elevates the spinach and adds warmth, a classic touch in European quiches.

Step-by-Step Recipe

1. Preheat Oven: Set your oven to 375°F (190°C). Position a rack in the center to ensure even baking.
2. Prepare the Crust: Fit the pie crust into a 9-inch pie dish. Press it gently into the edges and flute the rim if desired. Prick the bottom with a fork several times to prevent air bubbles. Blind bake for 10 minutes: line the crust with parchment paper or foil and fill with pie weights or dried beans. After 10 minutes, remove the weights and parchment and bake for another 5 minutes until lightly golden. Let it cool slightly while preparing the filling.
3. Sauté the Mushrooms and Onions: In a large skillet over medium heat, melt 2 tablespoons of butter. Add sliced mushrooms and chopped onion. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown, and the onions are soft and translucent.
4. Add Garlic and Spinach: Stir in the minced garlic and cook for 1 minute until fragrant. Add fresh spinach in batches, stirring until wilted. Remove from heat and let the mixture cool slightly. This step prevents excess moisture in the quiche, which could make it soggy.
5. Whisk the Custard: In a large bowl, whisk together 4 large eggs, 1 cup heavy cream, ½ cup whole milk, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch of ground nutmeg (if using). Whisk until smooth and well combined.
6. Combine Filling Ingredients: Stir in 1 cup of grated cheese (Gruyère recommended) into the egg mixture. Then fold in the cooled mushroom-spinach mixture.
7. Assemble the Quiche: Carefully pour the filling into the pre-baked crust, spreading evenly with a spatula. Ensure no air pockets form.
8. Bake: Place the pie dish on a baking sheet (to catch any spills) and bake for 35–40 minutes, or until the center is just set and a knife inserted near the middle comes out clean. The top should be golden brown and slightly puffed.
9. Cool Before Serving: Allow the quiche to rest for at least 10–15 minutes before slicing. This allows the custard to firm up for cleaner cuts.

Tips for the Perfect Quiche

• Avoid Sogginess: Always pre-cook watery vegetables like mushrooms and spinach, and squeeze out excess liquid after wilting.
• Blind Bake the Crust: Skipping this step can result in a soggy bottom. Pre-baking seals the crust and ensures crispness.
• Don’t Overmix: Once you add the egg mixture to the vegetables, stir gently to preserve air and avoid toughness.
• Check Doneness Properly: The quiche is done when the center jiggles only slightly and an internal thermometer reads 160°F (71°C).
• Let it Rest: Cutting too soon leads to runny slices. Patience yields neat, firm portions.
• Use Room-Temperature Eggs and Dairy: Cold ingredients can lead to uneven mixing and longer baking times.
• Enhance Flavor: For extra depth, deglaze the mushroom pan with a splash of white wine before adding the spinach.

Variations and Customizations

This quiche is highly adaptable to suit different palates and dietary needs:

• Dairy-Free Version: Substitute the heavy cream and milk with full-fat coconut milk or cashew cream, and use dairy-free cheese or omit cheese entirely.
• Gluten-Free Option: Use a gluten-free pie crust or serve the filling in a greased muffin tin for mini quiches.
• Add More Veggies: Diced bell peppers, caramelized leeks, roasted zucchini, or sun-dried tomatoes can be incorporated for added color and flavor.
• Protein Boost: Stir in cooked lentils, crumbled tofu, or chickpeas for a heartier, fiber-rich meal.
• Herb Infusion: Fresh thyme, chives, or dill brighten the dish. Add 1–2 teaspoons during the custard mix.
• Cheese Variations: Try feta for tanginess, smoked Gouda for depth, or goat cheese for creaminess.
• Crustless Quiche: Pour the filling directly into a greased pie dish for a low-carb, keto-friendly alternative. Increase egg count by one for better structure.
• Mini Quiches: Use a muffin tin to make individual portions—perfect for parties or meal prep. Bake for 20–25 minutes.

Health Considerations and Nutritional Value

While quiche is often seen as indulgent, it can be part of a balanced diet when enjoyed in moderation. Here’s a nutritional breakdown per serving (assuming an 8-slice quiche):

• Calories: ~320–360 kcal
• Protein: 10–12g (from eggs and cheese)
• Fat: 25–28g (mostly from cream, cheese, and butter—primarily saturated, but includes healthy fats from eggs)
• Carbohydrates: 15–18g (mostly from crust; reduced significantly in crustless versions)
• Fiber: 1–2g (increases with added vegetables)
• Vitamins & Minerals: Rich in vitamin A (spinach), vitamin B12 (eggs), calcium (dairy), iron (spinach), and selenium (eggs).

Health Tips:

• Opt for reduced-fat milk and cut back on cream to lower saturated fat.
• Increase spinach and mushrooms to boost fiber and antioxidants.
• Use olive oil instead of butter for sautéing to introduce heart-healthy monounsaturated fats.
• Serve with a side salad or fruit to balance the meal.
• Limit portion size—quiche is rich, so a smaller slice can be satisfying.

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 2 tablespoons unsalted butter
• 1 ½ cups sliced mushrooms (cremini or button)
• ½ cup finely chopped yellow onion
• 2 cloves garlic, minced
• 3 cups fresh spinach (packed)
• 4 large eggs
• 1 cup heavy cream
• ½ cup whole milk
• 1 cup grated Gruyère cheese (or substitute with Swiss, mozzarella, or feta)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of ground nutmeg (optional)

Directions

1. Preheat oven to 375°F (190°C).
2. Place pie crust in a 9-inch pie dish. Prick bottom with a fork, line with parchment, and fill with pie weights. Blind bake for 10 minutes. Remove weights and bake 5 more minutes. Set aside to cool slightly.
3. In a skillet over medium heat, melt butter. Add mushrooms and onion; cook 8–10 minutes until softened and lightly browned.
4. Stir in garlic; cook 1 minute until fragrant. Add spinach in batches, stirring until wilted. Remove from heat and let cool.
5. In a bowl, whisk eggs, cream, milk, salt, pepper, and nutmeg until smooth.
6. Stir in cheese and the cooled spinach-mushroom mixture.
7. Pour filling into the pre-baked crust.
8. Bake on a baking sheet for 35–40 minutes, until center is set and top is golden.
9. Let stand 10–15 minutes before slicing. Serve warm or at room temperature.

FAQ

Can I make this quiche ahead of time?
Yes! Assemble and refrigerate unbaked quiche for up to 24 hours before baking. Alternatively, bake it fully, cool, and refrigerate for up to 3 days. Reheat in a 325°F oven for 15–20 minutes.

Can I freeze spinach and mushroom quiche?
Absolutely. Wrap cooled quiche tightly in plastic and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Why did my quiche turn out watery?
This usually happens if vegetables weren’t cooked long enough or if excess moisture wasn’t removed. Always sauté spinach and mushrooms thoroughly and allow them to cool before mixing.

Can I use frozen spinach?
Yes, but thaw completely and squeeze out every bit of water using a clean kitchen towel or paper towels. About 1 ½ cups cooked, drained frozen spinach equals 3 cups fresh.

Is quiche suitable for a gluten-free diet?
Only if you use a gluten-free crust or go crustless. Always check labels on pre-made crusts for hidden gluten.

How many servings does this make?
One 9-inch quiche typically serves 6–8 people, depending on slice size.

Can I add other cheeses?
Definitely! Blue cheese, fontina, or a blend of sharp cheddar and Parmesan can add exciting flavor dimensions.

Summary

The Spinach & Mushroom Quiche (without bacon) is a creamy, savory delight that combines earthy vegetables with a rich egg custard in a buttery crust—perfect for vegetarians and food lovers alike.

Easy to customize, nutritious, and ideal for any meal, this quiche brings comfort and sophistication to your table with every golden, flavorful slice.