Spring is in the air and Easter is right around the corner. Nothing says Easter Brunch more than a classic quiche. This savory Spinach and Cheese Quiche is so delightful and delicious! I love this recipe because it’s simple to make, and it comes together in no time at all! This quiche is packed with flavor, including spinach, mushrooms, cheese, and garlic! It’s all baked together in a flaky pie crust. Make it with me!
What is Quiche?
Quiche is an egg and milk custard filled with all sorts of extras like cheese and veggies. Traditionally, quiches are baked in a pie crust.
My version of a spinach and cheese quiche uses eggs, whole milk, mozzarella cheese, parmesan cheese, frozen spinach, garlic, and mushrooms.
I like to save myself a step and bake my quiche in a frozen pre-made pie crust. You can definitely make the pie crust from scratch if you would rather.
Quiche is a great dish to serve for brunch! Because of it’s egg base, it can be eaten at breakfast, lunch, or even for dinner!
Tips for Successful Quiche
- Remove excess moisture from any veggies you are using before baking
- Use whole milk for an extra creamy center
- Use a pie crust shield to prevent the edges from over-browning
- If making a pie crust from scratch, I recommend making it the day before you plan to bake it
Other Easter Recipes
Easter is such a fun time of year! I love how we turn the corner to warmer weather, lighter days, and fresh ingredients again!
I have lots of Easter inspired recipes on my page!
- Orange Rolls
- Mini Cadbury Egg Cheesecakes
- Carrot Cake Cupcakes
- Broccoli Salad
- Easter Muddy Buddies
- Mango Mojitos
- Instant Pot Deviled Eggs
If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram! I love to see what you’ve been cooking. It always makes my day!
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Spinach and Cheese Quiche
Nothing says Easter Brunch more than a classic quiche. This Spinach and Cheese Quiche is so delightful and delicious!
Ingredients
- 1 frozen pre-made pie crust
- 10 ounces frozen spinach
- 8 ounces fresh mushrooms, sliced
- 1 teaspoon minced garlic
- 4 large eggs
- 1 cup whole milk
- 1/3 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- Dash of salt & pepper
Instructions
- Preheat oven to 350°F.
- If your frozen spinach is not already thawed, thaw it in the microwave per directions. Drain the spinach in a colander while you prepare the rest of the ingredients.
- Place sliced mushrooms in a skillet coated with 1 teaspoon of butter, add the garlic, and a sprinkle of salt and pepper. Turn the heat on to medium-high and sauté the mushrooms until soft, about 5 minutes.
- In a separate bowl, whisk the eggs, milk, and parmesan cheese together until combined. Sprinkle with a pinch of salt and pepper. Set aside.
- Blot and squeeze the rest of the water out of the thawed spinach.
- Spread spinach in the pie crust. Add the cooked mushrooms and shredded cheese. Pour the egg mixture on top.
- Bake the quiche until the center is just about set, about 50-60 minutes.
- Cool for 15 minutes before slicing and serving.
