Ingredients

1 unbaked flaky pie crust or all-butter pie crust

10 ounces (283g) frozen spinach

2 teaspoons olive oil

8 ounces (227g) sliced mushrooms

2 garlic cloves, minced

4 large eggs

1 cup (240ml) whole milk

1/3 cup (25g) freshly grated or shredded parmesan cheese

1 cup (4 ounces/113g) freshly shredded cheddar cheese

1/4 teaspoon salt

1/4 teaspoon pepper

Instructions

Step 1: Prepare the pie crust. If making dough from scratch, chill it in the refrigerator for at least 2 hours before rolling out and par-baking.

Step 2: On a floured surface, roll out the chilled dough into a 12-inch circle. Place it into a 9-inch pie dish, smooth it out, and fold the excess dough over the edge to form a rim. Crimp the edges as desired and chill in the refrigerator for at least 30 minutes.

Step 3: Preheat your oven to 375°F (190°C).

Step 4: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15–16 minutes until edges begin to brown. Remove weights and parchment, prick the bottom with a fork, and bake for another 7–8 minutes until the bottom just starts to brown. Set aside.

Step 5: Reduce oven temperature to 350°F (177°C).

Step 6: Thaw and drain the spinach well. Heat olive oil in a large skillet over medium-high heat. Sauté mushrooms, garlic, and a pinch of salt and pepper until moisture evaporates, about 6–7 minutes.

Step 7: In a bowl, whisk together eggs, milk, parmesan cheese, and 1/4 teaspoon each salt and pepper until combined.

Step 8: Squeeze any remaining water from the spinach, then spread it evenly over the par-baked crust. Layer the cooked mushrooms and shredded cheddar cheese on top.

Step 9: Pour the egg mixture over the filling. Optionally, sprinkle a bit more parmesan cheese on top.

Step 10: Bake the quiche for 50–60 minutes until the center is just set. Use a pie crust shield if edges brown too quickly. Let cool for 15 minutes before slicing, or serve at room temperature.

Tips & Variations

Use fresh spinach instead of frozen for a brighter flavor—just sauté until wilted and drain well.

Swap cheddar for Gruyère or Swiss cheese for a nuttier taste.

Try adding cooked bacon or ham for extra protein and smoky flavor.

Blind bake the crust up to 3 days ahead and refrigerate well wrapped.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works well. Just sauté it until wilted, drain any excess moisture thoroughly, and use it as a substitute for the frozen spinach.

Do I need to par-bake the pie crust?

Par-baking helps prevent a soggy crust by setting it before adding the filling. It’s recommended for this quiche recipe to ensure a crisp, flaky crust.