If you adore dishes that combine vibrant veggies with rich, melty cheese, you are going to fall head over heels for this Cheesy Spinach Mushroom Tomato Quiche. This quiche is the perfect harmony of earthy mushrooms, fresh spinach, juicy cherry tomatoes, and creamy goat cheese, all baked into a flaky pie crust with a generous amount of sharp cheddar cheese. Every bite bursts with flavor and comforting textures, making it a fantastic choice for brunch, lunch, or even a light dinner. Whether you’re serving it up for guests or treating yourself to something special, this Cheesy Spinach Mushroom Tomato Quiche is a total winner.

Cheesy Spinach Mushroom Tomato Quiche Recipe - Recipe Image

Ingredients You’ll Need

Creating this delightful quiche is surprisingly straightforward because it relies on a selection of fresh, simple ingredients that each play a crucial role in the final dish. From the earthy mushrooms to the gooey cheeses, every component adds its own magic, making the quiche not only flavorful but beautifully balanced in color and texture.

Pie crust: A flaky, buttery base that holds all the goodness together; homemade or store-bought works perfectly.
Small white mushrooms (4 ounces): These bring a tender, savory element that complements the vegetables wonderfully.
Fresh baby spinach (2 cups, packed): Adds vibrant green color and a mild, fresh flavor that brightens the quiche.
Fresh goat cheese (4 ounces): Its creamy tang contrasts beautifully with the sharp cheddar and adds luxurious texture.
Grape tomatoes (1/2 cup, halved): These pop with juicy sweetness and lend a pleasant acidity.
Shredded cheddar cheese (2 cups): Provides that rich, melty, cheesy backbone everyone loves in a quiche.
Large eggs (4, beaten): The essential binder that sets the quiche and adds a rich custard texture.
Milk (1½ cups): Lightens the eggs and enhances the creamy custard filling.
Fresh ground black pepper (½ teaspoon): Adds subtle heat and depth without overpowering the delicate flavors.
Olive oil (2 tablespoons): Used to sauté the mushrooms and spinach, bringing out their natural flavors.

How to Make Cheesy Spinach Mushroom Tomato Quiche

Step 1: Preparing the Crust

Start by heating your oven to 375 degrees Fahrenheit, then roll out your pie crust to about 12 inches. Gently transfer it into a 9-inch pie pan, making sure it fits snugly without any tears. This flaky crust will become the crispy, buttery base that holds your quiche filling perfectly.

Step 2: Layering Cheese on the Crust

Before adding the veggies, sprinkle 1 cup of shredded cheddar cheese right over the pie crust. This layer acts like a flavor-packed barrier, preventing the crust from getting soggy while adding an irresistible cheesy crunch once baked.

Step 3: Sautéing the Mushrooms and Spinach

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Toss in the sliced mushrooms and let them cook for 6 to 8 minutes until they soften and release their earthy aroma. After about 3 to 4 minutes, add in your fresh spinach along with a pinch of salt and pepper, then continue sautéing until the spinach wilts down and blends harmoniously with the mushrooms.

Step 4: Draining and Arranging the Vegetables

Once cooked, drain the mushroom and spinach mixture thoroughly to remove excess liquid. Press down on the vegetables to get rid of as much moisture as possible — this step is crucial to keep your quiche from becoming watery. Then, spread this flavorful veggie layer evenly over the cheddar-lined crust.

Step 5: Adding Goat Cheese and Tomatoes

Sprinkle about three-quarters of the fresh goat cheese chunks around the vegetable layer, followed by the halved grape tomatoes. These additions bring creamy and juicy pops of flavor that brighten and enrich every bite of the Cheesy Spinach Mushroom Tomato Quiche.

Step 6: Preparing and Pouring Egg Mixture

In a medium bowl, whisk together the beaten eggs and milk until fully combined and smooth. Pour this custardy mix evenly over the filling in your pie pan, allowing it to seep into every nook and cranny for even cooking and that luscious creamy texture.

Step 7: Topping and Baking

Top off your quiche by sprinkling the remaining goat cheese and cheddar cheese on the surface. Place the quiche in the preheated oven and bake for about 1 hour, or until the egg custard is set and the top has turned a lovely golden brown. Let the quiche cool for a couple of minutes before serving warm and enjoying every cheesy, veggie-filled slice.

How to Serve Cheesy Spinach Mushroom Tomato Quiche

Garnishes

Fresh herbs like chopped chives, parsley, or a sprinkle of thyme add a fragrant and colorful touch that complements the richness of the quiche beautifully. A light drizzle of high-quality olive oil or a dusting of cracked black pepper can also enhance the flavors before serving.

Side Dishes

A crisp green salad with a tangy vinaigrette is a classic partner, balancing the creamy quiche with refreshing crunch. Roasted potatoes, light soups, or even fresh fruit salad work wonderfully alongside this Cheesy Spinach Mushroom Tomato Quiche, creating a well-rounded meal perfect for any time of day.

Creative Ways to Present

Try serving the quiche in individual ramekins for a charming twist at brunch or special occasions. You can also cut it into bite-sized finger foods for parties or even use puff pastry to create mini quiche tartlets, showcasing the same delicious flavors in fun, approachable portions.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, store any leftover Cheesy Spinach Mushroom Tomato Quiche in an airtight container in the refrigerator. It keeps well for up to 3 days and remains just as delicious when reheated gently.

Freezing

This quiche freezes wonderfully. Wrap individual slices tightly in plastic wrap and aluminum foil, then place them in a freezer-safe bag or container. They will keep for up to 2 months, making it easy to enjoy this savory delight whenever you want.

Reheating

To reheat, place slices in a preheated oven at 350 degrees Fahrenheit for about 15 minutes, or until warmed through. You can also gently microwave on low power, but the oven method helps keep the crust crispy and the filling perfectly creamy.

FAQs

Can I use a different type of cheese instead of goat cheese?

Absolutely! While goat cheese adds a lovely tang and creaminess, you can substitute it with cream cheese or feta for a similar creamy texture and flavor twist.

Is it possible to make this quiche vegetarian?

Yes, this recipe is naturally vegetarian, packed with veggies and cheeses. Just make sure your pie crust doesn’t contain any animal fats if you want to keep it strictly vegetarian.

Can I prepare the filling ahead of time?

You can prepare the mushroom and spinach mixture a day before to save time. Keep it refrigerated and assemble the quiche just before baking for the best freshness.

What can I use instead of store-bought pie crust?

If you prefer homemade pie crust, a simple mixture of flour, butter, salt, and cold water works beautifully. Making your own gives a lovely buttery flavor and flaky texture.

How do I know when the quiche is fully cooked?

The quiche is done when the egg mixture has set completely and a knife inserted near the center comes out clean. The top should also be a golden-brown shade.

Final Thoughts

There is something truly comforting and satisfying about a slice of warm, cheesy quiche loaded with fresh spinach, tender mushrooms, and juicy tomatoes. This Cheesy Spinach Mushroom Tomato Quiche is a delightful crowd-pleaser that’s easy to make yet impressive enough to serve for any occasion. Give it a try—you’ll soon discover it’s one of those special recipes that become a beloved favorite in your kitchen.

Cheesy Spinach Mushroom Tomato Quiche Recipe

★★★★★

5.2 from 24 reviews

Author: Ethan
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delicious and savory Cheesy Spinach Mushroom Tomato Quiche featuring a flaky pie crust filled with sautéed mushrooms and spinach, creamy goat cheese, fresh grape tomatoes, and rich cheddar, all baked to golden perfection for a satisfying meal.

Instructions

Preheat Oven: Preheat the oven to 375˚F to ensure it reaches the right temperature for baking the quiche evenly.
Prepare Pie Crust: Roll the pie crust out to about 12 inches in diameter. Gently place it into a 9-inch pie pan, pressing it to fit the shape nicely without tearing.
Add Cheese Base: Sprinkle 1 cup of shredded cheddar cheese evenly over the bottom of the crust to create a flavorful base layer.
Sauté Mushrooms: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 6-8 minutes until they soften and release moisture.
Add Spinach: After about 3-4 minutes of cooking the mushrooms, add the fresh baby spinach to the skillet with a pinch of salt and pepper. Continue sautéing until the spinach is wilted, about 2-3 minutes.
Drain Vegetables: Thoroughly drain the cooked mushrooms and spinach, pressing the spinach firmly with a spoon to remove as much liquid as possible. This prevents a soggy quiche.
Layer Vegetables: Spread the drained mushrooms and spinach in an even layer over the cheese-covered pie crust.
Add Goat Cheese and Tomatoes: Sprinkle 3/4 of the crumbled goat cheese on top of the vegetable layer, then evenly distribute the halved grape tomatoes over the filling.
Prepare Egg Mixture: In a medium bowl, whisk the beaten eggs with the milk and fresh ground black pepper until fully combined and smooth.
Pour Egg Mixture: Carefully pour the egg and milk mixture evenly over the filling in the pie crust.
Top Cheese Layer: Sprinkle the remaining goat cheese and the remaining shredded cheddar cheese on the top of the quiche to create a golden, cheesy crust when baked.
Bake Quiche: Place the quiche in the preheated oven and bake for 1 hour, or until the egg mixture is set and the top is lightly golden. The center should be firm to touch.
Cool and Serve: Remove the quiche from the oven and let it cool for 2 minutes. Serve warm to enjoy the creamy and flavorful filling at its best.

Notes

For a crispier crust, you can blind bake the pie crust for 10 minutes before assembling the quiche.
Use fresh, high-quality goat cheese and cheddar for best flavor.
Make sure to thoroughly drain the cooked vegetables to prevent a soggy quiche.
Leftovers can be refrigerated and enjoyed within 3 days; reheat gently in the oven or microwave.
Feel free to add herbs like thyme or basil for extra flavor.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Breakfast, Brunch, Lunch
Method: Baking, Sautéing
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of quiche)
Calories: 320
Sugar: 3g
Sodium: 350mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 15g
Cholesterol: 160mg

Keywords: Quiche, Spinach quiche, Mushroom quiche, Cheesy quiche, Vegetarian quiche, Brunch recipes