Spinach and Mushroom Quiche for a Special Brunch


I’m having the family over for Christmas brunch and wanted to make a special dish to help commemorate my little man’s first Christmas.  One of my all-time favorite brunch dishes has to be quiche. I love the creaminess and richness of the egg mixture pairing so well with a buttery flaky crust. And it’s a great way to eat your veggies! So I’ve made a mushroom spinach quiche for Christmas morning. And one of the best parts of this dish, it can be made the night before, reheated and served in the morning!

Serving Size: 8

Cook Time: 45 minutes


  • Pie crust
  • 3 eggs, lightly beaten
  • 1 ½ cup whole milk
  • 1 tbsp vegetable oil
  • ½ red onion, sliced
  • 6 oz white button mushrooms, sliced
  • 8 oz baby spinach, thoroughly washed and dried
  • 1 ½ cups gruyere cheese, shredded
  • 1 tbsp all-purpose flour
  • Sea salt and freshly grounded black pepper, to taste

I find it best to pre make the pie crust dough ahead of time and allow the dough to come to room temperature; then roll it out right before you’re ready to use it. Here are the instructions for making the dough:

2 ½ cups all-purpose flour
2 sticks of cold unsalted butter, cut into 1/2″ cubes
1 tsp sea salt
1 tsp light brown sugar
4 tbsp ice cold water

In a food processor, combine the flour, salt and brown sugar, and pulse to mix. Add the butter and pulse a few times until the mixture resembles a coarse meal, with pea size pieces of butter still visible in the mix. Add in the ice cold water 1 tbsp at a time, pulsing each time until mixture just begins to clump together.

Remove the dough from the food processor, divide dough into 2 parts and place on a clean surface. Carefully shape into 2 round discs. Do not over-knead the dough, you should still be able to see little bits of butter in the dough. Wrap each disc in plastic wrap and refrigerate until ready to use.

Preheat the oven to 400 degrees. Roll out the dough and press into a 9” pan. Bake the pie crust for 5-7 minutes, until very lightly browned. Remove from oven and reduce oven to 325°F.

In a large sauté pan, heat the oil over medium-high heat. Sauté the mushrooms and onions for about 5 minutes, sprinkle in some salt and pepper. Add the spinach and sauté until the spinach is wilted. Drain the vegetable mixture to remove the excess water.

In a large bowl, stir together the eggs, milk, onion, and spinach/mushroom mixture. In a separate bowl, toss the cheese and flour together. Add the cheese to the rest of the ingredients and mix well. Pour into your baked pie crust and bake 45-50 minutes, until set. Let it cool for about 20 minutes before slicing. It can be served warm or at room temperature.

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