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Spinach Mushroom Quiche with Puff Pastry
5 from 16 votes

Spinach Mushroom Quiche with Puff Pastry

Spinach Mushroom Quiche with Puff Pastry features a flaky, buttery crust filled with sautéed onions, garlic, mushrooms, and wilted spinach combined with eggs, heavy cream, and mozzarella cheese. The puff pastry provides a crisp base that contrasts nicely with the creamy, savory custard filling enriched by the tender vegetables. This quiche is suitable for breakfast, brunch, or light dinner and allows for variations with other vegetables or cheeses.

Prep Time
15 mins
Cook Time
55 mins
Servings: 8 people
Calories: 365 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 puff pastry 8 oz, 250g, sheet or block, thawed
  • 1 tablespoon butter 15g
  • 1/2 yellow onion finely diced
  • 2 garlic cloves, crushed
  • 1 button mushrooms 8 oz, 250g, pack, either mix of white and brown or all white or all brown
  • 1 pack baby spinach 4 oz, 125g
  • 4 egg
  • 1 cup heavy cream aka whipping cream
  • 1 cup mozzarella cheese 125g, shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch nutmeg

Instructions

    Cup of Yum
  1. Preheat the oven to 390F (200C), with heat from up and down. Roll out the puff pastry into a thin circle, big enough to fit the bottom and sides of a 9 inch pie or tart pan. I ended up using a little more than 1/2 of my 15oz 400g block of puff pastry.
  2. Lightly grease the pie pan, and press the puff pastry in it, pressing onto the bottom and going up to completely cover the sides of the pan. Prick the bottom with a fork (this will help keep it from bubbling up in the oven.) Place in fridge until ready to use.
  3. Heat the butter in a large skillet over medium heat. Once melted, add the onion, and saute for a few minutes until starting to soften.
  4. Add the crushed garlic and the mushrooms, and stir for a few minutes until mushrooms are softened and cooked (I like to keep a little texture to the mushrooms). Add the baby spinach, and cook for another minute until wilted. Remove from heat and set aside.
  5. In a large bowl, beat the eggs, then add in the cream, mozzarella cheese, salt, pepper and nutmeg.
  6. Add the cooked spinach/mushroom mixture to this bowl, and mix to combine.
  7. Pour the quiche batter into the prepared puff pastry crust until you fill the pan, you might have a little extra left over. Place pie pan on a baking sheet, and bake on the middle rack of the oven.
  8. Check on the quiche after 20 minutes, if top is browning too quickly, cover loosely with foil. Keep baking for another 20-25 minutes or until a knife inserted in the center comes out clean.
  9. Cool slightly and serve either warm, or place in the fridge to serve cold!

Notes

  • You can substitute other vegetables like broccoli, sundried tomatoes, or leeks, and add proteins like shredded chicken or smoked salmon.
  • Swap mozzarella for cheddar, feta, or goat cheese to vary flavor.
  • Extra quiche batter can be baked in greased muffin tins as individual crustless quiches, suitable for freezing and meal prep.
  • Store leftovers covered in the fridge up to 3 days and reheat gently in microwave or oven.
  • Freeze whole quiche or slices for up to 3 months; thaw overnight in fridge before reheating.
  • You can prepare the sautéed vegetable mix up to 2 days ahead, keeping it refrigerated to simplify assembly.
  • Thaw puff pastry overnight in the fridge for best results.
  • If using frozen spinach, thaw thoroughly and squeeze out excess water before cooking.
  • Let the quiche cool 10-15 minutes before slicing for easier handling.

Nutrition Information

Calories 365kcal (18%) Carbohydrates 17g (6%) Protein 10g (20%) Fat 29g (45%) Saturated Fat 13g (65%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 11g (55%) Trans Fat 1g (50%) Cholesterol 130mg (43%) Sodium 388mg (16%) Potassium 295mg (6%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 4024IU (80%) Vitamin C 10mg (11%) Calcium 142mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 365

% Daily Value*

Calories 365kcal 18%
Carbohydrates 17g 6%
Protein 10g 20%
Fat 29g 45%
Saturated Fat 13g 65%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 130mg 43%
Sodium 388mg 16%
Potassium 295mg 6%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 4024IU 80%
Vitamin C 10mg 11%
Calcium 142mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.