This Spinach, Broccoli & Mushroom Quiche is a deliciously savory, veggie-packed dish with a buttery crust and rich egg filling. Perfect for brunch, lunch, or meal prep, it’s loaded with fresh spinach, tender broccoli, and earthy mushrooms. Customizable and freezer-friendly, this quiche is a go-to for vegetarian comfort that feels gourmet but is easy to make.
✨ Why You’ll Love This
✔ Hidden veggie powerhouse (kids won’t notice!)
✔ Make-ahead friendly (stores 4 days)
✔ 3 crust options (regular, gluten-free, or crustless)
✔ Protein-packed with 18g per slice
Yields: 6-8 servings
Prep time: 25 minutes
Cook time: 45-55 minutes
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ¾ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 8 ounces cremini mushrooms, sliced
- 1 cup chopped fresh broccoli florets
- 5 ounces fresh spinach, roughly chopped
- 4 large eggs
- 1 ½ cups half-and-half
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded Gruyère cheese (or other cheese of your choice)
Equipment:
- 9-inch pie plate
- Food processor (optional, for crust)
- Large skillet
- Whisk
Instructions:
Step 1: Make the Crust
- In a food processor, combine the flour and salt. Pulse a few times to mix. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, pulsing after each addition, until the dough just comes together. Be careful not to overmix. Alternatively, whisk the flour and salt in a large bowl. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together.
Step 2: Chill the Crust
- Turn the dough out onto a lightly floured surface and form it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes. After chilling, roll out the dough on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim any excess dough and crimp the edges as desired. Prick the bottom of the crust with a fork.
Step 3: Parbake the Crust
- Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment paper and weights. Return the crust to the oven and bake for another 10-12 minutes, or until lightly golden.
Step 4: Sauté the Vegetables
- While the crust is parbaking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their liquid, which then evaporates, about 8-10 minutes. Add the broccoli florets and cook for an additional 3-5 minutes, until they are slightly tender-crisp. Stir in the chopped spinach and cook until it wilts, about 2-3 minutes. Season the vegetables with a pinch of salt and pepper. Remove from heat and let cool slightly.
Step 5: Prepare the Egg Mixture
- In a medium bowl, whisk together the eggs, half-and-half, salt, and pepper until well combined.
Step 6: Assemble the Quiche
- Scatter the sautéed vegetables evenly over the bottom of the parbaked crust. Sprinkle the shredded Gruyère cheese over the vegetables. Carefully pour the egg mixture over the vegetables and cheese.
Step 7: Bake the Quiche
- Bake in the preheated oven for 45-55 minutes, or until the center is set and the crust is golden brown. A knife inserted near the center should come out mostly clean.
Step 8: Cool and Serve
- Let the quiche cool in the pie plate for at least 10-15 minutes before slicing and serving. It can be served warm or at room temperature.
📊 Nutrition (Per Slice)
| Calories | 220 |
|---|---|
| Protein | 18g |
| Carbs | 15g |
| Calcium | 20% DV |
(With regular crust and whole milk)
💡 Pro Tips
✅ No-soggy crust: Brush with egg wash before blind baking
✅ Extra fluffy: Let custard sit 5 mins before pouring to remove bubbles
✅ Freezer hack: Wrap unbaked quiche in foil, freeze, then bake +15 mins
🍽️ Serving Ideas
Brunch Star
- Serve with fruit salad and mimosas
Meal Prep
- Pair with roasted sweet potatoes
Kid-Friendly
- Use cheddar instead of Gruyère
Enjoy your delicious, homemade Spinach, Broccoli, and Mushroom Quiche!
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