Mushroom & Spinach Quiche with Whole-Grain Crust

Name: Mushroom & Spinach Quiche with Whole-Grain Crust
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 8
Cuisine: French
Ingredients: For the crust:; 200 g whole-grain flour; 100 g cold butter or coconut oil, cubed; 3–4 tablespoons ice-cold water; 1/2 teaspoon fine salt; For the filling:; 1 tablespoon olive oil; 250 g mushrooms, sliced; 150 g spinach, roughly chopped; 2 garlic cloves, minced; 1 teaspoon fresh thyme leaves; 5 large eggs; 200 ml milk (or unsweetened plant milk); 1/4 teaspoon freshly grated nutmeg; Salt and black pepper, to taste

By Sophie Greene · 8 September 2026

A crisp whole-grain crust filled with sautéed mushrooms, wilted spinach and a creamy, herby egg filling — a lovely easy dinner or weekend brunch.

Mushroom & Spinach Quiche with Whole-Grain Crust

20Prep min

40Cook min

60Total min

Serves 8Serves

FrenchCuisine

EasyDifficulty

This mushroom and spinach quiche pairs a crisp, nutty whole-grain crust with a creamy, herby filling of sautéed mushrooms and wilted spinach. It makes an easy weeknight dinner feel like a proper brunch.

The filling is built on eggs and milk (or a dairy-free alternative), seasoned with garlic, thyme and a touch of nutmeg. It holds its shape when sliced and works just as well warm or at room temperature.

Ingredients

For the crust:
200 g whole-grain flour
100 g cold butter or coconut oil, cubed
3–4 tablespoons ice-cold water
1/2 teaspoon fine salt
For the filling:
1 tablespoon olive oil
250 g mushrooms, sliced
150 g spinach, roughly chopped
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
5 large eggs
200 ml milk (or unsweetened plant milk)
1/4 teaspoon freshly grated nutmeg
Salt and black pepper, to taste

Instructions

Heat the oven to 190°C (375°F).
Make the crust: rub the flour and butter together until crumbly, then add the water a tablespoon at a time until it just comes together.
Press the dough into a 25 cm tart or pie tin, prick the base with a fork and chill for 15 minutes.
Line the crust with baking paper and weights, then blind-bake for 12 minutes. Remove the paper and weights.
Meanwhile, heat the oil in a pan and cook the mushrooms until golden, about 6–8 minutes.
Add the garlic, thyme and spinach and cook until the spinach has just wilted. Generously season and set aside.
In a bowl, whisk the eggs, milk, nutmeg and some salt and pepper.
Spread the mushroom and spinach mixture over the baked crust, then pour in the egg mixture.
Bake for 30–35 minutes until the centre is just set and the top is golden.
Rest for 10 minutes before slicing.

Cook’s tips

Use a food processor to quickly rub the butter into the flour if you're short on time.
Make sure the mushrooms are well browned before adding the spinach to avoid a watery filling.
Let the quiche rest for 10 minutes before slicing to allow it to set properly.
If using a dairy-free milk, opt for unsweetened oat or soy milk for a creamy texture.
For a crispier bottom crust, brush the base with a little egg wash before adding the filling.

Substitutions

Use a gluten-free flour blend instead of whole-grain flour for a gluten-free crust.
Substitute the mushrooms with a mix of wild mushrooms or portobello for a deeper flavor.
Use baby spinach or kale instead of regular spinach.
Replace the milk with heavy cream for a richer filling.
Add a handful of grated cheese like Gruyère or cheddar for extra flavor.