Mushroom & Spinach Quiche with Whole-Grain Crust
A crisp whole-grain crust filled with sautéed mushrooms, wilted spinach and a creamy, herby egg filling — a lovely easy dinner or weekend brunch.
20Prep min
40Cook min
60Total min
Serves 8Serves
FrenchCuisine
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.
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
- Blind-baking the crust keeps it crisp, so don't skip it.
- Let the quiche rest before slicing — it sets as it cools.
- Add a handful of grated cheese to the filling for extra richness if you like.
Substitutions
- Swap mushrooms for leeks or roasted courgette.
- Use a shop-bought pastry crust to save time.
- For dairy-free, use coconut oil and unsweetened plant milk.
Storage & reheating
Keep covered in the fridge for up to 3 days. Serve chilled or warm.
FAQ
Can I make this ahead of time?
Yes — bake it, cool completely, then refrigerate. Reheat gently or serve at room temperature.
Do I need to blind-bake the crust?
Blind-baking keeps the base crisp; without it the bottom can go soggy.
