If you’re craving something warm, savory, and deeply satisfying, this Spinach, Broccoli & Mushroom Quiche is the cozy-meets-elegant dish that belongs in your recipe rotation.
It’s packed with vibrant vegetables, nestled into a golden, flaky crust, and enveloped in a rich, cheesy egg custard. Whether you’re feeding brunch guests or meal-prepping a wholesome dinner, this quiche delivers every time.
It’s the kind of recipe that feels special without being complicated. With just a handful of everyday ingredients and a bit of oven time, you’ll have a beautiful, sliceable dish that’s perfect served warm, room temp, or even cold from the fridge.
Why You’ll Love This Recipe
This quiche is full of flavor thanks to the combination of earthy mushrooms, tender broccoli florets, and sautéed spinach. The blend of textures—crisp crust, creamy filling, and bits of roasted veggie—is what makes every bite irresistible.
A little garlic and onion give it a warm, savory base that makes your kitchen smell incredible.
It’s also a nutrient-packed choice that doesn’t compromise on comfort. With loads of vegetables, high-quality protein from the eggs and cheese, and the flexibility to make it gluten-free or dairy-free, it’s as nourishing as it is satisfying.
And finally, it’s great for prep. You can bake it ahead of time and keep slices in the fridge for up to four days. Serve it with a simple side salad or fruit, and you’ve got an easy breakfast, lunch, or light dinner ready in seconds.
What You’ll Need
- 1 9-inch pie crust (store-bought or homemade)
- 1 tablespoon olive oil
- 1 cup mushrooms, sliced
- 1 cup broccoli florets, chopped small
- 1 cup fresh spinach
- ¼ cup diced onion
- 2 cloves garlic, minced
- 4 large eggs
- ¾ cup milk (or dairy-free alternative)
- ½ cup shredded cheese (cheddar, mozzarella, or gruyere)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg (optional)
Optional Garnishes:
- Extra shredded cheese
- Fresh thyme or parsley
- Red pepper flakes
Pro Tips
- Precook your vegetables – This removes moisture so your quiche isn’t soggy.
- Let the crust cool – If blind baking your crust, cool it before pouring in the filling.
- Add cheese to the bottom – Sprinkle cheese before pouring the egg mixture to help create a flavorful layer.
- Let it rest after baking – Wait 10–15 minutes before slicing to help it set and slice cleanly.
- Don’t skip seasoning – The salt, pepper, and even a pinch of nutmeg make a big flavor difference.
Tools You’ll Need
- 9-inch pie dish or tart pan
- Medium skillet
- Mixing bowl
- Whisk
- Knife and cutting board
- Measuring cups and spoons
- Oven
Substitutions and Variations
- Crustless quiche: Simply pour the filling into a greased pie dish—great for low-carb diets.
- Dairy-free: Use unsweetened almond or oat milk and your favorite dairy-free cheese.
- Add protein: Stir in diced ham, crumbled tofu, or cooked bacon.
- Switch veggies: Try kale, bell peppers, or zucchini instead of spinach and broccoli.
- Spice it up: Add a pinch of cayenne or a splash of hot sauce to the egg mixture.
Make-Ahead Tips
This quiche can be made 1–2 days ahead and reheated by the slice or as a whole. After baking, let it cool completely, cover, and refrigerate.
To freeze: Wrap tightly and freeze for up to 2 months. Reheat from frozen in the oven at 350°F for 20–25 minutes, or thaw overnight and warm individual slices in the microwave or oven.
How to Make Spinach, Broccoli & Mushroom Quiche
1. Prepare the Crust
Preheat oven to 375°F (190°C). If using a raw pie crust, place it in a 9-inch pie dish and par-bake for 8–10 minutes until lightly golden. Let cool.
2. Sauté the Vegetables
In a skillet over medium heat, warm olive oil. Add onion and garlic; sauté 1–2 minutes. Add mushrooms, broccoli, and spinach. Cook until tender and most of the liquid has evaporated (about 5–7 minutes). Remove from heat.
3. Whisk the Egg Mixture
In a mixing bowl, whisk together eggs, milk, salt, pepper, and nutmeg until well combined.
4. Assemble the Quiche
Sprinkle half the cheese into the cooled crust. Add sautéed vegetables evenly. Pour egg mixture over veggies and top with remaining cheese.
5. Bake and Cool
Bake for 35–40 minutes, or until the center is set and top is golden. Let cool for 10–15 minutes before slicing.
Leftovers and Storage
Let leftovers cool completely before storing. Cover and refrigerate for up to 4 days. Reheat slices in the microwave or oven.
To freeze: Wrap individual slices in parchment, place in a freezer-safe bag, and freeze for up to 2 months. Reheat from frozen or thaw overnight in the fridge.
Recipe FAQ
1. Can I make this quiche crustless?
Yes! Just grease your dish and skip the crust. It will still hold together beautifully.
2. Can I use frozen veggies?
Absolutely. Just thaw and drain them well to avoid excess moisture.
3. What cheese works best?
Sharp cheddar, Swiss, gruyere, or mozzarella all melt beautifully and taste great.
4. Can I use egg whites only?
Yes—use 6–8 egg whites to replace 4 whole eggs. The texture will be lighter.
5. Is this good for meal prep?
Definitely! Bake ahead, slice, and store for quick breakfasts or lunches all week.
Savory, Satisfying, and So Versatile
This Spinach, Broccoli & Mushroom Quiche is a celebration of hearty vegetables, creamy eggs, and flaky crust—all coming together in a simple yet elegant dish.
Whether you enjoy it warm with coffee, paired with a salad for lunch, or as a light dinner, it’s always a comforting, crowd-pleasing option.
Try it for your next brunch or weekly meal prep, and let me know how it goes in the comments. I’d love to hear what veggies or cheeses you try!
