Spinach Mushroom Quiche with Puff Pastry

This easy spinach mushroom quiche with puff pastry takes all the stress out of the crust. It’s a simple filling, with just the right rations of cream and cheese to give you the most delicious and rich quiche, full of caramelized onions, mushrooms and spinach. Customize this however you like, the end result will be amazing!

Jump to:

• Why use puff pastry to make a quiche?
• Ingredients for an easy spinach mushroom quiche:
• Steps to make the easiest puff pastry quiche:
• What to serve with quiche:
• Storing leftover quiche:
• Making quiche in advance:
• Expert tips and tricks:
• Recipe FAQS:
• For more delicious recipes puff pastry recipes:
• Spinach Mushroom Quiche with Puff Pastry

Why use puff pastry to make a quiche?

Instead of making your own pie crust, this is a great hack. You just need frozen puff pastry that you thaw until you can roll it out. A block works great, you can also use puff pastry squares that you roll together with a rolling pin. The end result is a flakey, crisp golden crust that gives you a quiche with a fraction of the time and effort.

Ingredients for an easy spinach mushroom quiche:

Puff pastry: frozen puff pastry, that you’ll thaw for a couple hours on the counter or overnight in the fridge. This is to make the puff pastry crust for the spinach mushroom quiche, with no other crust ingredients required!

Butter: For cooking the onions and mushrooms in, which will give them a lot of flavor.

Onion and garlic: These will add a lot of flavor to the quiche filling. Even if you are substituting the spinach and mushrooms in the quiche for other veggies, definitely still add the onions and garlic.

Button mushrooms: I like using half white and half brown mushrooms, but you can definitely do all of one type.

Baby spinach: You can also sub for regular spinach, but baby spinach is easily found in packs, and just needs a quick wash-regular spinach usually has to be trimmed.

Eggs

Heavy cream: Also known as whipping cream, use the regular full fat version for the ultimate rich quiche.

Mozzarella cheese: You can also substitute this for cheddar cheese, or feta cheese for different flavor profiles.

Salt, black pepper, and a pinch of nutmeg: basically all the spices you need.

Steps to make the easiest puff pastry quiche:

1. Start by prepping the pastry. First preheat the oven, then roll out the puff pastry into a thin circle, big enough to fit in a 9 inch pie or tart pan.
2. Lightly grease the pie pan, and press the puff pastry in it, bottom and sides. 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, then 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. Add the baby spinach, and cook for another minute until wilted. Remove from heat.
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 crust, you might have a little extra left over. Place pie pan on a baking sheet, and bake on the middle rack of the oven. If you have any extra, it makes great quiche crustless muffins!
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.

What to serve with quiche:

I like having quiche paired with a very simple side salad. Try this cucumber avocado salad, Mediterranean olive salad, or Lebanese coleslaw.

Storing leftover quiche:

Leftover quiche can be stored in the fridge, tightly covered for up to 3 days.

You can rewarm leftover slices gently in the microwave, or have them cold.

You can also freeze spinach mushroom quiche with puff pastry for up to 3 months. If freezing a whole quiche, thaw overnight in the fridge before rewarming. Alternately, you can freeze individual slices, and thaw for a couple hours in the fridge.

Making quiche in advance:

You can make the whole quiche a day before serving, and lightly warm in a 350F (180C) oven for 10 minutes, or microwave individual slices.

You can also saute the onion, garlic, mushroom and spinach mix and store in a tightly covered container in the fridge for up to 2 days in advance, making the rest of the recipe super easy.

Expert tips and tricks:

• Thaw puff pastry according to package instructions. If you can, thaw it overnight in the fridge to ensure even thawing.
• Roll out the puff pastry on a lightly floured surface so it doesn’t stick to the counter.
• Prick the pastry with a fork so it doesn’t puff up.
• Saute the mushrooms well, so that you release the excess water in them.
• If quiche is browning too quickly, cover loosely with a sheet of foil.
• Allow the quiche to cool for 10-15 minutes before cutting so that you can handle it more easily.
• If your pan is shallow and you have leftover quiche filling, fill some greased muffin tins with quiche and bake for little crustless quiche bites.

Recipe FAQS:

For more delicious recipes puff pastry recipes:

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