This Creamy Spinach Mushroom Quiche with Ricotta Cheese is an easy vegetarian recipe. This breakfast or brunch recipe is packed with protein and vegetables!
We all know that breakfast is the most important meal of the day, but it is so hard to get a hearty and healthy breakfast on the table with all of the craziness of the mornings. Quiche has become a family favorite breakfast because we can customize it to everyone's liking and it can be quickly reheated.
Need another quiche recipe? Try this simple 6 ingredient Broccoli and Bacon Quiche. This is one of my children's favorite breakfast or light dinner recipes. They love it because of the bacon. I love it because I can sneak a green vegetable into their diet first thing in the morning. Or try this, Peach Baked Oatmeal (Without Bananas). This sweet breakfast is simple to prepare and perfect to reheat and enjoy all week.
Why You'll Love This Recipe
- Simple yet elegant! This spinach quiche recipe looks fancy yet comes together with basic ingredients.
- Reheats well. If you love leftovers, quiche is a great breakfast recipe for you. Slice a piece and microwave for a hearty and hot breakfast.
- Full of protein and fiber! This vegetarian quiche recipe packs protein with the egg base, mushrooms, and spinach.
Ingredients
- This spinach ricotta quiche recipe starts with a premade pie crust.
- Chopped shallots, sliced mushrooms, and fresh spinach are sauteed together in extra virgin olive oil to create an earthy and sweet quiche filling.
- Large eggs and heavy cream are whisked together to create the liquid base.
- The vegetables are seasoned with salt, black pepper, garlic powder, and dried dill to enhance the flavor.
- Ricotta cheese is mixed with eggs and cream to create a creamy quiche.
The exact measurements are listed in the recipe card below.
Substitutions
- If baking is your thing, use a homemade pie crust in place of a premade pie crust.
- Replace the fresh baby spinach with frozen spinach. Just be sure to drain any water from the frozen quiche before mixing with the eggs.
- Use your favorite vegetables in place of the mushrooms and the spinach. Bell peppers, red onion, kale or green onions are tasty in quiche!
- Replace the ricotta cheese with shredded Swiss, parmesan, cheddar, or feta cheese. Or use a mix of different cheeses!
- Use egg whites, milk, or half and half for a lighter quiche.
Equipment
- Glass pie dish
- Sauté pan
- Large bowl
- Whisk
Step-by-Step Instructions
Step 1: Preheat the oven to 350 degrees Fahrenheit. Spray a pie dish with cooking spray and place the premade pie crust into the pie plate.
Step 2: Heat a large sauté pan to medium-high heat and add the extra virgin olive oil. Once the oil is hot, add the shallots and the mushrooms. Cook until soft, around 3 minutes.
Step 3: Place spinach in the sauté pan and toss with the other ingredients. When the spinach is cooked down, remove the pan from the stove. Drain any excess water.
Step 4: In a large mixing bowl, combine the eggs, heavy cream, and ricotta cheese. Stir in the salt, black pepper, garlic powder, and dried dill. Add the spinach mixture to the eggs and stir to combine.
Step 5: Pour the mixture into the pie crust. Bake at 350 degrees Fahrenheit for 50-55 minutes until the quiche is set in the center.
Step 6: Let quiche cool for 5-10 minutes before slicing.
Storage
Store any leftover quiche refrigerated in an airtight container. Leftover quiche is good for up to 3 days in the refrigerator.
Top tips
- Bring the premade pie crust to room temperature before putting in the baking dish. This will prevent the crust from cracking.
- The spinach will look like too much in the pan. Don't worry, it will cook down.
- If the quiche crust begins to look dark, cover it with a pie shield or place foil around the crust to prevent browning. Here is the protector that I like to use.
- Remove any overhanging dough from the pie crust. This will prevent the dough from burning.
FAQ
The best mushrooms to use in quiche are ones that you like to eat! White button mushrooms are the classic mushroom choice. You could also use sliced baby portabella mushrooms, cremini mushrooms, or shiitake mushrooms (with the stems removed).
Prevent the quiche from becoming soggy by cooking the mushrooms and spinach before combining them with the egg mixture. The mushrooms and spinach release a lot of moisture while cooking. Drain any excess water before combining with the eggs.
Yes, the mushrooms and spinach need to be cooked before baking the quiche. This is because both vegetables release a lot of moisture while cooking. If you do not cook them before mixing them into the quiche, the quiche could become soggy.
Related
Looking for another breakfast recipe? Try one of these:
Pairing
Need a coffee drink to go with quiche? Try one of these unique coffee drinks and creamers!
📖 Recipe
Creamy Spinach Mushroom Quiche with Ricotta Cheese
Equipment
- Saute Pan
- Mixing Bowl
- Whisk
- Pie dish
Ingredients
- 1 tablespoon EVOO
- 1 Shallot Chopped
- 2 cups Sliced Mushrooms Chopped
- 2 cups Fresh Spinach
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- ¼ teaspoon Dill
- 5 Eggs
- 1 cup Heavy Cream
- 1 cup Ricotta Cheese
- 1 Premade Pie Crust (at room temperature)
Instructions
- Preheat oven to 350 degrees. Spray a pie dish with baking spray. Place premade pie crust into pie dish.
- Heat extra virgin olive oil in a large pan over medium-high heat. When the pan is hot, add shallot and mushrooms. Sauté for 3 minutes until shallots and mushrooms are soft.
- Add spinach. Stir spinach until reduced and wilted. Remove the pan from heat.
- To a large bowl, whisk eggs, heavy cream and ricotta. Stir in garlic powder, salt, pepper and dill.
- Add vegetables to bowl and stir to combine.
- Pour contents into pie crust.
- Bake for 50-60 minutes until center of quiche is set. Remove from oven. Let cool for 10 minutes before slicing.
Nutrition
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