Pioneer Woman Spinach Mushroom Quiche

Pioneer Woman Spinach Mushroom Quiche is a deep-dish delight that brings country comfort to your table. It is made with a buttery, flaky pie crust filled to the brim with sautéed savory mushrooms, tender spinach, and a rich custard of eggs and heavy cream. The result is a towering, cheesy slice of heaven with earthy flavors and a silky texture. It is perfect for a holiday brunch, a ladies’ luncheon, or a “breakfast for dinner” night.

Try More Breakfast Recipes:

• Joanna Gaines Zucchini Bread​
• Pioneer Woman Sausage Rolls Recipe
• Pioneer Woman Tater Tot Breakfast Casserole Recipe

🤎 Why You Will Love This Spinach Mushroom Quiche Recipe:

• Incredible richness: In true Ree Drummond style, the use of heavy cream and plenty of cheese makes the custard luxurious and velvety.
• Earthy flavors: Browning the mushrooms in butter brings out a deep savory note that pairs perfectly with the Swiss cheese.
• Make-ahead magic: Quiche reheats beautifully, meaning you can bake it on Sunday and enjoy a gourmet breakfast all week.
• Versatile meal: It is substantial enough to be a main course for dinner but elegant enough for a special occasion brunch.

🥚 Pioneer Woman Spinach Mushroom Quiche Ingredients

• 1 unbaked deep-dish pie crust (homemade or high-quality frozen)
• 2 tbsp butter
• 1 lb (450 g) mushrooms (cremini or white button), sliced
• 1 medium onion, diced
• 1 bag (5 oz/150 g) fresh baby spinach
• 8 large eggs
• 1.5 cups heavy cream
• 2 cups grated Swiss or Gruyère cheese
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for a little kick)

🥮 How To Make Pioneer Woman Spinach Mushroom Quiche

1. Preheat the oven: to 375°F (190°C). Place the pie crust in a deep pie pan. If you want a crispier bottom, prick it with a fork and par-bake it for 10 minutes, then let it cool slightly.
2. Sauté the aromatics: by melting the butter in a large skillet over medium-high heat. Add the sliced mushrooms and onions, cooking them for 8 to 10 minutes until the mushrooms are golden brown and the moisture has evaporated.
3. Wilt the greens: by tossing the fresh spinach into the hot skillet. Stir constantly for 2 minutes until it is completely wilted.
4. Drain the liquid: (Crucial Step!) by transferring the veggie mixture to a colander or squeezing it lightly. Excess water from the spinach and mushrooms will make the quiche soggy.
5. Make the custard: by whisking the eggs, heavy cream, salt, black pepper, and cayenne pepper in a large bowl until smooth and well combined.
6. Assemble layers: by sprinkling half of the grated cheese into the bottom of the pie shell. Top with the cooked vegetable mixture, then sprinkle the remaining cheese over the veggies.
7. Pour and bake: by carefully pouring the egg and cream mixture over the fillings. Bake for 40 to 45 minutes until the center is set and the top is golden brown. If the crust edges brown too fast, cover them with foil strips or a pie shield.
8. Rest the pie: for at least 15 to 20 minutes before slicing. This allows the custard to firm up so you can cut clean slices.

💡 Recipe Tips

• Don’t skip the cream: Ree Drummond is known for not skimping on rich ingredients. Heavy cream provides the stability and silkiness that milk just can’t match.
• Brown the mushrooms: Don’t just sweat them; let them get some color. That golden caramelization adds a “meaty” depth to this vegetarian dish.
• Grate your own cheese: Pre-shredded cheese is coated in cellulose to prevent clumping, which stops it from melting smoothly. Grate a block of Swiss or Gruyère for the best texture.
• The jiggle test: The quiche is done when the edges are firm but the very center still has a slight, firm jiggle. It will continue to cook as it sits.

🍈What To Serve With Spinach Mushroom Quiche?

Since the Spinach Mushroom Quiche is rich and creamy, it pairs best with lighter, acidic sides. A fresh fruit salad with berries and melon is a classic brunch choice. For dinner, serve it with a crisp green salad tossed in a sharp vinaigrette or some roasted asparagus.

🧊How To Store Leftovers Spinach Mushroom Quiche?

• Refrigerate: Wrap the cooled quiche tightly in plastic wrap or aluminum foil and store it in the fridge for up to 3 days.
• Freeze: You can freeze the baked whole quiche or individual slices. Wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

🔥 How To Reheat Leftovers Spinach Mushroom Quiche?

• Oven (Best Method): Cover the quiche with foil and heat in a 325°F (165°C) oven for 15 to 20 minutes. This keeps the crust flaky.
• Microwave: Place a slice on a plate and heat for 1 to 2 minutes. Note that the crust will be softer with this method

❓FAQs

More Breakfast Recipes:

• Pioneer Woman Cinnamon Toast Recipe
• Pioneer Woman Sheet Pan Pancake
• Pioneer Woman Sour Cream Pancakes

📊 Spinach Mushroom Quiche Nutrition Facts

• Calories: 480 kcal
• Total Fat: 38g
• Saturated Fat: 20g
• Cholesterol: 285mg
• Sodium: 650mg
• Total Carbohydrate: 18g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 16g

Pioneer Woman Spinach Mushroom Quiche

Recipe by Imen DridiCourse: Breakfast, Brunch, SidesCuisine: AmercianDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

480

kcal

Pioneer Woman Spinach Mushroom Quiche is a deep-dish classic. It features savory browned mushrooms and spinach in a rich, buttery custard. Loaded with Swiss cheese and baked in a flaky crust. Perfect for a hearty brunch or a comforting dinner.

Ingredients

• 1 unbaked deep-dish pie crust (homemade or high-quality frozen)

• 2 tbsp butter

• 1 lb (450 g) mushrooms (cremini or white button), sliced

• 1 medium onion, diced

• 1 bag (5 oz/150 g) fresh baby spinach

• 8 large eggs

• 1.5 cups heavy cream

• 2 cups grated Swiss or Gruyère cheese

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/4 tsp cayenne pepper (optional, for a little kick)

Directions

• Preheat the oven: to 375°F (190°C). Place the pie crust in a deep pie pan. If you want a crispier bottom, prick it with a fork and par-bake it for 10 minutes, then let it cool slightly.
• Sauté the aromatics: by melting the butter in a large skillet over medium-high heat. Add the sliced mushrooms and onions, cooking them for 8 to 10 minutes until the mushrooms are golden brown and the moisture has evaporated.
• Wilt the greens: by tossing the fresh spinach into the hot skillet. Stir constantly for 2 minutes until it is completely wilted.
• Drain the liquid: (Crucial Step!) by transferring the veggie mixture to a colander or squeezing it lightly. Excess water from the spinach and mushrooms will make the quiche soggy.
• Make the custard: by whisking the eggs, heavy cream, salt, black pepper, and cayenne pepper in a large bowl until smooth and well combined.
• Assemble layers: by sprinkling half of the grated cheese into the bottom of the pie shell. Top with the cooked vegetable mixture, then sprinkle the remaining cheese over the veggies.
• Pour and bake: by carefully pouring the egg and cream mixture over the fillings. Bake for 40 to 45 minutes until the center is set and the top is golden brown. If the crust edges brown too fast, cover them with foil strips or a pie shield.
• Rest the pie: for at least 15 to 20 minutes before slicing. This allows the custard to firm up so you can cut clean slices.

Notes

• Don’t skip the cream: Ree Drummond is known for not skimping on rich ingredients. Heavy cream provides the stability and silkiness that milk just can’t match.
  Brown the mushrooms: Don’t just sweat them; let them get some color. That golden caramelization adds a “meaty” depth to this vegetarian dish.
  Grate your own cheese: Pre-shredded cheese is coated in cellulose to prevent clumping, which stops it from melting smoothly. Grate a block of Swiss or Gruyère for the best texture.
  The jiggle test: The quiche is done when the edges are firm but the very center still has a slight, firm jiggle. It will continue to cook as it sits.