Mushroom Spinach & Gruyere Quiche


Given the current state of today’s economy, many people are trying to cut back on their grocery bill. Unfortunately, a lot of people think “eating cheap” equates to ramen noodles and spaghettios. This couldn’t be farther from the truth. In fact, slashing spending on food opens up the possibilities to getting creative and exploring new flavors. Since meat is one of the more expensive parts of a grocery bill, throwing in a few vegetarian meals during the week can really stretch the dollar. Quiche often graces the table for fancy breakfasts or the occasional brunch, but egg-based dinners can be very tasty, filling, and cheap!

The traditional quiche is baked in a flaky, buttery crust. While it tastes fabulous, we’re dangerously close to bathing suit season. We can spare the butter (and save it for dessert), right? It also drastically reduces the time it takes to assemble this dish, making it an easy weeknight meal.


Okay, I know what all of you knowledgeable cheeseheads out there are going to say: “Umm, making anything with Gruyere is NOT cheap!”. You’re absolutely right. Gruyere is expensive. Did you catch the price in that picture below? I likely would not have used Gruyere if I hadn’t had some leftover from the Three Cheese Beer Bread that I made recently. So, please, don’t think that you need to go out and buy Gruyere just for this recipe (unless you really want to, and then by all means, have at it!); just use regular Swiss cheese or some white cheddar to keep it in the “cheap eats” category.


Want more vegetarian dinner ideas? Try these:
Black Bean Burgers (served with a side of Mexican rice)
Homemade Pierogi

Mushroom Spinach & Gruyere Crustless Quiche

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes


1 6-oz. bag of baby spinach
2 tablespoons olive oil
2 cups chopped mushrooms (1 8-oz. package of mushrooms yields about this much coarsely chopped)
1 garlic clove, minced
Salt and pepper
3 large eggs
1 cup half-and-half
1 cup shredded Gruyere cheese


1. Preheat oven to 375 degrees. Butter a 9-inch pie plate and set aside.

2. Place the spinach in a large skillet, cover, and cook over medium heat until wilted, about 3 minutes. Remove from the heat and spoon into a strainer set over the sink or a bowl. Allow to cool.

3. Using the back of a spoon, press on the spinach to remove most of the moisture, then squeeze it in your hands to remove as much liquid as possible. Move to a cutting board and coarsely chop. Place between two layers of paper towels and press to remove moisture. Set aside.

4. Using the same skillet that you used for the spinach, heat the olive oil over medium heat. Add the mushrooms and cook, stirring until tender, about 5 minutes. Add the garlic and cook for 1 additional minute. Add the spinach and cook, stirring, until any remaining moisture has evaporated, about 2 minutes. Remove from heat. Add a pinch of salt and pepper to taste.

5. In a medium bowl, whisk the eggs until light. Stir in the half and half. Spoon the spinach mixture evenly into buttered pie dish. Sprinkle with the cheese. Pour in the egg mixture.

6. Bake the quiche until puffed and golden brown, about 35 minutes. Serve warm or at room temperature.

(Adapted from Joy the Baker)


22 Responses to “Mushroom Spinach & Gruyere Quiche”

  1. Eliana on May 19, 2009 at 3:55 pm

    Quiche is such a wonderful dish. You can have it for breakfast or dinner and you can literally put anything you have on hand in and it will taste great. This one looks fabulous.


  2. Terry on May 19, 2009 at 7:14 pm

    oh wow!! This looks really yummy.


  3. The Duo Dishes on May 19, 2009 at 8:04 pm

    Quiche always sounds like a winner. Extra cheesey and extra creamy. Yum.


  4. Elyse on May 19, 2009 at 9:58 pm

    This quiche looks fantastic. I love a nice, cheap dinner that tastes great, and quiches are a great way to accomplish such a feat. Plus, Spinach, Mushroom, and Swiss is an all-time favorite flavor combo. Fabulous job!


  5. Julie on May 19, 2009 at 11:32 pm

    Oh man…that looks delish! You’ve got me hooked on that gruyere 🙂


  6. Joelen on May 20, 2009 at 11:15 am

    Great combo for your quiche – I love gruyere cheese!


  7. Joy the Baker on May 20, 2009 at 11:17 am

    I love how deliciously golden the top of your quiche is. With a little salad, it’s the perfect dinner!


  8. admin on May 20, 2009 at 1:06 pm

    Joy – Thanks for the inspiration for this dish! A salad would be perfect (mental note for next time)!


  9. Kerstin on May 20, 2009 at 4:03 pm

    I love having quiche for dinner and this version looks so yummy with all that spinach and the mushrooms! I also love that it’s crustless!


  10. Cookin' Canuck on May 21, 2009 at 12:33 am

    I absolutely love crustless quiches. There so much more opportunity to enjoy the tasty fillings. As expensive as Gruyere might be, the great nutty flavor is rivaled by no other cheese.


  11. Si on May 21, 2009 at 6:41 pm

    This looks so delicious. I want some. NOW.


  12. Audrey on May 24, 2009 at 10:47 pm

    I came by to see your BBA bread but stoppped here instead…I’ve been wanting to try a crustles quiche (cant make crust, but it’s not my favorite part anyway!) so I’ve bookmarked this!


  13. Anthony Breznican on June 7, 2009 at 2:47 pm

    All right, I’m trying this.


  14. Mollie TheAlmondFlower on August 17, 2010 at 5:48 pm

    This looks delicious! I’m going to increase the quantity, add ham and make this into a casserole for a bridal shower brunch, I can’t wait. It’s also gluten free, which is FABULOUS!


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  16. Anna on November 3, 2012 at 1:02 pm

    So I made it and it is delicious and very pretty…….but I didn’t get enough liquid out. I made a double recipe so I wasn’t sure about increasing the cooking times on the veggies (wilted the spinach one package at a time). I probably should have waited for the spinach to cool completely or either I didn’t cut the mushrooms small enough. But it seems better after refrigerating overnight. I did it with sharp white cheddar but I’ll definitely make this again maybe with swiss or gruyere. Thanks, again!


  17. Michelle on April 14, 2013 at 2:16 pm

    Yummmmm, I made it this evening. Had to tweak it by adding bacon (everything tastes good with bacon) and a sautéed onion, and 1 more egg to make up for the extra filling. Plan on taking it for lunch tomorrow. Can’t wait. Just wanted to say “Thank You” for the great recipes and the inspiration.


  18. María on November 27, 2013 at 5:22 am

    I´m a recent follower from Spain and my English is not enogh good, I hope you can understand me. I have a doubt about one of the ingredients. What is 1 cup half -and- half? Its an ingredient? or is a recipient? I had been loking for a traduction but is not clear.
    Could you please answerd as soon as possible?

    Thanks and best regards from Spain¡¡


    • Michelle on November 27th, 2013 at 11:28 pm

      Hi Maria, Half and Half is a product sold here in the U.S.; it is essentially half whole milk and half heavy cream. You could substitute a similar mixture.


  19. Alexandra Block on January 13, 2014 at 9:57 pm

    Made this for dinner tonight with swiss and it was fantastic. Thanks so much for sharing this recipe online!


  20. Lurl; on January 28, 2014 at 12:25 am

    This is a nice recipe but I put it in a lovely crust. As to the cheese Trader Joes has bagged and shredded Gruyere/Swiss combo. Enough for one large quiche. I use it for French Onion soup as well. Use only the smallest baby spinach leaves available. One event I added smaller shrimp to the mix and it was great. All of the varriations need a grate of good Nutmeg to finish it.


  21. Becky Ford on May 4, 2015 at 6:35 pm

    Regarding your ingredients for the Mushroom Spinach and Gruyere Quiche, noticed the use of Half and Half . This breaks down and causes the quiche to weep and watery. The chemistry is better with whole milk or do you DARE heavy cream. The ingredient in half and half that beings stability to the Half and Half is the reason for the weeping into your crust. Just a hint!


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