Sandra This Joanna Gaines Mushroom, Spinach & Swiss Cheese Quiche is a real show stopper, perfect for a hearty brunch or a light dinner. It isn’t usually made with a store-bought crust in chef circles, but we’ve used a high-quality frozen deep-dish crust here to make it accessible and quick for home cooks without sacrificing that buttery crunch. To make the filling extra rich, you can sauté the mushrooms in bacon fat instead of butter. Not traditional, maybe, but very delicious.
Joanna Gaines Mushroom, Spinach & Swiss Cheese Quiche Recipe Ingredients
- 1 (9-inch) unbaked deep-dish pie crust (homemade or store-bought)
- 6 large eggs
- 1 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon ground white pepper (or black pepper)
- 1/2 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 8 ounces baby bella (cremini) mushrooms, sliced
- 3 cups baby spinach
- 1 1/2 cups shredded Swiss cheese (Gruyère works well too)
How To Make Joanna Gaines Mushroom, Spinach & Swiss Cheese Quiche Recipe
- Prep the oven: Preheat your oven to 375°F (190°C). If using a frozen crust, let it thaw slightly according to package directions, but keep it chilled.
- Sauté the mushrooms: Melt the butter in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for about 6-8 minutes until they are browned and tender, and most of the liquid has evaporated. This step prevents a soggy quiche.
- Wilt the spinach: Add the baby spinach to the skillet with the mushrooms. Stir constantly for about 1-2 minutes until the spinach is just wilted. Remove the pan from the heat and set aside to cool slightly.
- Make the custard: In a large bowl, whisk together the eggs, heavy cream, salt, white pepper, and garlic powder until completely smooth and combined.
- Assemble the layers: Sprinkle half of the shredded Swiss cheese onto the bottom of the unbaked pie crust. Spoon the mushroom and spinach mixture evenly over the cheese. Top with the remaining half of the Swiss cheese.
- Pour and bake: Carefully pour the egg custard mixture over the fillings in the crust. Bake in the preheated oven for 40 to 45 minutes. The quiche is done when the top is golden brown and the center is set (it should barely jiggle when you gently shake the pan).
- Cool and serve: Remove from the oven and let the quiche cool on a wire rack for at least 15 to 20 minutes before slicing. This allows the custard to set firmly so you get clean slices.
Recipe Tips
- Dry Mushrooms: Mushrooms release a lot of water. Ensure you cook them until the pan is dry before adding the spinach. If you dump watery mushrooms into the crust, the bottom will be soggy.
- Cheese Barrier: Placing a layer of cheese directly on the crust before adding the vegetables acts as a barrier, helping to keep the crust crisp.
- White Pepper: Using white pepper provides a sharp, earthy heat that blends seamlessly into the pale egg custard without leaving black specks, giving it a more refined look.
- Deep Dish: You must use a deep-dish crust. This recipe has a lot of filling (eggs, cream, veg, cheese) and will overflow a standard shallow pie shell.
What To Serve With Joanna Gaines Mushroom, Spinach & Swiss Cheese Quiche Recipe
This Joanna Gaines Mushroom, Spinach & Swiss Cheese Quiche is a rich, savory main that pairs beautifully with fresh sides. A simple Arugula Salad with lemon and parmesan cuts through the heavy cream and cheese. For a heartier meal, serve it alongside Roasted Tomato Soup or crispy Hash Browns. A glass of light Pinot Grigio or a Mimosa is the perfect beverage to complement the nutty Swiss cheese.
How To Store Joanna Gaines Mushroom, Spinach & Swiss Cheese Quiche Recipe
- Refrigerate: Allow the quiche to cool completely, then cover tightly with foil or plastic wrap. It will keep in the refrigerator for up to 3 days.
- Reheat: To reheat, place slices on a baking sheet and warm in a 350°F oven for 10-15 minutes. Microwaving is faster but will make the crust soft.
- Freeze: You can freeze the baked, cooled quiche wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge before reheating.
Joanna Gaines Mushroom, Spinach & Swiss Cheese Quiche Recipe Nutrition Facts
- Calories: 420 kcal
- Fat: 32g
- Carbohydrates: 18g
- Protein: 16g
Nutrition information is estimated per slice (serves 6).
FAQs
You can use half-and-half or whole milk, but the texture will be less custard-like and slightly less rich. Do not use skim milk, as it may cause the eggs to weep liquid.
Swiss (or Emmental) is traditional for its nuttiness, but you can easily substitute it with white cheddar, Monterey Jack, or even mozzarella for a milder flavor.
Absolutely. Cooked, crumbled bacon is a classic addition. Add it in with the vegetable layer for a salty, smoky crunch.
Try More Recipes:
- Joanna Gaines Chicken Casserole Recipe
- Joanna Gaines Beef Tips Recipe
- Joanna Gaines Green Bean Casserole Recipe
Joanna Gaines Mushroom, Spinach & Swiss Cheese Quiche Recipe
Description
A classic, creamy quiche loaded with earthy mushrooms, wilted spinach, and nutty Swiss cheese. The garlic-infused custard makes every bite savory and satisfying.
Ingredients
Instructions
- Sauté mushrooms in butter until dry; wilt spinach.
- Whisk eggs, cream, salt, pepper, and garlic powder.
- Layer half the cheese on the crust bottom.
- Top with veg mix and remaining cheese.
- Pour egg custard over everything.
- Bake at 375°F for 40-45 mins.
- Cool 15 mins before serving.
Notes
- Cook the water out of the mushrooms to avoid a soggy pie.
- Layer cheese on the bottom to protect the crust.
- White pepper adds a sharp, invisible heat.
