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Mushroom and Spinach Quiche with Fontina

Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Servings: 8
Author: Pam


  • 1 tbsp butter
  • 6 oz button mushrooms, sliced
  • 2 cups baby spinach, chopped
  • 1 clove of garlic, minced
  • Pinch of crushed red pepper flakes, to taste
  • Sea salt and freshly cracked pepper, to taste
  • 1 pie crust (store bought or homemade)
  • 5 eggs, whisked very well
  • cups whole milk
  • 1 cup Fontina cheese, shredded


  • Preheat the oven to 400 degrees.  
  • Heat the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden brown, about 7 minutes.
  • Add the chopped baby spinach, minced garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste.
  • Coat a pie pan with cooking spray then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges. 
  • Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined. 
  • Sprinkle most of the mushrooms, spinach and some of the shredded fontina cheese in the bottom of the pie. 
  • Add the well whisked egg mixture.
  • Sprinkle with the remaining mushrooms, spinach and cheese on top. 
  • Carefully place into the oven and bake for 15 minutes then reduce the heat to 375 and continue to bake for 25-30 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook. 
  •  Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.