Spring is a great time for farm fresh eggs, both nutritionally and symbolically (with Easter just days away). Add mushrooms and fresh spinach to the mix, and you have a quintessential spring dish.

Spinach & Mushroom Quiche

recipe by Julia Levy for Eating Well


  • 2 tablespoons extra-virgin olive oil
  • 8 ounces sliced fresh mixed mushrooms such as cremini, shiitake, button, oyster, etc.
  • 1 ½ cups thinly sliced onion
  • 1 tablespoon thinly sliced garlic
  • 5 ounces fresh baby spinach (about 8 cups), coarsely chopped
  • 6 large eggs 
  • ¼ cup whole milk
  • ¼ cup half-and-half
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • 1 ½ cups shredded Gruyère or other cheese


  1. Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray; set aside.
  2. Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Add onion and garlic; cook, stirring often, until softened and tender, about 5 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
  3. Whisk eggs, milk, half-and-half, mustard, thyme, salt and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes; slice. Garnish with thyme and serve. Makes 6 servings.

Check our recipe archive for more egg-cellent dishes for spring.