Spinach and Mushroom Quiche with Potato Crust

Spinach and Mushroom Quiche with Potato Crust and Swiss Cheese


Quiche, a savory custard-filled pie, has its roots in French cuisine but has evolved over time to incorporate various ingredients and flavors. This Spinach and Mushroom Quiche with Potato Crust and Swiss Cheese offers a delightful fusion of textures and tastes. The crispy potato crust provides a unique twist, complementing the earthy mushrooms, vibrant spinach, and the rich combination of Swiss and Gruyere cheeses.

History of Quiche:

Quiche originated in the medieval German kingdom of Lothringen, now known as the region of Lorraine in northeastern France. The word “quiche” is derived from the German word “kuchen,” meaning cake. The dish gained popularity in France during the 19th century and eventually became a symbol of French cuisine. Traditionally, quiche Lorraine featured a filling of eggs, cream, and bacon, but countless variations have emerged, allowing for endless creativity in the kitchen.


This Spinach and Mushroom Quiche with Potato Crust and Swiss Cheese is best suited as a Main Course. Its rich and flavorful combination of ingredients makes it a substantial and satisfying dish, perfect for brunch, lunch, or a light dinner.


The recipe belongs to the realm of French Cuisine with a contemporary twist. Quiche, originating from the Lorraine region in France, has become a versatile dish with various interpretations. This version incorporates traditional elements with the added innovation of a potato crust, showcasing the adaptability of French culinary traditions.


On a scale of difficulty, this recipe can be classified as Moderate. While it doesn’t involve overly complex techniques, there are several steps, including preparing the potato crust, cooking the filling components, and assembling the quiche. As long as the instructions are followed attentively, even an intermediate home cook should be able to master this delightful dish.

The key lies in organization and timing, ensuring that each component is prepared with care. The use of a food processor for shredding potatoes and a skillet for cooking the filling simplifies the process. It’s an excellent recipe for someone looking to enhance their culinary skills while creating a delicious and impressive dish.

Crafting a Culinary Masterpiece: Spinach and Mushroom Quiche with Potato Crust and Swiss Cheese


Embark on a culinary journey with this exquisite Spinach and Mushroom Quiche, where a harmonious blend of history and contemporary flavors awaits. Originating from the medieval German kingdom of Lothringen, quiche has evolved over centuries to become a symbol of French gastronomy. This rendition introduces a unique twist – a crispy potato crust embracing the richness of Swiss and Gruyere cheeses, vibrant spinach, and earthy mushrooms.

Step 1: The Canvas – Creating the Potato Crust

Begin your culinary masterpiece by preheating the oven to 400°F (200°C). Grease a 9-inch glass pie dish with a touch of olive oil, setting the stage for the creation of a remarkable crust.

In a meticulous dance of textures and flavors, shredded potatoes meet finely chopped onions, cornstarch, salt, and pepper in a bowl. A skilled hand then orchestrates these elements in a sizzling skillet, shaping them into a golden 10-inch layer that will serve as the canvas for your quiche. The crust is then carefully inverted onto the pie dish, molding a foundation that promises both texture and taste. After a brief 20-minute ballet in the oven, the crust emerges, ready to cradle the forthcoming symphony of ingredients.

Step 2: Unveiling the Filling – A Choreography of Flavors

As the potato crust takes shape, turn your attention to the filling, where spinach and mushrooms engage in a flavorful dance. The skillet, now preheated to a high tempo, welcomes the vibrant green of fresh spinach and a splash of water. A brief stir, and the wilted spinach is drained, excess water expelled, and the dance continues. In the same skillet, mushrooms make their entrance, swirling and browning to perfection. With a pinch of salt, the spinach rejoins the ensemble, creating a melody of flavors that will resonate through every bite of the quiche.

Step 3: The Symphony – Assembling the Quiche

With the potato crust and filling prepared, it’s time to assemble the quiche – a culinary symphony in the making. The spinach and mushroom mixture pirouettes into the crust, setting the stage for the crescendo of Swiss and Gruyere cheeses. The layers intertwine, creating a visual and flavorful masterpiece that promises to captivate the senses.

Step 4: The Crescendo – Preparing the Egg Mixture

In a bowl, the egg mixture takes shape – a blend of whole eggs, egg whites, milk, salt, and pepper. Whisking becomes a rhythmic movement, each ingredient contributing to the crescendo that will bind the quiche together.

Step 5: The Finale – Baking and Serving

As the final act unfolds, the egg mixture gracefully pours into the pie dish, enveloping the layers below. The quiche enters the oven, and in 20 to 25 minutes, the masterpiece is set. A brief cooling period allows the flavors to meld, and then, with anticipation, the quiche is sliced, revealing the layers of texture and taste.

Embark on a culinary adventure, experimenting with herbs, vegetables, or cheeses to compose your own quiche symphony. Bon appétit!

Pour the egg mixture into the pie dish over the spinach and cheese layers.

Spinach and Mushroom Quiche with Potato Crust and Swiss Cheese

Recipe by Retired Home CookCourse: Breakfast, EggsCuisine: FrenchDifficulty: Moderate


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  • For the Potato Crust
  • 2 large potatoes, shredded (using a food processor with a shredding attachment)

  • 1 large onion, finely chopped

  • 1 tablespoon cornstarch

  • 1.5 teaspoons salt, divided

  • 1/2 teaspoon black pepper, divided

  • 2 teaspoons olive oil (1 teaspoon for greasing the pie dish, 1 for the potato mixture)

  • For the Filling
  • 1 tablespoon olive oil

  • 4 cups fresh spinach

  • 1/4 cup water

  • 8 ounces mushrooms, sliced

  • Salt to taste

  • 1 cup shredded Swiss cheese

  • 1/2 cup shredded Gruyere cheese

  • For the Egg Mixture
  • 4 large eggs

  • 2 egg whites

  • 1 cup whole milk


  • Prepare the Potato Crust:
  • Preheat the oven to 400°F (200°C). Grease a 9-inch glass pie dish with 1 teaspoon of olive oil.
  • In a large bowl, combine shredded potatoes, chopped onion, cornstarch, 1.5 teaspoons salt, and 1/4 teaspoon black pepper.
  • In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the potato mixture, flatten into a 10-inch layer, and cook until the bottom is golden (about 10 minutes).
  • Loosen the crust, invert it onto the pie dish, and mold it to form a crust. Bake for approximately 20 minutes.
  • Prepare the Filling:
  • While the crust is baking, preheat the skillet over high heat.
  • Add spinach and 1/4 cup of water to the skillet, cook and stir until wilted. Drain and squeeze out any excess water. Chop the spinach.
  • In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add sliced mushrooms and cook until browned (about 6 minutes). Add the chopped spinach, season with salt, and stir.
  • Assemble the Quiche:
  • Spoon half of the spinach and mushroom mixture into the baked potato crust.
  • Sprinkle Swiss cheese and Gruyere cheese over the spinach mixture.
  • Top with the remaining spinach and mushroom mixture.
  • Prepare the Egg Mixture:
  • In a bowl, whisk together eggs, egg whites, whole milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  • Bake:
  • Pour the egg mixture into the pie dish over the spinach and cheese layers.
  • Bake until the quiche is set, approximately 20 to 25 minutes.
  • Serve:
  • Allow the quiche to cool for a few minutes before slicing. Serve warm and enjoy your Spinach and Mushroom Quiche with Potato Crust and Swiss Cheese!


  • 1. The provided recipe for Spinach and Mushroom Quiche with Potato Crust and Swiss Cheese is not vegan. It includes eggs, milk, and cheese, which are all animal-derived products. If you’re looking for a vegan alternative, you would need to replace these non-vegan ingredients.
  • 2. The primary ingredients in this recipe—potatoes, vegetables (spinach and mushrooms), eggs, and cheese—are naturally gluten-free. However, it’s important to consider potential sources of gluten contamination.

Nutrition Facts

6 servings per container

  • Amount Per ServingCalories300
  • % Daily Value *
  • Total Fat 15g 24%
    • Saturated Fat 7g 35%
  • Cholesterol 150mg 50%
  • Sodium 500mg 21%
  • Total Carbohydrate 20g 7%
    • Dietary Fiber 3g 12%
    • Sugars 3g
  • Protein 15g 30%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    These values are rough estimates and can vary based on the specific brands and quantities of ingredients used. The inclusion of cheeses, milk, and eggs contributes to protein and fat content, while the vegetables and potato crust contribute to fiber and carbohydrate content.

    For a more accurate assessment tailored to your specific ingredients and serving sizes, you may want to use a nutritional calculator or consult with a nutrition professional.

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