Mushroom, Gruyère & Spinach Quiche


Mushroom lovers, meet your new favorite quiche. This spinach mushroom quiche is loaded with savory flavors thanks to a brilliant combination of veggies, thyme, bacon, and gruyere. The texture is rich, but a serving only clocks in at 317 calories. Serve with a salad, or just make it the star of your springtime brunch repertoire.

Mushroom, Gruyère, and Spinach Quiche
Photo: Randy Mayor; Styling: Lindsey Lower
Active Time:
40 mins
Total Time:
1 hrs 30 mins
Nutrition Profile:


  • 1 cup plus 2 tablespoons unbleached all-purpose flour

  • ¾ teaspoon kosher salt, divided

  • ½ teaspoon freshly ground black pepper, divided

  • ¼ teaspoon baking powder

  • ¼ cup extra-virgin olive oil

  • 3 tablespoons ice water

  • Cooking spray

  • 3 center-cut bacon slices

  • ¼ cup chopped shallots

  • 1 (8-ounce) package presliced mushrooms

  • 2 teaspoons fresh thyme

  • 2 cups packed baby spinach

  • 1 cup 1% low-fat milk

  • cup half-and-half

  • 3 large eggs

  • 1 large egg white

  • 2 ounces cave-aged Gruyère cheese, grated


  1. Preheat oven to 425°.

  2. Combine flour, 1/4 teaspoon salt, 1/4 teaspoon pepper and baking powder in a food processor; pulse 2 times to combine. Combine oil and 3 tablespoons water. With processor on, slowly add oil mixture through food chute; process until dough comes together. Turn dough out onto a lightly floured surface. Knead 1 minute. Press dough into a 5-inch disk; wrap in plastic wrap, and chill 20 minutes.

  3. Roll dough into a 12-inch circle. Fit dough into a 9-inch deep-dish pie plate coated with cooking spray. Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425°F for 12 minutes or until edges are golden. Remove weights and foil; bake an additional 2 minutes. Cool on a wire rack.

  4. Reduce oven temperature to 350°F.

  5. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings; crumble. Return pan to medium-high heat. Add shallots to drippings in pan; sauté 2 minutes. Add mushrooms and thyme; cook 10 minutes, stirring occasionally. Stir in spinach; cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes. Drain any excess liquid.

  6. Place milk, half-and-half, eggs, egg white, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender; process until smooth.

  7. Arrange half of cheese over bottom of crust; top with spinach mixture and remaining half of cheese. Carefully pour milk mixture over cheese. Sprinkle with bacon. Bake at 350°F for 45 minutes or until filling is set. Let stand 10 minutes.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Nutrition Facts (per serving)

317 Calories
18g Fat
26g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 317
% Daily Value *
Total Carbohydrate 26g 9%
Protein 13g 26%
Total Fat 18g 23%
Saturated Fat 6g 30%
Cholesterol 111mg 37%
Sodium 435mg 19%
Calcium 217mg 17%
Iron 2mg 11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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