There’s no better way to celebrate Mom than with a homemade brunch straight from the heart—and the oven. This savory Mushroom, Spinach, and Swiss Cheese Quiche is the perfect centerpiece for your Mother’s Day spread. Packed with earthy mushrooms, tender spinach, and melty Swiss cheese in a buttery crust, it’s a dish that feels elegant but is easy enough to whip up with love.
2 tablespoons salted butter
1/3 cup finely diced white onion
12 oz baby Bella mushrooms, trimmed and sliced (about 4 cups)
2 cups baby spinach (about 2 ounces)
6 large eggs
1 cup heavy cream
1 tsp garlic powder
1 tsp kosher salt
1 tsp freshly ground black pepper
12 oz Swiss cheese, grated (about 3 cups)
1 unbaked homemade pie crust or a store-bought 9-inch pie crust
Preheat the oven to 350°F.
In a large sauté pan, heat the butter over medium heat until melted. Add the onion and sauté until tender, about 6 minutes. Add the mushrooms and sauté until they have given up their liquid and it has mostly evaporated, about 5 to 6 minutes. Add the spinach and sauté until wilted, approximately 1 to 2 minutes. Remove from the heat and set aside.
In a large bowl, whisk together the eggs, cream, garlic powder, salt, and pepper. Stir in the spinach/mushroom mixture and the Swiss cheese. Pour the mixture into the unbaked pie shell.
Bake until the quiche is lightly golden and set in the center when the pan is gently pushed, about 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.
The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.
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