Mushroom and spinach quiche

Mushroom & Spinach Quiche

An indulgent quiche that tastes like autumn with mushroom, spinach, and gorgonzola cheese. It looks incredibly fancy but it’s actually so easy to make.

Days are getting shorter and after a long hot summer, the crisp and fresh air is very welcomed. Autumn is here and I can’t wait to cuddle up on the sofa with a warm blanket and a book. Waiting for a cake to bake in the oven 😊

Today I surprised myself by baking something salty rather than sweet. When we travelled around Australia, it seems a lifetime away but in fact, only six months ago, I ate an incredible quiche at a small café we found along the Ocean Road.

I tried to detect all the ingredients to make it at home but then forgot about it…till today. I added gorgonzola as everything is better with cheese and some tomatoes to balance out the ingredients with a few acidic notes. I might say the result was so phenomenal that I made it again straight away, took pictures, and filmed it for the blog.

I brought it for lunch at work and I have received so many compliments on my ‘chef skills’ (my colleagues are probably the nicest people on earth). I didn’t have the courage to tell them this quiche took me 10 minutes and I gushed at all the nice compliments.

It’s funny how memories of travel and life come back to us at unexpected times. I tend to remember things better not when they are closer to when they occurred, but when I am experiencing again a similar situation. What about you?

In fact, they say this is a great coping mechanism and part of our survival instinct. Anxiety teaches us to fear and nothing makes the fear grow fast as the unknown and uncertainty. One of the many ways to beat anxiety (mind you, this is very personal and might or might not work for you) is to look the unknown straight into the eyes, and think of all similar situations we have previously coped with and successfully survived or even thrived.

Never experienced something similar before? Just think about any difficult, scary situation you have been before in and what tools you used to face it. Chances are, you can probably use the same instruments.

This thought has been of great relief to me and it helps me to cope with a lot of things. It gives me the courage that I often lack.

I hope this tiny thought will help you too and hope you will also get baking soon! This quiche is quite relaxing to make and you’ll have the perfect autumnal lunch ready in no time.


Mushroom & Spinach Quiche

Course: Mains, Starters


Prep time


Cooking time



An indulgent quiche that tastes like autumn with mushroom, spinach, and gorgonzola cheese. It looks incredibly fancy but it’s actually so easy to make.


  • 500 g frozen mushrooms

  • 2 cubes of frozen spinach or 150 g fresh baby spianch

  • 3 eggs

  • 20 ml milk

  • 50 g blue cheese (I prefer gorgonzola but I am biased)

  • salt and pepper to taste

  • A pinch of grated nutmeg

  • 1 roll of store-bought shortcrust pastry

  • 5 walnuts halves

  • 5 cherry tomatoes


  • Pan-fry the mushrooms with a spoon of extra-virgin olive oil and a pinch of salt
  • Boil the spinach in salty water
  • Mix the eggs with milk, salt and pepper. Stir in the veggies, add the blue cheese and grated nutmeg.
  • Line a tart tin and roll out the pre-made shortcrust pastry. Transfer the veggies in and decorate with halved tomatoes and walnuts halves.
  • Bake for 40 minutes at 200 C + 10 minutes at 180 C

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