Reviewed: Sep. 14, 2009

A HIT! I left out the bacon; used half milk and half cream instead of all cream; used all white cheddar and cremini mushrooms. Wonderful flavor. A little too much liquid though, I don't know what I did wrong or if using fresh spinach created too much liquid? Love it anyways.

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Tt2121

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Reviewed: Aug. 17, 2009

I've used this recipe at least a dozen times. My family loves it and always want more. This is my favorite quiche by far! As per other reviewers, I saute all the vegetables and reduce if it has too much liquid from the spinach. I add more egg, less spinach, and sometimes 1/2 cup of diced ham. I also cook it longer. It's sooo good! Thanks!!!

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timujin

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 10, 2009

My first attempt at making quiche, and it turned out great! Few changes I made: -I couldn't find a deep dish 9" pie crust, so I filled two regular 9" crusts. -Used regular 2% milk instead of light cream. -Sauteed the mushrooms and onions for a couple minutes with the leftover bacon grease. I baked the pies separately to avoid uneven cooking. I will definitely use this recipe again.

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eschulz3

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Reviewed: Jun. 16, 2009

I had to make this into a crustless quiche because I didn't have a pie pan. Also, I sauteed the mushrooms and spinach first because I wasn't sure how it would turn out throwing them in raw. But this was phenomenal! We are a quiche loving family, and it was so nice to be able to make it at home. Not nearly as difficult as I thought it would be either.

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MrsBernard

Cooking Level: Intermediate

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Reviewed: May 3, 2009

I had to cook it a lot longer than 35 minutes. Way longer...

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Carrie

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Reviewed: Apr. 29, 2009

Very good. I made a few changes. Add 1 extra egg for a total of 5 eggs. Saute onions and mushrooms and wilt spinach before adding to egg mixture. Cook pie crusts before adding egg mixture. After you add egg mixture cover the exposed part of the crust with the foil to keep from burning. This recipe makes 2 9" deep dish quiches. The 2nd time I made it I used egg beaters to reduce calories and fat. I also left out bacon and added extra mushrooms and spinach. It was very good. I bake it the night before and reheat the whole quiche before serving for 20 minutes. It is actually better after re-heating than it is right after the 1st time you bake it. I made it for friends and they loved it. The 2nd time I made it just for me and I eat it every morning for breakfast.

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JILLMC

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Reviewed: Apr. 13, 2009

I used frozen spinach that I thawed and squeezed dry, fried the mushrooms in a little olive oil, doubled the recipe, and had enough filling for 3 deep dish 9" pies. Great recipe, my boyfriend can't get enough of this!

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Lisa

Cooking Level: Expert

Home Town: Campbell, California, USA

Living In: Fort Walton Beach, Florida, USA

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Reviewed: Mar. 6, 2009

Amazing! Loved, loved, loved this! The only think I did different was I sauteed the onions first. Also, I used the crust recipe from the Danish Pastry Apple Bars recipe on this website. It's the most delicious crust I've ever had! I've always just used Pillsbury--easy and pretty good. But this crust is just to die for. The only thing I changed about the crust recipe was, instead of 1 cup shortening, I did 2/3 cup butter and 1/3 cup shortening. I baked the quiche in a tart pan, so it was gorgeous when I removed it from the rim. I will FOR SURE be making this again! Thanks!

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kdance12

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Reviewed: Mar. 1, 2009

This is the best quiche I have ever tasted. Modifications I made is I browned the bacon put it aside when done and used 1TB of bacon fat to saute onions, garlic, spinach and mushrooms. I used 5 eggs and 1C of heavy cream. I also made my pie crust with Crisco butter flavored shortening. This is one of my favorite dishes my family likes.

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mariag

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 25, 2009

My first attempt at quiche and it came out GREAT! I pre-baked a frozen pie crust for about 8 minutes to prevent sogginess. I advise covering the edges with foil b/c even though the end product wasn't burned the edges were overbaked. I used only 4 eggs instead of the 5 a lot of reviewers recommended, 3/4 cup half and half b/c I couldn't find "light" cream, and sauteed the onion and spinach in butter prior to mixing in as other reviewers did. I think this is crucial for a milder onion flavor and to bring out the flavor of the mushrooms. I used half a package of frozen chopped spinach instead of fresh because I'm just lazy! Drain/squeeze the spinach THOROUGHLY. I baked at 375 degrees for 35 minutes, added the last bit of cheese on top, then baked another 5 until it melted (I think it helped it cook faster). It was a very dense quiche but that is how I like it. Others may want 5 eggs for more "fluff." Will absolutely be making it again!

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bkinva

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Reviewed: Feb. 12, 2009

I made some subtle changes. I used frozen spinach and after thawing it, I squeezed the water out of it. In addition, I followed other recommendations and used five eggs and ¾ cup of half-and-half. It was still a bit moist and took an additional 10 minutes to cook. I really enjoyed this recipe and will be making it again.

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NarumKnits

Cooking Level: Expert

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Reviewed: Dec. 16, 2008

This quiche tastes great, but 35 minutes is nowhere near long enough to cook it! I cooked it for an hour and had to cover it with foil halfway through because it was browning too much. Great taste, though!

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rmtanner

Cooking Level: Intermediate

Home Town: Daphne, Alabama, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Dec. 7, 2008

Easy to make, very tasty. Per other reviewers, I used 5 eggs and 1 cup half-and-half. Used a refrigerated "unroll it yourself" pie crust; put it all in a round 2 qt casserole dish, fit fine. I used all cheddar because that was what I had, but look forward to trying it with Swiss, too. Did need about 10 extra minutes cooking time.

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JELLOB3P0

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Reviewed: Nov. 18, 2008

I followed the exactly and the it did not set. It was real runny. It looked like it had way to much stuff for the store bought crust even the deep dish. It might have worked in a bigger pie dish or cutting the ingrediants. I am giving it two stars because my co workers said it tasted good anyway. I couldn't eat it. It looked way to bad.

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Michelle

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 22, 2008

This quiche was absolutely delicious! I omitted the bacon, used skim milk instead of half & half, and used only Swiss cheese. I did what some of the other reviewers suggested, I added one more egg and cut the liquid to 1 cup. The cooking time did take longer for me...after 35 minutes at 400 degrees it was still liquid in the center. I put foil over the quiche because the top was cooked, turned the oven down to 350 and baked it another 20 minutes. It was soooo yummy! I will definitely be making this again!

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Sunny D

Cooking Level: Intermediate

Home Town: Las Cruces, New Mexico, USA

Living In: Plano, Texas, USA

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Reviewed: Oct. 18, 2008

I have made this super easy quiche my basic go to recipe anytime I want a quiche! So easy. Taste great too! Be creative add different things to it.

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Jennifer

Cooking Level: Intermediate

Home Town: Heflin, Alabama, USA

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Reviewed: Oct. 9, 2008

Very Good. The mix makes alot - almost too much for one pie shell. I placed it on a cookie sheet - bad idea. It took double the amount of time to cook - I covered with foil to prevent top from browing too much. Finally put in in microwave for 3-4 minutes to finish up. I think it was the cookie sheet

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geliz524

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Reviewed: Jul. 14, 2008

I omitted the bacon but this was all the way fabulous!

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0morphine0

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jun. 29, 2008

Very delicious!

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TORYMOM

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2008

I changed the recipe slightly and used 3/4 cup heavy cream and 3/4 cup whole milk. The quiche was absolutely amazing. Light, fluffy, incredibly tasty. My family loved it.

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SABLE906

Home Town: Birmingham, Alabama, USA

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Belle and Chron's Spinach and Mushroom Quiche

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