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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Reviewed: Mar. 2, 2008

I don't really like rating a recipe when I have changed some of the ingredients but it turned out awesome. All I had was frozen spinach and I chose portabellos for the mushrooms. Then I couldn't find light cream so I used half and half. I don't know if it was the consistency or the pie crust but mine spilled over. I think I might cut down on the amount of half and half. Either way it turned out great. :)

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sammij613

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2008

Everybody LOVED this at my Brunch. I used drained frozen spinach instead of fresh. My crust ended up a bit "smooshy" so I will try pre-baking it for a few minutes next time.

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Jill B

Cooking Level: Intermediate

Living In: Johnson City, Tennessee, USA

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Reviewed: Jan. 2, 2008

so good! I didn't have bacon, but left over ham - used half and half rather than light cream and added more cheese to the top! It was fabulous. It's been a long time since I've made a good quiche.

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dlgree6

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Reviewed: Dec. 24, 2007

I love this recipe and only made a couple of adjustments: I make two (whole wheat) pie shells because there's a lot of filling, and to stretch it just a little more I thin it out with some milk. This is my favorite quiche recipe - my husband's too!

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SaraLiz

Cooking Level: Expert

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Reviewed: Oct. 11, 2007

This was my first attempt at making quiche (my mom used to make it all the time when I was young) and it was great! I followed the other recommendations and sauteed the onions and mushrooms in the bacon grease (after draining some off) and then added the spinach and wilted it for about 30 seconds. I let it cool a little so it would cook the eggs. Also, I changed the recipe to 6 servings based on other reviewers' suggestions that the recipe would yield too much for one pie crust. After mixing everything together, I thought it was a little runny looking, so I added one more beaten egg with a little cream and that fixed the problem. In the future, I will probably add a little more bacon and more swiss cheese, just to make the flavor a little bolder. Great recipe!!!

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SCE0809

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Reviewed: Sep. 28, 2007

This recipe was delicious! The next time I make it, I will take others advice and saute the mushrooms and onions first. Also, I didn't have any chedder, so I threw in mozzerela with the swiss. Turned out great!

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Todd

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Reviewed: Sep. 24, 2007

Pretty good recipe (and easy) but was a bit salty. I modified the recipe by adding shredded (from a package) potatoes on the bottom of the dish rather than a pie crust (and put it in a 9 x 13 pan) and also used only 3/4 C. half & half. I would make this again, but not add any salt and also cut back on the bacon a bit (I used fresh, real bacon) and see if that makes it less salty.

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marinmama

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Corte Madera, California, USA

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Reviewed: Sep. 19, 2007

This recipe is excellent. I used all sharp cheddar cheese. Passed it on to neighbors and they loved it. Thanks so much for the great quiche

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Karen

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Reviewed: Aug. 29, 2007

This was fabulous! Even my picky kids (who claim they hate spinach) liked it!

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gibsoncasa

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Reviewed: Aug. 15, 2007

It was very tasty!!!! It was a little "juicy" at first.... I guess I didn't let it set long enough!!!!! I've never made a quiche before!!!!!

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Princess Dork

Cooking Level: Intermediate

Living In: Elgin, Illinois, USA

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Reviewed: Jul. 28, 2007

I made this recipe using all Jarlsberg swiss. It wasn't as strongly "cheese" flavored as I would have liked. Also, I sauteed my onions and mushrooms in the bacon grease. Despite adding 1tbsp of white flour (dissolved in the cream) the quiche turned out creamier than I'd like. I don't know how much of that was due to my use of 100% swiss cheese. Maybe adding an egg or two would help to firm it up. All in all, this is an excellent recipe. The flavors combine well and are present in appropriate proportions.

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Cookin' With Gas :)

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Reviewed: Jul. 13, 2007

This was delicious! I didn't have any mushrooms, so I only used spinach. I don't eat meat, so I left out the bacon. I should have read the other reviews prior to making because the recipe makes too much for a deep dish crust. The next time I make it I will probably use two regular crusts instead of the one deep dish. It did seem to take quite a bit longer than the recipe called for to cook.

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anitahfl

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Reviewed: Apr. 25, 2007

This quiche is delicious!! My husband and daughter love it when I make this one. I think the next time I make it, I'm going to use a little less cream and perhaps an extra egg. It seems like it's not quite eggy enough for me. Edited to add: I've now made this recipe close to ten times, we still love it just as much as we did the first time we tried it. I always add an extra egg and use only 1 cup of half and half. I use whatever cheese I have on hand, which usually is a colby or cheddar/jack blend. I load it up with lots of fresh spinach and mushrooms. It's a really great quiche, definitely my go to quiche recipe.

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Jenn

Cooking Level: Expert

Home Town: Lake Forest, California, USA

Living In: Pacific Grove, California, USA

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Reviewed: Apr. 16, 2007

I was expecting company this weekend, so I made this recipe and my husband absolutely loved it. The only thing I did different was sautee my mushrooms, spinach and onions because I don't care for crunchy vegetables. I cut my swiss cheese into small chunks instead of shredding it. The flavor was unbelievable. I was so proud of myself.

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mommyoat

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Reviewed: Feb. 21, 2007

So easy yet delicious. Was a big hit at a baby shower. Have made it for dinner and husband and kids enjoyed it as well.

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Dyner

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Reviewed: Feb. 18, 2007

i followed the recipe almost exactly, except for the swiss cheese. i didn't have any swiss on hand, so i used 3/4 c. mozzarella and 1/4 c. parmesan to substitute. the quiche was a little runny,just let it set up for a while after baking.

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nomorbgh

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Feb. 5, 2007

EXCELLENT!!! VERY FLAVORFUL AND MORE SUBSTANTIAL THAN MOST QUICHES. WILL DEFINITELY MAKE AGAIN.

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BETHBEAL

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Belle and Chron's Spinach and Mushroom Quiche

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