Reviewed: Nov. 16, 2004

This is possibly the best quiche I've ever had! Following others' suggestions, I sauteed the mushrooms and onions in some of the bacon drippings. I also added the chopped, fresh spinach to the mushroom/onion mixture towards the end of the sauteeing and cooked it for 2-3 minutes, until wilted. I also used heavy cream in place of the light cream, and reduced the amount to 1 1/4 cups. I browned the bacon and sauteed the veggies the night before, then made the crust (but didn't bake it) and refrigerated everything overnight. The next morning, all I had to do was combine the eggs, cream, cheese and seasonings and pour everything into the prepared crust. We sat down to quiche an hour after rolling out of bed!

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TOOKEC

Cooking Level: Expert

Living In: Zeeland, Michigan, USA

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Reviewed: Oct. 31, 2004

Delicious. I sauteed the mushrooms in the remaining bacon fat, along with the onions and then added them. I think cooking the mushrooms cuts down on the liquid that would be released during baking. I will make this again. It makes a beautiful, picture perfect quiche.

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MRSJPVAN2

Cooking Level: Expert

Home Town: West Los Angeles, California, USA

Living In: Pinole, California, USA

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Reviewed: Oct. 10, 2004

This was super yummy. I unfortunately didn't have bacon on hand, so I used sausage instead. My stepkids even liked it fairly well. What a great way to get spinach into them first thing in the morning! I also added extra cheese because we're big cheese lovers. I made two pies, even though I only had enough crust for one. It still turned out fabulously without the crust. Thanks! :o)

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HUGGERONE

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Reviewed: Sep. 23, 2004

This was wonderful! I made it last week and have been craving it since. I cheated and used a box of frozen spinach that I thawed and drained. I did bake it for closer to 50 minutes and it was perfect. I had such a yummy flavor. Thanks for sharing the recipe!

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SPAGANO

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Reviewed: Aug. 18, 2004

I love this quiche. I use a package of frozen spinach, 1/4 cup chopped onions, and handful of chopped mushrooms. I use about 3/4 cup of heavy cream. I saute the onions and mushrooms for a few minutes using a small amount of the leftover bacon grease. It makes enough for one deep-dish pie crust (with a small amount leftover). Mine cooks for about 45min.

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solemn chef

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Reviewed: Jul. 14, 2004

I love this recipe and so does my family.It not to hard to make.And it taste great.

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AJBOYD

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Reviewed: Dec. 12, 2003

Very tasty and easy. I used 10oz of frozen spinach and sauteed it along with the onions and mushrooms for about 10 minutes. I also used 1 cup of half and half instead of the cream. Needed to cook for about 45 minutes and, yes it did spill over a bit, but I baked the quiche on top of a baking pan to catch the drippings.

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AMABEL

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Reviewed: Oct. 18, 2003

This is a wonderful recipe! It was so delicious. Even my 5 year old loved it. It was extremely easy to make. I did cut the cream down to 1 1/4 cups, and I had to leave it in the oven a bit longer. It turned out perfect. I will definitely be making this again. Thanks for sharing such a great recipe!!

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NicoleR80

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Reviewed: Jun. 19, 2003

i had never made quiche before and picked this recipe at random. it turned out fabulous!

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MASSEY

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Reviewed: May 1, 2003

The best quiche I have had! Based on previous recipes of quiche that I have used, I reduced the amount of spinach and mushrooms to 1 cup, and the amount of cream to only 1 cup as well. I've used this recipe over and over, and it always works. Substituting sliced green onions is delicious as well. If you live in a high elevation area like me you will need to increase the oven temperature to 425 Degrees.

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Jennifer K

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Feb. 25, 2003

This is INCREDIBLE and the best quiche. I recommend a few minor changes. Use regular cream, its thicker and cut down to 1 1/4 cup. You can use 2 regular pie crusts. It is too much for one pie shell. I also used 2 packages of thawed and drained spinach and canned mushrooms. It will cook in 30 minutes or less with the reduced liquid and thinner being in 2 shells. It is very good!

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TN Monkeymomma

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Carmel, Indiana, USA

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Reviewed: Nov. 18, 2002

I tried this recipe and my husband and I couldn't finish it. It was really runny and it took over an hour rather then the 30 minutes indicated in the original recipe. Also I think that the quantities indicated are too much for one pie shell. Will look for another quiche recipe.

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DINA WILSON

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Reviewed: Oct. 29, 2002

I liked very much the recipe, but I think that the indicated quantity is really for 2 pie crusts! This turned out to be great because the 1st pie was devoured in seconds. Everybody praised the recipe. Excellent.

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FCUETO

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Reviewed: Aug. 28, 2002

My husband really enjoyed this! He LOVES quiche. I cut up the mushrooms and onions real small and the real bacon gave it great flavor! I made a different one a few weeks back that I also got on allrecipes and he told me to throw out that recipe and stick to this one! One word of caution.....this needs to cook for at least one hour! I took it out at 30 minutes and it was not even close to being cooked. I also had the same problem with it running out of the crust but that was because I mashed one little piece of it during preparation, otherwise it would have been fine! Enjoy!!

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Tina Tisdale

Home Town: Winston Salem, North Carolina, USA

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Reviewed: Jun. 25, 2002

I love a good quiche - and who said real men don't eat it - I couldn't keep my husband away

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SHAWNIEMARIE

Home Town: West Hills, California, USA

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Reviewed: Jun. 18, 2002

This quiche was very yummy. I doubled the recipe and slow cooked it at 350 in a 13x9 pan. To remove the water from the mushrooms and soften up the onions, I sauteed them a little bit before adding to the eggs. The people at the party couldn't believe that this was my first quiche. I made it with a mashed potato crust (from another recipe here). I will definitely make this one again. Yum, Yum..

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MEGWEST

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Reviewed: Apr. 4, 2002

Very good, but the crust I bought said "deep dish" and still the pie spilled all over my oven. I would suggest decreasing the amounts a little, unless you are certain your pie crust is deep enough. Otherwise, I will definitely make again!

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HUFFORDM

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Reviewed: Mar. 15, 2002

The flavor was very good. I used packaged bacon bits to make it a little quicker and easier. The quiche was watery when I first cut it, and I had to drain off quite a bit of liquid. Also, the onion in it was crunchy (undercooked). I think you need to first saute the onions to soften/pre-cook them, possibly sauteing them with the mushrooms to exude the excess liquid from them first.

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KIMAR

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Belle and Chron's Spinach and Mushroom Quiche

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