Reviewed: Oct. 30, 2009

This was the best recipe I have ever gotten off of allrecipes! My children and husband gobbled it up and my husband's only request was that next time I make two!!! I even substituted the half and half for whipping cream and the Monterey Jack for Chedder cheese (only because that is what I had on hand). This will be a regular dish in my home!

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jennifer O.

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Reviewed: May 17, 2009

This turned out wonderful. The crescent rolls are a fabulous idea. I didn't have the seasoning packet so I added salt, pepper, lemon pepper, oregano, thyme, and a little garlic salt. I also did not have half and half so I used 2 TBS melted butter with 1/2 c. 2% milk instead. I also added some bacon. This is a fabulous recipe!

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Maria Wasley

Cooking Level: Intermediate

Home Town: Winter Haven, Florida, USA

Living In: San Marcos, Texas, USA

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Reviewed: Mar. 29, 2009

Great recipe that is easily adaptable to whatever you have on hand. I substituted frozen spinach (thawed), onion soup mix, and cheddar cheese, and added bacon bits for some extra flavor.

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CHEF PIE

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Reviewed: Mar. 24, 2009

Delicious! As others have stated, use less herb mixture (maybe 3/4 or 1/2 oz instead). Otherwise, very easy and fast

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Lmh

Cooking Level: Beginning

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Reviewed: Mar. 11, 2009

Really good, fast and easy. I didn't use the whole soup packet, and I'm glad I didn't. It was seasoned perfectly. If I had used the whole thing, I think the soup mix would have overpowered the whole quiche. Overall, very good.

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gretchen dupre

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Reviewed: Jan. 6, 2009

This was a great recipe. I did alter some things after reading other reviews. I didn't use the crescent roll crust based on what other people said. I used a ready-made frozen crust and it was delicious. I couldn't find the lemon soup either, so I just used a garlic basil veggie seasoning packet (but only used half of it) and it was great. I also added a can of chopped artichokes. I loved the flavor it added, but I think it also added extra water, so I had to cook it for an extra half hour so it wasn't so runny. I used milk instead of half/half and sharp cheddar instead of monterey jack. I also added a few red pepper flakes for some zing! My husband, who is very picky, raved about it!

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KEILHARDT

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Reviewed: Oct. 26, 2008

I didn't make this exact recipe. But I was looking for a good quiche recipe to make with what I had (and have never ventured into quiche territory)and so I tinkered and referenced this recipe with the recipe for the Sausage and Mushroom Quiche. This really helped me create a quiche that met my personal needs. This was great to use as reference as well as all the comments and reviews. Clearly we can tell that making a quiche is not hard and that we can tinker with ingredients. The important part is the milk/egg/cheese ratio. I used 1/2 c of half and half, and 4 eggs, fresh broccoli and fresh spinach (steamed), fresh mushrooms and green onion fried with butter, garlic and dried onion. It was a veggie heavy filling delight with 2 cups of cheese, and a frozen pie shell. It's not the same recipe here at all, but I think as a reference to help me on the path is worthy of five stars.

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Mitzi

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2008

This was my first Quiche attempt, as I am sensitive to eggs, and I was NOT disappointed. You just wouldn't believe how nicely the crescent rolls works out for a crust! It looks funny while you're lining the pan and draping the ends over the top, but the end result is absolutely perfect! This is very easy to make for anyone. It's even good heated up the next day - thank you!

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Charly

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2008

Absolutely yummy. My husband couldn't believe I had cooked it myself! As someone else suggested I added bacon, but that was the only change.

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SuzieSmyth

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Reviewed: Jan. 8, 2008

Your recipe for quiche was very good for my family and I thank you very much.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Nov. 11, 2007

Delicious and moist! I used what I had on hand and was trying to use up in the fridge. Followed another poster's suggestion and instead of the soup mix, used: 1/2 tsp salt, black pepper, pinch thyme, 1/2 tsp. dry mustard and 1/4 tsp. paprika. Not a fan of quiche crusts so made mine crustless using muffin tins coated with nonstick spray. Used 1/2 tbsp each olive oil/butter and substituted: 1/4 red onion (minced) for the green onions, 1/2 cup each shredded cheddar/crumbled feta cheese (instead of Monterey) and 1 tsp butter and 1/2 cup nonfat milk (didn't have any half & half). Added 1 tsp minced fennel. Will definitely make again - with fresh garlic as another poster suggested. Hints: be sure to drain all the liquid from the cooked veggie mixture before adding to the eggs; a 6oz. bag of fresh spinach worked perfectly.

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MGEE73

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Oct. 3, 2007

It's really good and easy to experiment with when you can't find the right (or any) soup mix

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Rora Starita

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Park Forest, Illinois, USA

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Reviewed: Aug. 19, 2007

Delicious for lunch with salad and breadsticks. I used Savory Garlic & Herb soup mix. Quick and easy to prepare.

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KATHLEENR

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Reviewed: May 30, 2007

I've never been a big Quiche fan, but decided to try this for the family. It was amazing. I fixed this up to the point of cooking it in a casserole dish and froze it for a latter dinner, it still came out perfect! Thanks!!

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Steph Sei

Cooking Level: Intermediate

Home Town: Harriman, Tennessee, USA

Living In: Marietta, Georgia, USA

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Reviewed: May 14, 2007

I made this for Mother's Day brunch and it was such a hit! I really liked the crescent rolls as the dough, but I would suggest covering the edges with foil and until the last 5 minutes because they brown really fast. Delish!

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Emily

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Reviewed: May 9, 2007

I tried this today and it was pretty good, except I think the recipe needs a little salt. I doubled the recipe and sauteed the veggies, along with minced garlic, in butter and olive oil. I used two deep-dish crusts instead of crescent rolls and they needed to bake for 45 minutes, then I turned the oven off and left them in for another 15. Could've used more cheese, too. Hubby liked it well enough. Maybe I'll tweak it a little bit next time.

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4callmemommy

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 14, 2007

I would have given this five stars, except that the crust leaves a bit to be desired. I could not get the quiche to cook fully without the crust turning dark brown and getting very soggy - not appetizing. So I use the "Basic Pie Crust" recipe on this site and it is INCREDIBLE! I also add a couple of pieces of torn up bacon to the quiche for flavor. Great recipe that I have used again and again!

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maiyamac

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Reviewed: Apr. 7, 2007

Every time I make this, it is a hit. I made cupcake sized quiches using one triangle of dough and folding the corners in until it resembles a circle then placing it in a muffin tin. I spooned in some mix until it was just over the crust (the crescent rolls to like to rise!) and baked them at 375 for 20 minutes. They turned out great! It makes about 16 muffins with two tubes of crescent roll dough (I had a bit left over), and lasts a little bit longer, or it would have if people didn't grab more than one!

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Marion S.

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Reviewed: Mar. 1, 2007

There is a herb/lemon SAUCE packet available but did not find soup. These sauce packets are in the dried soup section at my store. I would not use a whole packet for this size quiche. Maybe a fourth or a third at the most. Spinach should be wrapped in a towel to dry before adding. I thawed mine in the collander to get rid of water and then cooked it as dry as possible in a skillet before putting it in the towel. I toasted the mushrooms instead of sauteeing in butter. Much more flavor. Followed the suggestion to put cheese on top of rolls. Used an extra egg yolk and a dash of mace.

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JULIAP1

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Reviewed: Feb. 1, 2007

Excellent! My first quiche. Turned out perfectly. Made it for a date with a picky vegetarian and she had seconds and asked to take some leftovers. A couple of notes - used a 9.5in. pie plate and needed 1.5 packs of crescent rolls to cover it. Sauted in olive oil instead of butter. Added a hand full more spinach while sauteing as it reduced considerably. Had to bake it for 45 minutes, covered edges of crust with tinfoil after 30 to keep from burning. Turned out perfectly browned and set in the middle. Put a thin layer of the cheese in the bottom over the crust before pouring in the filling. Used about 1/3 of a 1.5oz pack of Knorr garlic and herb seasoning. Could maybe use a little less. Let it cool at least 10 minutes before serving. Very hot in the middle.

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PhillyKev

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Spinach Mushroom Quiche

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