Spinach Quiche Recipe - Allrecipes.com
Spinach Quiche Recipe
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Spinach Quiche
See how to make this easy, top-rated spinach quiche. See more
  • READY IN 1 hr

Spinach Quiche

Recipe by  

"Let me start by saying that I devised this recipe myself, and I just sort of add 'this and that.' This recipe is VERY forgiving, so you can add or remove ingredients according to your taste!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch quiche Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
  3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
  4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 19, 2005

As already mentioned before in the reviews, the measurements on this recipe are a little off. If baked as per recipe, the quiche will be too oily and will not fit into one deep pie dish. Instead, I suggest making 2 quiches! Keep the same amount of spinach/mushroom/cheese mixture and separate it into 2 portions. Use the 4 eggs and 1 cup of milk (can decrease to 3/4 if you like) and half of the spinach/mushroom/cheese mixture for one quiche, and the same for the other quiche. Only use 1 tbsp of butter instead of the 1/2 cup recommended as it is WAY too much butter if you stick to the recipe. The quiches turned out delicious and had a beautiful colour to them! Since this was my first quiche, I was afraid it would be too watery, but it came out firm. Tastes great!

 
Most Helpful Critical Review
Oct 04, 2010

We were excited to try this version of Spinach Quiche, especially after reading the reviews. We were disappointed. The flavors were bland, even with the garlic herb feta, and there was just nothing that stood out about this quiche.

 
Jan 18, 2004

As many reviewers noted, this is a very forgiving recipe. I used some olive oil while cooking down fresh spinach and therefore no butter, 1/2 cup milk, and less chedder cheese. It turned out great!!!!! I recommend putting empty pie crust in oven for 5-7 min prior to filling to give it a crispy bottom crust - no more soggy bottom!!

 
Oct 06, 2006

This was delicious. I used fresh mushrooms and skipped the crust. Divided batter into muffin tins, baked then froze them. They reheated great! My family loved them.

 
Nov 05, 2006

Why oh why can't there be a six star rating? Let me preface this by saying that I have never been a big fan of quiche. I told my husband I'd make one, so I found this recipe. This is not only the BEST quiche I have ever had; I'd venture to say it is one of the most delicious foods I've ever eaten. Next time, I will try to make it with less butter as others have suggested. I used plain feta and added a dash of oregano, basil, rosemary and seasoned pepper. I made the Pastry for a Single Crust Pie from this site, and it was great for this dish. (Probably not so great for a sweet pie). Anyway, thank you for the fantastic recipe Bailey, you are single-handedly responsible for finding a way to get my six year old to not only EAT spinach, but to eat it with gusto! I am in your debt. :) Edited to add: If you ever plan on making this "healthier" by cutting back on the butter, I highly recommend you do it the FIRST time, so you won't be disappointed in the difference. It's still a good quiche with 1.5 Tbsp of butter, but it's a GREAT quiche with the whole stick. LOL

 
Dec 06, 2003

I made a few changes only because I was looking for a particular recipe that I couldn't find...I used swiss cheese instead of cheddar...left out the mushrooms (because I don't like them) used 1 heaping Tablespoon of margarine (instead of the 1/2 cup butter) eggbeaters for the eggs and skim milk and this was Fantastic. I served it along with other things at a brunch and this dish was gone in 10 minutes..When I make it again (and I will) I will make 2 or 3 of them! I made this the day before, refrigerated it overnight and then warmed it in the oven the morning of the brunch (covered in foil to prevent overbrowning) It reheated perfectly.

 
Sep 07, 2003

This was great! I made a few variations to lower the fat content. I used margarine instead of butter and halved it, per everyone's suggestions. I used skim milk, and I used egg whites instead of eggs. I also reduced the cheddar a bit. And it was still great! I can only imagine how wonderful it would be if I used all the real ingredients instead of the low-fat stuff. Also, I used fresh mushrooms and sauted them with the onions and garlic. Veeeery yummy. I made mine without a pie shell. Other fun things to try next time include bacon bits, a handful of almonds or pecans, raisins, or topping it with bread crumbs, croutons or fried onions! There are just too many fun things to do with this recipe, so I'll definately be making it again. And again. And again. And... ;) Thank you so much! Okay, I'll shut up now. :D

 
Nov 12, 2005

The flavor blends in this spinch-feta-garlic quiche were very tasty. Follwing the advice of others I decreased the butter from 1/2 c to 6T.....it was still too greasy. Next time I will reduce it to 3T or maybe use a little olive oil. I will also omit the salt altogether. Every family member mentioned how salty it was. Feta and cheddar make it salty enough. I used fresh baby spinach steamed instead of frozen. I think with these changes the flavor blends will have a chance to blossom.

 

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Nutrition

  • Calories
  • 613 kcal
  • 31%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 249 mg
  • 83%
  • Fat
  • 48.2 g
  • 74%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 22.9 g
  • 46%
  • Sodium
  • 1155 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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