recipe reviews for:

Spinach Quiche

“This savory deep-dish pie features herbed feta cheese that melts and mingles in every bite. The cheese is sauteed and mixed with spinach, mushrooms, Cheddar cheese and lots of garlic. This mixture is then combined with milk and eggs, and poured into a prepared crust. A bit more Cheddar cheese is sprinkled over the top, and then the quiche is slipped into the oven until it 's set.”

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Reviewed: Nov. 15, 2009

Best quiche I've ever had! Wouldn't change a thing. I made this as a vegetarian alternative for a Thanksgiving get together and it was a huge hit - even amongst the meat eaters.

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Rosanna

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Reviewed: Nov. 15, 2009

Excellent and fast becoming a favorite. Good for vegetarians and non-vegetarians alike! Slight variation on the ingredients by using 1+ cup of sliced fresh mushrooms. Fast easy and delicious!

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Sooze

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Reviewed: Nov. 14, 2009

I tried this recipe without the piecrust and, instead, mixed all the ingredients together and poured the mixture into large muffin tins. The baking time was pretty much the same and the finished product was great. The muffin tin idea wasn't mine. It was actually recommended by another reviewer. Great idea! And each muffin makes 1 serving. I freeze them and use them for lunches during the day. Also, I later tried the recipe with frozen artichoke hearts (thawed and chopped) instead of spinach. I thought it was very good -- but then I also like artichoke hearts!

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Shortcake42

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Reviewed: Nov. 12, 2009

this is a wonderful recipe! after trying this my husband declared that "real men eat quiche!" i have a house of picky eaters so the mushrooms were left out, but we did add chicken. i browned a shredded chicken breast with the garlic and onion. it gets better every time i make it! this last time i divided the mixture between two frozen pilsbury pie shells. the sweetness of the shells gives the flavor another level. thank you so very much for this wonderful recipe!!

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alotoole

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Reviewed: Nov. 12, 2009

It was really good except I had too much to fit into one 9inch crust. Maybe would have been better fit into two 7 inch crusts? I'll try that next time.

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Natalie

Cooking Level: Intermediate

Home Town: Langley, British Columbia, Canada

Living In: Maple Ridge, British Columbia, Canada

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Reviewed: Nov. 9, 2009

Maybe I did something wrong but this didn't quite work for me. There wasn't enough egg and too much spinach in this for me and my pie crust wasn't anywhere near cooked. I wish I had cooked it at least a little bit before adding the filling. I think I'll take the lessons I learned from this but won't make it again.

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LBott

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Reviewed: Nov. 9, 2009

I absolutely love this recipe. Very yummy. The only thing I don't like about it is that it is quite fattening. I cut out some of the butter to feel better about it.

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Yvonne

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Reviewed: Nov. 7, 2009

This is one of my favorite dishes. I used less butter or oil, also fresh mushrooms about 1 1/2 cups. I also use two regular size pie pans instead of a deep dish. The garlic herb feta make the recipe delicious!

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stuffsalush

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Reviewed: Nov. 6, 2009

Lovely quiche. I make only one, minor change, I take about 1 teaspoon of dijon mustard, and smear it around the bottom of the pie crust before adding spinach mixture. Just adds a little tang, which we love!

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Sue Bee

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Reviewed: Nov. 3, 2009

This is a great meal! Depending on the size of the pie crust (and if you purchase one as opposed to making one), the mixture doesn't all fit inside the pie crust, so I slightly decrease the ingredients so that it will fit. I usually add more mushrooms and less spinach as well, and get compliments when doing this. Overall a great dish though!

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DAISY00700

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Reviewed: Nov. 3, 2009

Made this recipe last weekend for a group of friends, and they all loved it (even the one that never touches vegetables!). I added a diced tomato for additional color and vitamins, and it fit in the mixture perfectly. NOTE: PREPARE THIS IN A VERY LARGE SKILLET! I had to move the mixture into a larger skillet when it became clear the "medium skillet" described in the recipe wouldn't be big enough.

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Aaron

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Reviewed: Nov. 3, 2009

Very tasty, even though I only used half of the amount of cheddar cheese. I also had regular 9 inch pie crusts (not deep dish), and the mixture made enough to fill both. This recipe was very easy to make and leftovers are great!

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RAB

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Reviewed: Nov. 3, 2009

This is a staple in our brunch menu! Everyone absolutely loves it! Thanks for sharing!

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Shannon

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Reviewed: Oct. 31, 2009

My husband said this quiche recipe was better than the quiche that our personal chef prepared. Now that I am back to doing the cooking it was a great compliment because he loved her cooking. Linda Houston TX

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Linda

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Reviewed: Oct. 27, 2009

Delicious Recipe! I substituted corn oil instead of butter, used fresh spinach and golden chanterelle mushrooms, and it turned out wonderful. The recipe made two pies instead of one. Definitely a keeper.

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treya

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Reviewed: Oct. 24, 2009

This recipe is fantastic! I followed the advice to bake the pie shell for 5 minutes first, and as a result the quiche was not soggy. Thank you :) I will be saving this one.

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zesty

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Reviewed: Oct. 18, 2009

Good, but very buttery. Easy to make.

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cherylcz

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Reviewed: Oct. 16, 2009

Very EAZY to make. Use a deep dish for sure.I used Mrs. Smith pie crust. I used x lg eggs and could have use 2 less eggs. I add nutmeg to it and doubled the recipe to freeze one for later. A big hit for the veggie lover in our family. I also used fresh mushrooms and froze chopped spinach.

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my3sons

Cooking Level: Intermediate

Home Town: Falmouth, Massachusetts, USA

Living In: Lake Worth, Florida, USA

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Reviewed: Oct. 13, 2009

This came out great! I made a few minor changes: I used fresh spinach and fresh mushrooms instead of frozen. I only had regular feta on hand so I used that instead. This was easy to make and everyone really loved it!

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veggielover143

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Reviewed: Oct. 11, 2009

I prebaked the crust for 10 minutes and used chopped ham and mozzarella instead of mushrooms and feta and I only used 4 tablespoons of butter instead of 1/2 cup. This turned out fantastic, my whole family loved it!

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