I followed the recipe as written except made a few personal touches. I used a 9" Pillsbury frozen unbaked pie shell. Thaw and baked 11 minutes, which is on the product wrapper. Only used 1/4 cup butter to sauté instead of 1/2 cup. Instead of canned mushrooms, I used fresh, sliced mushrooms to taste. Sautéed these along with the onion and garlic and spinach. In place of 1/2 cup shredded cheddar, I used 1/4 cup mozzarella shredded and then divided the feta half plain and half flavored. Placed completed mixture into the cooled pie shell. I only used 1/2 cup milk beaten with the eggs and slowly poured over the spinach mixture. I poured small amounts of the eggs/milk mixture into the solids a few times so the liquid would be absorbed. If you pour all the liquid in at one time, then it doesn't absorb well and the liquid runs off which is what I'm reading happened in some of the other reviews. Then, finally 1/4 cup of shredded mozzarella was put on top and pie was baked and cooled. My husband said it was literally the best quiche he's ever had in his life! It was moist and made excellent left-overs. Thank you for submitting this quiche recipe!
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I followed the recipe as written except made a few personal touches. I used a 9" Pillsbury...