Suzanne's Spinach Quiche Recipe -
Suzanne's Spinach Quiche Recipe
  • READY IN hrs

Suzanne's Spinach Quiche

Recipe by  

"This is a great vegetarian recipe that can be served for any meal. It's one of my dad's favorites!"

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Ingredients Edit and Save

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

    30 mins
  • COOK

    50 mins

    1 hr 30 mins


  1. Preheat oven to 425 degrees F (220 degrees C). Prick the pie crust all over with fork and bake for 5 minutes.
  2. Place the frozen spinach in microwave safe bowl and cook until thawed. Drain as much of the liquid as you can and then use paper towels to get the spinach as dry as possible.
  3. Beat together the eggs, yogurt or sour cream, flour, and pepper until well mixed. Stir in the spinach. Layer the sliced mushrooms, cheese, and chopped scallions in that order on the bottom of the pie crust. Top with the spinach mixture.
  4. Bake in preheated oven for 15 minutes and then decrease temperature to 350 degrees F (175 degrees C) and bake for 30 additional minutes. Let cool before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 10, 2006

pretty good for my first quiche. I made some changes, omitted the mushrooms and added 1/4 cup shredded carrot, I used 4 eggs, sour cream instead of yogurt, about 6 pieces crumbled bacon and a splash of milk. I also switched the cheddar for 5 cheese italian blend. I mixed all the ingredients together before putting it into the crust. It turned out incredible!

Most Helpful Critical Review
Feb 13, 2003

The yogurt gave this recipe a sweet/bitter taste. I chose this because it had fewer calories. Next time I will use sour cream. It tastes too low cal. This may be all right if you have never eaten quiche.

Jun 06, 2003

Also made a couple changes, but an excellent quiche resulted, so that's what counts! Combined this recipe with "Spinach Quiche" (by Bailey) for a winner. ...Combine 6 strips crumbled bacon, 9oz. fresh spinach (wilted), browned onions & garlic in a 9"crust; top with 1c. cheddar; mix 3 eggs, 1c. yogurt, salt & pepper - pour over spinach; bake 15 min.; top with remaining cheddar; bake 30 min. till done. YUMMY!

Jun 06, 2003

I think that this is a great recipe... though i would encourage people to mix the cheese in with the yogurt mixture so that it spreads throughout the quiche.

Aug 31, 2006

It was perfect!! I used fresh spinach (cooked down) and substituted half the yogurt with cottage cheese (for protein). I also added some parmesan cheese. YUM YUM YUM--We wanted to eat the whole pan between just two of us, but managed to restrain ourselves.

Oct 13, 2006

This was great tasting and also fairly easy to make. I think it can still use some changes (like additional spices to give it more tang). I made a few changes based on what I had on hand: I made it crustless (it held well and was lower in fat); I used mozarella instead of cheddar cheese; I added a pinch of salt; and I crumbled some feta cheese on top. It came out great, and the leftovers taste good too (hot or cold). Delicious! I will definitely make this again!

Feb 01, 2006

Wow, my first experience with shortcrust pastry was a disaster! While prebaking, the sides collapsed (I used spring pan as it's the only one I've got) and the beans I put at the bottom to prevent it from going bubbly managed to mix with the pastry. Took an hour to fish them out. But the quiche turned out lovely! My mate who almost never has seconds is still munching it in the kitchen. I used a small brown onion instead of green onions and sautéed it in butter with 3 cloves garlic and mushrooms. I also used half yoghurt half cream and added 2 extra oz of Cheddar cheese to the top 20 minutes before the end.

Aug 29, 2002

this is an excellent quiche. i've made it several times already (experimenting with variations in the veggies/cheeses), and everyone always loves it. i am surprised at how quick and simple this recipe is...given that the final result is just so...DELICIOUS!


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  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 304 mg
  • 12%

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

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