Recipe by SUZYL
"This is a great vegetarian recipe that can be served for any meal. It's one of my dad's favorites!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (9 inch)
unbaked pie crust
1 (10 ounce) package
frozen chopped spinach
4 1/2 ounces
fresh mushrooms, thinly sliced
shredded Cheddar cheese
chopped green onions
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!
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.
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!
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.
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.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Suzanne's Spinach Quiche
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 128
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make a tasty, reduced-fat spinach and Cheddar quiche.
See how to make this quick-and-easy brunch classic.
See how to make this easy, top-rated spinach quiche.