Reviewed: Jan. 29, 2007

A good, light quiche recipe. I took others' advice and used 1/2 c. yogurt, 1/2 c. sour cream. Next time I will use fresh, wilted spinach and increase the amount of mushrooms.

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JARBOE

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: 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!

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apothecary cooking

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Reviewed: 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.

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Lindsey J

Cooking Level: Expert

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Reviewed: Aug. 24, 2006

Wonderful quiche! I used low fat yogert and a whole wheat crust, very yummy. We were fighting over the last piece. Next time I'll add a bit of salt.

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Lila Mae

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Reviewed: 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!

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CSTET

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Reviewed: Apr. 11, 2006

WOW! I thought this recipe was GREAT!! It tasted like a something you would get in an expensive cafe. My husband, 4 year old and extremely picky 1 year old ate it. I should have made 2. I did a few things differently...added one more egg and used 3/4 cup yogurt and 1/4 cup milk (really had no reason, just thought I would do it)no mushrooms and accidentally used 2 TBS flour. BUT it was the best quiche I have ever made. This will be replacing my old recipe! Thanks for the post.

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WALLIZGRL

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Clearwater, Florida, USA

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Reviewed: Mar. 24, 2006

I thought this made a good quiche. First, I omitted the mushrooms and onions and added tomatoes because I had some left over from another quiche I was making. And I used reduced-fat sour cream instead of yogurt. The spinach mixture was so thick that it just sat on top of the rest of the ingredients. Next time, I will mix all of the ingredients together before putting them in the shell instead of layering them.

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Robin J.

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Reviewed: Mar. 5, 2006

I'm joining the chorus in praising this recipe. I made my own pie crust and blind baked it in a deep dish pie plate. The filling did not overflow. I used 1/2 cup fat free yogurt and 1/2 cup low fat sour cream, and the baking time was not affected. Other changes: Asiago cheese instead of cheddar, cooked fresh spinach in a pot until it started to dry and stick to the bottom (shy of 1 bunch - added no oil), sauteed the mushrooms with 1 clove garlic, and placed sliced tomatoes over the top (1-2 small tomatoes), 3 eggs plus 1 egg white (used the yolk to glaze the crust). This was my first time baking a quiche ever, and I brought it to an Oscar's party. Everyone complimented me on both its appearance and taste. A very trustworthy recipe.

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berkeley girl

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Reviewed: Feb. 1, 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.

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TequilaGirl

Cooking Level: Professional

Living In: London, Greater London, England, U.K.

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Reviewed: Dec. 17, 2005

Delicious! I used fat-free sour cream. I also added 2 more eggs. It required cooking 15 minutes longer, but came out perfect! I recommend Pillsbury ready pie crust.

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SUZANNAH

Cooking Level: Intermediate

Home Town: Lexington, Kentucky, USA

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Reviewed: Dec. 17, 2005

I love the idea of using yogurt instead of cream or half-n-half. It gives the quiche a tangy taste; have used it alot and shared to many of my vegetarian friends.

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kungaa

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: May 4, 2005

this recipe was great! i left out the green onions and used sour cream with chives instead of the plain yogurt. i also sauteed the mushrooms. i definitely should have made more -- it's already half gone!

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SUESSIGKEITEN

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Reviewed: Jan. 9, 2005

I definitely screwed up somewhere. This one didn't turn out so well. I made it with yogurt, but didn't know how to cut the yogurt tang that I suspected it would have. I tried adding garlic powder, black pepper, chili powder, and curry. The curry was a mistake. UGH! I also didn't drain the frozen spinach after thawing it (I didn't want to lose the vitamins, but the quiche came out solid). And I didn't have any mushrooms or cheddar cheese. But I did have some parmesan cheese mix that I sprinkled on top. I didn't have the green onions either, so I subbed a quarter cup of red onion. I'll definitely try it again, as the other reviewers seemed to like it. And definitely will leave out the curry!

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amelie

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Reviewed: Jul. 10, 2004

Great!! My kids loved it and so did I!!! Thank you for this simple recipe. This is a KEEPER!!

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WATERWOMAN

Home Town: Fort Worth, Texas, USA

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Reviewed: Aug. 7, 2002

I added pepper to mine to make it a bit more spicy.

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ATARAWALI

Cooking Level: Expert

Living In: Fort Washington, Maryland, USA

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Reviewed: Jul. 16, 2002

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!

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Jessie

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 9, 2002

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.

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DBAUML

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Reviewed: Aug. 3, 2001

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.

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MIA CHRISTEN

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Reviewed: Jan. 31, 2001

This was really tasty! I accidently used 3 eggs instead of 2, and I used about 1/3 c of sour cream, the rest yogurt. I didn't have any fresh mushrooms so used a small can of them and I substituted red onions for the chopped green onions. Lots of substitutions, and it was still excellent!

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MARYANN SUE

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Reviewed: Jan. 12, 2001

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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LINDA.R

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Suzanne's Spinach Quiche

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