Transformed Spinach Mushroom Quiche Recipe

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May 02, 2012

This is a great recipe, with a nice mix of flavors. I do not have a 9" pie plate, so put it in a 10", but when I got the vegetable mix in it, I wondered how it would ever fit in a 9"! I Agree with the first review; I would fry the onions, mushrooms, and garlic, then wilt the spinach in with it before adding it to the pie plate. I made it exactly like the recipe, and it turned out ok, but I think it would be a little less likely for the cheese to brown and turn tough in the middle if it wasn't so heaped up so high with the raw veggies! It was completely out of the egg mixture for most of the cookiing time.

—mara2hope

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May 01, 2012

This was a pretty good recipe, but head's up that you really need to cook the spinach before you put it in the quiche. They left that step out, which I figured out when I saw the massive amounts of spinach. One plus is the recipe conveniently is set up for making two - one to freeze for later.

—Kimoly

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21 Ratings

May 05, 2012

This gets 5 stars from me because I changed it based on the ingredients I had on hand, and it still was great! Here's the changes: 1 deep dish pie crust; 1 can spinach, drained and squeezed dry; 1 tsp. onion powder; 1 tsp. garlic powder; 1/2 tsp. seasoned salt; 1 1/2 c. shredded Mexican blend cheese; 1/2 c. Parmesan cheese...didn't layer anything; beat the eggs and mixed it all together...baked at 350 degrees for 1 hour and cooled for 1/2 hour. It turned out tasty and wonderful!

—Susan

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Jun 20, 2012

My husband and I like more flavor, so I added teaspoons of finely chopped oregano and some dried Italian seasoning for a little more kick. I only had goat's cheese, but that tasted amazing. I followed the instructions and came out with a very pie that sliced easily and stayed together, but tasted very moist.

—Ladyoracle

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Sep 02, 2012

Really great, precooked the mushrooms, onions and then wilted the baby spinach, but otherwise followed the recipe and it was really pretty easy to make. And with me dishing up the servings it lasted quite a bit longer as some of us need to watch our weight. The only problem is my dear hubby doesn't want anything else!!!

—ktr2567

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Jul 05, 2012

Made this last night and it was very good. I did add a yellow zucchini which I saute'd along with the other vegetables. There was a bit of juice at the bottom of the pie, which made the crust a little soggy, and this may have been because of the amount of veggies I added (that's why only 4 stars). My son enjoyed it, as did I. My husband won't eat quiche... :( Silly man doesn't know what he is missing.

—jenni

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May 17, 2013

After sauteing a half of a red onion (Julienne cuts) and Baby Portobello mushrooms in Extra Virgin Olive Oil (EVOO), I wilted some fresh Baby Spinach and added some Julienne cut Roma Tomatoes. For my egg mixture, I used 4 large eggs, 3/4 cup Heavy Cream, two cloves of minced garlic, nutmeg, salt, pepper, fresh basil and oregano from my herb garden. To bake, I layered the bottom of my pie shell with mozzarella cheese followed by the spinach mixture and then the egg mixture poured on top. Wooooooo, Buddy! This was the absolute best quiche I've ever made. It was an "Out of This World Meal" which earned me the prized and golden Stamp of Approval (SOA) from Mi Gato Loco.

—bianchiveloce

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Jan 31, 2013

very good recipe- I also precooked the vegetables until spinach wilted and added some green pepper-- mixed it into egg mixture- used 5 eggs and a little more milk - some paprika sprinkled on top- also used coby cheese and feta. I had a roma tomato and sliced thinly on top - perfect! The crust never turned soggy, we are trying not to eat meat, so this is a keeper for us and I will make again.

—SUEASTY

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Nutrition

Calories
334 kcal
17%

Carbohydrates
21 g
7%

Cholesterol
169 mg
56%

Fat
21.4 g
33%

Fiber
2.4 g
10%

Protein
15.6 g
31%

Sodium
572 mg
23%

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

Nutritional Information

Transformed Spinach Mushroom Quiche

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 334
Calories from Fat: 193

% Daily Value *
Total Fat 21.4g 33 %
Saturated Fat 8.7g 44 %
Cholesterol 169mg 56 %
Sodium 572mg 23 %
Potassium 416mg 12 %
Total Carbohydrates 21g 7 %
Dietary Fiber 2.4g 10 %
Protein 15.6g 31 %
Sugars 3.9g
Vitamin A 54 %
Vitamin C 17 %
Calcium 35 %
Iron 25 %
Thiamin 23 %
Niacin 46 %
Vitamin B6 15 %
Magnesium 16 %
Folate 56 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.