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Suzanne's Spinach Quiche


"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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1 h 30 m servings 227 cals
Original recipe yields 8 servings (1 - 9 inch quiche)


  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 64
  1. 81 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 e...

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Most positive
Least positive

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 ...

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....

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 ...

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...

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 preven...

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 ...

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 thi...

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.