"This recipe is excellent served for breakfast with fruit or at lunch or dinnertime with a salad. This recipe makes two 9 inch pies. The reason for this is because if you only make one you will hate yourself the next day when there are no leftovers. The quiche microwaves well the next day. In fact most people say that the flavors have blended better on the second day... If in the strange case that you are filled up with one pie, this is a great gift to give a friend or relative, or if you are stingy...it freezes well with tin foil." — Clark Hamblen
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thick sliced bacon
1 (10 ounce) package
frozen chopped spinach, thawed
1 (8 ounce) container
salt and pepper to taste
2 (9 inch)
unbaked pie crusts
onion, finely diced
fresh mushrooms, finely diced
finely diced smoked ham
Monterey Jack cheese, shredded
Cheddar cheese, shredded
Parmesan cheese, grated
1 1/2 cups
I am so glad that you have all enjoyed this recipe. When I said a 9 inch pie pan, I was referring to a nine inch deep dish pie pan (glass type). This will hold the entire mixture. If you don't have the deep dish type, cut back on liquids. I always cook mine on a cookie sheet, just to be on the safe side. Let your pie set up before serving. Hope this helps too! Enjoy!
This is my first low rating. It was terrible! And I love quiche, and spinach! I ended up putting ketchup on it to try to make it better. I'm embarrased to have served it to my family. I'll stick with the wild rice and ham from this site. If I could give this a lower rating I would. Leaves a bad after taste in your mouth and the flavors do not blend well... at all. I see most everyone who gave it 5 stars altered the recipe then rated it... I made it exact, but I'm glad I only made one.
This is a great recipe for a crustless quiche! (Really cuts down on fat content.) Be sure to spray your pie plate before adding the ingredients and use olive oil spray to saute onions. I left out the mushrooms only because I don't like them. I also did not cook the spinach as other reviewers suggested. Thaw and drain is enough. I used no fat or low fat everything and it was delicious!!
The quiche was absolutely delicious, but I did have one problem. The recipe didn't call for deep dish pie crusts, so I bought regular ones and they weren't nearly big enough. What was in the crusts was great, but I must have lost about 4 eggs when I pured the egg mixture over the crust, it spilled everywhere! I would still highly reccommend this recipe, just make sure you buy deep dish crusts. Thanks!!!
Although I have eaten quiches for many years, this is the first one I actually made and it was a huge hit. Probably the best one I have ever tasted. I made two modifications, I used a little over a pound of bacon and deleted the ham and substituted broccoli for the spinach.
After reading everyones comments I was a little gun shy about the amount it made so I had some extra pie crust and tins on "standby". The way I made them there was just slightly more than would fit in two 9 inch tins (1 deep, 1 regular). My only criticism is that this takes WAY more time to prepare than 15 minutes. The preparation of the bacon takes longer than that. Also, this recipe uses a lot of cheese and if you don't want to pay a fortune to buy it shredded, that step will also be time consuming.
We will definitely make this fantastic recipe again. You cannot go wrong with this one.
There is a way to avoid a soggy crust. Beat the white of one egg with a teaspoon of water. Brush the whole crust with this and bake the pie shell(s) for 10 minutes at 375 degrees before adding ingredients. Cook as directed. Great recipe--tasty!
I've made this quiche probably a dozen times this past year. In my opinion its the best quiche I've ever tasted (although not the healthiest!). I pre-bake the pie shells for around 10 minutes. I eat one and freeze the other. The frozen one tastes just as good as the fresh quiche. Instead of ham, I use fresh smoked bacon. Instead of frozen spinach, I use two bunches of fresh baby spinach. I've also substituted a fresh bunch of spinach for broccoli as that combination works really well too. SOOOOOOO good!!! I've also made this one for my parents. They were so impressed with this quiche that my mom got rid of her old quiche recipe and only makes this one too!
Excellent recipe - easy to make and was a huge hit for Thanksgiving brunch/lunch today (Canada). I took the advice of previous review and cut back on cheese amounts (5 oz vs. 8 oz) and substituted the spinach for same size pkg of frozen chopped broccoli - also deleted the bacon and just used smoked ham steak (diced)- also added diced green and red peppers to onion/mushroom/ham saute mix. Nice flavour and colour. On advice of previous review, I held back on egg mixture (I had enough left over for my boyfriend to make one massive omelette at work later on!) - any more egg mix in the quiche pie shells (deep dish 9") would have definitely overflowed but didn't due to cutting back. Would suggest cutting back to 6 eggs vs. 8 (if using large eggs). Could have gone 45 minutes vs. 40 in oven but overall - awesome recipe and enough for 6 adults with tossed salad. Thanks for the recipe, Clark! I will definitely be making again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 302
Bacon, ham, and three types of cheese make this quiche a 5-star favorite.
Watch how to prepare this make-ahead quiche.
Watch how to make this versatile quiche.