Recipe by EATMORCHIKIN
"After trying multiple spinach recipes throughout the years, this one is my conglomeration with personal taste additions. Savory and delicious using primarily fresh ingredients. A new family favorite. Shiitake mushrooms can be substituted for other varieties. Broccoli can be omitted per personal taste."
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prepared 9-inch single pie crust
green onions, chopped
turkey bacon, cut into 1/2-inch pieces
1 (9 ounce) bag
1 (3.5 ounce) package
shiitake mushrooms, sliced
chopped broccoli florets
shredded sharp Cheddar cheese
shredded sharp Cheddar cheese
Great recipe! The shiitake mushrooms were fantastic. I also added a bit of goat cheese that I had lying around and needed to use up. It was a good idea!
Very good! The spinach has a distinct flavor from the rest of the quiche. I had to cook it 10min longer
This was fabulous! My husband gave high praise, too. The directions for cook time and method were just right-- no guessing or worrying about an overdone or underdone quiche. And the flavor! I did substitute regular bacon for turkey bacon (it was what we had) and kale for spinach (preference). I can't wait to make this one again!!
Terrific!! Didn’t want to buy a package of turkey bacon to use 1 slice called for in this recipe. Instead, added a heaping teaspoon of bacon grease to give this some ‘bacon’ flavor, and eliminated the 1/4 cup butter. Stirring the egg mixture into the vegetable mixture after it was placed into the pie shell seemed like an opportunity to damage the crust. Poured about 1/3 of the egg mixture into the vegetables, and then spooned the combined mixture into the pie shell with the remaining egg mixture poured into the shell. The last ten minute baking time increment, with the quiche foiled, had to be extended an extra 6 minutes to get a clean toothpick. Will make this again soon as the hungry clan devoured this quiche in a flash.
The first time I made this, I unintentionally altered the recipe. Not owning a pie plate at the time, I bought a pre-made pie crust that came in a shallow pie plate. As such there wasn't enough room for all the spinach the recipe called for. I made it and it was awesome. 5 stars!
After making this for a while, I decided to get a real pie plate and make it again. The result... 4 stars. The spinach was a bit overpowering compared to the taste that I was now used to. The way I make it now is that I double the onions, bacon, mushroom, broccoli, and mixed in cheese. The result... 5 stars again. :)
I also tried using non-baby spinach once and that was a mistake. Baby spinach is the way to go every time. Bon appetit!
I follow this recipe without any changes and it comes out great - especially the baking times.
I will definitely make this again!
I didn't have any bacon, so I skipped it. I guess I made it vegetarian then, right? I add five minutes at the very end after I took the foil off so that it firmed up a bit. It was delicious!
Next time, I'm going to sprinkle some seasoned salt on the top for a spicy kick.
This recipe could not have been easier.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach and Mushroom Quiche with Shiitake Mushrooms
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 244
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