Absolutely yummy. My husband couldn't believe I had cooked it myself! As someone else suggested I added bacon, but that was the only change.

Your recipe for quiche was very good for my family and I thank you very much.

Delicious and moist! I used what I had on hand and was trying to use up in the fridge. Followed another poster's suggestion and instead of the soup mix, used: 1/2 tsp salt, black pepper, pinch thyme, 1/2 tsp. dry mustard and 1/4 tsp. paprika. Not a fan of quiche crusts so made mine crustless using muffin tins coated with nonstick spray. Used 1/2 tbsp each olive oil/butter and substituted: 1/4 red onion (minced) for the green onions, 1/2 cup each shredded cheddar/crumbled feta cheese (instead of Monterey) and 1 tsp butter and 1/2 cup nonfat milk (didn't have any half & half). Added 1 tsp minced fennel. Will definitely make again - with fresh garlic as another poster suggested. Hints: be sure to drain all the liquid from the cooked veggie mixture before adding to the eggs; a 6oz. bag of fresh spinach worked perfectly.

It's really good and easy to experiment with when you can't find the right (or any) soup mix

Delicious for lunch with salad and breadsticks. I used Savory Garlic & Herb soup mix. Quick and easy to prepare.

I've never been a big Quiche fan, but decided to try this for the family. It was amazing. I fixed this up to the point of cooking it in a casserole dish and froze it for a latter dinner, it still came out perfect! Thanks!!

I made this for Mother's Day brunch and it was such a hit! I really liked the crescent rolls as the dough, but I would suggest covering the edges with foil and until the last 5 minutes because they brown really fast. Delish!

I tried this today and it was pretty good, except I think the recipe needs a little salt. I doubled the recipe and sauteed the veggies, along with minced garlic, in butter and olive oil. I used two deep-dish crusts instead of crescent rolls and they needed to bake for 45 minutes, then I turned the oven off and left them in for another 15. Could've used more cheese, too. Hubby liked it well enough. Maybe I'll tweak it a little bit next time.

I would have given this five stars, except that the crust leaves a bit to be desired. I could not get the quiche to cook fully without the crust turning dark brown and getting very soggy - not appetizing. So I use the "Basic Pie Crust" recipe on this site and it is INCREDIBLE! I also add a couple of pieces of torn up bacon to the quiche for flavor. Great recipe that I have used again and again!

Every time I make this, it is a hit. I made cupcake sized quiches using one triangle of dough and folding the corners in until it resembles a circle then placing it in a muffin tin. I spooned in some mix until it was just over the crust (the crescent rolls to like to rise!) and baked them at 375 for 20 minutes. They turned out great! It makes about 16 muffins with two tubes of crescent roll dough (I had a bit left over), and lasts a little bit longer, or it would have if people didn't grab more than one!

There is a herb/lemon SAUCE packet available but did not find soup. These sauce packets are in the dried soup section at my store. I would not use a whole packet for this size quiche. Maybe a fourth or a third at the most. Spinach should be wrapped in a towel to dry before adding. I thawed mine in the collander to get rid of water and then cooked it as dry as possible in a skillet before putting it in the towel. I toasted the mushrooms instead of sauteeing in butter. Much more flavor. Followed the suggestion to put cheese on top of rolls. Used an extra egg yolk and a dash of mace.

Excellent! My first quiche. Turned out perfectly. Made it for a date with a picky vegetarian and she had seconds and asked to take some leftovers. A couple of notes - used a 9.5in. pie plate and needed 1.5 packs of crescent rolls to cover it. Sauted in olive oil instead of butter. Added a hand full more spinach while sauteing as it reduced considerably. Had to bake it for 45 minutes, covered edges of crust with tinfoil after 30 to keep from burning. Turned out perfectly browned and set in the middle. Put a thin layer of the cheese in the bottom over the crust before pouring in the filling. Used about 1/3 of a 1.5oz pack of Knorr garlic and herb seasoning. Could maybe use a little less. Let it cool at least 10 minutes before serving. Very hot in the middle.

Excellent and delightfully flexible dish! After reading the many reviews, I incorporated some of the suggestions and made a couple modifications of my own... I used a muffin pan and made individual quiche. For the filling, I increased the amount by 1/2 again (for instance, 3 cups of spinach rather than 2 cups), and then doubled the crescent amount. 2 8 ounce tubes. Grease the muffin pan. And for each pre-cut crescent triangle ("scalene", all three sides are different lengths), create one equilateral (all sides are equal) and one leftover smaller triangle. Fill a muffin cup with the equilateral triangle, the three tips will poke out above the edge of the cup just a bit. I used the leftover bits of two pieces to fill an additional cup. In all, 16 crescent triangles filled a total of 24 muffin cups this way, and the filling done 1 1/2 fills exactly 24 cups as well. They baked well at the same temperature, for twenty minutes. Additionally, I had tasty results using 2% cheese, lowfat half-n-half, and lowfat crescents.

Have made this several times - my daughter loves it! I use what cheese I have on hand - and only 1/2 pkg soup mix - usually herb - has anyone found the lemon?! Very good and tasty!

This is a really nice recipe! The crust came out a bit burnt, so I guess I'll find an alternative for the crust. But the rest of the recipe is awsome. I couldn't find the lemon and herb soup mix, so I just went to the spice rack and got the lemon and herbs stuff and but a small handful in and it still tasted great.

this is a fantastic recipe. i ended up changing around the recipe a little bit to save some money and to custom tailor the taste a little bit. i substituted biscuit dough for croissant dough. biscuit dough rises alot though so you have to carve out the center to keep it nice and thin. for this reason i would recommend sticking to croissant dough if possible. make sure you make the crust ahead of time if you use biscuit dough. i also added some sliced shallots and used laughing cow cheese. this really made the flavor pop. overall this is a fantastic recipe. i was stoked because i only spent $3 for the ingredients. i had everything else so all i had to get was biscuit dough, cheese, and spinach and spent a buck for each item at the dollar store. you can also substitute milk for the half and half. best of luck everyone!

I've made this twice so far and love it! I haven't been able to find Lemon Herb soup so I use half a packet of Zesty Herb marinate. I found a Lemon Herb seasoning that I will try next time. Make sure you don't use a whole pack of seasoning, it's TOO intense. Also, in order to make sure it cooks through, dry those veggies off as best as possible! I like to throw in spinach, broccoli and mushroons. It's delicious!