Spinach Quiche

1,450 Reviews 79 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Bailey
Recipe by  Bailey

“Let me start by saying that I devised this recipe myself, and I just sort of add 'this and that.' This recipe is VERY forgiving, so you can add or remove ingredients according to your taste!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch quiche

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
  3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
  4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

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Reviews (1,450)

Rate This Recipe
Julie S.
1347

Julie S.

As already mentioned before in the reviews, the measurements on this recipe are a little off. If baked as per recipe, the quiche will be too oily and will not fit into one deep pie dish. Instead, I suggest making 2 quiches! Keep the same amount of spinach/mushroom/cheese mixture and separate it into 2 portions. Use the 4 eggs and 1 cup of milk (can decrease to 3/4 if you like) and half of the spinach/mushroom/cheese mixture for one quiche, and the same for the other quiche. Only use 1 tbsp of butter instead of the 1/2 cup recommended as it is WAY too much butter if you stick to the recipe. The quiches turned out delicious and had a beautiful colour to them! Since this was my first quiche, I was afraid it would be too watery, but it came out firm. Tastes great!

DIANECOOKING
817

DIANECOOKING

As many reviewers noted, this is a very forgiving recipe. I used some olive oil while cooking down fresh spinach and therefore no butter, 1/2 cup milk, and less chedder cheese. It turned out great!!!!! I recommend putting empty pie crust in oven for 5-7 min prior to filling to give it a crispy bottom crust - no more soggy bottom!!

CSANDST1
603

CSANDST1

This was delicious. I used fresh mushrooms and skipped the crust. Divided batter into muffin tins, baked then froze them. They reheated great! My family loved them.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 613 cal
  • 31%
  • Fat
  • 48.2 g
  • 74%
  • Carbs
  • 23.9 g
  • 8%
  • Protein
  • 22.9 g
  • 46%
  • Cholesterol
  • 249 mg
  • 83%
  • Sodium
  • 1155 mg
  • 46%

Based on a 2,000 calorie diet

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