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Suzanne's Spinach Quiche

Suzanne's Spinach Quiche

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SUZYL

This is a great vegetarian recipe that can be served for any meal. It's one of my dad's favorites!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  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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Reviews

CSTET
48
7/10/2006

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 splash of milk. I also switched the cheddar for 5 cheese italian blend. I mixed all the ingredients together before putting it into the crust. It turned out incredible!

Jessie
45
6/6/2003

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. fresh spinach (wilted), browned onions & garlic in a 9"crust; top with 1c. cheddar; mix 3 eggs, 1c. yogurt, salt & pepper - pour over spinach; bake 15 min.; top with remaining cheddar; bake 30 min. till done. YUMMY!

DBAUML
40
6/6/2003

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.