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Spinach Quiche
June 08, 2003

WOW. This was so excellent. I made it for my Bridesmaid's Luncheon and everyone loved it. I should, however, have read the reviews first and not used as much butter-- maybe only 1/2 or 2/3 as much. I would call this less of a quiche and more like the Greek dish Spanikopita (spinach pie). I left the mushrooms out and just used the spinach and the cheese. The extra butter made the pie crust nice and flaky (in some spots-- in others is was just soggy and greasy) like the phillo dough used in Spanikopita. I used Sundried Tomato and Basil Feta (all I could find) and it was delicious. The cheddar cheese and egg on top were a very pleasant contrast to the spinach and feta mixture on the bottom. A past reviewer said her egg mixture overflowed in the oven, even though she used a deep dish pie crust. Maybe that was because you used eggs that were too large? I don't think I'd use anything bigger than a large egg for this recipe. Also, I think a cup of milk is too much to add to the eggs. I only used between 1/2 and 3/4 of a cup. This turned out way better than I expected. It's also one of those great dishes you can get creative with depending on your mood. Just change the ingredients to whatever you have on hand or feel like using! A++

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