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My review
Transformed Spinach Mushroom Quiche
EMBRYOCONCEPTS
"This moist vegetarian quiche is perfect for every meal. The quiche was originally a quiche Lorraine, but has since been transformed. Feel free to add sausage if you choose. I usually make 2 large pies or several small ones all at one time, freezing whatever is left over."
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Ingredients
1 h 30 m servings 334 calsOriginal recipe yields 6 servings (1 9-inch quiche)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C).
- Fit pie crust into a 9-inch pie dish.
- Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
- Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
- Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
- Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 334 calories; 21.4 g fat; 21 g carbohydrates; 15.6 g protein; 152 mg cholesterol; 572 mg sodium. Full nutrition
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Reviews
Read all reviews 93110 Ratings
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Most helpful positive review
5/2/2012
This is a great recipe, with a nice mix of flavors. I do not have a 9" pie plate, so put it in a 10", but when I got the vegetable mix in it, I wondered how it would ever fit in a 9"! I Agree wi...
Most helpful critical review
2/15/2015
Only half of the vegetable/cheese ingredients fit into the pie shell, so the end results was poor. Would never make this recipe again.
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5/2/2012
This is a great recipe, with a nice mix of flavors. I do not have a 9" pie plate, so put it in a 10", but when I got the vegetable mix in it, I wondered how it would ever fit in a 9"! I Agree wi...
5/1/2012
This was a pretty good recipe, but head's up that you really need to cook the spinach before you put it in the quiche. They left that step out, which I figured out when I saw the massive amounts...
5/5/2012
This gets 5 stars from me because I changed it based on the ingredients I had on hand, and it still was great! Here's the changes: 1 deep dish pie crust; 1 can spinach, drained and squeezed dry;...
5/17/2013
After sauteing a half of a red onion (Julienne cuts) and Baby Portobello mushrooms in Extra Virgin Olive Oil (EVOO), I wilted some fresh Baby Spinach and added some Julienne cut Roma Tomatoes. ...
10/27/2014
Successful recipe! I made a few revisions. Reduced butter to 2 Tbps & based on other reviewers' comments, I reduced the eggs to 3, cheese to 4 oz, mushrooms to 6 oz, spinach to 4 oz. I also us...
8/18/2012
Really great, precooked the mushrooms, onions and then wilted the baby spinach, but otherwise followed the recipe and it was really pretty easy to make. And with me dishing up the servings it l...
11/28/2014
First time making quiche and followed this recipe and it turned out awesome! (although I did sauté the spinach, onion, and mushroom before). I used store-bought frozen crust and I poked some hol...
1/31/2013
very good recipe- I also precooked the vegetables until spinach wilted and added some green pepper-- mixed it into egg mixture- used 5 eggs and a little more milk - some paprika sprinkled on ...
6/20/2012
My husband and I like more flavor, so I added teaspoons of finely chopped oregano and some dried Italian seasoning for a little more kick. I only had goat's cheese, but that tasted amazing. I fo...