Rating: 4.32 stars
91 Ratings
  • 5 star values: 45
  • 4 star values: 33
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 1

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

Recipe Summary test

prep:
30 mins
cook:
50 mins
additional:
10 mins
total:
90 mins
Servings:
8
Yield:
1 - 9 inch quiche
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Prick the pie crust all over with fork and bake for 5 minutes.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

227 calories; protein 9.9g; carbohydrates 16g; fat 14.2g; cholesterol 63.2mg; sodium 304.4mg. Full Nutrition
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Reviews (71)

Most helpful positive review

Rating: 4 stars
07/10/2006
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! Read More
(53)

Most helpful critical review

Rating: 3 stars
02/13/2003
The yogurt gave this recipe a sweet/bitter taste. I chose this because it had fewer calories. Next time I will use sour cream. It tastes too low cal. This may be all right if you have never eaten quiche. Read More
(14)
91 Ratings
  • 5 star values: 45
  • 4 star values: 33
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
07/10/2006
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! Read More
(53)
Rating: 5 stars
06/06/2003
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! Read More
(51)
Rating: 4 stars
06/06/2003
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. Read More
(46)
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Rating: 5 stars
08/31/2006
It was perfect!! I used fresh spinach (cooked down) and substituted half the yogurt with cottage cheese (for protein). I also added some parmesan cheese. YUM YUM YUM--We wanted to eat the whole pan between just two of us but managed to restrain ourselves. Read More
(25)
Rating: 4 stars
10/13/2006
This was great tasting and also fairly easy to make. I think it can still use some changes (like additional spices to give it more tang). I made a few changes based on what I had on hand: I made it crustless (it held well and was lower in fat); I used mozarella instead of cheddar cheese; I added a pinch of salt; and I crumbled some feta cheese on top. It came out great and the leftovers taste good too (hot or cold). Delicious! I will definitely make this again! Read More
(19)
Rating: 5 stars
02/01/2006
Wow my first experience with shortcrust pastry was a disaster! While prebaking the sides collapsed (I used spring pan as it's the only one I've got) and the beans I put at the bottom to prevent it from going bubbly managed to mix with the pastry. Took an hour to fish them out. But the quiche turned out lovely! My mate who almost never has seconds is still munching it in the kitchen. I used a small brown onion instead of green onions and sautéed it in butter with 3 cloves garlic and mushrooms. I also used half yoghurt half cream and added 2 extra oz of Cheddar cheese to the top 20 minutes before the end. Read More
(18)
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Rating: 5 stars
08/29/2002
this is an excellent quiche. i've made it several times already (experimenting with variations in the veggies/cheeses), and everyone always loves it. i am surprised at how quick and simple this recipe is...given that the final result is just so...DELICIOUS! Read More
(16)
Rating: 4 stars
03/24/2006
I thought this made a good quiche. First I omitted the mushrooms and onions and added tomatoes because I had some left over from another quiche I was making. And I used reduced-fat sour cream instead of yogurt. The spinach mixture was so thick that it just sat on top of the rest of the ingredients. Next time I will mix all of the ingredients together before putting them in the shell instead of layering them. Read More
(15)
Rating: 3 stars
02/13/2003
The yogurt gave this recipe a sweet/bitter taste. I chose this because it had fewer calories. Next time I will use sour cream. It tastes too low cal. This may be all right if you have never eaten quiche. Read More
(14)