Splendid Spinach and Mushroom Quiche

Made it everyone loved it, even the kids. I will definitely work this into our food plan.

ENTIRELY too much prep work. Chopping, slicing, sauteing, I spent almost 2 hours just doing prep. The recipe itself is ok, but there are others out there, this site or another, which are simpler and just as tasty. I had no idea what "Cajun" seasoning is, but it just sounded a bit firey for my tastes, so I subbed 4 TBLS. mild chilli Verde (green) sauce. The mushrooms are always going to be bland so I thought the Verde would help. I prefer not to salt any recipe, only using salt as a table addition. I shook in a loose handful of bacon bits, for texture and some smokey flavor. I had a hard time deciding how much onion would be good, maybe because it only says ONE onion, so that leaves it up to the cook at prep. Still, I thought for all the prep effort this would be outstanding, but even using a grocery store pie shell, this was too much work for what should be a relatively simple dish. Quiche is basically a casserole, and IMO we make casseroles for ease of preparation and the basic assumption we don't have to buy a huge number of off-the-wall ingredients. I can upgrade the recipe as needed but I doubt I will use it again.

Spinach/mushroom is my favorite quiche . I like this recipe but I oten make changes to it. One, I use only nutmeg , salt and pepper for my spices. Two, I often change up the cheese I use. Feta is my favorite for this but swiss is a close second. Three, I use frozen thawed spinach instead of fresh. Sometimes I do all three. I usually mix the spinach into the onion/garlic mixture on the stove, add the cheese, eggs and milk, stir and then pour into my 9" pie crust. I like the frozen pie crust that comes in a roll. The one in a tin plate is not deep enough.

This was very good! To avoid a soggy crust, put a layer of shredded cheese on the crust before adding vegetables. The cheese melts, forming a barrier between the moist vegetables and the crust.

The flavor was very good. I didn’t have milk, heavy cream. But it still turned out good. I’m a veggie fanatic so I added more than what the recipe called for.

Way too much onion, overpowered the quiche.

Mine came out a bit moist, on the borderline of soggy. I probably added too much spinach or did not cook the mushrooms long enough. I only used 1 teaspoon of seasoning and no salt. I will make this again to see if I can make this a bit less moist.

Made it for a few friends, and all of us loved it. It's just right for a light lunch; served it with corn/tomatoes salad. A big hit!

I substituted Swiss chard, about 3 big leaves, for the spinach. Very tasty. Watch out for Cajun seasoning in which the first ingredient is salt- turned out too salty- my bad.

Sauteed onion and spinach using bacon and fat. I also split the milk with half and half. I used garlic and herb goat cheese instead of feta. It turned out awesome!