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.
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!
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.
Positively delicious! It was so easy and the prep time is right on. The store bought pie crust made it even easier.
There were a few minor changes. I used olive oil instead of the cooking spray. Also left out the Cajun spices as I am not overly find of it. Since I have neither ricotta nor cottage cheese, I used fresh mozzarella instead.
This recipe is a keeper for sure.
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!
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.
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.
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.
