I only made 1/2 of the recipe so I sauteed 1/2 cup chopped onions with 1/2 cup chopped portabello mushrooms and 3 smashed cloves of garlic in 1 tbsp EVOO. I also added 4 crumbled strips of pan fried vege bacon. I used 6 large eggs and 1 cup milk and 10 oz of frozen chopped spinach. I mixed all together in a bowl then spooned mixture into lightly baked deep dish pie crust. Had some mixture left over so I added 2 more eggs to the bowl sprayed a plain pie pan with Bakers Secret and baked the egg mixture seperately. It all came out great!
Excellent and easy. I followed the advice of other reviewers and sautéed the onions, adding green pepper and garlic. Also, I was ready with an extra pan for the remaining mix which as reported by others is enough to fill three pie crusts.
It was good but next time I will try sauteing the onions first.
Reduced the quantity of cheese
This was easy and awesome. Enjoyed by all.
The quiche turned out great with the help of my modifications. First, I sauteed the onions with added garlic. Second, I saved a third of the grated cheddar to put on top of the quiche.
I also cut back the eggs to 9 large eggs and still had too much mixture for two deep-dish pie shells. Finally, I added some leftover diced green and red peppers, about half a medium pepper in total.
It was very good. The cheese on top made a big difference.
Delicious!!!! But...I had not read previous reviews and the filling was way too much for the crust. It spilled out between the crust and the pan and over the sides. I slipped a baking sheet underneath and that seemed to work. My dogs got to enjoy a bit of the scrambled egg! Next time I will not overfill!
Good basic recipe. I made half, I used one Stop and Shop brand refrigerated pie crusts - baked as described, fresh spinach (large box) sauteed till wilted with S+P and nutmeg; Large box Portabello mushrooms thinly slice, sauteed with S+P and 1/2 med onion chopped; 7 eggs beaten and mixed with 3/4 cup grated gruyere, 3/4 cup grated mozzarella, 3/4 c milk; Pour liquids over spinach and mushrooms in pie plate. Makes a large 9-10 inch spinach mushroom pie. Also added 1/2 chopped red pepper for color. Baked 50-55 min at 350 til brown on top and firm in middle. Turned out very well.
I embellished this by using heavy cream instead of milk and the do-all add-in crumbled bacon!! Oh Boy! Best quiche I ve ever had and fantastic as first time make!! I ll be making this a LOT!
