Spinach Mushroom Quiche

This recipe caught my eye because of the feta. We love feta in our household. The recipe did not disappoint. The quiche was beautiful and very delicious! I did add a few chopped sausage patties, and I made other one change; I had no fresh parsley, but I did have fresh cilantro, so I used that instead. It worked out fine.

So, I am making this recipe now. It's in the oven (which runs hot, so I lowered the temp to 375. The only substitution I made was some fresh cilantro instead of the parsley, after measuring everything out, I was perplexed by putting the vegetables raw in the pie crust, it can't really contain all that spinach."No matter," I think, "the spinach and mushrooms will wilt in the pie and, making the quiche moist, right?"After CARFULLY pouring the egg mixture into the pie, I loaded it into the preheated oven.About 15 minutes in, I saw the edges of the pie crust were already brown: PANIC! O.K.... no problem, I quickly wrapped foil around the edges and popped back in. After the 50 minutes were up, I took the quiche out, and it looks okay. The Swiss cheese sprinkled on top became a hard crust, but everything in the middle seems done (I hope).So, in the end, everything turned out fine. The family liked it (my wife likes mushrooms, so that's always a win :) ). After cooling for the recommended time, the quiche held together and was not as watery as I feared. My substitution of cilantro did not negatively impact the flavor, which was good. I would make this again, but as I mentioned earlier, will definitely keep an eye on the crust.

I love this recipe. Made as is and it turns out wonderful. Full of flavor. This is my go to for quiche recipe. I read the other reviews and there is really no need to precook your veggies.

The recipe lacks some info, but this quiche was phenomenal! Brown the mushroom slices in a hot pan first, add a little butter, add the onions. Wilt the spinach in a separate pan, drain it and cut it up a bit, add it to the other veg. I added an additional egg, and a sliced tomato on top, but that was it! I've already made this twice and both times it was gone in 24 hrs! For one I was out of feta and used shredded colby jack instead (I don't like swiss) and it was still phenomenal. Oh and bake it in a cast iron skillet if you have one!

yummy! used parmesan instead of Swiss, it was good.

Made a smaller sized quiche. I used 2 eggs and cream instead of the milk. To make it more flvourful, I added some crushed garlic and a handful of choppedbasil leaves to detract from the sometimes-overpowering spinachy smell.