Spinach, mushrooms, cheese, parsley and garlic pack this vegetarian quiche with flavour. The recipe is easily doubled.
This is a great recipe, with a nice mix of flavors. I do not have a 9" pie plate, so put it in a 10", but when I got the vegetable mix in it, I wondered how it would ever fit in a 9"! I Agree with the first review; I would fry the onions, mushrooms, and garlic, then wilt the spinach in with it before adding it to the pie plate. I made it exactly like the recipe, and it turned out ok, but I think it would be a little less likely for the cheese to brown and turn tough in the middle if it wasn't so heaped up so high with the raw veggies! It was completely out of the egg mixture for most of the cookiing time. - 02 May 2012 (Review from Allrecipes US | Canada)
This was a pretty good recipe, but head's up that you really need to cook the spinach before you put it in the quiche. They left that step out, which I figured out when I saw the massive amounts of spinach. One plus is the recipe conveniently is set up for making two - one to freeze for later. - 01 May 2012 (Review from Allrecipes US | Canada)
This gets 5 stars from me because I changed it based on the ingredients I had on hand, and it still was great! Here's the changes: 1 deep dish pie crust; 1 can spinach, drained and squeezed dry; 1 tsp. onion powder; 1 tsp. garlic powder; 1/2 tsp. seasoned salt; 1 1/2 c. shredded Mexican blend cheese; 1/2 c. Parmesan cheese...didn't layer anything; beat the eggs and mixed it all together...baked at 350 degrees for 1 hour and cooled for 1/2 hour. It turned out tasty and wonderful! - 05 May 2012 (Review from Allrecipes US | Canada)