12 Reviews of Spinach, Bacon and Mushroom Quiche

From: TOOLBELT DIVA

On Mar 18, 2005

Everyone has a good reason for selecting recipes to prepare; I am no exception. My favourite ingredient in this recipe is portabello mushrooms; this was the draw. I am happy, Chef, that your ingredients list an either/or for cheddar/swiss cheese. At first, I toyed with the idea of mixing the two cheeses, but, in fairness to your recipe, instructions were followed with no alteration. I opted for only swiss cheese, because of the consistency.. It is really quite excellent for any quiche recipe and blends well with cream cheese. Perhaps next time I will mix the two cheeses to decide on a preference... No additional salt is required, because of cheese and bacon. Your reminder to the user, of the salt ingredient in the cheese is wise; perhaps that same alert could be applied to the bacon.... Ingredients quantities to create this very tasty quiche resulted in quite an excellent dish and successful lunch. I love it that the quiche was dense, while not dry, and moist enough without being "soppy". I hate disappointing recipes and am happy with the result. Lunch was served with an accompaniment of mixed greens and simple EVOO and Balsamic vinegar dressing. This recipe is a keeper, and I would definitely cook it again, and not hesitate to recommend it. Thank you for sharing your talent. Footnote: Important detail. I am not sure what you meant by .... "put the quiche directly on the oven floor"..etc. My oven is electric and the configuration of the heat element would not allow for this step without serious injury. I moved the rack to the lowest position and it worked quite well... Chef, you might wish to consider clarifying this step to accommodate electric ovens as well as gas.

From: * Pamela *

On Mar 24, 2005

This was good. I used No-Fail Pie Crust for the crust. for the cheese I used mild cheddar. The only problem that I had was that the filling was too much for the crust and I could not add it all.

From: Susie D

On Feb 27, 2005

I used a refrigerated pie crust and this recipe made a deep dish quiche. There is plenty of filling in this excellent quiche. It has a wonderful creamy texture and is plenty cheesy from the cream cheese & the cheddar I used. I did substitute a 10 oz box of frozen spinach for the fresh. After squeezing it dry, it worked well and is much less expensive. My only tiny complaint is that neither salt nor pepper are listed in the ingredients and I just guessed at an amount to use. Both DH and I rated this recipe 5 stars. Great job and good luck in the contest!!

From: Princez76

On Sep 3, 2007

I just finished cooking this. I couldn't stop munching on the filling as I was preparing it. I had the problem as Pamela, the filling was to much for the crust. This was my first quiche I have ever made, so I didn't eyeball it very well, I put the filling in and wound up having to take some out, I could only use one cup of cheese, and the custard was to much, too. I had to spoon some out. I still give it 5 stars though, because it is SUPER SUPER, YUMMY!! Charlee

From: jellybean #2

On Jun 5, 2008

This is one of my favorite breakfast recipies. I found it when searching for church breakfast food. I also use it often for as a dish for company, as well as taking to homes of shut ins, illness, and death in family situations. Many have asked for the recipe. As for cheese choice, I opt for using swiss in the custard and the cheddar for the last 10 minute topping. It gives a nice browing effect that way. I too use a pre-made pie crust and have found that it can be molded into an 8x8 pan which makes for easier serving at functions. The recipe can be doubled and used in a 13x9 also. It freezes wonderfully, so double it, make two pies and freeze one!!

From: Chef #1368468

On Sep 12, 2009

From: Chef Toni Jones

On Mar 23, 2005

From: HollyQ

On Apr 8, 2007

From: *Pixie*

On Feb 19, 2005

It was hard for me to decide how to rank this recipe, it tastes really good but it is way too wet. After we sliced it and removed a piece liquid promptly ran out into the area where the piece had been. I am giving it four stars because it really does taste great. In spite of the wetness, we very much enjoyed the combination of flavours in this quiche, cooking the onion and mushrooms in the bacon fat really brings out the bacon flavour. If not for that, I would rank it much lower due to the wetness. The 1 tablespoon of dry breadcrumbs didn't even come close to soaking up all the liguid. I did not put the quiche on the floor of my oven since there is an electrical element there but I really doubt if that would have helped in getting rid of all the extra liquid anyway. I think the answer is just not to add so much water to begin with. I would guess that 2/3 to 3/4 cup of water instead of 1 cup would make a much better result without having to attempt to either soak up or boil off the excess. I think this recipe could be a 5 star with a bit of tweaking.

From: ellie_

On Feb 19, 2005

Delicious and wonderful for a light supper with a loaf of crusty bread! I used the cheddar cheese option but next time I'll try it with swiss. Also thanks for the helpful hint about using the bread crumbs in the bottom of the crust - it worked great and I will be using that tip again and again. Thanks for posting your quiche recipe!