9 Reviews of Spinach Mushroom Cheesy Quiche

From: flower7

On Mar 1, 2008

Mmmmm! Delicious! Made just two minor changes: I didn't want the garlic to be overpowering so I reduced the garlic powder by half. I also pre-cooked the onion - just until starting to caramelize - before adding the spinach to the pan to cook. Otherwise followed the recipe. The smell during baking was divine - I couldn't wait to dig in! Thanks for the recipe!

From: Chef #305837

On Mar 27, 2006

this is the first quiche I've made and this is the tastest I've ever eaten Excellent recipe

From: Chef #313757

On May 16, 2006

excellent!

From: SmrJunior

On Sep 25, 2006

okay, i have to admit that the main reason i saved this recipe was because you described it as "garlicious," and that's exactly what it is! my mom always jokes that i don't believe there's such a thing as too much garlic, so i guess garlicious sort of describes my style of cooking. julia, this was SO good. i love the combination of all the cheeses, and the texture was perfect-- not too eggy like some quiches. the only changes i made were to use frozen spinach (as there's no fresh spinach to be found right now...), and to omit the mushrooms, since i don't care for them. thanks for this keeper of a recipe!

From: Midwest Maven

On May 1, 2007

This was such a delicious quiche! Very cheesey and garlicy, I will definitely make this one again, thanks

From: Kelly-Mom2Girls

On Aug 4, 2007

From: Chef #1104889

On Apr 10, 2009

From: Chef #570804 Halifax Liz

On Sep 29, 2008

Thanks JuliaTN for such a wonderful quiche recipe. All the foods we love in one dish and I am sure our neighbours could smell the garlic. The only adjustment I made was to saute the mushrooms and onions. I use recipe (mine) number 302664 for all quiche or creamy based pies because it does not go soggy.

From: Gingernut

On Jun 1, 2008

Worked out just fine for me. I used puff pastry for the crust and added some ham and left out the feta. Thanks for posting!