Reviewed: Nov. 26, 2008

I've made this several times and everyone loves it. Since I'm not a mushroom fan, I substitute broccoli or asparagus and plain or even herb seasoned feta. YUM!

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katgranz


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Reviewed: Oct. 1, 2008

I love this recipe! I use it everytime I make quiche and receive great compliments.

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sarahb

	Cooking Level: Intermediate Home Town: Burlington, Iowa, USA Living In: Denver, Colorado, USA
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Reviewed: Sep. 2, 2008

easy, easy, easy! turned out perfect!

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lizanne


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Reviewed: Jul. 12, 2008

Very good.

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Kristin


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Reviewed: Jun. 18, 2008

It's a very good quiche recipe, I love the use of yoghurt instead of cream to make it less fatty... Great taste!

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I used cooked fresh spinach and shredded carrots insted of mushrooms. I drained the spinach and carrots as much as possible. The result came to the fluffy and moist quiche. For using yogurt, it tasted light. I liked it personally though my family said it was OK. Tha's why I give 4 stars.

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Kahori526

	Cooking Level: Beginning
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Reviewed: Nov. 29, 2007

I love this quiche. It's so easy! I like to use swiss instead of cheddar.

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UNKNOWNLEGEND


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Reviewed: Oct. 23, 2007

try this use italian sausage out of skin so its bulk only cheddar cheese low fat 1/2 cup onions, try shredded carrots only if you and family like them they still stay crisp and i can of cream of mushroom, instead of plain mushrooms continue with your recipe must mix that spinich and lowfat yogart together and cheese it really does work . My grandson loved it you will I hope also remember try any other soup it will work also. cook the same amount of time. Good try it.

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Madelyn


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Reviewed: Oct. 22, 2007

Very good

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smartpig57


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Reviewed: Mar. 24, 2007

I LOVED IT! i omitted the spinich and added brocolli, sauteed mush and onions and sliced ham.It was the best quiche i've ever had! its a great base recipe, where you can add whatever you want! thank you!

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bigbellykelly


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Reviewed: Feb. 14, 2007

This is a very good quiche!! I added Greek seasoning and cooked the onions and mushrooms and it turned out wonderful!!

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SUNRENAY

	Cooking Level: Intermediate
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Reviewed: Jan. 29, 2007

A good, light quiche recipe. I took others' advice and used 1/2 c. yogurt, 1/2 c. sour cream. Next time I will use fresh, wilted spinach and increase the amount of mushrooms.

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JARBOE

	Cooking Level: Expert Living In: Milwaukee, Wisconsin, USA
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Reviewed: Oct. 13, 2006

This was great tasting and also fairly easy to make. I think it can still use some changes (like additional spices to give it more tang). I made a few changes based on what I had on hand: I made it crustless (it held well and was lower in fat); I used mozarella instead of cheddar cheese; I added a pinch of salt; and I crumbled some feta cheese on top. It came out great, and the leftovers taste good too (hot or cold). Delicious! I will definitely make this again!

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apothecary cooking


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Reviewed: Aug. 31, 2006

It was perfect!! I used fresh spinach (cooked down) and substituted half the yogurt with cottage cheese (for protein). I also added some parmesan cheese. YUM YUM YUM--We wanted to eat the whole pan between just two of us, but managed to restrain ourselves.

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Lindsey J

	Cooking Level: Expert
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Reviewed: Aug. 24, 2006

Wonderful quiche! I used low fat yogert and a whole wheat crust, very yummy. We were fighting over the last piece. Next time I'll add a bit of salt.

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Lila Mae


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Reviewed: Jul. 10, 2006

pretty good for my first quiche. I made some changes, omitted the mushrooms and added 1/4 cup shredded carrot, I used 4 eggs, sour cream instead of yogurt, about 6 pieces crumbled bacon and a splash of milk. I also switched the cheddar for 5 cheese italian blend. I mixed all the ingredients together before putting it into the crust. It turned out incredible!

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CSTET


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Reviewed: Apr. 11, 2006

WOW! I thought this recipe was GREAT!! It tasted like a something you would get in an expensive cafe. My husband, 4 year old and extremely picky 1 year old ate it. I should have made 2. I did a few things differently...added one more egg and used 3/4 cup yogurt and 1/4 cup milk (really had no reason, just thought I would do it)no mushrooms and accidentally used 2 TBS flour. BUT it was the best quiche I have ever made. This will be replacing my old recipe! Thanks for the post.

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WALLIZGRL

	Cooking Level: Intermediate Home Town: Tampa, Florida, USA Living In: Clearwater, Florida, USA
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Reviewed: Mar. 24, 2006

I thought this made a good quiche. First, I omitted the mushrooms and onions and added tomatoes because I had some left over from another quiche I was making. And I used reduced-fat sour cream instead of yogurt. The spinach mixture was so thick that it just sat on top of the rest of the ingredients. Next time, I will mix all of the ingredients together before putting them in the shell instead of layering them.

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Robin J.


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Suzanne's Spinach Quiche

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apothecary cooking

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