Spinach & Mushroom Quiche

Added a bit of chili powder to the eggs, subbed kale instead of spinach and doubled the mustard as per another review

Easily the best quiche recipe I’ve ever made. I appreciate the crustless design. I added porcini mushrooms to give it the extra umami flavor.

Used peas with mushrooms instead, and added bacon/pancetta 😍

Delicious, I added mixed herbs instead of thyme as I had none, and balsamic vinegar instead of mustard same reason. It's beautiful, I also added veggie meatballs cut into quarters, highly recommend this quiche, oh and I added a short crust base and cooked at 170°c for 45minutes.

I added Italian sausage and it was amazing

Substituted kale and arugula mix for spinach. Mixed dried thyme into eggs, too.

CAN I USE FROZEN SPINACH INSTEAD OF FRESH? Yes, you can! Frozen spinach is a good alternative to fresh as long as it is thawed and squeezed dry. Wet and watery ingredients will leave you with a wet and watery quiche, which is why we pre-cook the veggies before baking them in the custard. Be sure to squeeze dry or pre-cook any frozen or fresh veggies before adding them to the custard. How to Store: Quiche can easily be made ahead of time or enjoyed as leftovers. To make Spinach & Mushroom Quiche ahead, cover and refrigerate for up to 5 days. Cover and reheat whole quiche at 350°F for 30 to 45 minutes or microwave by the slice.

I made this with a Cheddar+Gruyère hybrid cheese from Aldi and it was still great.

We did half gruyere and half shredded mozzarella so help save costs and it was still delicious!