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This was delicious! I made it for a birthday brunch for my Mother in law. The feta cheese on it was soooo good. Everyone ate it up and there wasn't a crumb left. I did cut down on the spinach. 3 cups just seemed a little much but I probably did use about 2 cups which filled the bottom perfectly and then I made the mistake of only using half the amount of mushrooms thinking it was a lot but I forgot how much they shrink! I used only 2 cloves of garlic instead of 4 and shredded cheddar instead of grated. I should've made 2 of these because it went so fast and everyone was talking about it the whole meal. Thanks Julia!
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!
This was really good. I sauteed the onions a bit before I added in the spinach. I also used a frozen pie crust, which I baked for about 10 minutes before I put in the filling so that the bottom wouldn't get soggy. I liked the spinach, mushroom, feta combo of flavors.
I made it without a pie crust and used all cheddar cheese because I don't like feta. The flavors were good, but I will use a lot more garlic next time.
One of my favorite quiche recipes. The combination of feta cheese, spinach, mushrooms, garlic....I'm getting hungry!!!
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.
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!
This was such a delicious quiche! Very cheesey and garlicy, I will definitely make this one again, thanks :)