# Need Spinach Quiche recipe **URL:** \ **Category:** Cafe Society\ **Created:** [June 18, 2003, 4:19pm UTC](https://boards.straightdope.com/t/need-spinach-quiche-recipe/182728 "2003-06-18T16:19:36Z")\ **Posts on this page:** 3\ **Page:** 1
**Author:** ![Homebrew](https://avatars.discourse-cdn.com/v4/letter/h/c89c15/32.png) [@Homebrew](https://boards.straightdope.com/u/Homebrew)\ **Post date:** [June 18, 2003, 4:19pm UTC](https://boards.straightdope.com/t/need-spinach-quiche-recipe/182728/1 "2003-06-18T16:19:36Z")
I want to use fresh ingredients - no frozen spinach. But, I’m willing to use frozen pie crusts. I need to serve about 12. If your recipe doesn’t already have mushrooms in it, I’ll be adding those anyway. Cheese is a plus. Please help! ---
**Author:** ![lexi](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lexi/32/6806_2.png) [@lexi](https://boards.straightdope.com/u/lexi)\ **Post date:** [June 18, 2003, 5:00pm UTC](https://boards.straightdope.com/t/need-spinach-quiche-recipe/182728/2 "2003-06-18T17:00:40Z")
For each 12 inch pie shell use 2 strips of bacon (fried till chewy not crisp) 2 handfuls of spinach leaves 6 sliced & sautéed mushrooms Place these in crust - It may look like there wont be room for the eggs - but don’t worry, there will be. Mix 3 eggs & 1/2 a cup of cream or evaporated milk if you want it to be lower calorie and about 1/2 a cup of cheese. Asiago, Swiss of Gruyère are all nice. Add some seasonings, cardomnon, parley, and tarragon are nice for a quiche. Stir not whip the eggs & other ingredients. Pour the egg mixture over the spinach & bacon, and mushrooms. Bake at 350 for about 30 minutes or until a toothpick comes out clean & the top is golden brown. ---
**Author:** ![Zenster](https://avatars.discourse-cdn.com/v4/letter/z/cdc98d/32.png) [@Zenster](https://boards.straightdope.com/u/Zenster)\ **Post date:** [June 18, 2003, 5:12pm UTC](https://boards.straightdope.com/t/need-spinach-quiche-recipe/182728/3 "2003-06-18T17:12:52Z")
There’s a few at [Epicurious.com](http://www.epicurious.com/s97is.vts?action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&queryType=and&keyword=spinach+quiche&submit.x=10&submit.y=11). Personally, I would blanch the fresh spinach leaves and then dry them before use. They tend to throw off a lot of brightly colored juice that could make your quiche look more like green eggs and ham. The spinach, red pepper and feta recipe looks rather tasty.