Mushroom, Gruyère, and Spinach Quiche

I made this but bought frozen deep dish pie crust which was perfect for the amount of filling. GREAT flavor but then I used 1 cup of whipping cream and 1/3 cup of skim milk and 3 ounces of the cheese. I also used 3 eggs and no egg whites, not sure what that would have added. Pretty easy and quick with the store-bought pie crust! This would make a nice brunch dish as well. I served with a salad.

I used my own tried and true pie crust recipe and switched the spinach for Swiss chard [have lots from the garden] and smoked gouda for the gruyère. I had no trouble fitting the liquid ingredients into a standard 9" pie pan and I had no problem with the filling being watery. I agree with some of the other reviewers that the taste combo is very good; an excellent workmanlike recipe. By the way, dried beans make excellent pie weights and can be reused for years.

The flavors and texture of the filling are so wonderful. I have made this recipe probably 4-5 times to great reviews every time. You gotta love mushrooms—the thyme-mushroom-spinach combo with the light touch of gruyére is amazing. The crust is alittle hard to work with but has a unique flavor with the pepper and olive oil. I have tried whole wheat flour instead of all-purpose and it was too dry to roll out. I had to cut some butter into it to make it workable. So the only reason this doesn't get 5 stars is that the crust requires special handling.

Very disappointing. Too many ingredients, watery, no cheese flavor. Won't make again but will continue trying quiche recipes to find THE one.

I can't eat cheese, so I just omitted, and it still was a great quiche. The crust was nice and rich with the olive oil flavor. I could have eaten the whole pie!

After reading some of the other reviews I decided to use a different crust. Also subbed fontina for the gruyere since I had some to use up. The filling was delicious but just so, so watery/runny (not sure why, since the mushrooms and spinach are precooked and drained...). I think if I make this again I'll try making it crustless in the style of CL's Smoked Turkey and Spinach Quiche (June 2008).

I made this last night and LOVED it! It also re-heated well (350 in oven) for lunch today! I make a lot of pies so am fairly pie proficient but could see getting the dough thin enough a little tough for folks who do not work with pie dough as much. I used a bigger dish so added more cheese, scallions, spinach and shrooms which worked great as I prefer less "egg". I am curious about other folks substitutions - especially for the half and half (what amount of Greek Yogurt and other could you do?) and using wheat flour (when you substitute this do you need change quantities or other?).

My first mistake was making the crust instead of buying one, but I thought the recipe sounded really good. However, the crust was time consuming and too small even though I didn't have a deep dish pie plate. That was my second mistake. I had too much egg mixture to fit a regular 9" dish. I could have used my 10" quiche dish, but the crust wouldn't have even covered the bottom! I love the combination of bacon, Gruyere and mushrooms and I usually love the recipes at this site but I will not use this recipe again.On a positive note, my quiche was really low calorie since I couldn't use most of the egg mixture and I burned a lot of calories performing all the steps this recipe called for during preparation.

I threw the crust in the garbage. Couldn't get it nearly big enough to fit in the pie plate. Had to use conventional crust with half a cup of butter. Great filling, though... Will not try that crust again.

Super recipe! I would use whole wheat flour in the crust, and would use non fat dry milk and plain low fat Greek yogurt, for the cream, saving even more calories and fat. Come on editors! RBMc Endicott, NY

This recipe has plenty of bacon for flavor. The Gruyere adds a special taste of it's own if you have it. My husband said it was the best quiche he'd ever had.

I was a bit intimidated by this because of the pie weights (scary pie weights, oh no, wtw are those?) However, I bought pre-made pie dough and baked it according to the directions with just sprayed tinfoil on top, worked great. Gruyère is ah-mah-zing, but pricy. I think fresh parm would have worked too. Also used thyme from the bottle and worked out great. Cooking Light needs to do more budget cooking recipes, yikes!

Used extra swiss instead of the gruyere, and really liked it! The thyme adds an essential taste. The crust is good, but could've used more crust for my quiche plate.

Sounds delicious. And by the way it does call for bacon.

What kind of evil trick is this??? You promise me spinach and bacon quiche made over. I click on the link and it doesn't have bacon, but it has MUSHROOMS?????