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I served this as an appetizer course at a holiday dinner. Everyone loved it, the vegetarians and the non-vegetarians. Next time I will make it without the crust as the filling was so delicious that the crust was not really necessary and I would prefer a lighter dish. I used fresh spinach and just wilted it in the pan with a few tablespoons of water after the mushrooms were finished. I did not have rice wine vinegar and used balsamic instead. I used dried basil as I did not have fresh and omitted the red pepper flakes. A few people asked for the recipe after dinner. I will be making this again. This is a great vegan recipe. Thank you for posting it.

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Baking Bear April 26, 2012

My mother made this for Easter--and it turned out GREAT! Maybe Ms. Bullock missed a step, because both the vegans and non-vegans in the family loved this recipe! Just make sure you actually add the salt and pepper. The leftovers were great the next day!

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Making Stuff March 24, 2008

So sorry to hear of your delusions of grandeur. I rated you honestly as well.

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Carol Bullock July 29, 2007

Absolutely loved this recipe. Was pretty time consuming but well worth it (wish I'd made two at the same time)! I'm a vegetarian (who doesn't eat eggs) and have been craving quiche for years; this recipe completely fulfilled my expectations. Thank you! It was also a hit with non vegetarians.

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kitsch kitchen July 14, 2007

Really not as difficult as it first looked. Personally, I really liked it. I substituted regular mushrooms, because where I live, cremini mushrooms were nowhere to be found. I did not use a pie crust, either, because I personally didn't want one. I added an organic sesame seed/salt mixture that just sounded good, and it was really a nice addition. Thanks for a tasty alternative for those that prefer something other than meat (and an excellent way to hide tofu and spinach from my daughter)

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ssinderella April 27, 2007
Diz's Best Spinach Quiche Ever! (Vegan)