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Originally posted 1/12/2019
Full disclosure: I don’t like spinach unless it is cooked with artichoke hearts and parm and mayo into a dip, and the texture of mushrooms is a bit off-putting to me unless sautéed in butter and garlic until they melt in your mouth. If you could get the flavor in this dish without the texture issues this would definitely break the 4 star ceiling.
That said, this was a pretty good quiche. The amount of garlic powder had me shaking my heard, but it works! I am going to make this again and use smaller mushroom pieces (sautéed in butter and garlic as described above) and a little less spinach to see if I can find my texture/taste happy place with this one.
