Thanks all - OP here and quiche turned out pretty good! I did cook the frozen chopped spinach first and drained it really well with my hands to get the water out, sauteed mushrooms as well, and used chedder cheese. My husband enjoyed it but recommended a bit less thick crust for next time and a bit more cheese.

Also made a really delicious salad with greens, apples, toasted walnuts, feta, and a really delicious homemade viningrette that I got from this forum as well. Love this forum and really appreciate all the tips.

Agree with the PP-- lightly steam or saute veggies first. For frozen spinach, just thaw and remove the water. For spinach, I usually use shredded cheddar or one of those shredded 4 cheese Mexican blends.

I use a frozen deep dish pie crust. No need to thaw or precook.

Put the veggies in the bottom of the crust. Beat about 5 eggs, add salt / pepper/ seasonings of your choice, a dash of milk or cream, and stir in about 1 cup shredded cheese. Pour over the veggies. Sprinkle some parmesan on top. Bake at 350 F for about 35-40 minutes. DONE!

Hint: if you're using veggies that are more "wet", add a TB or so of flour to the egg mixture. It will soak up the excess water.

I would try to stay away from frozen veggies bc they have more water in them and thus the quiche could get soggy - only exception is that I'd use frozen chopped spinach, but wring it out really well. Lightly sauté veggies like onions, mushrooms, squash, zucchini before adding to quiche- I'd lightly steam (or roast) broccoli and asparagus. There are good recipes out there for crustless quiche/egg bakes - you may want to try one of those as a starter!

Gruyere cheese is a good choice with spinach-feta is too. I try to use fresh ingredients especially when it's easy to do so, as it would be with spinach or broccoli. Steam the veggies first-it's easy and takes no time. Yum, now I'm getting hungry!

Swiss cheese is always good in quiche; some call for swiss and cheddar mixed.

I always put the shredded cheese in the crust first. Also supposed to help keep the crust from getting soggy. Then the veggies, then pour the egg mixture over.

Definitely cook the veggies first. And add herbs, as well. I like thyme.

Making my first one. If I want to do spinach, what is a good cheese to go with it?

Also, should I use frozen spinach and cook it first, and then wring it out to drain like I do with lasagna? Or just thaw it first like I do with lasagna? Same question if I use broccoli - what cheese, and should I use frozen cooked broccoli, frozen thawed, or fresh/fresh cooked? And mushrooms and onions - just saute them in oil for a few minutes?

I'm a beginner cook and so looking for specific instructions! I found this recipe on another thread and this is what I'm thinking of trying because it looks fairly simple:

Get a refrigerated pie shell and bake it at 350 for about 15 mints (shouldn't be brown; just lightly baked). This will keep the crust from getting soggy.

Then, with a whisk, beat 5 eggs in a bowl until frothy.
Add salt and pepper (I like to add cayenne as well) to taste and a quick dash of nutmeg;
Add one a half tablespons of mayonnaise, a quarter cup of milk or cream, a tablespoon of flour, and half a teaspoon of baking powder;
Whisk some more
Add whatever you want to the filling: I like to use grated cheese and chopped ham, or spinach and bacon; or chicken and brocolli, or sauteed onions and roasted peppers.
Mix everything well and pour into the half baked crust. Bake at 425 until lightly browned on top (about half an hour). Let cook for about 15 mins before cutting. Enjoy!