Great flavor, good texture, and very healthy. I halved it and used 1 bunch fresh spinach, 1/2 onion, 1 clove garlic, 1/3 c milk, 1/2 pkg soft tofu, 1/3 nutritional yeast (rather than cheese), generous amount of onion and garlic powder to taste, and pinch of pepper (left out the butter and only used canola). Cheesy taste, creamy texture, very flavorful. Very good for vegetarians and vegans (substitute soy milk).

Reviewed On: Oct. 14, 2006

Amazingly sweet and addictive, esp. for such a healthy dessert. I agree they are not the crunchy, crispy cookie type. Instead, they're moist, soft, and chewey. I changed the recipe for 1 dozen cookies, but used the same amount the spices: 1/2 cup very ripe mashed banana (1 large banana), 3/4 cup rolled oats or other rolled grains (I used mixed triticale, oat, and rye flakes), 1 Tbsp oil, 1/3 cup mixed chopped dried apricots and dates, 1 tsp vanilla extract, 1 tsp ground ginger, and 1 tsp ground cardamom. The ginger really brought out the sweetness of the bananas and was a nice break from the usual cinnamon/nutmeg combination. I also threw in some chopped nuts, but they didn't seem to add much as the oats are already chewey and crunchy. Mine only took about 17-18 min to bake.

Reviewed On: Mar. 19, 2006

I'm joining the chorus in praising this recipe. I made my own pie crust and blind baked it in a deep dish pie plate. The filling did not overflow. I used 1/2 cup fat free yogurt and 1/2 cup low fat sour cream, and the baking time was not affected. Other changes: Asiago cheese instead of cheddar, cooked fresh spinach in a pot until it started to dry and stick to the bottom (shy of 1 bunch - added no oil), sauteed the mushrooms with 1 clove garlic, and placed sliced tomatoes over the top (1-2 small tomatoes), 3 eggs plus 1 egg white (used the yolk to glaze the crust). This was my first time baking a quiche ever, and I brought it to an Oscar's party. Everyone complimented me on both its appearance and taste. A very trustworthy recipe.

Reviewed On: Mar. 5, 2006