Reviewed: Nov. 8, 2009

Wonderful quiche! Super easy to make, I've made it several times, and once I even made it the night before, refrigerated, and baked the next morning. It came out great, and it was awesome that I could make it the night before for less hassle in the morning!

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Anna M

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Reviewed: Oct. 21, 2009

This was fantastic! I seasoned the chicken with some taco seasoning & ground cumin, added an egg and only used 1/2 a cup of milk & 1/2 a cup of miracle whip. It came out perfect & I will definately be making it again soon.

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aileen819

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Reviewed: Oct. 19, 2009

Being allergic to eggs, but loving quiche, after I made one for a potluck I had a bunch of extra stuffing. I tried making one without eggs for me by taking the liquids for the filling, but instead of eggs as a thickening agent, I added flour and cornstarch till it was a similar consistency. I feared it turning out like a cake but it didn't, and it was very very good (note: I made it in a couple of 5 inch round glass dishes rather than a pie pan). I miss eggs but this was a good substitute. I also threw some peppers in and it made it even better.

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ClintonDowns

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Reviewed: Oct. 14, 2009

The quiche was good not the best but good. It could be my fault I used miracle whip instead of mayo and that affected the taste. Next time I would use regular mayo, way less of it because 3/4 cup seemed a bit much. Also I would use more eggs maybe three. But I will be trying this one again for sure!

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J.W.

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2009

This was the first quiche I've ever made and everyone loved it! I substituted the onions for onion powder, used low fat mayo, an extra egg and a feta/white cheddar combo - everything turned out delicious. We heated the few leftovers we had in the oven for breakfast and it was still just as good!

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Diana

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Reviewed: Oct. 6, 2009

Great recipe! Came out delicious! I added 2 cloves of minced garlic, used olive oil mayo and 1/2 & 1/2 instead of milk. Dreamy! So good, even the 2 year old scarfed it.

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AbsintheMinded0

Cooking Level: Expert

Home Town: East Hampton, New York, USA

Living In: Anniston, Alabama, USA

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Reviewed: Sep. 27, 2009

I enjoyed the flavor of this quiche. My only problem was that the filling was a bit runny even after I baked it for a few extra minutes.

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Margarita

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Reviewed: Sep. 22, 2009

Very good. Didn't last long enough for seconds. Gave recipe to coworkers.

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junewalburga

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Reviewed: Sep. 15, 2009

This was indeed a great recipe...I used fresh spinach and cooked it slightly before added to the recipe...I agree that it was too rich for seconds but an extra egg would make the difference.

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NACHESKA

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Reviewed: Sep. 8, 2009

This was amazing! The only thing that I would change is to add 1 more egg next time.

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kmr0213

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Reviewed: Jun. 16, 2009

Excellent and easy recipe. I make two and freeze one. I would suggest using deep dish pastry shells. Going to try more eggs next time, but still a good recipe.

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selabear

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Reviewed: May 29, 2009

Delicious recipe and so easy. My 3yr old daughter who won't touch meat ate every bite and finished my piece too! Decreased milk to 1/2c. used onion powder and added 1 more egg and turned out beautiful even in a frozen pie crust. The nutmeg comment caused me to second guess myself but realized it was her mistake and not mine - probably why she was disappointed with the results. Will be my new go to recipe and substitute the ingredients depending on who I'm serving.

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shannon

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Reviewed: May 8, 2009

This is a great start to a Quiche however it need more egg for me. I also did not care for the nutmeg. Plus more cheese.

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Cheri

Cooking Level: Intermediate

Home Town: Warner Robins, Georgia, USA

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Reviewed: Apr. 19, 2009

Great recipe! I boiled the chicken and shredded. Used 10 oz fresh spinach, which I partially wilted in the fry pan where I sauteed onion with 2 tbsp of minced(jar)garlic. Used 4 eggs, reduced to 1/2 c skim milk, no mayo, added 2 spoons of sour cream and increased to 1.5 cups cheese. Very easy to make!

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dhill23

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Reviewed: Mar. 10, 2009

Great recipe! I substituted shredded cheese with Kraft Crumbles...makes for little pockets of cheese. Over all my family loved it!

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Sarah

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Reviewed: Mar. 4, 2009

This is by far the best quiche I've ever made! I did use 3 eggs as others suggested and cut the milk to 1/2 cup. I shredded the chicken. First time I made it, I used frozen cut spinach, the second time I used fresh spinach--turned out great both times--very light and fluffy--reheats great, too. Cooked on a cookie sheet with a pie crust shield (can find them at Bed Bath & Beyond--they're great!)

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JClyburn

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Reviewed: Feb. 13, 2009

Excellent and easy to make!

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Christie Fogarty

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Reviewed: Jan. 29, 2009

Excellent quiche I have used time and time again. I always throw in different veggies. Last time I sauteed onions with some squash together. Plus I always use fresh spinach.

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missjey

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Reviewed: Jan. 23, 2009

DEE-licious! I tweaked a bit - I'm a low-carber, so no crust, and I used half cream/half water in place of the milk. I had some semidry Spanish smoked sheep's milk cheese, so grated 1/4 cup of that in the bottom of my buttered 9" pie plate; I used some leftover turkey, 3 strips of cooked bacon, snipped into small pieces, and 2 green onions (no spinach), a pinch of nutmeg, a little garlic salt and freshly ground pepper, and 1/2 of a small seeded serrano pepper, minced. Otherwise I followed the recipe exactly! LOL!! My husband rated it A+ and I give it 5 stars - will make again and again, using whatever goodies I find in the kitchen. The base of this with the eggs, cream/water, and mayo is PERFECT!

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CHARSKI

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Reviewed: Jan. 20, 2009

The only change I made was that they only had mini-pastry crusts at my store so i used them. No matter what, this recipe is amazing!

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Laine

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Chicken Spinach Quiche

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