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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Reviewed: Jan. 18, 2009

i used white cheddar and added feta cheese. it tasted wonderful. even my boyfriend's dad like it, and he never likes anything i make

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jules

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jan. 15, 2009

Awesome! I really enjoyed this.

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Lindakelly

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Reviewed: Jan. 14, 2009

Really good recipe! I used bacon in place of the chicken (was all I had), all of the spinach and 3 tbsps sour cream and an 3 extra eggs in place of the mayo to make enough for 2 pies. The quiche set up really well and tasted delicious! Thanks for a great recipe!

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Alison

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Reviewed: Dec. 21, 2008

This was the best quiche ever! I changed it a little for a tea party....used chopped hickory bacon instead of chicken, onion powder,an extra egg and 1/2 and 1/2 instead of milk. Good thing I made 2 of these...there were requests for seconds with great compliments! Excellent recipe!!!!

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jody1

Cooking Level: Expert

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Reviewed: Nov. 9, 2008

My family and I thought this was wonderful. I used a combination of swiss and smoked gouda instead of cheddar cheese. Next time I make it I am going to try just a touch of garlic. I am looking forward to making this again. Great recipe!

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MRS. J

Cooking Level: Expert

Living In: Suffolk, Virginia, USA

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Reviewed: Nov. 5, 2008

I added an extra egg, as other suggested but didn't cut down on the milk or mayo. Next time i will definitely cut back on both of those because i like a more 'solid' quiche. Flavor was great. Doubled recipe and made 2 pies - made one vegetarian for a friend. For that one I used only the spinach, a four cheese blend (1 1/2-2 cups), and added some toasted pine nuts. I think it turned out better than the one with the chicken!

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libertybrooke

Cooking Level: Intermediate

Home Town: Adel, Georgia, USA

Living In: Bend, Oregon, USA

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Reviewed: Oct. 20, 2008

Quiche didn't set properly for me (possibly due to the frozen pie shell tin I cooked it in) and was soupy! Next time I'll reduce the milk as some other reviewers suggested, be sure to leave it in a while longer, and will shred the chicken-the cubes just sort of disrupt the flow of the thing. :P Will come back and re-review/rate recipe after second attempt!

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kettish

Cooking Level: Intermediate

Home Town: Dacula, Georgia, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: Oct. 13, 2008

I thought it was quite bland.

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TUNANOODLE

Cooking Level: Expert

Home Town: White Lake, Michigan, USA

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Reviewed: Oct. 7, 2008

used swiss, better 2nd day

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candace

Cooking Level: Beginning

Home Town: Orlando, Florida, USA

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Reviewed: Oct. 7, 2008

Easy to make and good flavor. Followed recipe exactly. Baked fluffy and evenly. I think shredded chicken would work out better than the diced chicken I used.

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Jennie

Cooking Level: Intermediate

Home Town: Snellville, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 30, 2008

This definitely a winning recipe. My daughter and I loved this dish. Very easy recipe to follow. Great job.

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MONNIE68

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Reviewed: Sep. 23, 2008

A delicious quiche, easily prepared, and a hit with my guests. All requested the recipe. I would recommend using a flat cookie sheet underneath the quiche for the first 1/2 hour of baking and then, once mostly set, the quiche can be removed (easily slides off cookie sheet) and placed directly on oven rack. I would make this recipe over and over again. It was delicious and cut beautifully.

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Elizabeth R.

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Reviewed: Sep. 1, 2008

This is one of THE BEST quiches I have ever had! Although it had less cheese than I expected, it was excellent.

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Sunday Ross

Cooking Level: Intermediate

Home Town: Boerne, Texas, USA

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Reviewed: Aug. 24, 2008

This IS the best quiche I have ever tasted ! I added some leftover mushrooms that I had previously sauteed in butter. I think next time I will add a little less milk and another egg since it took the full 45 mins to get firm even on speed bake and the edged got a little too brown. also added a little more salt (sea salt)

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cookingfreak

Cooking Level: Expert

Home Town: Tuscaloosa, Alabama, USA

Living In: Roswell, Georgia, USA

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Reviewed: Aug. 2, 2008

Very easy!

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Reviewer:

JamieLynn

Cooking Level: Beginning

Home Town: Columbus, Ohio, USA

Living In: Hampstead, North Carolina, USA

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Reviewed: Jul. 12, 2008

THIS IS AWESOME! MANY THANKS! My bf and I made this together from leftover grilled chicken breast and fresh spinach. Only difference was, we added another egg and some bacon. Magnificent! I rarely comment, but this recipe deserves two, as we made it again for dinner tonight!

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