Reviewed: May 23, 2008

This was so easy and even my husband who hates all greens loved this

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cricketinwoods

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

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Reviewed: May 18, 2008

Great recipe. I used crab instead of chicken and Swiss cheese rather than cheddar. My guests loved it!

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JessicaDF03

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Reviewed: Apr. 30, 2008

This quiche is amazing. Although they say not to use light mayo, I always do and never have a problem. I also usually add an extra egg or two, and sometimes substitute onion powder for the onion (when I don't have it). Everyone I have made this for loves it.

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gooddealmeg

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2008

Very easy to follow, and accepts substitutions well. All I had on-hand was fat-free mayonnaise, and it didn't suffer too badly. (I think, perhaps, it just didn't mix in as well, but it cooked just fine.) I also used Colby instead of Cheddar, and broccoli instead of Spinach. ça marché!

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Ariel

Cooking Level: Beginning

Home Town: Dallas, Texas, USA

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Reviewed: Apr. 22, 2008

This was a very easy recipe and it turned out great. The only change I made was to add mushrooms.

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TAMMIE JO

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Reviewed: Apr. 19, 2008

This was great!!! The family really loved it. Gonna be a reg.!!!

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Derek

Living In: San Diego, California, USA

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Reviewed: Apr. 6, 2008

I madethis quiche today and had it for lunch. Very good! I will make it again.

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Reba Halleck

Cooking Level: Expert

Living In: Gainesville, Georgia, USA

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Reviewed: Apr. 3, 2008

This turned out great. To make it a little quicker I used 2 cans of white meat chicken. I did cook it a little longer than was stated. It took 50 minutes to bake. I served it with a side salad for dinner, but it would also make a great lunch/brunch dish. Thanks for the great recipe.

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Jacqueline Brown

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 2, 2008

This is one of the better quiche recipes that I've tried...so easy!

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L. Johnson

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 10, 2008

My husband and I love this recipe. It is so delicious and very easy to make. To make it even easier, I use refrigerated, rolled pie crusts. I also use precooked chicken strips which I cut into cube-sized pieces. For a bit of a different flavor, I combine 1/2 cup of Mexican flavored shredded cheddar and 1/2 cut mozzerella shredded cheese. Great recipe!

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Mrs. V-Smile

Cooking Level: Intermediate

Living In: Perkasie, Pennsylvania, USA

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Reviewed: Jan. 31, 2008

This recipe always turns out great, I have made it several times. Good way to use leftover chicken, I usually have all the igrediants on hand.

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M

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2008

I prepared this for a women's meeting and everyone LOVED it. I shortened the recipe a 1/2 cup of milk so it would not be too "wet", but I only did this because other reviewers did so. It may have been ok with the original recipe. I prepared it for 15 and there was not a crumb left! Great!

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Katrina M.

Cooking Level: Beginning

Home Town: Dallas, Texas, USA

Living In: Desoto, Texas, USA

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Reviewed: Dec. 4, 2007

This is a great recipe! Comments like the best quiche they have ever tasted were many. I did a few adjustments to the recipe: Used only 1/2 cup skim milk, substituted low fat miracle whip and added an extra egg and it turned out great. Will definetly serve this again.

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Christine

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Reviewed: Nov. 18, 2007

It practically flew out of the pie plate! Got rave reviews!

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Rachel

Cooking Level: Beginning

Home Town: Paducah, Kentucky, USA

Living In: Craig, Alaska, USA

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Reviewed: Oct. 26, 2007

I have made this recipe a few times. It's the only way I can get my daughter to eat spinach. It is very good and easy!

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Stephanie

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Reviewed: Sep. 19, 2007

We really enjoyed it. I used the whole pack of spinach, because you never can have too much spinach.

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Patti Burgess

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Reviewed: Jun. 26, 2007

REALLY great quiche - everyone in my family enjoyed it - even my husband.

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DONNAWG

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Reviewed: Mar. 18, 2007

The pie was very watery even though I squeezed my spinach dry. I had to cook it much longer than the recipe stated. The flavor was really bland. I would never consider making this again.

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EMILYMARIEMCP

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Reviewed: Dec. 14, 2006

I made this for Thanksgiving and it turned out so pretty and tasted yummy as well!!

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Shauna79

Cooking Level: Intermediate

Home Town: Cloverport, Kentucky, USA

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Reviewed: Nov. 13, 2006

Mmmm! I made this for a brunch at work and it was great! I only used 1/2 cup of milk because I was worried about it being too watery. I also used broccoli instead of spinach. I will definitely make it again!

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Rakattack

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Chicken Spinach Quiche

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