Cindy's Tuna, Spinach, and Bacon Quiche Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 27, 2008
This is a WONDERFUL base recipe, and so versatile. I make it (for myself, for lunch) at least once a week. I bake it "crustless" in a pyrex pie plate (which I "grease" with Olive Oil) because I don't particularly care for "prepared" pie crusts. I like it with Blue Cheese Dressing, but Ranch works nicely, too. I LOVE the Tuna/Spinach/Bacon mix, but (pre-cooked) boneless chicken breast (instead of tuna) works well, too. I LOVE Swiss chees, but sometimes I use Provolone, Velveeta or Pepperjack. Sometimes I include chopped onions, scallions, fresh mushrooms and/or bell peppers. One "pie" lasts me 2 or 3 days. Sometimes I make toast, sometimes I have Saltine or Ritz Crackers with it. Regardless, it's ALWAYS good.
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Manassas, Virginia, USA

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Reviewed: Apr. 29, 2010
The quiche was ok. I believe it would have had a better flavor without the blue cheese.
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Reviewed: Oct. 20, 2009
Writing my first review - and thank you Ms Kitti for a unique and delicious recipe! My picky husband said it was really good and had 3 servings!! That's a first.
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Photo by Jessica Paige
Reviewed: May 20, 2011
I really liked this recipe; great new application for tuna. I did use fresh spinach as opposed to frozen because it is what I had on hand, but I don't think that changed the integrity of the recipe. I do agree with another reviewer that there was not enough egg to make it have the true mouth feel of a quiche. So next time I will add two more eggs and skip the cornstarch. Thanks Ms. Kitti for posting this recipe!
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Photo by Jessica Paige

Cooking Level: Professional

Home Town: Lancaster, Pennsylvania, USA
Living In: Havertown, Pennsylvania, USA

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Reviewed: Aug. 18, 2009
This was outstanding!Easy to make, a great way to use tuna, and a wonderful flavor!
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Reviewed: Jan. 24, 2009
This was okay...but I never could quite adjust to the taste of the blue cheese with the tuna...also it didn't seem very quiche-like with only two eggs...
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Cooking Level: Expert

Living In: Minot, North Dakota, USA

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