Reviewed: Mar. 3, 2009

This was wonderful! Made two quiches and followed the recipe exactly. No leftovers!!

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Gooseberrie

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Reviewed: Mar. 2, 2009

I love you, Clark.

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Alison

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Reviewed: Feb. 26, 2009

It's good. Quite good. I don't think it is worth the effort. For all the cleanup and dishes I won't make it again. Laziness isn't the best way to review but I didn't get a good return on the time and effort investment. Oh, if I did make this again, I'd leave out the spinach or maybe use fresh.

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Feb. 25, 2009

OMG! This was sooo awesome! I used a Monterey/Colby Jack blend, but everything else was the same. Thanks Clark!

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nikki

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Reviewed: Feb. 19, 2009

I followed this recipe pretty much to the letter and was a little frightened at the amount of stuff in my deep dish pie crusts, but it turned out beautifully! The only recommendation I have is to bake the quiches on the top rack of the oven and have the bottom rack layered with foil, just to catch ANY falling debris! LOL....It saves you from a messy oven. My husband brought the leftover quiche to work the next day and said that it practically got him a raise, it was so loved by his bosses! 5 STARS!!!

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Brandi' Smith

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Feb. 15, 2009

I decided to prepare this Quiche for a dinner party despite the fact that I had never tried it - crossed my fingers and hoped for the best. It was wonderful. All guests raved and asked for the recipe. I made a few substitutions that worked out great: I used fresh spinich instead of frozen (put into the recipe raw), portabella mushrooms, raw diced green onion with tops and fresh parsley. I omitted the ham completely, and pre-baked the pie crusts for 10 minutes before adding the filling. It was heavenly. I will use this recipe again and again. Thanks, Clark!

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Tracy L.

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Reviewed: Feb. 14, 2009

DELISH!!! made this for my husband today for a valentines breakfast. he LOVED it! i 1/2'd the recipe for just one pie. Used a premade refrigerated crust and pre-baked for 10min prior. glad i did - would have came out soggy if not. Careful on the "salt to taste"...i used a few dashs but will use a lot less next time! (i had forgotten how salty the cheese is!)

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melpalm

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 6, 2009

This is the best quiche recipe I have ever used. The quiche was so packed full of delicious ingredients that I could barely fit all the eggs in.

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EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Feb. 4, 2009

I was glad I took Clark's advice and made two, and you definitely do need the deep-dish pans! I like an eggy-er quiche, but my boyfriend loved this recipe. I would probably try a variation of it next time. The spinach mixture was excellent, I would use less meat and cheese (just for lowering the fat/calories) and more eggs. I would be curious to know if anybody has tried to make a recipe like this using egg beaters, and if so, how it went.

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Erin

Cooking Level: Beginning

Home Town: Windsor, Ontario, Canada

Living In: Livonia, Michigan, USA

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Reviewed: Feb. 1, 2009

Add me to the list of people who love this recipe! Thank you!

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craftspring

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Reviewed: Jan. 30, 2009

This was very good. Everyone loved it, even the kids. A nice dinner alternative.

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BuckeyeBrown

Cooking Level: Intermediate

Home Town: Richmond, Indiana, USA

Living In: Hilliard, Ohio, USA

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Reviewed: Jan. 26, 2009

This recipes was amazing! I used all bacon for the meat, and broccoli instead of spinach. The broccoli filling was so good, I couldn't stop myself from stealing bites as I prepared the rest of the pie ingredients. The only changes I will make next time relate to the filling. It came out rather layered - broccoli on the bottom, bacon, then egg and cheese on top. Next time I will mix together everything except the egg mixture, put that into the pie pan then pour the egg mixture on top. Otherwise, an amazing recipe.

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pepesme

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 25, 2009

Great basic recipe, very versatile. We have used everything from bacon and spinach to crawfish tails. Rather than use the pie crusts I use the pre-made refrigerated dough you just roll out and press it into a springform pan. Pre-bake dough for five minutes. Much tastier than the pie crust, and solves overspill problem.

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GagesMom2

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 18, 2009

I was looking for a meatless spinach quiche and came across this. Ha! Ha! But it sounded good, so I just omitted the meat and followed the rest of the recipe. I only made one because I only have one deep dish quiche pan. It was plenty big enough for the egg mixture, no overflow problems. I used the whole 10 ozs of spinach and more mushrooms since I wasn't using any meat, and used the whole 8 oz of sour cream in the spinach. It was really very good, and my husband and I ate half the pie in one sitting!

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Squeezer

Home Town: Lynnfield, Massachusetts, USA

Living In: Bristow, Virginia, USA

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Reviewed: Jan. 15, 2009

Wow this was excellent! My picky kids and husband ate it all up with many compliments. The only change I made was I used brocoli because I did not have spinach and I also did not have any bacon but did use ham. YUMMY!! Thank you.

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KWald

Cooking Level: Expert

Home Town: Buzzards Bay, Massachusetts, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 14, 2009

I give it only two because it only mentions at the end that you bake it for 40 minutes!!! It says ready in 25 min at the heading, and I found it in the 'ready in 30 min' section of the site. REally choked me!!

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MICHEMAR

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 14, 2009

I Eliminated the Ham, and used Turkey Bacon. I substituted Broccoli for the Spinach, and also added red and green pepper. I used Colby Jack cheese, because it was all I found already shredded. I used Fat Free Cheddar and light Sour Cream to indulge healthier eating habits. The second time I made it, I also used Fresh Parsley, which gave it an even better taste, if that was at all possible. THANK YOU for this amazing Christmas hit, as well as MOMS Club Spectacular!

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QTBABE

Cooking Level: Intermediate

Home Town: Kendall Park, New Jersey, USA

Living In: Rising Sun, Maryland, USA

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Reviewed: Jan. 10, 2009

Wonderful!!! However what I did for my crust was used my pampered chef deep dish round stoneware and used two regular pie crusts and fit it in to make my own. Worked wonderful :) For the cheese I used already shredded packs from the store there is a kraft one that has cheddar, monterey and colby all in one..I used that, also used the kraft parmesan that is a shredded pack as well.

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juskertay

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Reviewed: Jan. 9, 2009

Made this for New Year's Day. FABULOUS!! Glad it made two, as company stayed over. Used only half the cheese and it was still excellent. Cut down eggs by one. Mixture fit perfectly in my pie plates.

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