Reviewed: Nov. 22, 2009

This is a recipe that tastes great that I don't feel guilty making - no heavy cream, eggs, or regular cheese. I've made it twice and everybody loved it. It's easily adaptable. I used 3 cups chopped fresh spinach instead of the frozen spinach and broccoli. No problem with it being watery. Also used lowfat colby instead of cheddar. Used 4 oz cream cheese as it came in 8 oz container so I used half of it. Just a wonderful basic recipe that you can do a lot with.

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Teeko

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Reviewed: Nov. 19, 2009

Great- subbed a few items, but the family loved it!

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Amy

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Reviewed: Nov. 14, 2009

tasted great

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eshokie

Home Town: Parksley, Virginia, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Oct. 4, 2009

i love this recipe. our church community group often selects "breakfast" as our theme, and i used to have the hardest time finding ways to fit green vegetables and fiber into what they serve there :) now i bring this and it is a refreshing change from the usual sugar, fat and carbs! it's delicious, too.

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Julie Ledford

Cooking Level: Expert

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Reviewed: Jun. 28, 2009

I replaced the cottage cheese with plain yogurt, and used extra sharp white cheddar cheese. Also- I left out the broc and mushrooms since I just wanted spinach. I sauteed the onions with garlic snapes before adding to the mixture, and used fresh spinach that I blanched after chopping. Used regular eggs. People don't believe that there's no crust...definately cook til browned nice on top for the crust appeal without the extra calories and carbs.

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SundayBaker

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Reviewed: Apr. 14, 2009

Delicious!! The whole family enjoyed it. I used regular eggs, milk, and cheese.

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tammyp

Cooking Level: Expert

Home Town: Lexington, North Carolina, USA

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Reviewed: Jan. 20, 2009

Very good. When using fresh spinach (as I did) you need a min of 2 cups. I left out the onions/mushrooms, still tasted good.

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SIRSETHALOT

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Reviewed: Oct. 22, 2008

I've been on a low carb/low fat/high protein diet, so I too exchanged cottage cheese for the cream cheese. Only had 2 cups of 2% mexican cheese mix so also added italian turkey sausage to keep up the protein. This was very good and filling for a low carb/low fat recipe!

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PJ

Cooking Level: Expert

Home Town: Milan, Michigan, USA

Living In: Springfield, Missouri, USA

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Reviewed: Jun. 7, 2008

I used 1 1/2 cups swiss and 1 1/2 cups cheddar and I didn't add the extra veggies. My very picky husband and 2 year old actually loved it!

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credd

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Reviewed: May 31, 2008

My boyfriend and I are on a very low carb diet...soI modified the recipe a bit tocut carbs...instead of milk I used heavy wipping cream which has zero carbs, I omitted te onion and brocoli, and used slightly less spinach...we had large turkey legs left over so we cut the meat off and chopped it down to small pieces sauteed the meat in a pan and addded that to the quiche...very low carb and very delicious!

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nicksmom

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Reviewed: May 25, 2008

OK, but it needs some tinkering with additional spices - I used oregano and garlic and onion powder. Be sure to really drain the water out of your spinach; I didn't do a very good job of it and was left with a little liquid pool at the bottom of the plate.

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: May 13, 2008

Used the actual quiche part. Fat free milk, reduced fat cream cheese and egg sub.. Used fresh spinach instead of frozen, used 1/2 grated carrot and half mushrooms. Very good quiche for so low fat. Thanks so much for the recipe. I'll use the quiche part a lot and just experiment with different fillings.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2008

Great!

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Connie R.

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Reviewed: Mar. 3, 2008

Great recipe! I've been making the other "Crustless Spinach Quiche" on this website for quite some time and had been meaning to try to make a lower-fat version. This one is really good! I followed the recipe almost exactly except I didn't have broccoli or mushrooms. I did add a bit of salt, but it's probably not needed. Next time I will definitely try it with broccoli, maybe saute the onion in a tiny bit of oil and mix up the cheeses. I thought the cream cheese was a very nice touch! It's a keeper for sure, and will replace its less healthy evil twin recipe....at least most of the time!

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LBRANN25

Cooking Level: Intermediate

Home Town: South Holland, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 16, 2007

This quiche is great. I brought it to a party and everyone loved it. THANKS!

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Debbie B

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Reviewed: Oct. 8, 2007

I made this for myself for lunch today and I really enjoyed it. I subbed cottage cheese for the cream cheese, added a few spices, including cayenne and sprinkled the top with paprika. It poofed up so nicely in the oven; almost like a souffle! Can't wait to have this for breakfast tomorrow. Thank you Vicki!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Sep. 5, 2007

This was really tasty. Even my boyfriend who hates low fat anything liked it. I only had 2 cups of cheese so I added about 2 tablespoons of grated romano cheese.

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Meghan G

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Reviewed: Jun. 4, 2007

It came out good, i liked it however OP should have recomended some good spice combinations to go into this.

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Oddball8945

Cooking Level: Intermediate

Home Town: Avenel, New Jersey, USA

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Reviewed: May 7, 2007

I thought the flavor on this was really good--I bumped the heat up to 400 the last few minutes to try and brown the top--I used parm and feta instead of shredded cheese and it worked great. Everyone loved it.

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