Reviewed: Sep. 14, 2009

Love this as a base recipe. You can add pretty much whatever you like to the base to make it your own. My first cooking included chopped green chiles and jalepeno peppers. I then sliced cherry tomatoes to garnish on top before going in the oven, and served with sour cream and salsa. It was beautiful and was a HUGE success. Everyone had seconds. My second cooking had a Greek flair. I used Feta cheese, added chopped artichoke hearts, oregano, six large shrimp arranged on top as a garnish, etc. I say "etc." because you really can custom this to ANY taste you desire. Only hard fast rules are to use 6 eggs instead of the suggested 5, and depending on the ingredients you opt in, you will have to adjust the cooking time up -- check in 3-5 minute intervals until a knife comes out clean. Have fun! Experiment. It's all good!

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M-B

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Reviewed: Sep. 10, 2009

I love this recipe. You can do anything to it and it is very forgiving and tasty! The first time I made this I wanted it a little less dense, so I cut the spinach in half and added fresh mushrooms,it was delicious! Since then I have used sauteed asparagus tips, chopped apple wood smoked bacon, and I only use 1 cup of shredded cheese and 2 oz low fat feta and 2 tablespoons of freshly grated parmesan cheese. I also only use 2 eggs and 1 cup of egg whites it is always delicious and healthy! Each slice is about 166 calories! If you do use egg whites you have to increase the cooking time to 45 minutes, though, well worth the wait! I make this recipe different every week and eat a slice for breakfast on my way out the door. Yummy!

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NICURN

Cooking Level: Expert

Living In: Torrance, California, USA

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Reviewed: Aug. 30, 2009

Relatively quick, easy, and delicious! I added some mushrooms and a cubed roma tomato to flesh out this recipe a bit. Definitely recommend!

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Jason Brant-Horton

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Reviewed: Aug. 30, 2009

Lined bottom with Pork Roll (Taylor Ham) and topped with sliced tomato

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Aaron

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Reviewed: Aug. 29, 2009

Wonderful. I cooked mine in muffin tins as suggested by another reviewer. If your pans are non-stick, cook at 325 degrees. I just used up all different kinds of cheese I had in the house. Tasted great, mmmm.

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ripemango

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Reviewed: Aug. 23, 2009

I made this for some guests this weekend and it was gone in a snap. I added a half can of diced tomatoes (drained), half of an orange bell pepper, fresh basil, and nutmeg. So easy to make. I will be making this one a lot.

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ALZ

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2009

This is a great basic recipe. You can use any veggie and cheese that you need to get out of your fridge. I like to use 2 cups of cheese and 4 eggs. I often omit the oil and cook the onion with a slice of chopped bacon. I've made variations of this for breakfast, lunch and dinner with great results every time.

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Niffy C

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Lubbock, Texas, USA

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Reviewed: Aug. 19, 2009

This is a great basic recipe. I have made it many times with different variations, and always have people asking me for the recipe. This morning I added diced red & yellow bell peppers, shredded carrots & some garlic in the pan with the onions. We like it a bit thinner with crispy edges, so I bake it in a 9x13 for a just a few minutes longer than it calls for. YUM!

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clk_mom

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Reviewed: Aug. 19, 2009

This is such a great basic recipe, and mine turned out so yummy that I couldn't stop myself from getting just one more piece:). I threw in some diced ham & used about half of an 8 oz. bag of shredded cheddar cheese & it was delicious! Next time I think I'll try adding diced tomatoes.

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Sabra Girl 2830

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Aug. 16, 2009

I would give this recipe a 4.5, but a 5 with these changes - I cut the spinach down by almost a half. All of the spinach was too much and made it too dense. I also added two finely crushed fresh garlic cloves, added about 1/2 cup of shredded parmesan, and about two tablespoons of finely diced red peppers. I also used the mini muffin pan since this was for a brunch party. I first filled them 3/4 of the way and they turned out too dry so the next time I filled them to the top and they puffed up perfectly and they were so moist and fluffy. It took about 25 minutes at 350 degrees. They were such a hit and they popped out just perfectly!! Thanks for the recipe.

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Kim

Cooking Level: Intermediate

Home Town: Newport News, Virginia, USA

Living In: Ashburn, Virginia, USA

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Reviewed: Aug. 13, 2009

This was really easy and delicious! It took me about 15 minutes of prep and the 30 minutes at 350 was right on. The spinach flavor is pretty strong, so I might include something else with it like mushrooms next time, just to have multiple flavors. This will be a go-to recipe for me every time I'm on a low-carb kick!

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Tiffanyr222

Cooking Level: Intermediate

Living In: Gainesville, Florida, USA

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Reviewed: Aug. 12, 2009

I baked these in muffin tins for a portable breakfast for boating....soooo good and easy! My friends gobbled them up!

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Lisa

Cooking Level: Expert

Home Town: Campbell, California, USA

Living In: Fort Walton Beach, Florida, USA

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Reviewed: Aug. 12, 2009

My daughter and I really liked this dish. The only thing I added was some garlic powder, and only used 2 C of cheddar cheese. This recipe is very versatile, you can experiment with different cheeses and fillings. May try again using a different veggie or cheese combination.

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Bandmom - Becky

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Cooper City, Florida, USA

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Reviewed: Aug. 5, 2009

Very good. Also quick and easy. I'll be making this often.

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PESTEE40

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Reviewed: Aug. 5, 2009

That is a delicious dish,I mix all the igredients then I garnish with cherries tomatoes and pecorino romano cheese

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michele

Cooking Level: Expert

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Reviewed: Jul. 29, 2009

I have been using this recipe for several months now, and it is awesome! I use fresh spinach that I rinse and microwave for about a minute before adding it to the onions, and I use less spinach than is called for. I recently found myself with only Mexican style cheese on hand, so I stirred in some salsa with the spinach and onion and it was incredible!! What I really like about this recipe is that you can pretty much throw in anything you have on hand (bacon & sausage are favorites at my house) and use any kind of cheese, and it still turns out great.

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queenofrefuse

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2009

This is a great recipe! Made it the first time without any changes. Spinach was a little overpowering.Then made it for our church breakfast with the following changes and everyone loved it. I only made three changes...used (8) eggs, itailan blend cheese and crumbled bacon in it.... definately a keeper

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Elaine

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Reviewed: Jul. 27, 2009

Great recipe as written. This was the first, and only dish, to be eaten up completely at a recent gathering.

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KristyRae

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2009

Very very good. and easy! I added peppers and tomatoes to the onions, would highly recommend tomatoes - goes great with spinach. Also used a combination of cheddar and swiss because i didn't have any muenster. Very appetizing, quick, easy, and cheap! We have eaten for breakfast and also for dinner.

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JENHARVHOL

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Reviewed: Jul. 21, 2009

I love how all the reviews consist of "This is amazing, I just changed it!" I too changed this recipe to suit the ingredients I had on hand, I omitted the onion but added some chopped fresh parsley, basil, and chives, about half a fresh tomato, and some leftover frozen veggies. Oh, and a good dollop of diced garlic. Yum yum!

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kalstolyn

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Crustless Spinach Quiche

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