My family LOVED this. I used fresh spinach in mine. The only thing I sauteed was the onion and I sauteed it in a little butter rather than oil (I know not as healthy). We made two quiches: one with spinach and mushrooms, and one with spinach, mushrooms and bacon. I used only 2 cups of shredded cheese and choose to use Colby Jack. There was still plenty of cheese even though I cut the recipe by a cup. I don't know if my 'large' eggs weren't large enough, but I used an extra egg and about a half of a cup of milk (I didn't measure). Because of how I beat the eggs (with a hand mixer), it was really light and fluffy. It's a very versatile quiche. I ended up cooking it closer to an hour (about 50 minutes( as thirty minutes wasn't nearly enough. I'm thinking it was the extra stuff in that made it need to be cooked longer. Definitely a keeper!!!!
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My family LOVED this. I used fresh spinach in mine. The only thing I sauteed was the onion...