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Reviewed: Feb. 12, 2008

this will make your mouth water! unbelievable! out of this world! i make two of thease at a time, and they are all eaten up by the end of the night! redneck men do eat quiche!

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jennifer farmer

	Cooking Level: Expert Home Town: Shirley, Indiana, USA Living In: Inverness, Florida, USA
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Reviewed: Jan. 31, 2008

Wow! This quiche was great! I omitted the butter and bacon and used mushrooms as others suggested . Used shallots instead of onion, added garlic and doubled the gouda which really made the flavor come out. What an amazing quiche though...the best I have made yet. Thank you.

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t_jones

	Cooking Level: Intermediate Home Town: Del Mar, California, USA Living In: San Diego, California, USA
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Reviewed: Jan. 2, 2008

I made this for a Christmas brunch and everyone loved it. I did add fresh mushrooms to mine and cooked them with the onions and spinach before putting it in the pie crust. It was delicious and very easy to make.

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abrasuell

	Cooking Level: Intermediate
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Reviewed: Jan. 1, 2008

Made this recipe for today's New Year's Day breakfast. Didn't have Gouda, so I used Asiago. Made a savory cracker crumb from the leftover boxes of crackers from last night's New Year's eve bash! (Easy and GOOD! Spread softened butter on sides and bottom of pie plate. Crush up crackers, season to taste. Press crumbs into butter on sides and bottom of dish - so simple!) Sauteed a bit of garlic with the onions, and seasoned with various herbs - recipe as-is would have been to bland for our tastes. Used 8 cups of fresh baby spinach, wilted in the sautee pan on top of the onions and garlic. Next time will snip the spinach into smaller pieces before cooking, as the larger pieces were difficult to cut when serving/eating the quiche. Cut the fat a bit by using 1/2 cup half-and-half, and 1/2 cup lowfat milk, with great results. All in all, this is a good base recipe to use with your own creative additions. I will add baby shrimp and marinated artichokes to the mix next time!

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POPPASQUASH

	Cooking Level: Professional Home Town: Boston, Massachusetts, USA Living In: Tiverton, Rhode Island, USA
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Reviewed: Dec. 23, 2007

Great recipe, very yummy. Be sure to really squeeze the moisture out of the spinich or else your quiche will turn out watery.

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Reviewer:

shellyols


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Reviewed: Nov. 22, 2007

I was looking for a quiche recipe that was different than what I was used to making and I found it in this one. I've never tasted gouda cheese let alone use it in a recipe so I thought I would try this. I liked the recipe a lot but I did make some modifications to it. I could tell that there was no way I was going to use 8 cups of fresh spinich so I eyeballed the amount I used. I could also tell that 4 eggs and 2 cups of half and half were not going to fit in the pie crust so I halfed the amount. I did season the cream/egg mixture with garlic and some cayanne pepper because we like a little kick to our food. This was a great change and everyone loved it. Thanks!

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KADEESMOM


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Reviewed: Jul. 31, 2007

This was my first quiche and I was impressed. It even had my "Real men don't eat quiche" husband raving. I spilled some of the cream/egg mixture on the outside of the crust, but, it still turned out just fine...so don't freak if you oops too! I added garlic to the onions and used half gouda and half smoked gouda b/c I had some on hand. I also used frozen chopped spinach and onion. Next time, I think I'll leave the bacon out and maybe use ham instead and maybe swiss instead of gouda. Great hot or cold! Thanks!

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gibsey23

	Cooking Level: Intermediate Living In: Anchorage, Alaska, USA
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Reviewed: Apr. 9, 2007

This was my first quiche and it came out lovely. I made a few modifications to reduce the calories. I used a frozen whole-wheat pie crust, soy veggie bacon, and reduced-calorie smoked gouda. The smoked gouda gave it a lovely flavour but next time I'll omit the salt as I think with the smokiness of the cheese and the soy bacon, it was a little too salty. I also used just two eggs and 1 cup of half-and-half as I couldn't fit any more liquid in the pie crust. It still came out perfect. I had it warm for dinner and cold for lunch the next day. Will definitely make this one for company, it's a keeper!

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RDAYK

	Cooking Level: Expert Home Town: New York, New York, USA
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Reviewed: Jan. 1, 2007

Good and easy! Very versatile, too! I used some diced ham instead of bacon, one can of evaporated milk instead of half and half, feta instead of gouda, and made it crustless. I added some italian seasoning to the spinach mixture. Keeper! Thanks!

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DC Girly Girl

	Cooking Level: Intermediate Home Town: Baltimore, Maryland, USA Living In: Columbia, Maryland, USA
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