I made this tonight - the whole recipe in a 9x13 pan - to eat for the next few days' of breakfast (it's only the two of us here!) And I just had to give in and try a little piece tonight. Wow, so good. I have made quiches before and learned that I prefer them without crust, so it was an easy transition for me to make in a pan, though not authentic I'm sure! Anyway, the only thing I changed was to add two roma tomatoes and use 10oz of fresh bagged spinach instead of frozen. (I sauteed the spinach on the stove with a little minced garlic and a little butter plus a little margarine. Doesn't take long to cook down, just stop when it's soft but still a bright green.) The tomatoes added a little texture variety and I love them in just about everything eggy. As for the chiles, I really wanted a spicier outcome because we have learned to love the green chile spiciness. So I will probably look into an alternative to the jarred ones I bought, though they were labeled 'hot.' Also, I just spooned in half the jar since it was 16oz in size. I didn't worry too much about the extra liquid. No issues whatsoever with it setting up beautifully! We'll definitely make this again!
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I made this tonight - the whole recipe in a 9x13 pan - to eat for the next few days' of...