Reviewed: May 5, 2012

Yum. The filling was made almost to the letter except for the following. I added 1/4 cup of chopped red onion. I did not have the whole amount of the half and half, so I topped up with evaporated milk. I had two eggs so I added egg white. Instead of the crust (higher in fat), I sprayed the pie plate with PAM, and pressed in 1 1/2 cups of shredded potatoes onto the bottom of the pie plate. Sprayed the potatoes with more PAM and baked for 15 minutes before filling. Delicious. Thanks for the recipe.

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Reviewer:

NB Roy

Reviewed: Apr. 7, 2012

I've already had request by my husband to make it again. I did omit the mushrooms (don't like them)and added a pinch of nutmeg seasoning. Instead of the sliced cheese, I used 3/4 cup of shredded cheddar cheese, because that's my favorite cheese. Keeper!

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Reviewer:

lvick

Home Town: Dallas, Texas, USA

Reviewed: Mar. 12, 2012

A nice dish. Left out the cheddar to cancel out some calories, and a lot more spinach and mushrooms into it. I used deli sliced ham and cut it "julienne" style (long thin strips). I am a hot and spice lovin' girl so I added Tobasco before tossing it into the oven. Yummy yum.

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Reviewer:

SpiceSpiceBaby

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Cooking Level: Beginning

Home Town: Morgan Hill, California, USA

Reviewed: Mar. 6, 2012

This was delicious. It was lighter than most quiches, which I loved. My husband and son loved it - my son at half of the pie! I used a frozen deep dish pie crust and precooked it. The fresh spinach was excellent. I think the thing that made this special was the layering. Most quiches I have made were a bunch of mixed ingredients poured into a crust. Oh, I used leftover honeybaked home which is wonderful. This is a keeper! Thanks.

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Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Hickory, North Carolina, USA

Living In: Augusta, Georgia, USA

Reviewed: Jan. 3, 2012

Loved this - and OH so easy!! Can't wait to try different combinations! I made two - one for the grown ups with broccoli, deli ham, and swiss cheese (oh yeah, and of course the slices of cheese on the bottom - monteray jack!) . .and one for the kids - ham and bacon and cheese. Both were YUM-MMY! I had just under 2 cups of heavy cream - (doubled batch) - so used up the cream - and then another 1/2 cup of sour cream - as someone suggested. FLUFFY and YUM. :)

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Reviewer:

Carrie

Reviewed: Nov. 18, 2011

This recipe is excellent! What I did... I doubled the recipe and used 2 premade pie crusts. I used diced deli ham, fresh spinach and fresh mushrooms, along with swiss, provolone & cheddar cheese. I froze the extra one as recommended in another review. My husband has already requested it for Thanksgiving morning!

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Reviewer:

dncr2278

Cooking Level: Intermediate

Living In: Odenton, Maryland, USA

Reviewed: Oct. 25, 2011

I made this this evening. Very easy...very yummy! Doubled recipe, put in extra spinach, no mushrooms (don't like canned and did not have fresh on hand)extra swiss and used fat-free half&half and it was delish!!

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Reviewer:

Jackie

Reviewed: Aug. 6, 2011

I gave this recipe a five star rating because of it's inspiration alone. I didn't follow the recipe completely but I think that my own rendition came out great! I used everything it calls for just different amounts and I only used sharp Cheddar cheese. I used Ruth's Grandma'a Pie Crust recipe for the crust and it was delicious together.

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Reviewer:

Mrsmegnolia

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

Reviewed: Apr. 29, 2011

This is the first time I have ever made quiche and it turned out SO good! I didn't have swiss cheese so I used feta instead and didn't have half and half so I used whipping cream with a little water. I also left out the mushrooms because I think they are yucky. I was very surprised how flavorful it was and it looks so pretty. This is my new go-to quiche recipe! Thanks for sharing :)

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Reviewer:

aswingle102081

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: San Antonio, Texas, USA

Reviewed: Apr. 24, 2011

Followed this recipe exactly...except I prebaked the crust and added an extra slice of swiss. It was delicious and my dish was one of the first finished at my church's potluck brunch. Thanks!!!

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