Reviewed: Apr. 28, 2006

Pretty good quiche recipe. I omitted the crust, to make it healthier. I just chopped up the cheese, spinach and mushrooms and stirred it all up before pouring it into dish. I also topped with some additional cheese. Made great breakfast with leftovers.

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Reviewed: Apr. 26, 2006

I left out the spinach and mushrooms and added an egg. It was easy and delicious!!

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Keely

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Reviewed: Mar. 10, 2006

This was excellent. I used honey ham lunch meat as a sub for the canned ham and fresh baby bella mushrooms that I put in the microwave for a minute with a little water to blanch them. I also added 1/2 tsp of white pepper and garlic powder. It was easy and my husband really liked it, as did I.

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K.C.

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Conroe, Texas, USA

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Reviewed: Feb. 16, 2006

This was my first attempt at quiche, too, and it was well received. Everyone loved it!

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PaulaC

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Hanover, Massachusetts, USA

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Reviewed: Jan. 25, 2006

My fiance ate half of it in one sitting. This is a wonderful recipe that you can tweak to your needs (what is on hand, or your personal taste). Definitely a keeper.

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Kalnems

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Dec. 10, 2005

This was incredible!! It was my first quiche, and I must say, I was very impressed. I used fat-free half-and-half, and it worked just fine. I used fresh mushrooms and sliced deli ham, and would definitely do that again! Also add a pinch of black pepper. Thanks so much for the recipe!!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Nov. 13, 2005

This was the easiest and most tasteful quiche I have made to date. The only difference was that I doubled the recipe to make 2 so that I could freeze one for later (bake for 30 minutes, remove, cool, wrap, and freeze. Bake frozen at 350 for 35 mins to serve.) and I added 1/4 cup of sour cream to the egg custard mixture. I always add sour cream to my beaten eggs!

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Reviewer:

YUMMEST

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Reviewed: Oct. 29, 2005

This is the real McCoy of quiche! There is nothing "diet" about this recipe. It's a satisfying entre' for breakfast, lunch or dinner.

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MRINVK22

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Reviewed: Oct. 23, 2005

Fantastic and so easy! I use ham, cheddar cheese, mushrooms and whatever leftover veggies I have left. Always tastes great!

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Elise

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Reviewed: Oct. 18, 2005

Great recipe and easy to make. I pre baked the crust for about 5 mins to get it warm and added fresh mushrooms and broccoli instead of spinach. I also topped it with some thick sliced bacon. It came out very tasty and every one loved it.

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blackbird160

Cooking Level: Expert

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Reviewed: Sep. 10, 2005

This was excellent! I used fresh sliced mushrooms sauteed in butter, frozen spinach (thawed and well-drained), and I added about 1/4 cup of scallions. Instead of canned ham (yuk!), I simply got one 1-inch thick piece of Sara Lee honey ham from the deli. That was plenty, after it was cubed. Oh, and if you're like me, and you think making your own pie crust is a waste of time, make sure that you pre-bake your frozen pie crust, following the directions on the back of the package.

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Aug. 20, 2005

Loved this recipe. I served it with the summertime spinach strawberry salad and it was a hit!

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CMDOUGHTY

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Reviewed: Jun. 19, 2005

I think the spinach makes the crust soggy because as it cooks it loses water, like mushrooms. Hmmm, maybe it was the mushrooms. Anyhow, I would used frozen spinach next time and drain it really well and saute some mushrooms so the liquid is not going to make the crust soggy.

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MOMMY2GWEN

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Reviewed: May 7, 2005

I have to run upstairs and print this recipe out for everyone who trys it. Everyone loves it!

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LIQUID07

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Reviewed: Apr. 14, 2005

This quiche was excellent! My kids begged for seconds! We added some extra mushrooms and pre-baked the crust a little. We will be making this often. Thanks for a great recipe.

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PHZ

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Reviewed: Mar. 28, 2005

Great quiche - really does taste like a restaurant recipe. I made it low carb by not using a crust. It came out fine with just mixing everything together. I used deli ham, fresh mushrooms, frozen spinach, and skim milk instead of half and half and it was delicious.

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ChicagoCook

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Reviewed: Jan. 22, 2005

I was looking for a good basic quiche recipe. This worked out very well. I didn't use spinach or ham, instead I sauteed mushrooms in garlic butter and added those to the bottom of the quiche along with four strips of chopped, pre-cut bacon, cheddar and mozzerella cheeses. This recipe turned out well, I will probably try additional variations. Thanks for a great quiche recipe!

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Jan. 21, 2005

This was really good! Thanks!

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AUBAKES

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 13, 2005

So So So good! I didn't use the spinach or the mushrooms... I used frozen chopped broccoli and it still came out great. My mom asked me for the recipe right away. Will definitely make again.

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Cari621

Cooking Level: Beginning

Living In: Metairie, Louisiana, USA

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Reviewed: Nov. 4, 2004

This was good, but a bit salty. I had to use frozen spinach since fresh wasnt in season. Maybe next time Ill leave out the spinach all together and the additional 1/2 tsp salt.

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