Reviewed: Nov. 8, 2009

This is a great quiche. I used half mayo and half plain fat free yogurt and you couldnt even tell. I used the Butter Flakey Crust recipe and that just made the recipe in my opinion. It would not have been as good with a store bought crust-well worth the little effort. I want to add chopped tomatoes next time- it would be a good compliment to the other flavors.

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Rhonda C

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Eugene, Oregon, USA

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Reviewed: Nov. 1, 2009

Based on other reviewers, I added one more egg and sauteed the onion and spinach with garlic in butter. I do agree that it is to much spinach as others have said. I used a deep dish pie plate and there was plenty of room to hold it. I thought it was pretty good but not sure I'll make it again.

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Betty

Cooking Level: Expert

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Reviewed: Oct. 22, 2009

I made this quiche day before yesterday and followed the recipe to the T. I, personally didnt' think there was too much spinach BUT...my quiche was definitely NOT light and fluffy. More dense and heavy but GREAT TASTE. The density may have been due to using the full amount of spinach called for so next time I'll try it with maybe 1/2 or 3/4 spinach. Mine cooked fully in the first 45 minutes of time indicated. Thanks Kristinjoni...good one.

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patricia3096

Cooking Level: Expert

Home Town: Bristow, Oklahoma, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 17, 2009

Was very well received by my family!!! I used Ruth's Grandma's Pie Crust as well.

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YumYum

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Reviewed: Oct. 15, 2009

This was the best quiche I've ever made. I added three cloves of garlic, and used about half the milk called for. The consistency was perfect!

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Oct. 12, 2009

Easy to make, easy to remember, fabulous recipe. I use fresh spinach and whatever cheese we have on hand, though cheddar is the most flavorful. Love this recipe. People think making quiche is hard... not with this recipe!

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Mitch

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Reviewed: Oct. 12, 2009

I was scared of the mayo and for good reason- it was quite tasty day one, but had a strange after-taste the next day warmed back up. Thanks!

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nymbus

Cooking Level: Intermediate

Home Town: Bloomington, Indiana, USA

Living In: Eugene, Oregon, USA

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Reviewed: Oct. 6, 2009

This is a great recipe. I followed the basic guidlines and added sautéed roma tomatoes, mushrooms and capers to the spinach/onion/garlic mix. I also added several dashes of red pepper flakes to kick up the flavor a notch. I opted for a combination of parm. and moz. cheeses rather than cheddar. This was a very good, well-set, filling quiche. In hindsight, I would not use as much mayo and would have added another egg--as other reviewers recommeded. The mayo flavor was a little weird when the leftovers were reheated. It was lovely cold though! (Note: this recipe pairs well with the Butter Flaky Pie Crust recipe on this site.)

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StephanieLyn

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Meridian, Idaho, USA

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Reviewed: Sep. 23, 2009

This was pretty good. I followed it exactly as written except I omitted the onions (don't like egg and onion mixed). Next time I would use less spinach and more egg, and maybe add some feta cheese since it goes so well with spinach.

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weeshaus

Cooking Level: Intermediate

Home Town: West Warwick, Rhode Island, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Sep. 19, 2009

Our 1st quiche. So easy, and you can mix and match what you put in for something different every time. We made it exactly as is 1st time and it was delicious. We've chaged it up some since & it's always a hit. You can even make it & freeze for later.

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Pumpkin Pie

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Reviewed: Sep. 17, 2009

Great! I added the 5th egg just in case reviews were correct, but that is all I did differently. It came out beautiful. My husband didn't know he liked quiche until this recipe. With a vegetarian daughter, I am always trying to find something that appeals to all. Very good!

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MarshallAlum

Cooking Level: Intermediate

Living In: Huntington, West Virginia, USA

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Reviewed: Sep. 7, 2009

Yummy quiche! I added in some fresh, sliced mushrooms and subbed in mozarella cheese instead of the cheddar, since that what was in my fridge. I also decreased the temp to 375 and baked until it was set. At 400, it seemed that the crust would darken too fast. My husband and daughter who don't normally eat quiche liked it alot and asked for seconds!

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kukadog

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2009

Wonderful. Spinach-lover's delight

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Gemeyb

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Reviewed: Aug. 12, 2009

Best Quiche I've had! I've made this countless times - always get rave reviews! I follow the recipe exactly, the only exception is that I saute the onions till they are lightly brown (otherwise they come out crunchy.. not good!).

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Amanda H.

Cooking Level: Beginning

Living In: Dallas, Texas, USA

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Reviewed: Aug. 3, 2009

Very light and fluffy. I used sour cream instead of mayo, sauteed the veggies (which was a good thing because there was tons of water in them). I also added about 6 baby portabello mushrooms sliced and chopped up some pepperoni (they gave it a pop). A whole range of veggies would go in here. But if they are really crunchy veggies, they should be sauteed. Not my favorite recipe ever but is a good dependable one.

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Marette

Cooking Level: Expert

Living In: Berea, Kentucky, USA

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Reviewed: Jul. 31, 2009

Love it!! Make this all the time with different veggies...currently using lots of garden zucchini with feta cheese, salt and pepper!

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LEEANN13

Cooking Level: Expert

Home Town: Middleborough, Massachusetts, USA

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Reviewed: Jul. 30, 2009

EXCELLENT! Is the best, i also tried it with bracolli. A++++!

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jjes

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Reviewed: Jul. 21, 2009

This was amazing! I did use 5 eggs after reading reviews. I did sautee the onion a bit with a few slices of chopped bacon. I used a mix of cheddar cheese and shredded parmasean cheese and it was so tasty! I made this for a houseguest and my husband who "hates" quiche, and he said that "this" kind of quiche is awesome. Oh, and I used the kind of crust that rolls out, but I only own a rectangle baking dish, so the extra crust got tucked in the sides and made it extra crispy - the pieces with the extra crust were the best! Very quick, too. I'll make it again.

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Robin

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2009

What a hit!!! Made two for a mother's day brunch. One with spinach, mushrooms and onions and the other with broccoli and cheese. Much like other reviewers, I suggest sauting the veggies prior to adding to pie shells. I replaced the mayo with plain yogurt. Made it so fully and moist. This was my first time making a quiche - couldn't have been easier! Thanks for sharing!

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aveloce

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Reviewed: Jun. 26, 2009

This dish is a favourite at my house and my go-to for potlucks. As others suggest, I use 5 eggs. I also sautee whatever fresh veggies I have on hand (usually peppers, mushrooms, etc) with the onion and spinach, and I add some fresh garlic. This fills two pie shells for me every time. I've also tried a few different cheeses and swapped in and out veggies for varied flavours. The quiche is truly delicious topped with a bit of feta.

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bookcooker

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Light and Fluffy Spinach Quiche

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