Reviewed: Mar. 22, 2007

A very tasty and flexible recipe. My proportions were all off because I read the "add an egg" and "makes too much for one quiche" hints. Also ran out of milk, so I used a water/mayo/egg mixture instead. I added broccoli along with spinach, and used a cheddar/swiss mix for the cheese. Be sure to season it a bit - a few dashes of salt plus another basic spice (I used black pepper) brings out the flavors nicely. This probably also counterbalances any sweetness from the mayo. My parents both enjoyed this a lot (Dad even took two slices, and he's not a quiche fan!). I'll definitely make this again, likely with a whole new set of measurements...and it'll probably come out great too.

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ENJELANI

Cooking Level: Intermediate

Home Town: Saratoga, California, USA

Living In: San Francisco, California, USA

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Reviewed: Mar. 22, 2007

Very tasty but a bit labor intensive w/draining spinach. I added bacon also.

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Carolina Chick

Cooking Level: Intermediate

Home Town: Waxhaw, North Carolina, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Mar. 11, 2007

Great Recipe! I modified this recipe a bit. I used frozen spinach and dried it after draining. I took the advice from others and added an extra egg to make it more fluffy. I used regular mayo. Instead of onion, I subtituted bacon bits. I used the four cheese shredded blend from the grocey store. For spices I added a about a tsp of salt and black pepper and 1/2 tsp of onion salt and 1/2 tsp of garlic powder. I mixed all the ingredients together and poured into a Pillsbury deep dish pie crust. I added a bit more cheese on top the last minutes of cooking. It turned out so yummy! I will be making this a lot. My husband even loved it and he never eats vegtables. He finished it all.

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MichelleP.

Cooking Level: Intermediate

Home Town: Durham, North Carolina, USA

Living In: Vicenza, Veneto , Italy

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Reviewed: Mar. 5, 2007

I was going to make this quiche as written, however I didn't have the spinach or onion in my pantry like I thought. The great thing about this recipe is that the base ingredients make a terrific quiche even if you substitute things you have on hand. I had some diced ham left over so I put a couple handfulls of diced ham, added 3/4 can of chopped artichokes, a handful of sliced black olives and voila I had a very tasty quiche that my husband gobbled up and then asked for seconds. I will use this recipe whenever I have eggs and some left over veggies/meat in the fridge! Thanks for the great quiche!

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SILLYDILLY01

Cooking Level: Intermediate

Living In: Merrimack, New Hampshire, USA

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Reviewed: Mar. 2, 2007

I'm a young cook and tried this recipe for my first quiche ever and it turned out wonderfully! Both my parents and my boyfriend loved it! I loved it too, but I think I will try adding crumbled bacon next time. Great recipe!

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@m@nd@

Cooking Level: Beginning

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Reviewed: Mar. 1, 2007

Both my wife and I liked this one, however there was a LOT of spinach compared to the rest of the ingredents.

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 27, 2007

This was very tasty. Much tastier than store bought quiches. I followed the cooking instructions exactly but ended up putting it back in the oven for an additional 15 minutes because I thought that would firm it up a little more. I also added mushrooms and I think that really added to the nice flavour. My boyfriend loved it too. By the way, I used frozen pastry shells, as I have never made pastry before, and they were good enough for me.

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deblynngervais@yahoo.ca

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Reviewed: Feb. 15, 2007

used the "best pie crust" on this site. Very easy to make and really tasty. Not too many eggs, and the kids loved it! It does make a lot, so make sure to place the pie on a cookie sheet (preferably covered with foil for easy cleanup!) to avoid messy spills!I also sauteed the onions until transluscent which made them even more tasty. Thanks for sharing your recipe, will wanna do it again!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Feb. 4, 2007

Made this for church breakfast and received a ton of postitive feedback, thanks!

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CARBIL

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Reviewed: Jan. 19, 2007

Nice easy recipe.

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okanog

Cooking Level: Expert

Home Town: Burnaby, British Columbia, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Jan. 17, 2007

This was very good for such a simple recipe. The only thing I did different from the instructions was to add a little salt and pepper to the filling; and I stirred all the ingredients together before pouring the filling into the crust, instead of layering them. One note--this makes a very full 9" pie, so next time a might use a deep-dish crust.

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pamc

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Jan. 15, 2007

I made this for about 75 women at a weekend conference and had NO complaints. Tons of compliments. Served with a side of Asian stir-fried vegetables. Excellent lunch. Thanks.

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TNociti

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Atoka, Tennessee, USA

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Reviewed: Jan. 7, 2007

This was excellent. I added a tiny bit of minced garlic, and a cup of fresh sliced mushrooms, and both were excellent. The baked quiche did not set as solidly as I normally like, so next time I would add an egg and cut back a bit on the milk/mayo mixture. Otherwise, this was a great treat.

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Gr8typist

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 1, 2007

I used fresh spinach which I wilted first. I made a mistake and instead of combining the milk and mayo and then adding the eggs I put them all in together which meant I had lumps of mayo. This disappeared after cooking though. My guests enjoyed this. Thankyou.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Dec. 22, 2006

Awesome! I used canned spinach (what I had on hand), doubled the onion, added some herbs, and used slightly less shredded cheese (fom a 4-cheese mixture). I cooked it the day before, and the next morning topped with remaining cheese to re-heat. Because some guests were vegetarian and some not, on the side I served crumbled bacon, sour cream, and hot sauce to add as guests pleased. Everyone raved! Thanks!!

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MsMellie

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2006

I love this! This is the best quiche I have ever had. I made the mini tarts instead of one big one and took them to a appetizer/potluck. I just reduced the cooking time and watched them. Everyone loved them, even the ones that didn't think they liked spinach.

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Julie M

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Reviewed: Nov. 15, 2006

My husband is very picky and when he says it's a keeper - well - it's a KEEPER. Even my 5 and 7 year old eat it. I loved how fluffy the egg was vs the standard scramble egg taste.

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DDALSASS

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Reviewed: Nov. 5, 2006

Great recipe! I only used about 1/4 cup mayonnaise and substituted milk for the rest... not a fan of mayonnaise.

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jane

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Reviewed: Nov. 4, 2006

This was a great quiche. My husband who normally hates quiches actually enjoyed this one, so I will definitly be doing this one again! I think I'll add some bacon or ham next time just to add a little more meatiness to it and I'll make my own crust. Store bought unbaked crusts just aren't very good to me. Thanks for this delicions recipe.

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JCMabeses

Cooking Level: Beginning

Living In: Salem, Oregon, USA

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Reviewed: Sep. 9, 2006

Personally I loved it, though I love spinach. I think if your not a big spinach fan, cut it back to 1/2 - 3/4 of a box. I too sautead the spinach and onions with a can of mushrooms. I used a deep dish frozen pie crust and accidently bought low fat(low taste) cheese. but it was very good. Next time I'll use good old high fat cheese and have a heavenly meal :o)

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jeff

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Light and Fluffy Spinach Quiche

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