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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Reviewed: Sep. 8, 2006

I guess I'm just rating the mayo, milk and egg mixture. I used sauteed onion, red pepper and steamed brocolli for the filling and skipped the pie crust. It baked up very nicely and didn't get brown on the bottom. I did spray the pan with Pam first. I never salt any thing, but this needed salt. It tasted slightly sweet, due to the mayo. Next time I make it, I'll be sure to add some cayanne pepper and some salt to counter act the sweet, which was rather unappealing. It is definately worth altering though, since my dad and stepmother raved over it and begged to be given the left overs. (They are both big fans of salt and added it at the table.) I had hoped to have enough egg for two frittatas but had just enough for one even though I used jumbo eggs. (Could be due to the lack of crust I guess.) All in all, it was nice and fluffy, not too brown and crusty, but entirely too sweet for a savory egg dish. Don't forget the salt and spices.

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BREATHE_IN_DREAMS

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Aug. 23, 2006

Ok, my plan was to make another quiche, and I had to do a quick save since I already thawed the spinach. This quiche was so delicious that I gave one to my Mother and made another for my house. I made a couple of changes,(like others of you) I sauteed the onion, and then added crushed pepper flakes. I love to cook and I couldn't be happier with this recipe. This ia a keeper!

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woocooks

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Reviewed: Aug. 6, 2006

This is such a great recipe. I usually throw in extra veggies and some cayenne for quick. YUM.

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OHEATHER10

Home Town: Cupertino, California, USA

Living In: San Jose, California, USA

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Reviewed: Jul. 22, 2006

This was good. I made it for a wedding shower, but I'd cut back on the cheese next time.

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Mary G.

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Reviewed: Jul. 13, 2006

Sorry, didn't think this recipe was any better than my usual quiche which doesn't call for mayo nor covering the quiche with foil. I didn't really like the consistency of the filling which was basically steamed eggs. I added mushrooms sauteed in butter, raw green onions, salt, pepper, dash of nutmeg and a sprinkling of paprika. My standard spinach quiche calls for a slightly pre-baked shell and baked uncovered at 350 degrees F for about an hour. For me at least, this has resulted in a better quiche.

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WANDA L.

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Reviewed: Jul. 6, 2006

This quiche was DELICIOUS. I very highly recommend it. My husband loved it too and the leftovers were just as tasty!

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Adrienne

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Reviewed: Jul. 6, 2006

Yummy! We had this for supper tonight. I used regular mayo and cheese since that's what I had and I made my own crust. Followed instructions exactly. Hubby and 6 yr. old daughter loved it. Wonderful flavor, bakes up perfectly to a nice, golden brown. I've made quiches before but none were so tasty. I will definitely make this again. Thanks for sharing! Note: I've also made this sans crust since I'm the only one who likes crust in our family and it turns out just fine that way too.

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ANN MARIE01

Cooking Level: Intermediate

Home Town: Kingston, Massachusetts, USA

Living In: New Port Richey, Florida, USA

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Reviewed: May 17, 2006

Hands down THE BEST and most SIMPLE recipe ever!! HUGE flavor, and a hit at brunch!! I made 2, and had NONE leftover! I had never made quiche before, and this is PERFECT for beginners!! Tastes like you put in LOTS of effort!! Wonderful!

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LISONTI

Cooking Level: Expert

Living In: Mooresville, North Carolina, USA

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Reviewed: May 14, 2006

The crowd goes wild!! My first quiche ever, and what a hit! I used other suggestions i.e. Sauted onions and spinach (used frozen spinach, thawed and drained really well). Also added some feta with the chedddar. Did not add any extra egg, and no salt (cheese is salty enough.) I used a frozen deep dish 9" pie crust, so it all fit into the crust. Baked it for 50 min. covered then uncovered about 10 min. until crust nice and golden. They were begging for more!!

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choklitgirl

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Reviewed: May 14, 2006

Good but would have been better with some bacon in it.

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MACDODC

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Reviewed: May 6, 2006

My first quiche ever, and it was great! I followed the suggestion of adding an egg, but my friends & I agreed that it was a little too fluffy for our liking. I also used what cheese I had (2/3 c Italian blend + 1 1/3 c cheddar) and green onions -- great, though I think I'll not saute the green onions next time :D I used a tad more spinach since I used whatever was left of my partially used 16 oz. bag -- still great, perhaps because I followed other suggestions about leaving in longer: 50 minutes covered, then 12 ½ minutes uncovered. Also, to cover my unfoiling snafu, I sprinkled cheese on top – beautiful!

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CARABLOSSOM

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: May 2, 2006

We served a brunch recently and this was one of several items on the buffet. It also happens to be the recipe that has been most requested since the event. So, I guess that means it should get multiple 5-stars. As to alterations, I did add 1/8 tsp of Paula Dean's house seasoning. Thanks for a great recipe - I've added it to my recipe box.

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atlanta678

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 22, 2006

Very nice Kristin! I used asiago cheese and made this into an appetizer by cutting small rounds of pie pastry and placing into my mini muffin pan. Never thought of using mayo but now that many of us know about Bills scrambled eggs on this site, I'm no longer surprised! During the last few minutes of baking, I topped the quiche's with some shredded cheese. Very delicious and thanks so much!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Apr. 18, 2006

It was my first time making quiche and you made it so easy for me. I sauteed the onions and spinach together and that was about the only difference. It turned out spectacular. Thanks for a great recipe!

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SoAntigone

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Reviewed: Apr. 14, 2006

This recipe is excellent. It's very delcious and easy to make. My whole family loves it. My changes - use swiss and provolone instead of cheddar, increase onion to 1/2 cup, use sweet onion cooked in butter first. I like to serve hash brown potato on the side. I will try this for Easter brunch and fill it with sausage, bacon and cheddar.

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Diane V

Cooking Level: Beginning

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Reviewed: Mar. 15, 2006

Delicious and easy! The only thing I may do next time is cook the onions before adding them because they were still raw.

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MTRENT

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Reviewed: Jan. 15, 2006

Really enjoyed this. Crowd pleaser. And very easy to prepare!

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ctcan

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Reviewed: Jan. 11, 2006

Very good, and so quick and easy, I added 1/2 cup of lowfat cottage cheese, and reduced the cheddar cheese, Very good a hit with the kids too.

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Wendy H

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Reviewed: Jan. 11, 2006

Very good base recipe! You could use almost any type of cheese and filling. It really is light and fluffy in those amounts. I used chopped ham and partly steamed broccoli that I had on hand. I'll use this recipe often.

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