Reviewed: Jan. 8, 2006

We liked this recipe very much. I used my favorite whole wheat frozen pie crust, 1 can of spinach, and added some sun dried tomatos and shallots. I substitued a little bit of organice plain yogurt for the milk. My husband requested more shallots next time.

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MEMEIER

Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

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Reviewed: Dec. 6, 2005

Really light and fluffy like the title. However, there was too much filling and it overfilled. Not sure how to improve on this.

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vegMama

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Reviewed: Oct. 3, 2005

I didn't rate this because I changed it so much it's not the same recipe. I used pilsbury crecent roll dough for the crust and it made it too rich- I peeled the crust off of it and it was soooo good. I used half reduced fat cheddar, half part skim mozzarella and part reduced fat feta. MMMMM Also added a clove of garlic and used plain yogurt instead of mayo. I didn't add that extra egg, but I will next time. It also took a long time to cook but I think that's because I didn't cut the spinach small enough. ANYWAY, a GREAT recipe. loved it

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Freckles

Cooking Level: Intermediate

Living In: Steamboat Springs, Colorado, USA

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Reviewed: Sep. 23, 2005

This recipe is fabulous! I toyed with it a little bit based on what other reviewers had to say, and it came out perfect. I sauteed fresh spinach with the onions, as well as with minced garlic and sundried tomatoes in butter, and I used fresh plain yogurt instead of mayonnaise. I also used a combination of cheddar cheese and feta cheese, which was good for the texture of the quiche. And, because everyone seemed to stress this, I used an extra egg. I also definitely used some salt :) Anyway, this is a great recipe, and it even yielded two quiches, which were both gone almost instantaneously! Wonderful.

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ROCKITTEN

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Reviewed: Sep. 22, 2005

This quiche was simple, easy, and tasty! I used 1/2 mozzerella and 1/2 swiss. I didn't cook the onions first on the stove, but probably will next time. The first time I made quiche it didn't set when I followed the recipe, but this recipe was perfect. I followed it and everything turned out exactly right!

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Jenn

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Reviewed: Sep. 19, 2005

There was only one thing wrong with this recipe.... It was too good and I ate too much! :)~ I also added one extra egg, and I was really pleased with this easy-to-make (but doesn't taste that way!) quiche. Thanks for sharing!

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AmoLaZucca

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Reviewed: Sep. 1, 2005

Who needs the fat of heavy cream as in other recipes? This is healthier and tastes great. I ran short on spinach, so I added frozen chopped broccoli. I'll definitely make this again.

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UnicDreams

Living In: Reno, Nevada, USA

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Reviewed: Aug. 2, 2005

As named, this quiche is light, fluffy and delicious! For such a nice taste, this was incredibly easy to make. I, too, used a deep dish pie crust, sauteed the onions first, and added a touch of pepper, parmesan cheese (2 tsp), and garlic. One previous reviewer questioned why all the ingredients couldn't be mixed together. I mixed the onions in with the spinach-egg mixture, and layered the heavy ingredients on the bottom (cheese, m'shrooms, meat, etc.), so they wouldn't weigh down the quiche mixture; keeping it light and fluffly. A+++ Kristin!

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TKFraz

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Reviewed: Aug. 1, 2005

I've made this recipe twice, once with cheddar cheese- as the recipe suggests- and once with Sargento's mozzarella & asiago with roasted garlic blend, and personally I preferred the mozzarella blend. But it's a great quick and easy recipe. I also added mushrooms and loved it.

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Lena

Cooking Level: Intermediate

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Reviewed: May 23, 2005

I was very pleased with this recipe. I made some variations as far as the vegetables to suit my tastes and added an extra egg to balance it out. (I learned that the more veggies that were added the longer it took to cook and it made it a little dryer by the time it was set in the middle.)

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JORGESGIRL

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Reviewed: May 7, 2005

This quiche is lovely, but next time I would exclude the mayo because it gave the quiche a really weird sweet flavour. I didn't have spinach so I used mushrooms, green capsicum and fried ham. Ten minutes before it finished in the oven, I sprinkled grated cheese and Kraft grated parmesan over the top. It turned out perfect, but like I say. No Mayo.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Mar. 27, 2005

The only changes I made were adding mushrooms and using shredded parm/romano cheese in place of cheddar. The quiche turned out beautifully and tasted delicious!! Everyone had clean plates!

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JULIARUDD

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Reviewed: Feb. 14, 2005

added 1 cup chopped grilled chicken, a bit of rotel, mozzarella instead of cheddar, and sauteed the onions w/ a tiny bit of olive oil and added a pinch of sugar at the end to caramelize. my husband raved. very delicious!

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graciet

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Reviewed: Feb. 13, 2005

This was easy to make and delicious. I left out the mayo and used fresh spinach, which I cooked down with the onion first. I'll make this again!

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lvfun

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Reviewed: Feb. 12, 2005

I made this for a brunch and it was great! The only thing I changed was I added in some chopped mushrooms and an extra egg. People came back for seconds. Thanks for a great recipe!

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SAYANGAMBER

Cooking Level: Intermediate

Living In: Washington, D.C., USA

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Reviewed: Feb. 8, 2005

Dare I say, better than Mom's! :-) Anyhow, the recipe is great. Followed it (almost) exactly, but sauteed the onions- thankfully- added packaged bacon bits, and used 4 oz. feta and 2 oz. cheddar. TIP: use a DEEP DISH pie crust (if you buy from the store, like me- I hate baking). Excellent recipe. Use whatever you have on hand, it'll be great!

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AWEST1982

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Reviewed: Feb. 6, 2005

Excellent! I used the "Basic Flaky Pie Crust" recipe for the crust, and added 1/2 pound mushrooms (sautéed with the onion in 1 Tbsp margerine). I also used fat-free mayo. I had to cook for 10 minutes longer uncovered, but it turned out wonderfully. I will make it again!

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Cory P

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Denver, Colorado, USA

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Reviewed: Feb. 6, 2005

I sauted the onions before adding to the recipe. I also added mushrooms, bacon and doubled the cheese. (I used what I had on hand at home, 1/2 Norvegia and 1/2 Gulost). It was both beautiful and delicious. Everyone loved it!

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