I went ahead and followed the original recipe. The only thing I may have done differently is used maybe a little less spinach or cheese initially, and maybe a little more onion - I just eyeballed everything. I actually watched the video for this recipe, so I knew what to do. I had a container of previously chopped onions, and a huge bag of frozen spinach that I just broke a big hunk off of and defrosted, then hand-squeezed before just layering like the video showed. My shredded cheese was a fatter shred, so I didn't completely cover the other layer with cheese.
What I did wrong: I forgot to grease the foil I covered the quiches with ahhhhh! So, come time to remove it, it stuck to the quiche, leaving the quiche with a little crust missing, and the top looking like craters of the moon. So, I just covered the quiche with more shredded cheese to hide the craters and stuck it back in the oven for 10 mins.
I doubled the recipe and made two pies, and the pies were just regular shallow ones, and the amount of eggs, etc., was perfect.
What I didn't see anyone else mention, is that this quiche puffs way up, then settles to be level with the crust after awhile.
I'm glad I went ahead and used a full 1/2 cup of (real) mayo, and 1/2 cup of low-fat milk (all I had or I would have went for the full fat he he). The quiche turned out moist but firm, not sloppy. I like my scrambled eggs moist, so the original recipe was perfect for me. Thanks KristinJoni for a great EASY recipe!
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I went ahead and followed the original recipe. The only thing I may have done differently is...