Reviewed: Nov. 7, 2009

Pretty good. I made this as written and found what others did - that it was too watery with 2 cups of milk. Probably chilled it will be fine, but it's too soupy in the middle when eaten warm. Since I found this recipe a little too heavy on the spinach and prefer quiche with some or all swiss cheese, I think I'll try other recipes rather than fiddling with this one.

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RACHELABIGAIL

Cooking Level: Expert

Home Town: Meadowview, Virginia, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Oct. 30, 2009

I also added an extra egg, reduced the amount of milk to one cup and added mushrooms. This is a wonderful recipe!

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bowamy

Cooking Level: Beginning

Home Town: Salem, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 10, 2009

Loved it. This was the first time I made quich and it will probably be the only kind I make. I can't wait to make it again. I did reduce the amout of milk like everyone said they did and it was perfect.

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mrs_maye

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Reviewed: Oct. 4, 2009

Really, really good! I followed other reviewers suggestions. Only used 1/2 of the milk, added 2 more eggs, used a deep dish pie shell and sauteed the onion in the bacon fat. Super delicious. Turned out perfect!

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KIMBERLYNNE

Cooking Level: Beginning

Home Town: York, Pennsylvania, USA

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Reviewed: Oct. 3, 2009

I made this on one of those crazy nights were you realize you have nothing for supper and it turned out so well (and took so little time to prep)that my husband kept asking me where I bought it! I did cut back on the milk also, I added red and green peppers, extra cheese and 1 extra egg. Great recipe

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michelle

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Reviewed: Sep. 26, 2009

As written, the recipe will not work. It is far too watery, and I'm still waiting on it after an extra 10 minutes in the oven, hoping to get it to solidify without burning the crust beyond being edible. I think the idea is great, but next time I'll be cutting the milk probably in half. EDIT: Cutting the milk down to 3/4 c and adding a couple tbsp flour made all the difference - I also added a couple of small red potatoes, diced. Used veggie bacon, and now I have something I'll cook over and over again!

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VeggieCarrie

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Laramie, Wyoming, USA

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Reviewed: Sep. 15, 2009

I gave this recipe 4 stars because I changed it a bit. It was wonderful! I cut the milk to 1.5 cups and used a pound of side bacon. I didn't have any spinach so I used broccoli and mushrooms. Sauteed them along with the onion for about 5 minutes. I beat the eggs, added the milk & beat again, then added all the other goodies. Pre- cooked the shell for 5 min. and put a bit of cheese on the bottom. Put it on top of a cookie sheet to bake. Came out delicious! Browned nicely and perfect crust. I'll be trying this again but with the spinach next time.

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DEADTIRED

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Reviewed: Sep. 14, 2009

Im really sorry to have rated this only 3 stars but this recipe should be tweeked for 2 reasons..way too much milk made this watery and runny,also the eggs didnt set well because of it.Also,the crust was ultra soggy,almost gooey!Next time I make this I will pre-bake the crust and cut the milk to one cup instead of 2.I also sauteed the onions in a teaspoon of the bacon drippings and added them to the mix instead of raw onion.Hopefully that will make this better.I will definitely try this again being sure to add my changes!

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Kitty1970

Cooking Level: Intermediate

Home Town: Twinsburg, Ohio, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Sep. 8, 2009

As written, it gets three stars from me -- the consistency is not great and the spinach far outweighs any other flavors. With the changes suggested by others (therefore making an entirely different recipe), my guests and I give it 5. I used 5 eggs, 1 c. milk, and 1/3 of the recommended spinach and it was excellent.

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EGRACE1

Cooking Level: Expert

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Reviewed: Aug. 1, 2009

wonderful recipe.. i also changed the amout of milk .. my first try it ran over a little.. i also used 6 egg becasue i had a deep dish shell. i cooking this tonight again.. very good recipes to add what you like.. i also put a little chese on the bottom, and then the feeling..

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kccutie61

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Reviewed: Jul. 28, 2009

Watery because amount of milk and spinach is actually for two pies instead of one for MOST recipes. Use 1 lb of bacon, 2 cups of cheese, saute a whole small onion in 2 TB of the bacon drippings and add 4 more eggs. Double measurements on seasonings and add 1/4 tsp pepper. Squeeze the spinach after thawed and drained. Divide into two pie shells. YOU WILL SEE THE DIFFERENCE

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white2009

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Reviewed: Jul. 23, 2009

great recipe, I used some of the alterations previously mentioned plus I needed to increase the amount of cheese.

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fiona

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Reviewed: Jun. 2, 2009

This is an excellent base recipe. Like other reviewers, I reduced milk to 1 cup, and that was definitely adequate. I omitted the paprika and mustard, and used plenty of freshly ground black pepper and a pinch of red pepper flakes. I sauteed the spinach briefly with the onion and bacon to remove excess moisture. Loved the amount of spinach, it was perfect. I'll make this one often.

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maryb

Cooking Level: Expert

Living In: Sterling, Virginia, USA

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Reviewed: May 22, 2009

I made the recipe as stated except for using fresh spinach. I thought it was fine, but nothing special. Will probably try a different recipe next time.

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SHEDEL

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Reviewed: Apr. 17, 2009

I loved this!!!! I also changed it a tad... my family doesnt care for onion and I used a whole grain mustard I had fresh spinach cooked with the bacon after it had crispened. very full pie pan very good thing. added pickled jalepenos on top (not everybody likes the heat) along with some fresh basil. GREAT!!

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ginaespo

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Reviewed: Apr. 1, 2009

My family loves this recipe. I choose to use fresh spinach and a little extra bacon and onions.

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Lisa

Cooking Level: Intermediate

Home Town: Burnsville, Minnesota, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Mar. 8, 2009

Very tasty and a wonderful light dish. Will make again!!

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Sherry

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Belmont, New Hampshire, USA

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Reviewed: Mar. 4, 2009

I made it crust-less as I didn't have a pre-made one on hand (and no patience to make one that day), and added mushrooms I had on hand, with half the amount of milk (per other reviewers) and it was great! Simple and pleasing. Thanks!

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Snow Angel

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2009

I think there is too much spinach in this recipe and not enough egg. Next time, I might 1/2 the spinach and maybe add an egg or two. I liked one reviewers idea of putting the spinach and milk in a blender. My quiche also came out watery when we cut into it, even with the knife coming out clean. It was done, but I agree with other reviewers that there may be too much milk. Plus the spinach may have needed more draining, although I squeezed it out as best I could. We like more bacon, so next time I would probably put at least 6 pieces in there. Great with a home-made crust. We'll make again with these modifications.

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Stivers22

Cooking Level: Expert

Home Town: Scottsville, New York, USA

Living In: Centennial, Colorado, USA

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Reviewed: Feb. 12, 2009

I liked this recipe. I thought it might have needed a bit more direction but I now know what I will do differently next time. Make sure to DRY the spinach as much as possible. I made 2 pies so I used a whole package of bacon,6 eggs 2 cups milk 2 cups cheese in mix and green onions. Really good starting point though, thank you!!

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