Reviewed: Dec. 21, 2007

I make this all the time. However, I do use two deep dish pie crusts. I freeze one and serve the other! I have also made it with mozzarella cheese. It is a real crowd pleaser.

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PEPPER

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Reviewed: Dec. 6, 2007

Yum, loved this! I decided to make a crust anyway using grits. I also topped the mixture with some parm. Thank you Bettina!

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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: Dec. 3, 2007

Very tasty! It was a bit spinach-y for me, so I will probably pare down the spinach the next time I make it if I can put 1-2 oz. to good use in another recipe. I used a few pieces of diced yellow onion in place of the green onions, and I didn't have any croutons so I threw on some rice crispies mixed with melted butter. It gave the quiche a slightly unusual taste, but not altogether unpleasant. I also added a bit of powdered garlic and a few generous twists of the peppermill.

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CHIX96

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Nov. 26, 2007

Fantastic!! I made it for dinner one night, loved it. I decided to bring it as my dish for Thanksgiving .... it was gone by the end of the night. I've had request for more already. I'm new to the kitchen so I thank you so much.

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Little Chef

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Reviewed: Nov. 19, 2007

Very Good !

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wendy28

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2007

It was easy but very bland. I had added extra onion, garlic, crushed red pepper, salt and pepper. Still too bland for my family and me.

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JBBALUKONIS

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 30, 2007

I used ricotta instead of cottage cheese and an italian blend instead of cheddar, and added cubed turkey,do remember to really drain the spinach. Other than that it was amazing!

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krb89f

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Reviewed: Oct. 25, 2007

I just loved this. I am a Personal Chef and after a day long cooking session I am too tired to cook. So, I tried this but added leftover artichoke hearts (chopped), feta cheese chunks, some hot sauce and for the topping used Pringles new Potato Parm chips crumbled up. It is great with tomato/red onion salad and lovely heated up the next morning in the toaster oven for breakfast. Very versitile recipe which I will be using for my clients. Chef Diane Hunter, Savannah, GA

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DCGOURMET

Cooking Level: Professional

Home Town: New Hyde Park, New York, USA

Living In: Savannah, Georgia, USA

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Reviewed: Oct. 11, 2007

I liked this recipe--very quick and easy to make. I suggest you thoroughly drain the spinach though as it makes the quiche too watery. I used ricotta instead of cottage cheese and skipped the topping. I think next time I'll use a different kind of pie though. Maybe graham cracker to make it taste better?

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radha

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Reviewed: Oct. 10, 2007

this was VERY good. i only used two green onions (all i had). And I used fresh spinach that had been wilted down. And I used a cheese blend. Also, did not use croutons on top. This tasted GREAT, even reheated in microwave later. Only problem was liquid in the bottom of my dish. Maybe use an extra egg?? Thanks--this will be replacing my fritatta!!

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mst

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Reviewed: Oct. 7, 2007

This was better than my old quiche recipe which was pretty good. I did not have spinach so I used frozen chopped brocolli instead- shredded mozarella cheese instead of cheddar and added bits of ham. We ate it very quickly because it was very delicious. Thank you for the recipe. It is a keeper.

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MELLY

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2007

I made this for breakfast with my girlfriends. Everyone liked it.

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mama2chix

Cooking Level: Expert

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Reviewed: Sep. 22, 2007

Excellent recipe, the cottage cheese is a great addition. I didn't have much cheese - only 0.5 cup or so - but it still turned out fantastic and had less calories. I also added some fresh basil and chopped ham. Will definitely make again.

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Hausmann

Cooking Level: Expert

Home Town: Huron, South Dakota, USA

Living In: Würzburg, Bayern, Germany

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Reviewed: Sep. 19, 2007

Brilliant recipe. So tasty! I added bacon, garlic powder, salt and pepper and poured it all into two pie crusts. I omitted the croutons and only cooked it for 45 mins. Spot on!

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Caz

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2007

I have been looking for a recipe to recreate the filling in Panera's spinach and artichoke souffle. This is as close as I've been able to get!! I substituted the cheese for a tub of Asiago/Parmesan/Romano blend. A whole tub made it VERY tasty but too salty. I'll do half and half with the cheeses next time. I added chopped artichoke hearts, too, and two additional eggs. This is a delicious recipe I'll be using again and again! Thanks!

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COOKINMOMMY1

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

Living In: Mason, Ohio, USA

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Reviewed: Sep. 2, 2007

Very good taste and texture. Everyone loved it. The only thing I did differently was add a little garlic powder.

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stephandsophia

Cooking Level: Expert

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Reviewed: Aug. 31, 2007

For this recipe I made a few changes to make it lower in fat...1. Used 1 cup of southwestern egg beaters instead of the eggs 2. Replaced cheeses with fat free ones 3. Cut the spinach down to 8 oz. 4. Removed croutons from recipe. With these changes I calculated each serving to be approximately 115 calories and <1 gm of fat. I love this recipe and it freezes so well like other reviewers have mentioned.

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JSHARRON

Cooking Level: Beginning

Home Town: Clifton Park, New York, USA

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Reviewed: Aug. 17, 2007

I was looking for a quick egg dish that I could throw together without having to go shopping and I'm glad I found this one. I try to watch my carb intake but every now and again I like to indulge and this was the perfect recipe. I sauteed a small onion and a few large cloves of garlic in olive oil and added them to the egg mixture instead of green onions. I also used up what shredded cheese I had left in the fridge which ended up being equal parts of cheddar, swiss, four cheese blend, and freshly grated asiago totalling the two cups the recipe called for. This quiche was extraordinary! Unlike some of the other reviewers, I didn't think the spinach was overwhelming at all. It was delicious and the only problem I encountered was not eating the whole quiche myself!

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KELLYB73172

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Reviewed: Aug. 8, 2007

Very easy to make. I substitute the cheddar cheese with Italian Blend cheese and instead of the croutons on top I sprinkled just a little bit more cheese and some diced tomato before I took it out of the oven.(Just until the cheese was melted) Yummy!

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LALAWLER

Cooking Level: Expert

Living In: Taylor, Texas, USA

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Reviewed: Jul. 12, 2007

My husband and I loved this quiche! I used some other reviewers' suggestions by using a pie crust. I actually had enough filling for two 9-inch quiches. I also left out the croutons and used 5 eggs. Thanks for the wonderful recipe. This one is a keeper!

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