Reviewed: Mar. 15, 2007

This is excellent.. have made it many times... I add some garlic and I use six blend Italian cheese instead of the cheddar.. or you can mix them.. I think it reheats great.. I have also used fresh mushrooms and when I do I lightly sautee them with the garlic and onions before I add to the recipe.... a keeper... great for low carb diets and very filling

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LINDACONN7580

Cooking Level: Expert

Home Town: Menominee, Michigan, USA

Living In: Wausau, Wisconsin, USA

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Reviewed: Mar. 11, 2007

Removed water from both the spinach and the cottage cheese the second time I made this recipe...with better results

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charper

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Reviewed: Feb. 27, 2007

This was good, a little too much spinach I think though. Eat as much of it as you can as it is awful the next day!

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EMMYJAYNE

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Reviewed: Feb. 19, 2007

This was a great recipe! Very easy to make. I made this the night before I had a Church Brekfast at my house. I warmed it up the next morning and it was wonderful. I used frozen spinach and warmed it on the stove and drained it and then added everything eles. I would gladly make this again!

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minalyn

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Reviewed: Feb. 5, 2007

Wow! This was fabulous. The only change I made was to use 1 cup of cheddar instead of 2. (That was definitely plenty of cheese.) We only had "italian" breadcrumbs in the house, so I used those and they added a wonderful flavor. I highly recommend them!! I don't even particularly LIKE quiche (too spongy in texture usually), but THIS was excellent. Seriously! I can't wait till tonight to eat the leftovers.

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Jonistyle2

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 13, 2007

I made this dish last night and had it for breakfast this morning along with 2 slices of turkey bacon, and it was GREAT! My alterations: I used 2% sharp cheddar cheese, fat free cottage cheese, five eggs, added garlic powder and omitted the crutons. I didn't have a 9in pie pan and I didn't think it would fit into the 8in so I used a rectangle pan and it fit perfectly. I baked at 325 for an hour and it was perfect. Now I have a heat-and-go low carb breakfast for the entire week. Thanks for this submission!

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JAMM2000

Cooking Level: Beginning

Living In: Jacksonville, Florida, USA

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Reviewed: Jan. 10, 2007

Wonderful! A few of my boys thought a little less spinach would be better. I used pie shells and this recipe fills two. I added 6 strips of crumpled bacon and perfect!!! We will have this often! Thank you!

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momofabrood

Cooking Level: Expert

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Reviewed: Oct. 27, 2006

Very tasty! I added some garlic powder and italian seasoning, and had to use italian style cheese instead of cheddar, but it tasted awesome. I'll definitely be using this recipe again.

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mystress shilpa

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Reviewed: Oct. 10, 2006

really yummy and easy to make, I added a little blue cheese and some garlic, it turned out great!

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TEREHMATOS

Cooking Level: Intermediate

Home Town: Ciudad De México, Distrito Federal, Mexico

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Oct. 10, 2006

We enjoyed this recipe. I used broccoli rather than spinach due to family preference. I used panko bread crumbs and salted it with BVI Caribbean Seasoning rather than croutons. I also used reduced fat cheese and fat free cottage cheese and it tasted great and was healthier.

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Mom in Wisconsin

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Green Bay, Wisconsin, USA

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Reviewed: Aug. 26, 2006

I looked at all the diffrent suggestions and just went for it with this recipe. I used Ricotta instead of cottage cheese. Since it was before payay, I mixed and matched diffrent cheeses (smoked gouda, cheddar and mozerella) till I reached 2 cups. I put it in a store bought roll out crust, and added a few cooked slices of turkey bacon in the mix, and garlic powder 1 teasp. WOW was it good. Great basic recipe to mix and match. I loved it!

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Debra Ann

Cooking Level: Expert

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Reviewed: Aug. 9, 2006

This was a good recipe..but not too exciting.

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kanoe

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Reviewed: Jul. 22, 2006

This recipe makes enough filling for two nine inch pie crusts. I used frozen pie crusts. It is heavy on cheese and I would add a couple more eggs at least. Pretty good, but I won't follow recipes letter for letter from now on, that was a mistake.

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Eve

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Reviewed: Jun. 26, 2006

WOW! I added garlic (a MUST)and used 1/2 italian blend cheese with 1/2 chedder!!!! A little nutmeg and no salt brings it all together! This recipe seems to be forgiving enough to be very creative!

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DHILL4U

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Reviewed: Jun. 21, 2006

Excellent quiche. Easy to make.

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Brian

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Reviewed: May 29, 2006

Yummy! I added some cubed smoked ham and used sharp white cheddar. Skipped the crumbled topping and went for the crust!

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Big Mike Gone Small

Cooking Level: Beginning

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Reviewed: May 14, 2006

Lovely. I actually made these last night but didn't bake until this morning. Added about 1.5 cloves of garlic, along with salt and pepper. The only thing I would change is to saute the green onions and garlic before adding the spinach. Loved the fact that there wasn't a crust!

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KARINTRACY

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Apr. 4, 2006

I cooked this for my parents and while it was a little bland tasting for me, they loved it. I had added a little garlic into the mix but you couldn't really taste it. A real easy and good recipe to make though.

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Yama

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Reviewed: Jan. 19, 2006

This quiche is SOOO good! The girls at the office just raved about it. I left out the croutons and the crust. This is going to be on my breakfast menu weekly from now on!

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