Reviewed: May 20, 2012

I made this using all ingredients as directed. Instead of heating the spinach in a saucepan, I defrosted it in the microwave, squeezed out the excess liquid, and then just combined all ingredients in a bowl. Even my mother-in-law, who has previously said that she does not like cooked spinach, said that she liked this quiche! I didn't miss the crust and I think this will be my new go-to vegetarian quiche recipe.

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Reviewer:

Sarah O

Cooking Level: Intermediate

Reviewed: May 14, 2012

I love this quiche, because it is really yummy and easy to make. You can "customize" it in many, many ways!

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Reviewer:

Katya Lebedeva

Cooking Level: Intermediate

Home Town: Jersey City, New Jersey, USA

Reviewed: May 5, 2012

I have made this several times its great for a brunch or a light lunch.. very good you can also use yellow onions too if you want comes out good

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FMMom

Reviewed: Apr. 24, 2012

Awesome quiche - brought this to brunch at my parent's house and it was a hit. I've started making it for dinner, as well.

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Reviewer:

jbaby731

Reviewed: Apr. 21, 2012

I love this recipe becasue it is crustless which is a excellent for a low-carb diet. Thanks very much.

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Reviewer:

mwhite

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Reviewed: Apr. 9, 2012

This recipe was AWESOME! I needed a quick and easy recipe for an impromptu Easter Brunch. I had all of the ingredients in the house. Love this recipe because you don't make a crust. I mixed all of the ingredients the night before and then poured it into a buttered, glass pie plate as we were on our way out the door to church. When we returned home an hour later, the quiche was done. There were only four of us and NO leftovers!

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Reviewer:

Andrea

Reviewed: Mar. 30, 2012

Very tasty . You can substitute the cheeses with 1 c. crimbled feta cheese. (If too salty, soak for about 1 hr. in fresh milk, drain before using) Use 1 more egg, also add 1/2 c. whole milk 3 tbsp. flour and chopped fresh mint and basil leaves (about 1 1/2 tbsp. of each. (Use the green parts of the onions also, just cut them about 1/2 inch long)

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Reviewer:

tsaneto

Cooking Level: Expert

Reviewed: Mar. 24, 2012

Excellent flavor. Next time I may try low fat cottage and cheddar cheeses.

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Reviewer:

DomesticGoddess

Cooking Level: Intermediate

Reviewed: Mar. 18, 2012

Very easy, and adaptable. Following others' advice, I lightly browned both onion and garlic in a bit of butter, first, and since I only had 1/2c of mozz cheese in the entire house (EGADS !), I added 3oz of CREAMED CHEESE to that pan, until it was well melted and combined. I recommend squeezing spinach dry before adding. I just prefer a dry-ish quiche. ALSO, hubby really liked that I topped it with crushed 'French Fried Onions' mixed with some parmesan cheese. VERY YUMMY !! Will probably add some ham or sausage to my next one, but even without it, this was great.

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Pambi

Reviewed: Feb. 16, 2012

Being a poor college student I don't have an oven and all I had was a skillet. I was hankering for a quiche so I looked at the tons of bags of frozen spinach I still had and decided I could make a pure crustless quiche in that skillet and boy oh boy was it very very tasty. I first sauteed half an onion (NOT AN OPTION FOLKS!) I then used requezon (spanish ricotta) and then some colby and cheddar and some slices of bread (yes bread) and it came out absolutely fabulous! People would call me crazy for not baking quiche but I'll be honest and say that it tastes absolutely wonderful either way. Thanks for the recipe!

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