The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 7, 2009
WOW This is delicious. As everyone said, it's a forgiving recipe, so just throw whatever you want in, and in whatever quantities you desire. It's fabulous and you won't be able to stop cutting of slices!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by sailshonan

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 6, 2009
Excellent
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 2, 2009
This dish was good. The only modifications I made was that I used only half the egg and milk because I was afraid that it would run over. Also, I only used half the mushrooms because I don't like them and 1 tablespoon of butter.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)
Photo by JOSEPHINE aka SPITFIRE FOODIE
Living In: Kingwood, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 30, 2009
Yum - yum -yum. Great recipe... did not use as much butter as it said but turned out great. I'm making it again this weekend, I'm adding different ingredients this time but I think if you stick with the base of this recipe you can't go wrong with whatever you add to it.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 30, 2009
I have made this a number of times and it is great. I would, however, recommend baking the pie crust for about 8 minutes so it holds the filling better. Also, the filling makes enough for 2, so make 2 quiches. Let the second one cool, then freeze it. What I do after it is frozen solid is vacuum seal it. Works great.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 29, 2009
This is a very good base quich recipe. Make it like this or switch it up. I like using the same basic recipe but using some sauteed sweet onion and sun dried tomatos with the feta cheese. Be sure to cook the pie crusts for a few minutes first so their not mushy. Good stuff!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Adam Gaylord

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 25, 2009
I love to cook healthy....so like other have done.....I used olive oil instead of butter about 2 tbls. added broccoli ,used 3 egg whites and 1 whole egg and used 3/4 cup skim milk and I also cooked the pie crust a few minutes before. My secret is I lined the bottom of the crust with thin from the deli sliced swiss cheese! The crust stays flakey not soggy! Then I added part-skim mozzerella and low fat cheddar to the mixture. I got so many compliments at dinner!!! NO one even thought it was a healthy version!!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 17, 2009
Excellent! Everyone here LOVED it! Even my father, who does not like Feta Cheese at all, loved it.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 16, 2009
This was sooo yummy! I made this at brunch for guests last week and it turned out great. I used a little less than half a stick of butter. I would also advise browning the crust for a few minutes to get the bottom done.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 16, 2009
I think this recipe is great! I have made it twice so far and both times it has come out excellent. the only thing i would say, as have other reviewers, that the measurements are a little off. I think there was too much butter, and a little too much spinach that when i put the egg mixture in, i couldn't fit all of it. with a little tweaking, this could definitely be an A+!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Lindz1837

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 15, 2009
I made this today for lunch with a friend. It was my first time making a quiche. I pricked and baked the pie shells for 8-9 mins. Then, as a friend suggested, I spread some mustard on the crust before adding the egg mixture. I omitted the butter, cooking fresh spinach, with garlic and onion, in a little olive oil. Then I drained the mixture before adding it to egg mixture. I also cut back the milk to between 1/2 and 2/3 of a cup. I used canned, condensed milk in this recipe. I used regular feta cheese. I added more cheddar to the mixture and less for a topping.I waited about 20 mins into cooking to add the top cheddar. This recipe made two quiches. Even though the oven is a very good one, my quiches required an extra 5-10 mins cook time. It came out perfect!! I served it with a greek salad w/ greek vinagrette. Thanks for the recipe! I will definitely be making this one again:)
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 15, 2009
This was pretty tasty, but it definately makes enough for two quiches! I didn't have another pie crust, so I just put the rest of the filling and eggs and milk into a pie plate and it still turned out tasty without a crust. I used regular feta, fresh mushrooms, and colby instead of cheddar because this is what I had on hand, and the flavors worked well. Thanks for the recipe because u needed a recipe ibcould through together in a pinch with what I had on hand. This way we had leftover to to eat for breakfast in the morning. Made this for dinner and also served with salad and bread on the side. Perfect!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 5, 2009
This was really good I didn't have the feta but everything else and it was good will add some more pepper next time some red chili pepper. I made them in indvidual muffin tin size so my husband could have them frozen at work every day worked great came out well and he loved it...
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by PIXIE2

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: May 29, 2009
Following advice, I changed quite a bit. Used cream, not milk; about 2 cups to 4 XL eggs was the ratio. Sauteed minced onion in butter, added well drained spinach, fresh mushrooms (not canned) and some chopped, seeded tomato. Seasoned with nutmeg, salt, and white pepper. That makes 2 8" pies that serve 16, or 8 each pie. (I made this as a crustless quiche to reduce calories). Yum! Tip: Start the oven very hot, then reduce to prevent overbrowing of the top. Result was 5 stars, but I'm giving the recipe as written 3, because I had to change so much.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by 4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA
Living In: Amherst, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 26, 2009
My friend sent me the link to this recipe and it is seriously one of the best things I have ever eaten. I am on Weight Watchers, so I changed a bunch to make it much healthier (no butter, just used cooking spray/halved the feta/used fat free milk/used 2 eggs and 2 egg whites/used only 1 cup of reduced fat cheddar, mixed in, and none on top). I also used fresh mushrooms and sauteed/deglazed the onion and garlic pan with the liquids they released. I will split up the filling next time into two crusts. I made it again tonight and didn't have any pie crust, but I DID have some leftover roasted red potatoes from last night's dinner, so I mixed the potatoes in with the filling and poured the egg mixture over all of it. Wonderful recipe and SO SO easy to customize. Thanks!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Amy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: May 26, 2009
Did not care for the herb/garlic feta cheese.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: May 26, 2009
I thought the flavors of this were very good but agree with another reviewer that is more like a Spanakopita than a quiche. I will make again but next time will divide filling into two pie crusts and then double the egg mixture. I will also probably mix the eggs and mixture before putting in pie pan. Flavors were very good just hoping for an eggier texture.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 25, 2009
Delicious! I made two. For one, I threw in 7 oz of chopped ham on the bottom. My husband said it's one of the best meals he's had in a long time. :D It turned out lovely last night. I microwaved it for 5 min at 50% power. The other I added seeded tomatoes and reheated in the oven at 250 for 15 minutes(?). Mmm, very good. Always make sure to cook and drain your veggies prior to adding to the quiche and layering sliced/shredded cheese on the bottom helps keep the quiche from getting soggy. Thanks for the recipe!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 21, 2009
I've never been a big fan of quiche, but this simple, very forgiving and adaptable recipe changed that. You can't go wrong with this one. It's a new favorite in our house.... even the wife loves it. Second time around I put in some Canadian bacon which was great too! Substituted egg for egg beaters on subsequent times. Quality and taste was just as good as original. Superb recipe..... five stars doesn't seem high enough!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: May 18, 2009
Very good! Very versatile recipe. I added parmesean/romano cheese instead of the feta, and it came out just as good.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sue
Photo by Sue

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 793) reviews
« PREV 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 NEXT »

 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?