Very good with several modifications. Replaced the 4T of butter with 1T of olive oil (other reviewers reduced or eliminated the butter too), used 6 oz fresh spinach (removed the stems and chopped), 4 large fresh mushrooms, chopped, 1/3 cup of chopped sweet Vidalia onion, reduced the garlic to 1 clove, and used plain feta instead of the herbed feta. I added 1/4 cup finely chopped green bell pepper to the mix, seasoned with pepper, but no salt (feta is quite salty), and replaced the cheddar that is sprinkled on top with grated asiago cheese. I made a 9" pie in a gluten-free crust, but based on other reviewer's advice that there was too much filling for 1 pie, I made 4 small crust-less quiches in paper baking cups too. The 9" pie was good, but it turned out that my deep-dish crust was plenty big enough to hold all of the filling, and it would have been better that way. However, I'm glad I made that mistake because the little crust-less quiches were wonderful, and they only took 10 minutes to bake! No need for a crust with this recipe, which is great for those on a gluten-free diet. If I make this for people who can eat gluten and want a crust, I think it would be better in a crust made from a tube of refrigerated crescent rolls.
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Very good with several modifications. Replaced the 4T of butter with 1T of olive oil (other...