Reviewed: Jan. 22, 2008

Good flavor and texture (not runny at all). My 3 year old NEVER eats spinach and ate his entire serving. I would like it with a little more egg, but I will definitely make it again.

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AmyS


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Reviewed: Dec. 26, 2007

This quiche was very good. I took the advise of others and added some milk and some fat free half and half and also used egg substitute. My guests loved it.

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this was good. I followed the directs and didn't really change much, maybe just added more carrots. But I felt like it was missing something. It was good and I'll make it again. I like that it makes 2 pies so we can have it later in the week for leftover dinner.

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COLL76


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Reviewed: Oct. 19, 2007

I added some brie cheese instead of the cheddar, and it was tasty. Needed some more salt. To my opinion...

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Catherine L.

	Cooking Level: Intermediate Home Town: Quebec, Quebec, Canada Living In: Kailua, Hawaii, USA
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Reviewed: Oct. 10, 2007

Wonderful recipe, so light and fluffy much better than my recipe with double cream, will use this one from now on.

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gillhelena


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Reviewed: Oct. 9, 2007

I made this for my bridal brunch-it was a huge hit. Everyone wanted the recipe. It was delicious. The kids even like it!

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puapril


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Reviewed: Sep. 24, 2007

This was my first quiche, but definately not my last! I never knew how simple quiches were. This recipe is a snap and everyone loved it I subbed the cheese for a good sharp cheddar as that is what we had on hand and it was great.

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ROBYNSHERE

	Cooking Level: Intermediate Home Town: Fullerton, California, USA
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Reviewed: Sep. 18, 2007

I think this recipe needed some cream or milk to give it a more fluffy texture. It didn't fill my 2 pie crusts and they looked so sad. However, the taste was good, maybe a bit too much nutmeg. I also added diced red peppers and split the cheese - 1 cup sharp cheddar and 1 cup muenster. I also used fresh spinach and just added a teeny bit of water to the pan for a few minutes so it could wilt.

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MUTHERMCREE

	Cooking Level: Intermediate Home Town: Baldwin, Maine, USA Living In: Portland, Maine, USA
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Reviewed: Jul. 25, 2007

Great quiche! I made the mistake of using deep dish pie plates and I didn't have enough for 2 quiches. I put tomatoes on top and it really added great flavor. I will add this to the rotation!

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ALANGDALE


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Reviewed: Jul. 18, 2007

This was excellent! Even my 4 year old loves it. I made it for the first time tonight. I did only make 1 pie. Instead of only using 3 eggs I threw in 4. I also added some extra spinach. I used a combination of montery jack and pepper jack cheeses to give it a little more kick, and I also put some thinly sliced tomato on top to make it look pretty, tasted good too!! I will definitely be making this again!!

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Nicole


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Reviewed: Jun. 20, 2007

That was an amazing quiche! My house of five roommates loved it. I added a 1/4 teaspoon black pepper, but chnaged nothing else about the recipe. I will definitely add this recipe to my cookbook.

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alipica


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Reviewed: Jun. 7, 2007

i'm a college student working on a low budget and in a cramped shared kitchen, and if this recipe turned out this well under those circumstances, it's good for everyone! i made this without ever having made quiche before...it was delightfully simple and tastes amazing. this is an absolutely perfect recipe, thank you for sharing it and making my night! :)

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jen

	Cooking Level: Beginning
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Reviewed: Feb. 21, 2007

This was a great change from the normal. It looked beautiful. Next time I will add more carrots and fewer onions. Other than that it was great.

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Lotrgal922

	Cooking Level: Beginning Living In: Pikeville, Tennessee, USA
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Reviewed: Jan. 22, 2007

This quiche was very good. I didn't even taste the carrots; I used reserved carrot pulp from making carrot juice a few days ago. The filling didn't come to the top of the pie crusts as I had expected, but it was really good anyway. I will make this again.

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southernhopsing


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Reviewed: Nov. 7, 2006

My first quiche, and what a keeper this is. I used the food processor to mince the onions finely. I substituted fresh organic red chard shredded by food processor very finely for the spinach (one whole bunch), and fried it with the onions and garlic. Didn't use any carrot. Used half cheddar and half organic emmenthal cheese. YUM!!! I was truly impressed by this recipe. The quiche turned out with a good consistency, not runny at all, after 28 minutes in a convection oven. We couldn't stop eating it, so between two thin adults, we finished one pie. I couldn't really taste the red chard. Unfortunately, not a hit with my two children under 4, even though I left out all pepper. Thank you for the relatively easy and delicious recipe.

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kc

	Cooking Level: Intermediate
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Reviewed: Apr. 10, 2006

good flavours but I would drain the thawed spinach as I found it too liquidy. I added asparagus and cheese on top too.

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rubykayee


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Reviewed: Mar. 20, 2006

A great quiche....we omitted the carrots and put tomato slices around the edges.

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Thes E.

	Cooking Level: Intermediate Home Town: Brampton, Ontario, Canada
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Reviewed: Oct. 20, 2005

I made this four times in two weeks! It was a big hit during Thanksgiving.

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HostessaLaMary


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Reviewed: Jul. 14, 2005

Hi! This is my recipe- it actually should say 2 pie crusts, as this recipes fills two shells. Thanks and enjoy!

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CRISTEN1

	Cooking Level: Expert Living In: Fenton, Michigan, USA
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Spinach and Carrot Quiche

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AmyS

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DI3MOOSE

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jen

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CRISTEN1

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