Reviewed: May 6, 2012

I was looking for a good base quiche recipe so I made a few changes to it. I gave it 5 stars because it is not fair to rate it poorly if it was due to my own changes. I used fresh spinach and added broccoli, diced ham and about 1/4 cup milk. Even with the additions, I felt it was not quite enough for to 9" pans. It turned out very slim and probably could have made one hefty quiche. I baked the crust for about 5mins before adding the insides, as this allowed it to cook fully in 30mins. The flavor was amazing! I will make again with either more ingredients or just one crust.

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Reviewer:

faithirene

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Cooking Level: Beginning

Reviewed: Dec. 25, 2011

I love this recipe... but with a minor change. I make it for one pie and use 4 eggs, maybe a little less spinach and more carrot. My daughter who would never touch a spinach leaf let alone eat one, enjoys this dish.

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Reviewer:

kyaich211

Reviewed: Dec. 7, 2011

This was a keeper. I wanted a base recipe which I could use to alter to the items I had on hand. Instead of spinach, I used fresh mushroom, fresh chives, one small tomato, garlic powder, onion, and carrots. I halved the recipe, but used 5 eggs instead of three and it turned out fantastic. I also used a mix of pepper jack cheese with sharp cheddar and the flavor knocked our sock off. It was the only time my husband did NOT add extra spices to his meal. It felt like victory!! Thanks for this great recipe. A tip for those whose crust isn't turning out- I baked my dough for about 5 minutes to set it before adding the rest. It turned out perfect.

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Reviewer:

hollyberry

Home Town: Grand Rapids, Michigan, USA

Living In: Loveland, Colorado, USA

Reviewed: Sep. 2, 2011

Made this last night and LOVED IT! I admit to changing the recipe slightly by adding about 2/3 c. of skim milk. Without it, the mixture just didn't seem "quichey" to me. Had it not been for that, I'd have given it 5 stars. I followed the rest of the recipe exactly. We'll be eating this on a regular basis. YUM!

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Reviewer:

marlakay

Cooking Level: Expert

Home Town: Kankakee, Illinois, USA

Living In: Portland, Texas, USA

Reviewed: Apr. 15, 2011

This was my first-ever attempt at a quiche and I was pleasantly surprised! I halfed the recipe since it is just me and followed it minus the onion (hate onions with a passion!) and red pepper flakes, as I didn't have any on hand. I will definitely be making this one again! Follow-up: I made this again since I had ingredients leftover only made with 4 eggs per shell instead of 3 and loved it even more!

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Reviewer:

Becca17

Reviewed: Jan. 14, 2011

I guess I'm more of a creamy quiche lover. It sounded good so I tried it. I was skeptical of making this dish without any cream or milk in recipe, but went ahead with it. The egg did its job and brought it together. The flavor was spinach and that was it. Maybe I will try it with a little milk and hea,vy cream.

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Reviewer:

Michaelveg

Home Town: Chicago, Illinois, USA

Reviewed: Oct. 13, 2010

I made this with the Rice Quiche Crust, and the combination was fantastic. The only thing was that it needed to be in the oven longer. The quiche soaks into the crust, making it the same as a regular one, but without the edges burning. The amount of cheese made it kind of oily, so a bit harder to tell when done. Will probably save more or the cheese to throw on top near the end of baking to avoid that in the future. Fantastic!

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Reviewer:

MissAngela

Reviewed: Sep. 9, 2010

Absolutely delicious and easy to make! I fried the onion together with the garlic and used a mini food processor to chop up the carrots (instead of shredding them).

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