Reviewed: Oct. 30, 2009

This was a really good but easy quiche! (Adjusted recipe to serve 9, and it made one 9 in pie) My roomie and I devoured the whole thing during dinner last night and breakfast this morning. haha I added mushrooms, as well, which I always think HAVE to be in quiche. :-) Also used swiss along with the jack cheese. Will make this again, for sure. May use more egg and a deep dish pie pan next time, to make it a bit fluffier. And yes, it does take longer than 30 min. to cook.

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CALRUNNERGIRL

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Reviewed: Aug. 20, 2009

Great recipe! I always use cheddar cheese and it comes out great. Yum!!!

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sunflowereyes157

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Reviewed: Jul. 9, 2009

I have made this recipe a few times now. I pretty much followed the recipe the first time, except I used a bunch of fresh spinach and halved the ingredients to only make one pie. I have since tried it with variations on different vegetables added to the mix depending on what I have in the fridge. Grated zucchini and carrot one time and mushrooms another time. I also use frozen puff pastry sheets instead of pie crusts cooked for 10 minutes on 185degreesC before adding the filling because thats all I keep handy. I love this recipe, its so easy and delicious. It's become part of my rotation. Thanks!

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Redback

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Reviewed: May 27, 2009

My husband who hates quiche had seconds! However, I did not follow the recipe: I used one package of fresh baby spinach instead of frozen. Since this was less than half of the spinach the recipe called for, I only made one quiche, not two. I used half the cheese, but all of the onions, carrots, etc. as called for in the recipe for two quiches.

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Zedar

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Reviewed: Apr. 11, 2009

Great for lunch with a glass of milk. This recipe is one of my favorite on a cold day because it has substance and fills me up. I generally add a little cream to smooth it out a bit, but other than that I don't change it much.

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ckuhrts

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Reviewed: Mar. 30, 2009

My first quiche and it was so easy. I really liked this and my baby devoured it as well.

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santitam

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Reviewed: Mar. 7, 2009

I didn't have carrots, and I halved the recipe. It turned out great. The texture was perfect! My 3 teenage boys loved it as well.

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mswilson

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2009

This was good. Had a nice little zing to it.

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Maggie

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Reviewed: Jan. 22, 2009

Taste awsome!! I didn't have nutmeg but I added a touch of italian seasonings. Next time I want to make it with the nutmeg, I also added some really crispy bacon on top after it was done! Yummy!!

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SugaRandSpiceYeverythingNicey

Cooking Level: Expert

Living In: West Covina, California, USA

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Reviewed: Jan. 15, 2009

I thought this was delicious...I love the hint of nutmeg too.

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KJOY

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Nov. 25, 2008

This is a KEEPER. I made this "crustless" by using pre-coooked white rice (1/8th cup per desired servings) instead of the pie crusts and tossed some parmesan cheese (n addition to the Jack) into the mixture (just what I do). I also used 4 eggs -- rather than 3 -- for every 8 portions I prepared. I served this (along side of other dishes) at my "faux Thanksgiving dinner" this past weekend. I don't know exactly who DEVOURED it (might have been "all of them"), but I can tell you that at the end of our "faux T-day dinner" there were NO leftovers of this particular offering. Enjoy!

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ManassasMa

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Manassas, Virginia, USA

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Reviewed: Nov. 14, 2008

I followed the recipe exactly, except I poured the entire contents into one deep dish pie crust (9 inch). It took an extra 5 minutes in the oven. It baked up beautifully! It was easy to make, and the carrots mixed in with the spinach gives this quiche stunning presentation. This is a great brunch or special occasion dish.

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NJ Sherry Wine

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2008

Delicious! Can do so much with it to suit your own tastes and spices and whatever veggies you have on hand. I also used eggbeaters instead of eggs. Thanks for the EASY recipe.

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ALLIEBOY

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Blue Bell, Pennsylvania, USA

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Reviewed: Oct. 27, 2008

Delicious! I wanted to modify the recipe to make one med-large quiche, so I sauteed 1 small onion, 1 small potato shredded, and 2 med. carrots with the spinach and garlic. I added 4 eggs and 1c. shredded cheese and poured it all into a homemade pie crust. It was very tasty!

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LauraB

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Reviewed: Oct. 7, 2008

Awesome! I only had about ¼ of a bar of cracker barrel Vermont cheddar (white). So I mixed the eggs, seasoning, and a couple of tablespoons of grated parmesan cheese with half a box of silken tofuand just under ½ a cup of soy milk. Then mixed that with the spinach mixture; poured it into my pie shell and sprinkled the top with the little bit of cheese I grated and a little more grated parmesan cheese.

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vals24

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Reviewed: Jul. 19, 2008

This was great even though I made a few changes--I used about 1/2 cup of frozen onions and didn't saute them and instead of 2 pie shells I used a 9x13 pan and made a potato flake/butter "quiche crust" I use quite often. This was great for a vegetarian dinner but I can see how it'd be great for brunch!

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mazik

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Marietta, Georgia, USA

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Reviewed: Jul. 13, 2008

This was ok but I thought there was way too much spinach. I like my quiche where you can taste the egg.

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BRYSTONMAMA

Cooking Level: Intermediate

Home Town: Peterborough, Ontario, Canada

Living In: Havelock, Ontario, Canada

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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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DI3MOOSE

Cooking Level: Expert

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Reviewed: Nov. 4, 2007

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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Spinach and Carrot Quiche

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