Reviewer:

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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Reviewer:

Redback

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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Reviewer:

Zedar

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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Reviewer:

ckuhrts

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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Reviewer:

santitam

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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Reviewer:

mswilson

Cooking Level: Intermediate

Reviewed: Feb. 27, 2009

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

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Reviewer:

Maggie

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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Reviewer:

SugaRandSpiceYeverythingNicey

Cooking Level: Expert

Living In: West Covina, California, USA

Reviewed: Jan. 15, 2009

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

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Reviewer:

KJOY

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Gaithersburg, Maryland, USA

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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