Reviewed: Apr. 1, 2013

This was the first quiche I have ever made. Everyone really liked it, I followed the recipe pretty much to the tee except I did not purée the spinach,I just cut it into small quarter inch pieces. Could use a little more flavor but it is a good base to start on.

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Reviewer:

Cmryser

Reviewed: Mar. 31, 2013

Loved how fluffy and flaky it was. The cottage cheese made it very creamy. I changed only a couple of things. I buttered a tart pan and used a store bought pie shell, threw a sheet of aluminum foil over top just so the edges wouldn't start baking. Par-Baked at 350 for 10 minutes. I used 1 cup of egg beaters and 2 whole eggs (equivalent of 6 eggs) and wasn't sure how fluffy it would be w/o all the yolks so I added ~ 1-2tsp of xanthum gum just to be sure. I also used 1/2 a pkg of frozen, chopped spinach and instead of tomatoes, I used about 1/4 cup of chopped roasted red bell peppers from a jar. I made all in advance except the egg mixture since this was for Easter brunch. I covered the edges with foil and baked the filled pie at 325 for 1 hour. Then pulled off the foil, increased the temp to 375 and moved the pie to the lowest shelf in the oven, baking for an additional 15 minutes. It was better than the quiche Lorraine (meat) that I made and it was good, but this was superb. Thanks for the recipe.

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Reviewer:

Cindy

Reviewed: Feb. 9, 2013

I used frozen pie crust because that's what I had on hand. I will use less onion next time. I didn't even pre-cook the fresh spinach...just tossed it in the mixture and they came out perfectly fine. Great recipe. We loved it!

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Reviewer:

Miss Chen

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

Reviewed: Dec. 26, 2012

This was very delicious. The only part that I did not enjoy was the puff pastry as the crust, but that might just be my preference. Next time I will try pie crust or crescent rolls.

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Reviewer:

Kiely

Reviewed: Aug. 10, 2012

Loved the crust, actually I loved everything, wouldn't change a thing!

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Reviewer:

Oureatinghabits

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Jul. 8, 2012

This was delicious, but I substituted sour cream for the cottage cheese because I detest cottage cheese.

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Reviewer:

Lucaswilliamsgrandma

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Muncie, Indiana, USA

Reviewed: Jul. 2, 2012

Loved it. I followed others advice on using phyllo. I used fat free cottage cheese and fat free cheddar cheese. I sautéed the onions in a small amount of cooking spray. I added fresh spinach to the onions and 1/4 tsp nutmeg & 1 tsp water. I actually ended up using 3 cups of fresh spinach cause it shrunk down and it appeared to need more. I mixed it all up with cheese and eggs and poured it on top of the tomato. This was delicious. We loved it and I will definitely make it again. Also, I did what the other reviewer suggested and sprayed the phyllo every 3 sheets, I sprayed it all at the end and baked at 400 for 10 min. When I put the quiche in to bake I covered the edge with tin foil so the phyllo would not burn. LOVED IT!!!! Okay, now that we have eaten the leftovers we are more in love with this recipe. I am planning next time to do as a reviewer suggested and make it without any crust to bring the calorie and carb content down. I am going to add shrimp and increase the nonfat cottage cheese. The leftovers on this were awesome!!!!

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Reviewer:

Flatroad12

Reviewed: Jul. 2, 2012

Delicious!!! This beautifully browned, colorful layered dish is worthy of a magazine photo and gets rave reviews from all. I did not purée the spinach, used sharp cheddar cheese, and added a dash of smoked Spanish paprika, which is amazingly delicious on eggs. Thank you, Diane, for sharing this new favorite recipe.

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Reviewer:

kach5503

Reviewed: Jul. 2, 2012

Very quick and easy to make and very tasty.

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Reviewer:

Topninny

Reviewed: Jul. 1, 2012

This is an excellent recipe. Not sure whybsomeone would say that it isnt vegetarian. It certainly is. I would use Earth Balance, egg whites, et alt cheeses to lower fatvand cals, though.

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