Reviewed: May 18, 2012

This is my first time making a quiche. It was easy to make and delicious! My family praised the cook! I was skeptical of the green chiles, but WOW, very addictive. This is going in our book of favorites. Thank you for sharing! :)

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Reviewer:

Janell

Reviewed: May 8, 2012

Awesome quiche recipe just as is! The texture is light a fluffly, the flavor excellent and it looks so nice with a little browning on the top. Even better is that the eggs and cottage cheese mixed with the flour mixture are an awesome base for whatever you want to add. I omitted the butter with little impact on the overall taste and texture. I have made several other quiches using the basic mixture, but adding different cheeses and other ingredients; bacon, ham, brocoli, etc. In order to cut back on some of the crust I have made this recipe with phyllo dough for a crust, 4-5 sheets per pan with a little olive oil brushed on between the layers. YUMMY!

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Reviewer:

kmtod1

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boulder, Colorado, USA

Reviewed: Apr. 8, 2012

I added onions to this and baked it in a 9 x 9 pan with no crust. I also mixed it with my KA mixer to get the lumps out of the flour mixture when added to the eggs. Very simple and yummy!

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Reviewer:

espahl

Reviewed: Apr. 7, 2012

Awesome recipe. Made it exactly as written except I used parmesian cheese insted of the recommended one. I also sauteed onions, mushrooms & spinach, sprinkled salt, garlic and some cayenne pepper as it was cooking. Everyone loved it and couldn't believe it had cottage cheese in it. They loved the flavor and consistancy. Thank you for this recipe!

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Reviewer:

RAPHAELLA

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: Buffalo, Missouri, USA

Reviewed: Mar. 18, 2012

Very tasty. I made it crust less and it turned out great.

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Reviewer:

Brenda

Reviewed: Feb. 22, 2012

My 11 year old asked for seconds! I made without the shell and it was perfect. The frozen spinach was a little too "spinachy." Next time I will use fresh or omit all together.

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Reviewer:

Nell

Reviewed: Feb. 10, 2012

Excellent Recipe!!!! I added muchroom, and bell red peppers to it... Came out Amazing was a total hit in my house.

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Reviewer:

kris mizrahi

Reviewed: Feb. 7, 2012

If I were opening a cafe, this would be on the menu!! It is so delicious. I used fresh uncooked spinach and it worked great, although I don't think I added enough. I'm definitely going for seconds right now...

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Reviewer:

Erin Drew

Cooking Level: Intermediate

Reviewed: Feb. 5, 2012

Excellant! Did one of them without pie crust. It turned out great. I used fresh rinsed spinach cooked in a little oil and drained. I added 12 oz. pre-cooked breakfast sausage. Fit nicely into larger sized pie pans. I got low fat cheese by mistake and fat free cottage cheese. I couldn't tell. I served it with take-out green chili from a local restaurant on the side. This dish is good enough for company. It is firmer than most quiche are, but this makes it serve up prettier (it doesn't fall apart). I was so impressed with this recipe, I joined just to write a review! But I encourage you to use fresh spinach if you have a little time. Trim off the stems and weigh out the leaves. If you don't have a scale it's about 1 1/2 bunches of spinach. Rinse thoroughly a few times. (Put in the bowl of salad spinner, fill with water and swish around. Drain water and repeat until water is clear. Fresh spinach needs to be cleaned!) To cook, heat a little olive oil in a large pan, add spinach and cook on a low heat. Cover for a bit, then take cover off when it starts cooking. Cook until its soft and a bright green. Drain in colander, cool and chop into medium sized pieces. Enjoy this recipe and impress your friends!

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Reviewer:

Jackie

Reviewed: Dec. 29, 2011

Great filling! I also added 1/2 lb of cooked, hot italian bulk sausage to filling. I also made a hash brown crust instead of pie crust---used 5 cups frozen hash browns & 1/2 c melted butter---pressed into pie pan and baked for 20 min at 400 degrees.

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