This quiche is delightfully light and fluffy. I made it in a 9-inch deep dish pie shell, added an extra jumbo egg, substituted light sour cream for most of the mayonnaise, and chopped a whole medium onion and sautéed it with a clove of minced garlic. I thought it needed a bit of seasoning, so to the spinach/onion/garlic mixture (I mixed them all), I added 1/2 tsp. of dried dill weed, 1/4 tsp. of dried oregano and a pinch each of kosher salt and cayenne pepper. Because I increased the volume of the pie, I needed to bake it about 15 minutes longer.
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This quiche is delightfully light and fluffy. I made it in a 9-inch deep dish pie shell,...