I made this for dinner last night, and it came out pretty well. Even my spinach-phobic brother tried some and said it was "not as bad as he expected." (Coming from him, that's high praise.) I liked it and my mother loved it. I halved the cream cheese because I needed it for something else, and it turned out to be the perfect amount. I think it was already a little too cheesy. I used slightly less cheese on the bottom than suggested, and next time I would mix the cheese with some breadcrumbs so it doesn't taste like you are just eating straight cheese. Also, I only had enough Muenster cheese for the bottom, so I topped the quiche with cheddar. After 20 minutes, the cheese on top was golden and bubbly. (I cooked it at 435 rather than 350 because I needed the higher temperature for something else that I was cooking simultaneously.) All in all, this was good and I would make it again. I didn't have quite enough spinach on hand, but I used what I had and it just sat a little lower in the pan. I think this recipe is very flexible and open to adaptation, which is a big plus in my book.
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I made this for dinner last night, and it came out pretty well. Even my spinach-phobic...
