*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I really liked this one. I only made a few changes. First, I traded the cumin for Oregano. Oregano goes well with Feta so that was a no-brainer. Second, I added Bacon. but only one strip more for flavor than anything else. third I left out the green chilies. the last thing i did was sub the frozen spinach for fresh.
The cumin is very overpowering. I reduced the paprika from 1 TBSP to 1 tsp but even then the flavor seemed off. While I liked the fact that it was crustless and had a good texture nobody in my family said they'd eat it again.
Great recipe for south beach. Adjustments I made I used an rectangular glass pan lined the bottom with 1 layer of sliced swiss cheese from the deli for crust. I made it with 1 1/2 cups chopped asparagus that i microwaved for 2 min. I ommited tomatoe spinach green chilies and used 2 tsp of Penzys paris spice in place of cumin. I sauted the onions before adding and left out garlic powder and paprica. We ate for breakfast and late night snack!
Way salty. I would try it again with much less feta and swiss instead of cheddar. It was overpoweringly cheesy something I never thought I would say as a cheese lover I think switching the cheeses as I plan to on the next try would solve that. Very easy to make though and will try again with some tweaks
I thought I had feta cheese in the fridge but I didn't so I left it out and just added some more cheddar & parmesan. I also threw in about 5 sliced mushrooms that were hanging out in the fridge waiting to be used up. This made for a nice light lunch - served with a side salad and a piece of focaccia bread.
Pretty good! I had to work with what I had on hand which means no cayenne no cumin and I used Mexican cheese blend instead of Parmesan and feta. The result was tasty but pretty heavy on the sour cream. I think I'll try it next time with a crust-it needed a crunch. My 8 month old LOVED it my two year old not so much
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