Reviews for Crustless Spinach Quiche
Frozen spinach always tastes "fishy" to me. You can substitute a pound and a half fresh spinach for the 10 oz frozen, which will cook down rapidly to the right amount in about the same time it takes to evaporate the liquid from the frozen. Add it at the same step in this recipe and pull it when well wilted.
Fast, easy and delicious!
Made this on Saturday for a potluck. Made few changes ... added a shallot (sauteed with the onions) and some diced mushrooms (into the final mix). Substituted feta for one-third of the cheese and used fresh spinach (blanched), which I decided not to chop ... which worked just fine. Very tasty -- I brough home an empty pan!
I just made this quiche this morning for my lovely lady, and let me tell you it was bangin! I added bacon because - even though we both need to fit into our wedding dresses in one wee little month - um, bacon is delicious. Instead of muenster, I literally used whatever cheese I had in my fridge. 1/2 cup of parmesan & 2 cups of "mexican mix" which had monterey jack, cheddar, asiago and some other deliciousness. Our slices were gobbled up in seconds. I highly recommend this dish - quick & easy!
Delicious! I followed the recipe and added a few shakes of nutmeg. So good and very easy. I am on a low carb diet and this is perfect. I will make this again!
Great starter recipe. I love the fact that it is crustless. I use 16 oz of Egg Beaters, whatever cheese we have on hand (although I have never used 3 cups!) and sometimes add meat or not. It's great with sun dried tomatoes and roasted red bell peppers, heck whatever veggies you have on hand.
This was really good. My first quiche and it came out great. I brought this to a pot luck and every one wanted the recipe. I used sausage links that I crumbled up and then used a Tbsp of the grease to cook the onions and used a 1/2 can of diced green chiles. The only thing that I may cut back on next time is the amount of cheese. I used the three cups and used cheddar/jack combo and felt that it was just a tad too much. Update! I made again and didn't change anything but the cheese amount and type and was a hit also. I used a 2 cup bag of Mexican blend cheese.
This was a very tasty quiche that can be so versatile. I've made it with 5 and 6 eggs, different cheeses, mushrooms, garlic salt, etc and it was all great. I didn't use all the cheese - just 2 Heaping cups and still very sturdy. Thanks for the recipe!
yummy... I broke the cheese down to make it lower fat: 2 C. cottage cheese, 1 C. shredded cheddar. I used 3 eggs and 4 whites and one large onion. cooked 5 min longer. It was great cold the next day and the next.
This was sooo yummy. I used olive oil, and 4 eggs instead of 5 to make it a bit healthier, and it still came out fabulous. I also used 3 types of cheeses: cheddar, mozarella, and pecorino. VERY GOOD.
Perfect! 5 star taste and texture, especially after I added some garlic powder to the spinach. Very nice in its simplicity, I wouldn't go adding lots of stuff to it. My quiche dish is quite large so this came out quite thin but it's not a huge problem. It'll make it easy to double the recipe if necessary. As it stands, I think it feeds 3 people as a main cours. UPDATE: Here's a nice idea for the leftovers. I cut a poppy seed bagel in half, toasted and buttered the top, layered the bottom wih squares of the quiche (as I said, mine was very thin) and cheese and toasted it in the oven. Put the two halves back together and ate it with garden tomatoes on the side. It was great!
This is a great recipe! I made it for a group of missionaries and substituted cheddar cheese! Everyone including the kids loved it. My daughter enjoyed helping with all the cheese. I got non-spinach lovers to eat seconds and thirds! Thanks for the great recipe, Susan.
I liked it. Of course, I added more eggs. I added mushrooms. I subsituted monterey jack cheese for muenster. I would like to make it again.
I have never made quiche before and this turned out awesome. It tasted great and looked beautiful!
This was pretty darn good even "lightening" it up. I used about half egg beaters and half eggs, 2% cheese of choice plus added mushrooms and garlic. I rarely add salt to anything and it was fine. Next time I cooked it I just added a dash of 1/2 & 1/2 plus topped the two quiches the recipe made w/ Monterey Jack and the other w/ Sharp Cheddar. I spiced themup a bit w/ some hot sauce...no mushrooms this time.
This was absolutely wonderful! I couldn't find shredded Muenster, so I used shredded extra sharp cheddar and it was a great substitution. This recipe could be easily altered to make any kind of crustless quiche.
This was great and easy to make. I added crumbled bacon. This is something you could use just about anything and it will turn out great.
Cue the choir of angels: "Ahhhhhhhhhhhhh!" This is low-carb breakfast nirvana. Amazingly good. I promise you won't mis the crust. And the best part is it's totally customizable. All I had was an Italian blend of shredded cheese and a Mexican blend of shredded cheese. I added some minced garlic to the onions and put in some petite diced ham. Heaven in my mouth. To save on calories and fat I used low fat shredded cheese and it was just delightful. Def add this to your arsenal if you're living a low-carb lifestyle!
This is my favorite recipe for quiche, and it's the only quiche I make on a regular basis. You won't miss the crust with this, and why bother making a quiche with a crust when you can have it simple and delicious like this? This recipe is great as is, but it also serves as a good base recipe and you can alter it to your own tastes. I up the eggs to 7, saute a yellow pepper with the onion, and add a generous sprinkle of nutmeg. I shake the nutmeg on top once the vegetables and egg mixture are combined together, then I mix it all in until it's incorporated. I would say I use about 1/4 t. to 1/2 t. of the nutmeg. It's so yummy! Oh, and if you're feeling lazy and want to skip a step (or accidentally forget this step) don't fret about heating the spinach to get rid of the excess moisture. If you wring it out well enough, it's not a big deal. I forgot to heat it in the pan the last time I made it, and it still turned out fine. Highly recommended!
I used fresh broccoli instead of frozen spinach. Added onion powder & basil. Yum!
i found it too salty
Previous reviewers mentioned two main complaints with this recipe: (1) too bland, and (2) too cheesy, so I made some modifications. I cooked six slices of bacon and then used a little of the grease to saute the onions, a couple cloves of garlic (new addition), and a bag of fresh spinach. I salted and peppered to taste rather than measuring and added the crumbled bacon to the quiche. I also used cheese that I had on hand - a combo of white cheddar and mozzarella - and although I did not measure, it probably came to less than three cups. My vegetarian daughter refused to eat the quiche because of the bacon, but the rest of us enjoyed it.
I used this recipe as a base, but instead of spinach, onion, and muenster, I use all my leftover vegetables and a lesser amount (4-6 oz) of whatever cheese I want (usually smoked gouda). I also add some skim milk to the beaten eggs. This is a great recipe for using up leftover veggies, particularly if they've already been seasoned and cooked as some other side dish. Just chop them up a bit and throw them in. I was surprised how good it turned out. Just make sure to choose a cheese you really like as it makes a huge difference.
Loved this recipe. Tasted delicious, only down side is it is so high in fat!
this is a great quiche. i have made it several times and everyone loves it. When i am fixing brunch, i mix all the ingredients together the night before and put it in the oven in the morning. It's perfect every time.
I made this recipe using fresh spinach. My ingredients: 1 pound fresh spinach. washed and chopped. 5 cloves of garlic, minced. 7 scallions, chopped. 1/2 inch ginger, grated. 3 full cups of grated cheddar cheese. 5 large eggs, beaten. 1/4 cup milk. 3/4 tsp salt. 1 tsp cumin seeds. 1 tsp pepper. 1/2 tsp italian seasoning. Pinch of onion salt, garlic salt, nutmeg, cheese jalapeno popcorn flavor. ( basically anything you feel will go well with spinach) 1 tbsp oil. In a pan, heat the oil and add cumin seeds. when they crackle, add garlic and ginger. Once the raw smell of garlic goes away, add scallions. Saute for a minute and then add spinach. Cook till spinach is tender but not completely cooked. (At this point, there will be water in the pan from spinach. I took it off the flame and used a slotted spoon to pick the spinach. You may try cooking till the water evaporates, I was afraid of overcooking so I avoided.) Now as directed by the original recipe, mixed the ingredients and poured in a 9.5 inch pie pan.(I know, 9.5 inch?? anchor hocking set) Cook for 35 mins, but let it remain in the oven for another half hour before you serve. I garnished it will tomato slices and olives as an afterthought.
I am so glad to add this recipe to my recipe box.I have some physical challenges that include not being able to stand for hours (max 10 minutes and that is a challenge) over a hot stove, so finding something yummy, easy, and quick is great. The other thing I see here is the endless ways you can adapt this recipe. It's basically vegetarian (but not vegan) and you are a meat lover? Add some meat-ham, bacon, even some spicy left over chicken or shrimp. Clean your fridge of leftover veggies. Do not like spinach? How about using broccoli? Want to lighten it? Try some non-fat or lowfat cottage cheese to replace some (1/3) of the cheese (did that-yummy). Too bland? Experiment with herbs and spices you think would work-also vary the types of cheese. I add garlic, some red pepper flakes, basil. I, also, added a teaspoon or two of ground flax seed for more fiber. I had a friend over and asked her if she wanted to have a taste of my new recipe. She was skeptical until she tasted it, then I had to send the recipe home with her. Thank you so much for an excellent offering. I know this will be made frequently in our house. I especially love that you don't have the added fat, calories, and carbs of traditional quiche with a crust.
Excellent with a few changes I made on my own and from following the reviews. This is what I did.....I added an extra egg, a jar of well drained artichokes, 1 clove fresh garlic a dash of Worcestershire sauce, and some cottage cheese and parmesan cheese and diced butter cheese all instead of Muenster. It is MARVELOUS!! Very similar to our favorite spinach artichoke dip...only in the form of quiche. NOTE: make sure you squeeeze dry the spinach and drain the artichokes well! I also tried putting some into the microwave in a small glass bowl to bake and it worked great. Just microwave until it is cooked through. I think I did about 4-5 minutes for 2 cups of unbaked quiche. (Depends on your microwave.)
YUM!! This was a great recipe! I used 8 eggs and about 1/4 cup milk because I cooked it in a glass casserole dish. I also added some sliced mushrooms and ham for added flavour. I used cheddar cheese and put half in the mixture and sprinkled the other half on the top. Excellent leftover as well!
Couldn't get it to stay together.
I prepared exactly as listed, except added a little feta cheese, since I was short on Muenster. Very yummy! I prefer my quiche to be a little more tender, so next time I might add a little more egg.
This was SUCH A PLEASANT dish! I used fresh spinach and heated it in a pan just enough to wilt it, then squeezed it dry in a towel and chopped into small pieces. Cooked the onion until soft then browned slightly, added the spinach and evaporated any juice. Followed remaining directions exactly, except didn’t have quite enough Muenster, so made up the difference with Smoked Gouda (about ½ cup). Served at room temperature as a side dish. This could easily (and proudly) stand as a main course. Really EXCELLENT -- my guests gave it rave reviews! Was served at a birthday dinner with Marinated Grilled Shrimp by Rachel and Grilled Portobello Mushrooms by Michael (also from this site and 5*****).
This is such a great basic recipe, and mine turned out so yummy that I couldn't stop myself from getting just one more piece:). I threw in some diced ham & used about half of an 8 oz. bag of shredded cheddar cheese & it was delicious! Next time I think I'll try adding diced tomatoes.
I took some of the suggestions from other reviews and used the muffin cups. Using what I had my quiche had onions, sweet red pepper, Aspergras, low fat Feta cheese and 96% low fat ham. I would not add the salt next time as he feta has enough. Would definetly make this again. You can use almost anything you have on hand.
My husband and I love love love these. We bake them in mini cupcake tins for a great on the go snack. Note: use Parchment paper cupcake mini baking cups for non stick.
I used ham, onions, red, green & yellow peppers...Everyone loves it.... of course I used other herbs to season to our taste......
Wonderful and easy recipe! Three of us ate it all up fresh out of the oven with not a bite left over. My friend, who is on an Atkins diet, even got to have dinner with us tonight since this quiche has no crust! I used a combo of Italian mixed cheeses, Parmesan and Swiss ( what was in my frig) and some chopped fresh parsley (which I needed to use up). I even gave this recipe to my friend before she left my house. Thanks for sharing it.
One of my family's favorites! We substitute broccoli on occasion for the spinach. I usually have to double or triple it though since it's exactly enough for six (our family size) but they usually eat several pieces. We never use muenster though, always shredded cheddar since that's what we have on hand. We also add a package of bacon - which as my boys say, "Makes everything better!" This also translates nicely without a lot of extra prep for my gluten/dairy/corn allergic son since I only have to change out the cheese for him at the last minute for non-dairy cheese. And hen I'm truly feeling lazy, I use dried onions reconstituted in chicken broth.
Great results using the recipe exactly as is...except baked in mini muffin pans. I served the mini quiches along with traditional breakfast foods at a large family gathering. They added a nice bit of color to the buffet and my guests kept snacking on them after the meal. Actually I baked them the night before and they reheated nicely. This quiche would be good for the main dish at any meal or the mini ones could be used as an appetizer or party nibbler.
Delicious!!! I sauteed onions, a clove of minced garlic, some chopped red pepper, baby bella mushrooms and then added the drained spinach. Used reduced fat shredded cheddar about 2 c. Loved this recipe....kind of like a frittata. So many options to make this quiche. Family loved it!
I only had fresh spinach, so I used a bag of that and lightly sauteed it with the onions and some sweet red pepper - this turned out beautiful! My first quiche and I got rave reviews, so I am very happy. Thanks for sharing!
Tested this recipe last night for friends. Added mushrooms. Seconds and thirds all around. Must increase ingredients for the future. Making this dish as my contribution to Thanksgiving dinner this year. Positively a winner!! Linda in Florida
Very good, versatile recipe to have...I used SWISS instead of muenster and BROCCOLI instead of spinach. Next time I'll add mushrooms.
This quickly became a family favorite. I like it better with a crust, but that is just personal preference. I used some of the earlier suggestions - nutmeg (1/8 tsp), flour (2 1/2 tbsp), garlic salt (1/8 tsp). I used sharp cheddar (2 cups) and parmesan (1 cup)I also garnished with tomatoes sliced and placed in a rosette on top - the tomatoes taste good cold on the hot quiche. This is a great recipe. THANKS!
Excellent, although I would go lighter on the salt next time. I added chopped mushrooms and used olive oil instead of vegetable oil. I also made them in muffin tins and they turned out fantastic!
This has become a favorite! Sliced tomatoes on top are yummy! It's good hot or room temp.I also use whatever cheese is in the fridge. Always a mixture of the old stand bys. Mozza, cheddar and parm.
When low-carbing, this is excellent. I use whatever cheese I have available and it's still tasty. I usually bake it in muffin cups for a quick South Beach breakfast - way better than the recipe in the book.
Yum!! I have made this dish a few times. I noticed it tastes better to season the eggs with pepper, seasoning salt and garlic powder.
This quiche is wonderful! I have been eating pieces of this for a few days now (after beginning a low carb diet) and it is a great way to start the day! My non low-carb husband looks jealously at it each morning! I lowered the cheese to 2 cups and left out the onion.
This made for a delicious low carb breakfast. I used 2% Kraft Sharp Cheddar as well as some low fat Jarlsberg. I used red onion and egg beaters. Very good!
This quiche is so simple to make and even easier to eat. I substituted pepper-jack for the muenster but I'm sure any kind would taste great. I also topped the whole thing with tomato slices for popping it in the oven.
With a few changes this became a 5-star recipe. I added about a half a cup of milk. Quiche usually has milk in it. This makes it more fluffy. I decreased the amount of spinach to 4 oz instead of 5oz.
This was fabulous! Made a great Christmas brunch egg dish that's sure to become a family favorite for years to come! My pie pans were all "occupied" at the time, so I used 8 eggs and a 9" x 9" square casserole dish instead. Baking time was still 30 minutes. Perfect!
This was very easy with a good flavor. I added 6 slice of packaged ham for sandwiches, diced. this is a good recipe!...the options are open. artichoke hearts could added, or a touch of sour cream fat free of course....yum. Thanks, Happy Cooking!
I have made this at least 10 times, I'm not even joking. My fiancee loves this so much. It super easy to make and it tastes great, what more can you ask for? The only thing I will say is that this is NOT quiche, but rather a frittata. Quiche not only has no crust, but also is custard based (eggs and cream). Frittata has no cream or crust.
Used less about 1/2 the cheese and it was still delicious!
This was easy to prepare and we really liked it. I used 1-1/2 c mozzarella and 1 c parmesan and added a little (maybe 1/2 c) diced ham since that is what I had on hand. Update: changed from 4 stars to 5 even though it isn't heart healthy, because we keep making it anyway and like it more each time! Every cheese combo and every twist we have tried has been great.
Its good but don't substitute the eggs. I made that mistake when I tried using egg beaters and was not satisfied with the results.
These are quite yummy. I used about 2 cups of shredded cheddar and 1 cup of mozzarella since that was all I had. I baked them in a mini muffin pan for about 12 minutes. I got about 30 muffins out of it. Great bite sized appetizers for a party.
so freaking good!! This recipe is a keeper for sure!!
Wonderful. I cooked mine in muffin tins as suggested by another reviewer. If your pans are non-stick, cook at 325 degrees. I just used up all different kinds of cheese I had in the house. Tasted great, mmmm.
tasted great, and i could see how it would be good cold too as appetizers. although, for me, i just didnt feel good eating such an unhealthy dish with all that cheese :) my kids passed on it too, which makes it hard for me to make again. very easy easy dish and very good too though. thanks!
ABSOLUTELY DELICIOUS!!! best quiche iv evr had! but i did chang a few things. i used sharp old cheddar cheese insted, i added 1/4C milk, 1 x-tra egg, 1/2spinach 1/2cooked asparagus, 1 1/2C of chopd sausage, 2 garlic cloves, about 1/8 to 1/4 tsp of all the folowing:garlic pwder,onion pwder,dry mustard,cayenne pepper,taco seasoning,oregano, basil,parsley and a dash of hot sauce! also after 30 mins were up i added 3/4C of very flavourful croutons and baked it for anothr 10 min! nxt time i will deffinetly add about 1C of mushrooms!
This quiche was so easy and so delicious. I loved it with the muenster! I added water chestnuts when I sauteed the onions and added a little garlic powder to the egg mixture. It's very pretty also. I think some diced red peppers or pimientos would be a nice addition. The only change I would make next time is to use cooking spray instead of oil but just to cut down on the fat a little.
I made this recipie last night for our office's annual Boss' Day Brunch and it was a huge hit. Unfortunately there's none left for me to take home!
Loved this quiche. It is great for people on a low carb diet. My boyfriend LOVED it. I used swiss cheese instead.
I've made this recipes as is two times. The first time i made it I baked them in mini muffin tins. The second time I made it I used regular sized muffin tins. Go with the regular size! Absolutely delicious and they've been a hit both times.
tastes just like a quiche from a french restaurant, and takes only 15 minutes! :D and i checked - spinach gives you 110% vitamin a.
I thought it was lacking a little in the seasoning dept so next time I will use more pepper/garlic etc. I used a combo of cheddar cheese and monterey jack and used crushed ritz crackers on the top for some texture. It was easy to make so with these additions I would make again. I served w/ turkey bacon and some fresh fruit for an easy supper.
Brianna, Ryan, Matthew, and I ate it. Caitlyn didn't. However, she ate a lot of food after school, so that could've contributed to the fact that she didn't eat. She never did say whether or not she liked it. Served it with Breakfast Sausage. Might add another egg or two, though. Bake it in the deep dish pie pan.
This was a big hit at Mother's Day brunch this year. Super easy and fast. I think I'll add some mushrooms next time. Definitely recommend to all.
This is fantastic. Made it exactly as recipe states. Very good.
This was very good especially for people that are watching their carbs. Very easy to make too. Will be making again
I messed up and used a crust. Still great eats.
Excellent quiche! I made as appetizers baking in mini muffin tins. Followed exactly using Muenster cheese but did add some minced garlic, few dashed red pepper flakes and some freshly grated nutmeg. The nutmeg brought an nice extra layer of flavor to the dish.
I loved this quiche!!! I recently began the south beach diet and wanted something that's a quick breakfast fix and decided to try this recipe. I did make some substitutions, used green onions and added minced garlic and mushrooms to the saute step and used 2 cups cheddar and mozzarella cheese. YUMMY...will definitely make again.
This recipe is the best. I have used many recipes from allrecipes and this is my first review. I am a breakfast person. I love eggs, potatoes, bacon, everything that has to do with breakfast. I am trying to eat healthy and so I made the quiche as written only I used 2 cups fat free sharp cheddar, 1 cup regular sharp cheddar and egg beaters. The quiche was yummy. I even tried it in the microwave the next day and it was just as yummy Pat
This recipe was a hit at a brunch I had. The second time I made this I added 1 more egg and some chopped water chestnuts for crunch. It was fantastic!
My husband loved this - and he doesn't like onions, so that's saying something. I used fresh spinach, and pepper jack cheese to give it a tiny kick. I think next time I might add a couple of peppers too since we like things spicy. This recipe is nice because it's a great base recipe that you can add easily to. But, personally, my favorite part of quiche is the crust, so it just seemed like a baked omelet to me.
Yummy! I was looking for a recipe to use up extra spinach. I used 2 green onions, fresh spinach, 2 cups of Muenster. I cooked it for about 40 minutes before the eggs were set. I will definitely make this again.
This was delicious! I used part skim mozza cheese and cut the amount down to approximately 2 cups; I also added mushrooms that I sauteed with the onions...they really added something.
I love this dish! So quick and easy to make, with amazing results. I tweaked the recipe a bit and added more vegetable oil to it because I found it is to dry without it. But other than that I think it is an excellent recipe, whenever I make it for my family I get requests for seconds!
This is absolutely wonderful, so easy and so very tasty. I used half crumbled feta and half cheddar cheese. I've made it in muffin pans and have made it in a slab for get togethers. Every time I make it it disappears in no time at all.
I made this last night because of all the great reviews and had high hopes since it smelled so good while baking. Unfortunately, it tasted too "spinachy" and had far too much cheese for my taste. I like recipes that don't require any tweaking and this one would need too many to make it a keeper in my home.
My husband absolutely loved this recipe. He ate 1/2 of the pie plate worth. I added some ham and tomatoes to get rid of them. I also added some garlic and flour per other suggestions. I then added some bread crumbs on top to get rid of them also. I had to cook it longer than expected but it turned out great. Thanks for yet another great recipe!
Yummy! My take: fresh spinach, about half a 8oz very finely shredded white cheddar (it virtually disappeared with the eggs, two cloves of garlic sauteed with the onions, and one jarred roasted red pepper. Can't wait to try more variations.
Absolutely wonderful! It was so easy and everyone loved it. I did double the recipe and put in a 13x9 pan for about 30 minutes. I also made it the night before and cooked it in the morning so it would be easier. I am going to bring it to work now. I've made this many times, but this time I decided to substitute 2 cups of low fat ricotta cheese for 2 of the 6 cups of cheese. It was fabulous.
Delicious- but how could it not be with 3 cups of cheese! We ate it wrapped in tortillas spread with cream cheese.
This was delicious when we had breakfast for dinner one night. Left out the cheese because we didn't have any and used Tone's chicken base and minced garlic when sauteeing the veggies before adding them into the egg mixture. Also used fresh baby spinach instead of frozen. I just wilted it a bit before adding it. My gf thought it was the best she ever tasted.
This recipe was so good and so easy to make. I used shredded cheddar cheese instead of muenster, and I also used fresh chopped spinach with an additional cup of chopped mushrooms. I baked the quiche using a 12-muffin pan instead of the pie pan for exactly 30 minutes and they were perfect.
On Atkins diet, made this, used fresh spinach and 1 cup shredded Swiss cheese, was awesome . A sure keeper.
This quiche was amazing! The muenster is a must use. It makes it perfectly salty.
I added Mushrooms when sauteing the onions. This was delicious.
I have also made this recipe using different cheeses; for example: 1 cup mozzarella 1 cup parmesan 1 monterrey jack plus I only use egg whites (maybe one yolk) to make it healthier. Tastes delicious!
This was excellent! I put in a muffin pan & made 8 servings @ 203 calories each. I used fresh spinach vs frozen.
My toddler touches nothing that is green and he ate four servings!!! He gave me an "mmmmmm", a "yea!!!", and a butt wiggle in his highchair-so I know it was good! Thank you for this recipe! I used swiss cheese and added some leftover grilled salmon from the night before. My husband liked it, too.
This was a hit! Served it for Sunday brunch to my sister & brother-in-law (visiting us) and she even asked for the recipe! I substituted sharp cheddar for Muenster (had it on hand) and added one more egg. With our high altitude (6750') I cooked it 10 minutes longer and it was perfect! I'm fixing it again tomorrow for my Charity Craft group and adding cooked & crumbled bacon. My hubby wants to try it with Swiss & ham with mushrooms.................
Very good & super easy. Used a cheddar/jack mix just b/c I had a bag of the pre-shredded, so I think that it was less than 3 cups also. I will definitely make again & am freezing half of it so I'm interested to see how it does with freezing!
Delicious! I took others advice and added 2 4 oz cans of drained mushrooms, a can of drained diced tomatoes. Used 2 packages of spinach and upped the eggs to 8. Next time I would separate into 2 pie pans. Took about 50 minutes to set.