*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.
This recipe is fabulous! I toyed with it a little bit based on what other reviewers had to say, and it came out perfect. I sauteed fresh spinach with the onions, as well as with minced garlic and sundried tomatoes in butter, and I used fresh plain yogurt instead of mayonnaise. I also used a combination of cheddar cheese and feta cheese, which was good for the texture of the quiche. And, because everyone seemed to stress this, I used an extra egg. I also definitely used some salt :) Anyway, this is a great recipe, and it even yielded two quiches, which were both gone almost instantaneously! Wonderful.
Super! I used a deep dish crust and added an extra egg. I filled my quiche with every veggie I had in the fridge: onion, red peppers, chopped broccoli, garlic. Saute over medium heat until nearly soft. Instead of frozen spinach, I layered fresh on the bottom of my pie shell, spooned sauteed veggies on top, layered with cheese - I added feta as well as cheddar, and top with egg mixture. Bake at 400 degrees for 45 minutes covered with foil, remove foil and bake another 10-15 minutes. Perfect!
This was amazing! Based on other reviews I cut the mayo back to 1/3 cup, left the milk at 1/2 cup and added an egg (to total 5). Also added 1/2 tsp of salt to the egg mixture, and layered the spinach as well as some chopped sundried tomatoes with cheddar AND feta cheese. Instead of squeezing the spinach dry, I thawed it in a skillet and sauted it with onions and a few frozen diced green peppers I had on hand. I used a deep dish pie crust and it filled it perfectly. I tried 3 new breakfast recipes for a brunch for 20 and this was by far the best!!!
The crowd goes wild!! My first quiche ever, and what a hit! I used other suggestions i.e. Sauted onions and spinach (used frozen spinach, thawed and drained really well). Also added some feta with the chedddar. Did not add any extra egg, and no salt (cheese is salty enough.) I used a frozen deep dish 9" pie crust, so it all fit into the crust. Baked it for 50 min. covered then uncovered about 10 min. until crust nice and golden. They were begging for more!!
This was great-tasting and easy to make. Luckily I bought a package of 2 pie shells and ended up using both of them. I got regular nine inch shells and there was not enough room in one for all the ingredients. I will make this again.
I loved this recipe! My Husband who turns his nose up at Quiche had 2 Large helpings and then asked when could I make it again. I added mushrooms to the quich at the last minute and more shredded cheese on top. I easily doubled the recipe and froze the extra quiche for lunches at work and they reheated up great in the microwave.
This recipe was fab-u-lous!! Only changed a few things: used only half of the spinach (that's alot of spinach!!) added a handful of fresh diced tomatoes some diced ham and added salt pepper and garlic salt. Used a deep dish pie plate so it yielded only one pie. Very very tastey. Thanks!!
This was excellent. I added a tiny bit of minced garlic, and a cup of fresh sliced mushrooms, and both were excellent. The baked quiche did not set as solidly as I normally like, so next time I would add an egg and cut back a bit on the milk/mayo mixture. Otherwise, this was a great treat.