Spinach Quiche

“i’m not one to follow recipes to the letter so i threw in some mushrooms and sauteed them with the onion & celery mixture and pretty much followed it from there. the crust was a bit dough-y from the cottage cheese but it sure did taste good. i’d make it again but maybe i’ll bake the crust first, just a bit. i used one of those pre-made frozen crusts.”

“This recipe was really easy to follow and was quite delicious.It reheats really well, too, for small families.I think next time I will buy the crust, as mine needed a little more polishing.Thanks for the recipe!”

“I just happened to have all the ingredients at home for this.I’m sure glad I did. It was delicious. I used fresh washed spinach and popped it in the microwave to wilt it, then chopped it.I substituted some green onions, chopped, that I needed to use up. And like others, I prebaked my shell 10 mins. at 450 F.Definitely, will make it again for us.”

“A perfect base recipe to start with for any vegetable quiche. I didn’t have cottage cheese, so, being the bold substituter that I am, I subbed in ricotta cheese and plain yogurt. I also sprinkled feta and parmesian on top for a nice extra. Next time, I’ll add mushrooms and green onions… maybe even some chopped zucchini.”

“This came out delicious with the cottage cheese. Im the only one that ate it, but it was great for breakfast, lunch or dinner! Light and filling.”

“Made this for PAC 2010.Very easy and tasty”

“This recipe was AWESOME! If you follow the directions as you should when using someone else’s recipe, no problems occur. Adding ingredients in a recipe can cause major changes due to the chemistry of the ingredients.Adding celery and mushrooms will cause more liquid and needs to be accounted for… if your adding foods that have a high fluid content add a tablespoon of flour or corn starch.Excellent Recipe! Thanks for sharing Pixie!!”

“Quiche is one of my favorite things to eat and this one looked so good I had to try it!Excellent!”

“Everything fit beautifully in my deep dish frozen pie crust andI had no problem with a soggy crust.Made for Going Green for March.”

“This was really delicious! Next time I’ll only use 5 eggs and a little less milk, since I had some liquid left over. I bought a frozen deep dish pie shell and baked it for 10 min. It did shrink but I sill filled the pan with my ingredients. I will use a little more nutmeg next time and a little less swiss since I didn’t need all the cheese that I grated. This is pretty simple to make and a healthy treat!”

“I followed the recipe to a “T” but pre-baked the crust for about 10 minutes to avoid it getting soggy, as recommended by other reviewers. I made this for a work potluck and got tons of compliments.One coworker said he honestly thought it was the best quiche he had ever tasted and asked for the recipe.I also thought it was one of the best I’ve ever made. Oh, I didn’t put as much pepper though, because of my very young children, but that is it.THANKS! I’ll be making this again.”

“Before making this, I did not read the other reviews. The taste was wonderful, but the bottom crust did not brown. Next time (as other reviewers suggested),I will lightly bake the crust first. This recipe is a keeper and it seems like it would lend itself to variations such as mushrooms, bacon or broccoli. Thanks Pixie.”

“My girlfriend and I just finished having this quiche and it was delicious. I added some grated pamesian on top of chedder instead of swiss. Thanks for telling us about pre cooking the crust, it was premier!”

“This is very tasty.I used one cup cheddar cheese vs. swiss and prebaked my frozen crust, but followed the rest of the instructions exactly.Thanks for this recipe.”

“It was a hit with my friends and was quite delicious….”

“this was a very good quiche but I think it could have used more cheese.”