I made this quiche for dinner tonight and we thought it was just ok. I followed the recipe exactly with exception of the cheese. I reduced the cheese to 2 cups and used swiss instead of muenster. We thought it needed more eggs for sure and I think if I were to make it again, I would further reduce the cheese as that's all we could taste.

I love quiche. I love spinach. BUT, this was WAY too much spinach in this quiche. Gag! Maybe my quantities were off, I don't know. I even added scallions and black olives and the spinach totally overwhelmed the flavor and texture. This is definately a recipe that I can work with, and the "crustless" factor is excellent for my South Beach lifestyle.

Wonderful recipe! After looking over the other reviews, I decided to cut back on the amount of cheese. I used 1 cup of crumbled feta and 1 cup of mozarella. I made mini quiches using mini muffins pans. They were very easy to make and a big hit at my baby shower brunch. This recipe is a keeper!

Wonderful Recipe!! I am allergic to gluten and this made a fantastic addition to my limited recipe box. I added mushrooms and tomatoes also replaced the cheese with Gouda and it tasted heavenly!

So simple, so versatile, so yummy!

easy and delicious. will definitely do it again.

This was really good! I tripled the recipe- 2 for work, 1 for the fam and they loved it. I used 8 cups of Mexican shredded cheese and about 1.5 cups of finely shredded 75% fat free sharp white cheddar. I drained the spinach using a colander and the back of a spoon to get most of the juice out. I also cooked the spinach with the onions. I was a little scared that I didn't dry the spinach enough and also the batter was really thick compared to other quiche batters I have made but it turned out great! My coworkers and family really enjoyed this recipe!

This is great and so easily to make. As other reviewers have suggested, I only used two cups of reduced fat cheese, and it turned out perfect. Red peppers add some desired color and flavor.

Delicious! I used 6 egg whites and a mix of cheeses and it was great! Will definitely make again.

So easy! I love to make this (making it tonight). I swear it's even better the next day, served cold with a salad for lunch. I usually add a bit of crushed red chillies to give it some bite. And, I usually use lower fat shredded cheese.

This tastes great! It takes a long time to bake though. Maybe it's because I used an 8X8 square pan (I didn't have a pie pan) and an extra egg (since my eggs were small).

I actually liked the crispy crust it formed itself better than dough crust.

This is fantastic. I used fresh chopped spinach and mozzarella cheese and it came out unbelievable! Make sure you cook your chopped spinach with the onion to remove extra moisture like the recipe says, there is a LOT of moisture in spinach.

mmmmmYUM! I made some changes to the recipe for the ingredients we had in the house. I added 2 cloves of garlic and a yellow bell pepper to the onions. And I used 2 bunches of fresh spinach instead of frozen. I also changed the cheese to 1 1/2 cups mozzarella and 1 1/2 cups cheddar....um... I still used the 5 eggs, pepper and salt though lol. Seriously GREAT recipe. I stuck it in the fridge and we had breakfast every morning.

This was soooo good! I made exactly as is and then just added some sliced roma tomatoes on top. Thank you so much for a great recipe. I can't wait to have the leftovers tonight!