3 Reviews

This recipe (plus one egg) is perfect to fill TWO deep dish pie crusts. Mine took 60 minutes in the oven to set. Also note that the bacon needs to be cooked and broken in pieces before you put it in the pie shell. The combo of gouda, bacon, shallots and spinach is rich and amazing!

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FLKeysJen July 22, 2012

Unfortunately I missed the part about turning the oven down by 100 degrees so needless to say my quiche was VERY overdone and just shy of burnt. It was somewhat edible and I would imagine if I had followed the chef's directions it would have been very good. I used half skim milk and half 1/2 and 1/2. I will try this in the future correcting my above mistake

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Vicki in CT February 22, 2008

Excellent tasting dish. My problem was putting this together. Followed directions exactly as stated. Used a deep dish frozen pie shell. Problem was, there was almost a cup of liquid too much that would not fit . Additionally I think there was too much spinach for the dish. Next time I make this, and I will, I'm only going to use 6-7 cups spinach, 3 eggs and 1.5 cups milk. This recipe has the makins of a great dish, it just needs more tweeking (if that is a word?)

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Maryland Jim February 22, 2008
Brunch Quiche of Spinach and Gouda