5 Reviews

I scaled the recipe down by two thirds, and made it in a smaller, glass dish. The result seemed to be a kind of baked omelette which was really rather nice. The dish I used was about 2cm deep so the quiche took 30 minutes to cook, although I did grill it at the end to finish cooking the top. I served it with some steamed vegetables. Edited to add: It's possibly even more delicious served cold the next day!

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Kitzy May 16, 2008

Considering all of the changes I made, this was an amazing quiche. It was so simple to put together since it required not crust! I used egg beaters, skim milk, and grape juice instead of wine, and frozen then thawed spinach. I made these in mini muffin cups since I was only cooking for two tonight. I froze the extras so I can have a quick and tasty breakfast in minutes after a quick nuke in the microwave.

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anme April 02, 2008

Very tasty quiche! I used egg beaters and half gouda/half fat-free cheddar cheese to reduce fat and calories in this dish, other than that I didn't make any changes. I must say that it took me closer to 25 minutes to prep everything for this dish. I enjoyed the sun-dried tomatoes in this recipe and think they were a fine addition to this cheesy spinach quiche. Oh, and next time I'd only use 2 tablespoons pine nuts, they seemed a little too overpowering to me. Made for Please Review my Recipe game.

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Brooke the Cook in WI March 15, 2008

Like Paula, I made a smaller quiche but the result was a quite pleasant dish though I did find the tartness of the sun dried tomatoes to be off-putting. I too used smoked gouda and found it to be a delicious addition to the quiche.

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Chef Kate March 07, 2008

This was delicious. The recipe was reduced to 2-3 servings and smoked gouda was used. This was done in time frame indicated and made a delicious brunch. Thanks for a great recipe.

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PaulaG March 02, 2008
Spinach Quiche, Crustless, Sophisticated & Grown Up