Comments on: spinach quiche

By: Mischelle

Mischelle — Mon, 09 Mar 2009 20:00:17 +0000

If the dried fruit is what makes the granola soften- can I add it in as I eat it and store it seperately? Thanks!!

By: Lulu

Lulu — Fri, 21 Mar 2008 15:59:46 +0000

Is the temperature right for this recipe? I assume so, but when I made it (1/2 recipe) it started getting burnt about 20 minutes in. Maybe because I made less, it needed less time in the oven? It smelled great before I noticed the burning smell though. I think I’ll try this again at a lower temperature. Thanks.

By: chavi

chavi — Tue, 12 Feb 2008 06:53:10 +0000

I’ve been making granola for a while now and was trying to find a way to make it with as minimal oil as possible (my husband is trying to lose some weight :) so instead of oil, I whisk 3 egg whites (to about 6 c. of oatmeal) and add 1/3 c. honey or maple syrup, cinnamon and vanilla and then I bake it until it’s golden brown and crunchy – the egg whites get the granola to clump together without the need for oil – it’s amazing on chopped fruit and yoghurt!

By: deb

deb — Sat, 02 Feb 2008 02:22:24 +0000

Hi Helen -- Half and half is equal parts milk and cream and runs about 10 to 18 percent fat. Hope that helps!

By: Helen

Helen — Sat, 02 Feb 2008 01:58:38 +0000

Hi Deb, I know so many people tell you – but please know from me too – you are fantastic, wonderful, and unbelievably energetic. (You do all this domestic magic and work full time too!)
I’m just a bit confused about the quiche recipe above. The second item says “1/3 cup half and half” What is this? I hope being Australian is an excuse not to know. I’ve been looking in the comments to see if someone else has asked but perhaps I missed it.
Thank you thank you thank you for your blog!

By: deb

deb — Sat, 19 Jan 2008 22:15:48 +0000

Jen — I see the 3 ounce Philadelphia Cream Cheese packages all of the time by us, and sometimes at bagel stores (like H&H, which doesn’t package their own cream cheese). 3 ounces is the correct amount.

By: jen hasse

jen hasse — Sat, 19 Jan 2008 20:23:17 +0000

hi deb , have been a big fan of your blog for awhile. my family will be forever grateful to you for the chocolate guinness cake ( the cake for which i wheeled my 2 year old and 4 month old into the shadiest of neighborhood bars) just a question about the cream cheese in the quiche recipe – does cream cheese really come in 3 oz packages or is that supposed to be 8 oz? i guess i ‘ll just use what i have – about 2/3rds of a 16 oz tub, wish me luck!

By: Carly

Carly — Fri, 04 Jan 2008 16:31:07 +0000

I finally, after bookmarking the recipe for months, made this granola (part of the eat breakfast in ‘08 initiative) and I adore it. I used what I had on hand (too cold to go back out to shop!) which involved extra walnuts, no almonds, and dried apples, figs, and apricots and I am in love. I’m already planning for the next time I make it (which, at the rate I’m consuming it, will be next week).

By: Annie

Annie — Mon, 08 Oct 2007 14:01:27 +0000

Hmmm… I made the granola last night, followed the instructions, gave it a stir after ten minutes–and when I came back eight minutes later it was burned! Did you adjust your temperature from 375 as it baked? I wonder if it’s because I substituted a little agave syrup in place of some of the honey, but it was so minute! Really! Oopsie.

By: amy

amy — Mon, 30 Jul 2007 16:23:01 +0000

Holy weirdness batman! Like nancy above, I made this quiche yesterday for the first time–it was awesome! My husband was very skeptical that I try a new-to-me recipe for guests, but he was won over after the first bite :). Thanks Deb! And BTW, those nifty new plugins allowed me to see that nancy had recently made a comment on this very same post–isn’t technology wonderful?