Just wanted to say a big thank-you for sharing about this quiche, particularly the bit about how versatile it is! I’m a grad student with crazy hours, so I generally stick to oggling all the gorgeous baked goods photos without actually trying them out. But, I (luckily!) gave your spinach quiche recipe a spin last year when I was having a bout of homesickness/comfort food craving/bleh. It was absolutely delicious and brought me a week of smiles and lunchbox bliss (Ok, I’ll admit that this was actually what happened the second time I made it…during the first, I had a friend over and we devoured almost the entire thing on the first go). I’ve made it about a dozen times since, and it’s now my go-to recipe for potlucks or when I just want an edible lunch treat.

Seriously, this recipe is unbreakable. If you’re a reader who’s on the fence about trying it, I totally urge you to go for it! Veg-heads like me love it, and so do meat-loving hulky men.

I also want to vouch for how foolproof and low-fuss it is. I’m not super experienced in the kitchen, but everyone raves about this quiche after they take a bite. For me, it has all the made-from-scratch goodness without eating up half your day or (student) paycheck. When I’m cooking for myself, I often go easy on the grated cheese (add parmesan only), use skim milk instead of cream (it’s what I have on hand), and just cook up whatever vegetables are in my CSA box that week. Aside from the spinach, I’ve tried (sauteed): chard+red onion, mushroom+shallot+a splash of wine, leek, even bell pepper with a bit of feta. Since I’m usually adding a large volume of veggies relative to what the original recipe calls for, sometimes I’ll increase the liquid mixture by adding an extra egg and extra ounce of cream cheese.