Comments on: spinach quiche, revisited

By: Alicia

Alicia — Mon, 16 Jan 2012 02:29:59 +0000

This has become my go-to recipe for bringing to a new mom (which my friends are rapidly all becoming). It’s tasty hot or cold, appropriate for breakfast, lunch or dinner and can if necessary be even be eaten out of hand while breastfeeding. Plus I’ve got to figure that your body needs all the fat it can get at that point. Everyone I’ve ever brought it to has later mentioned it in glowing terms, and I’m pretty sure it’s foolproof. Putting another one in tonight!

By: Krysmarru

Krysmarru — Sat, 31 Dec 2011 19:34:39 +0000

Found it! http://smittenkitchen.com/2007/07/unbendy-brisee/

By: Krysmarru

Krysmarru — Sat, 31 Dec 2011 19:32:07 +0000

Hey Deb! About to make this recipe and just noticed the pate brisee link to Martha Stewart’s site is broken. I’m sure you have a more fabulous, remarkably consistent recipe on the site somewhere, so thought I’d let you know :) (ooh did I just blaspheme? But I like you so much better!)

By: cheril

cheril — Sun, 11 Dec 2011 17:35:58 +0000

I <3 this quiche recipe. I'm not a big fan of eggs but this is so full of spinach and goodness I love it. It may get me eating more eggs. This time around I did sneak in a little bacon for extra yumminess. I'm thinking sun-dried tomatoes would be a healthier option to try next time around.

By: Jess

Jess — Sun, 04 Dec 2011 19:12:24 +0000

This looks great! I’ve been trying to find a solid spinach quiche recipe for a while now. A quick question though — I have 1/2 of your all-butter pie crust recipe leftover from Thanksgiving (enough for an uncovered pie) and was wondering if I could use this instead of the pate brisee? I realize that it’ll be sweeter, but since the pie crust recipe has only minimal sugar, I was hoping it would be an easy swap. Do you think this will work?

By: Amy Gray

Amy Gray — Wed, 09 Nov 2011 14:31:53 +0000

YUMMMM!! I made this last night to have for breakfast all week and not only was it super easy to make, it is delicious!!! Love it!

By: susan

susan — Sun, 23 Oct 2011 08:43:51 +0000

I cut it in slices, as I am a single gal, wrap each slice in foil and put them all in a large ziploc bag. I usually thaw in the fridge overnight than reheat in my oven at a low temp. Still tastes great!

By: Julie C

Julie C — Wed, 12 Oct 2011 19:44:00 +0000

I’ve never frozen a quiche before… do you freeze it in the tart pan, or take it out first? I have one of those classic metal 2-part tart pans….

By: susan

susan — Sat, 01 Oct 2011 06:41:53 +0000

I’ve made this twice now and it is so delicious! I freeze it in slices and it reheats very well. I used less spinich and added a cooked sausage and ssundried tomatoes. The second time I did the same but realized my cheddar cheese had gone off, so I increased the parm and added some blue cheese and that worked well. I cook my in a LeCruset pan and the crust is fantastic. I don’t parbake, but haven’t had a ’soggy bottom’. Thanks so much for this and your website. You have been a real inspiration. I have a tiny tiny kitchen and I used to use that as an excuse, along with many others, to not cook a lot. I stumbled across your website and I saw all that you managed to accomplish and stopped making excuses. I am eating better, feeling better and enjoying it. Can’t wait for the cookbook!

By: katiepea

katiepea — Tue, 20 Sep 2011 08:59:00 +0000

just as a side note, the recipe is great, nothing wrong on that note, i’m going to be a nitpicky jerk on the picture though, just because i work in a professional kitchen in west hollywood under a pretty famous local area chef. you REALLLLLLY should not cut on the tart pan, it can cause rust, even invisible rust, and damage the surface so that future ventures do not turn out properly, it can cause sticking and pieces of metal to get into the food. again, just a side note. i’ve been yelled at extensively because of doing this, and people should know it’s not a good idea.