Comments on: spinach quiche, revisited

By: Lisa

Lisa — Sun, 20 May 2012 23:27:25 +0000

Thank you so much for this recipe! Not only was it so simple to follow your always-expert directions, but the flavor was amazing and made my kitchen smell so wonderful as it cooked. I have yet to try one of your recipes and be disappointed – thank you for putting so much time and love into what you do :)

By: Frieda

Frieda — Wed, 25 Apr 2012 17:26:28 +0000

Deb, the original Pate Brisee link has an error message. Is this (http://www.marthastewart.com/284104/pate-brisee) the same pate brisee recipe that you used?

By: Maria

Maria — Sat, 21 Apr 2012 01:44:02 +0000

Sarah, Thank you!! that’s exactly what i have , greek yogurt, milk, and fresh spinach! :)

By: Sarah

Sarah — Tue, 17 Apr 2012 12:09:46 +0000

Maria, I just used non-fat greek yogurt in place of the cream cheese, and it tasted great. I also used skim milk, and fresh spinach, and because I didn’t have nearly enough fresh spinach, I made 1/3 the filling and made three tarlets, rather than the full 9″ tart.

This seems like a foolproof recipe, because it still turned out wonderfully!

By: haruspex

haruspex — Sat, 31 Mar 2012 23:58:04 +0000

I’m not quite prepared to keep my own beehive, so I’m going to start a quiche revival (so 80s!) here in Brooklyn. I made a version with a no-egg pate brisee, with poorly incorporated butter leading to a deliciously buttery & flaky crust, and filled with your custard recipe (except with regular milk), with lightly cooked thinly sliced mushrooms, green onions thrown in with the mushrooms, and about half a pound of frozen spinach; cheeses were cheddar and feta to add up to your three-quarter cup. Perfectly delicious at about 35 minutes’ cooking. I don’t know why it had been a couple of decades since I made quiche; it really is excellent.

Sorry, this really is one of those “I changed 95 percent of everything about your recipe” responses. However, it was delicious and I thank you for the inspiration.

By: Maria

Maria — Fri, 16 Mar 2012 17:59:14 +0000

Hi, anybody tried anything else insted of cream cheese?

By: Shelly

Shelly — Wed, 14 Mar 2012 03:47:54 +0000

Oh yeah, the Martha Stewart link above doesn’t work, but when I Googled “pate brisee Martha Stewart,” I got this and it’s what I used: http://www.marthastewart.com/284104/pate-brisee

Turned out well. Be aware that it makes TWO 9-inch crusts.

By: Shelly

Shelly — Wed, 14 Mar 2012 03:46:21 +0000

This is really good! And very easy to make. Might be my new favorite quiche recipe. Do you know if it will freeze/defrost ok?

I had a little bit of leftover dough so I rolled it out, loaded it up with goat cheese and dates and… yum. Good appetizer.

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/