This quiche was outstanding. My whole family loved it, and I would not hesitate to make it for guests or a fancy brunch. I followed the recipe exactly, except that I used a premade pie crust instead of the bread sticks. Read the label; the pie crust had fewer calories per serving than the breadstick dough! And it was so much easier. The onions took about 1/2 hour to carmelize, and in that time, I prepared the other ingredients and lit the oven. Once the onions were done, it was only a minute to put it together. It baked up perfectly in an hour. I used a stoneware pie dish and the crust was perfect. Another suggestion; to further reduce fat and calories, bake it without a crust. The potatoes make a nice bottom layer.
Spinach, Caramelized Onion, and Feta Quiche
framingham Posted: 03/23/09
ElizabethBacon Posted: 03/19/09
Disgusting. I threw it out. It was dry, it was sweet - just plain disappointing. I can't remember the last time I was so unimpressed with a recipe from Cooking Light.
emilyfaye3579 Posted: 08/22/09
I read the previous reviews, and based on the concerns of others who said it was bland, I added a bit of garlic and white cooking wine with about 5 minutes left in the carmelization process. I think that really stepped the filling up, and it tasted delicious. As for the crust, I would skip it and use a pie crust. I thought it was pretty thick and chewy. With a pie crust and the two additions to the onions, I think this recipe would be outstanding.
tabbytrap Posted: 02/28/10
Nice to make ahead for lunch. Feels very balanced too, vegetables, carbs and protein all together and doesn't feel heavy like many quiches. I also used a 9" prepared crust so I reduced onions to 2 cups, 3/4 cup milk, only 4 egg whites and 2 yolks, kept everything else the same although the hashbrowns didn't specify if the volume was b/f or after thawing, I used before. It just fit into the crust and cooked in about 40 minutes. I don't understand those who said it was bland. Definitely follow the instructions! After I squeezed out the spinach it was just a handful in volume, if you use fresh blanch it first. Carmelizing the onions adds a lot of flavor so don't be tempted to just cook them through. Also don't use sweet onions like vidalias or it might be too sweet. If you go with a cheese other than feta either replace it with another salty cheese, or add salt to the milk.
BrookenChip Posted: 01/14/11
This recipe was great & I'm usually not a quiche fan. I modified it by using traditional hash browns instead of Southern style and I used a pre-made pie crust instead of the french bread. I also doubled the eggs & cheese and made 2. The BF and I ate almost a whole one by ourselves!!
FoodieMomof2 Posted: 10/16/12
This is really good if you make some changes. First, use a pre-made or homemade pie crust. The breadstick "crust" just never works. Second, it's a lot of work and mess to use frozen spinach. I just use fresh and wilt it over medium heat on the stove in a little olive oil. Finally, I substitute evaporated skim milk for the regular milk.
planchester Posted: 03/13/12
Excellent! I have made this quiche before using a pre-made crust. Delicious! Not dry nor too sweet.
LaurenT30 Posted: 10/28/13
This is a good *idea* for a recipe, but needs a lot of tweaks. I skipped the hash browns & the breadstick crust, opting for a regular Pillsbury crust. Less hassle, fewer calories, and tastier. I also omitted the sugar from the onions--they caramelize just fine without. I did use 4 whole eggs vs. more whites--those are calories I can live with, and I hate the waste. I mixed half the cheese in and sprinkled the rest on top. The result was great, but probably not that similar to the original recipe.