We had this at our last Cooking Light group and it was delicious. My daughter made it. She did you a Pillsbury All-Ready Pie crust instead of making from scratch.
Delicious! Made as a frittata instead of a quiche - at the end, add the milk and cheese mix to the skillet, cover and cook 3 minutes, then broil 3 minutes. Huge time saver and still kept the creamy texture. Will definitely make again!
I have a quiche crust recipe that I like, so I used that for the crust, but otherwise made no changes to the filling. Really yummy. I cut mine into 6 portions, not 10, to make it a decent size for a light meal.
I used a whole wheat frozen pie crust, but followed the rest of the recipe exactly. Both my husband and I thought it was pretty good; we liked the creamy consistency and the smoked gouda gave a good flavor. But something else is needed to "spice" it up a bit. I will definitely make this again, but will add some garlic and extra nutmeg as some other reviewers did.
My wife and I both enjoyed this Quiche and I will make it again. However, I had some doubt about the serving size calories. Ten (10) servings does not add up when one examines the contents unless the crust is far beyond a commercial deep pie crust. Add up the Fillings and one deep crust unit and I come up with eight (8) not ten (10) servings at 205 calories. Yes a man does most of the cooking around our house. I like to cook but I do not like complex recipes requiring small increments (dash of this and dash of that) that will take me days to assemble and don't store well and will be used once a year.
Made it as written and wouldn't change a thing! Delicious! Update: My husband and I shared this over three days. Now on day 4, I am making it again! We have enough spinach and gouda left over, and it was THAT GOOD!! Don't change a thing, make this as written. So delicious!
Delicious quiche! It's my go to recipe. I've made it using the CL crust in the recipe, and also a store bought crust, both turned out just fine. I usually kick up the flavor a little by adding some chopped garlic and mushrooms to the veggie mixture. Both compliment the spinach and green onion really well. The smoked gouda adds a nice creaminess and flavor. Sometimes it takes longer then 35 minutes to cook, but it might be from my extra veggies. Definitely worth making again and again!
I did just as the recipe said, and it turned out deliciously! Everyone who tried it loved it. Definitely make the crust if you are able!
Great tasting. Used frozen pie crust. Spinach is very wet, so used less milk. Also took longer to cook and was better after sitting for about 30 minutes. Made with new ambrosia salad and hashed browns for mother,s day.
Great quiche - the smoked gouda blends right in, and gives the pie an almost bacony taste. I had a Pillsbury crust in the fridge already, so I used that. Otherwise, I made the recipe as directed with the exception that I used the whole 6-oz bag of spinach. I'm glad I did! It was delicious, and a quick, worknight meal, assuming you've got a crust already prepared. This will be a regular.
This quiche is very tasty - I used about 1/4 teaspoon of nutmeg instead of dash and used frozen deep dish pie crust (Marie Calendar's)
We loved this recipe. I made this for dinner and it was definitely a hit. When I made the dough I found it to be really crumbly and didn't come together - I had to add 1 extra tbsp of milk and it came together perfectly. I also added some sauteed mushrooms and green onions to the mix. I'm not sure if it was because I added more but I had to increase the cook time by 20 minutes. I served it with a garden salad with a light salad dressing. We will be adding this to our dinner rotation.
Delicious! I used my regular pate brisee pie dough recipe and it worked fine. Added an extra egg due to the smaller size eggs we had and added at least another cup of spinach. Definitely add more greens! Very good, will make again. Company enjoyed it too.
Fabulous. Next time I would probably opt for a pre-made pie crust just given the labor involved, but mine turned out tasting good despite how "amateur" it looked. The quiche itself cut great and came out looking nice. It was absolutely delicious -- we ate the leftovers straight from the fridge for dinner. Minus the time and labor involved in making the crust this was a quick and easy recipe as well as delicious! As for serving size, we had 4 for brunch and had a potato dish as well -- there was only 1 slice left over.
We just LOVE this recipe, and make it often. I use Trader Joe's frozen crust and their Smoked Salt. I also add garlic to the green onions, and extra spinach (I figure it's one of the few times, I can get my boys to 'down the greens'). As far as being 'Light', well, 4 of us usually polish off the whole thing in one sitting, but OH SO YUMMY!!!
Wonderful simple recipe. Very savory. Only change was I used a frozen pie crust. I agree with other reviewers though about the portion size. I cut it into 8 pieces and my daughter and I both ate two....so 500 calories for dinner. We ate it with steamed broccoli and fresh tomatoes, so balanced it was light fat free items. Very good Easter dinner for vegetarians!
Love this recipe. I make it at least once a month and it turns out great every time. I sometimes will substitute leeks for the green onions( sautee in pan with smart balance). It is a tasty dish.
AMAZING! Didn't change a thing, this is wonderful!
If I could substitute using words in my review of this for moans of delight and satisfaction I would. This is delicious! I don't have words to describe it. The crust takes time and effort, but it's worth it. I plan on getting another pan, so I can make two and freeze one. DELISH!
Amazing!! Best quiche I have ever made! I loved the smoked Gouda. I cooked it a few extra minutes to firm it up to my liking, but other than that I did not change a thing. I can't wait to make it again.
Simple, elegant, and absolutely delicious, this savory quiche would work well for breakfast, lunch, or dinner. Caveat: the serving size is miniscule. I sliced mine into sixths rather than tenths (nearly doubling the calories per serving). Would make for guests.
I was going to make this during the holidays for my family and ran out of time to prep the crust, but it sounded so good we couldn't just drop the recipe. We used the filling of the quiche to make omelets. Breakfast was the only quiet moment (everyone was eating!!).
I made this using Feta and Parmesan in place of the Smoked Gouda. I also added fresh chives and dill! In addition I added a dash of onion powder for a burst of flavor! I also made it easier by using a store bought refrigerated crust. AWESOME! My hubby loves it. I brought it to a brunch recently and everyone wants the recipe! haha My hubby actually begged me not to bring it to the brunch so he would not have to share it. :-)
This recipe results in a very good quiche! I would not have known it was a light recipe. I added a tbpn. of bacon bits and should have reduced the salt a little. Can't wait to make it again, perhaps with some more spinach or a different type of cheese for a new twist.
Fabulous!! Added and extra egg and was generous with the gouda and spinach. Used a store bought pie crust to save time. Easy and delicious! Not really sure about the light part....will save this to serve on special occasions or for guest.
Very tasty - tasted better the next day though. Yum
We had this as a breakfast for dinner meal, and it was extremely satisfying. It was my first quiche and turned out just delicious! We used a store bought pie crust and added 2 slices of crumbled Benton's bacon into the filling. I think this will go on our list of favorite breakfast recipes. Yum!
Delicious! Rich, creamy, and satisfying. I used a store-bought crust to save time and added a shallot to the green onions since I had one on hand. I might add more shallots and spinach next time. The smoked gouda was delicious!!
rich and creamy! definite keeper. but i'll use it as a side dish.
In terms of "cooking light", I don't think this recipe is successful -- the portion size is way too tiny to be filling (my boyfriend and I ate over half of it for dinner). With that said, it's DELICIOUS and relatively easy. Rich, creamy, cheesy, salty flavor and at least it's nutritious. Leftovers are GREAT for breakfast the next day. I actually found it a little too salty (and that's rare for me), but still delicious. I used soy milk instead of dairy milk, as I don't keep cow milk on hand. Served with a light salad -- perfect! Next time I would make an easier crust, but this one was sure tasty.
This was good, but extremely time consuming to make. Mushrooms were a nice addition.
This is RIDICULOUSLY good and I plan on making this over and over again. I stayed pretty true to recipe with a few slight alterations. Added a bit of garlic to the green onion sautee and I was pretty liberal with the gouda. I also added 2 tablespoons of artichoke bruschetta from Trader Joes. It took about 15-20 minutes extra for the quiche to cook to perfection but completely worth it. My family could not have enough. It smells incredible as well. Just make this already!