Comments on: Spinach Mushroom and Feta Crustless Quiche

By: Amy

Amy — Sat, 22 Feb 2020 16:13:38 +0000

It was very yummy! Added some thyme & ground flax, along with extra garlic. It was amazing! Great recipe, thanks!!

By: Tracy

Tracy — Fri, 21 Feb 2020 20:16:19 +0000

I loved this recipe! I used fresh spinach instead and also added some bacon. I’ll be making this again and again!!!

By: Eloise

Eloise — Thu, 13 Feb 2020 03:55:17 +0000

Maybe add a little italian seasoning ? I wonder if it would work with coconut or almond milk….

By: GMJ

GMJ — Wed, 12 Feb 2020 13:44:52 +0000

I just googled the conversion of fresh spinach for frozen Start with about 1 lb FRESH Spinach. Cook it all the way down .pat or squeeze dry. You should have about 1.5 cups. Be sure soinach is not wet when you add it to the eggs.

By: GMJ

GMJ — Wed, 12 Feb 2020 13:27:07 +0000

But about how much ?

By: GMJ

GMJ — Wed, 12 Feb 2020 13:26:04 +0000

I would NOT use canned. They tend to get rubbery. In fact, I would not use canned anything.

By: Irene

Irene — Fri, 31 Jan 2020 00:16:34 +0000

Very wet despite draining the spinach. It really was pretty bland. I might try it again and add some peppers, spices, something to give it more depth of flavor.

By: Adriana

Adriana — Mon, 20 Jan 2020 00:34:28 +0000

This was delicious! I followed the recipe, but added bit of cut up ham, and we gobbled it up!

By: Carol

Carol — Sun, 19 Jan 2020 18:22:42 +0000

Can I use some chopped ham & Swiss in this?

By: Kelly - Team Budget Bytes

Kelly - Team Budget Bytes — Wed, 15 Jan 2020 20:37:33 +0000

I’m not sure about the almond milk because it doesn’t have as much fat as the dairy milk I used (2%), but goat cheese will definitely work (I LOVE goat cheese).