This was perfect! The goat cheese adds the perfect tang and it cooks up very light and fluffy. I over baked my crust a little and it was barely noticeable. The whole family loved it.
Hi Kathy! I’ve never tested this recipe with frozen spinach, so I can’t say for certain. You’ll want to use a bit less of the frozen spinach since it doesn’t cook down as much as fresh. I also recommend thawing and draining the spinach before adding it to the recipe. I hope you enjoy it!
I make quiche a lot and this had to be my favorite. I did tweak a couple things. I swapped out the flour crust for a potato crust and added an extra egg (I’m in high altitude and my quiche usually dont set unless i add an extra egg). I will definitely make this again.
Erin, what’s the scoop about using Whole milk, vs. 2%? My Dad has cancer, so we want big calories for all meals ❤️ But I also want delicious, fluffiness!
Haven’t made it yet – planning to and it sounds fantastic.
What kind of goat cheese do you use? I have the gouda-style and I have goat cheese shreds, but at the moment I don’t have any of the soft goat cheese.
Thanks!
Hi Pat! For this recipe I’ve tested it with the soft goat cheese, but the shreds *might* work? If you decide to experiment, I’d love to know how it goes!
Our family LOVES this recipe! While I know I can make 2 quiches at a time, have you ever made this in a 13×9 glass dish for a larger crowd? If so, can you post the recipe or suggestions. Thanks! Sue
Hi Erin, want to try the goat cheese quiche, forgot to buy the spinach. I do though have tons of basil in the garden , do you think that would be an acceptable swap?
I have made this quiche twice now! First had it at my sister-in-laws house and she let me know where she found the recipe . Love ,love love it ! Thank you ! I did substitute cherry tomatoes for the red pepper . YUM
I made this for Easter Brunch and never got a piece! It was the first thing gone on a big buffet. I can’t say that it was good because I never tried it! But the family raved about it, declaring it was the best quiche ever. I only added 4oz of goat cheese because that’s what I had (the packages were 4oz packages). And the only goat cheese I could find was goat cheese with herbs. But with requests to “not change a thing” I think I will make this one adjustment. I didn’t have fresh ground pepper, so I used 3/4 tsp ground instead. Other than those two things, I followed the recipe. Guess I’ll be making this again soon. Maybe I’ll get to taste it next time! Thanks for a delicious recipe!
I recently made this quiche for a birthday brunch for my daughter-in-law. I substituted the milk for oat milk for dietary reasons. I also caramelized a red bell pepper with the onion, and it was amazing. Everyone loved it, the dish was licked clean and others asked for the recipe. Thank you so much!
This was perfect! The goat cheese adds the perfect tang and it cooks up very light and fluffy. I over baked my crust a little and it was barely noticeable. The whole family loved it.
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
The recipe sounds wonderful! I am planning to make it for Easter.
Is it possible to make it in a 9 x 13 pan? rather than two pie shaped ?
Hi Eloise, I have actually never made a quiche in a 9X13 pan so I am unable to say. If you decide to experiment, let me know how it goes.
Made this for Easter and it was so delicious and easy to make! It was a big hit and I’ll definitely make it again.
Hi Fran! So glad you enjoyed the recipe! Thank you for this kind review!
How do you convert fresh spinach in this recipe to how much frozen spinach?
Hi Kathy! I’ve never tested this recipe with frozen spinach, so I can’t say for certain. You’ll want to use a bit less of the frozen spinach since it doesn’t cook down as much as fresh. I also recommend thawing and draining the spinach before adding it to the recipe. I hope you enjoy it!
It’s In. The Oven; Smells great Want to tell you more I know its going to be so terrific .
I hope you love it!
I make quiche a lot and this had to be my favorite. I did tweak a couple things. I swapped out the flour crust for a potato crust and added an extra egg (I’m in high altitude and my quiche usually dont set unless i add an extra egg). I will definitely make this again.
Hi Erin! So glad you enjoyed the recipe! Thank you for this kind review!
Erin, what’s the scoop about using Whole milk, vs. 2%? My Dad has cancer, so we want big calories for all meals ❤️ But I also want delicious, fluffiness!
Happiest Holidays!
Hi Kelley! It’s my way of reducing calories, but feel free to use whole milk! Hope you enjoy it!
Can you add mushroom and tomatoes?
Hi Sarah! Yes this recipe is flexible on the vegetables you can include. Hope you enjoy it!
Haven’t made it yet – planning to and it sounds fantastic.
What kind of goat cheese do you use? I have the gouda-style and I have goat cheese shreds, but at the moment I don’t have any of the soft goat cheese.
Thanks!
Hi Pat! For this recipe I’ve tested it with the soft goat cheese, but the shreds *might* work? If you decide to experiment, I’d love to know how it goes!
How is one to know how to cut the onion. Slices, chopped???
Hi Dawn! They are sliced. There is a picture of them in the post itself if you’d like to see how they are supposed to look. Enjoy!
Our family LOVES this recipe! While I know I can make 2 quiches at a time, have you ever made this in a 13×9 glass dish for a larger crowd? If so, can you post the recipe or suggestions. Thanks! Sue
Hi Sue, I have not but would love to know how it turns out if you decide to experiment!
Loved this quiche. Very tasty. I did cover the crust with foil during the last bake which helped create an even, golden, flaky crust.
Glad to hear you enjoyed it, Cat!
Hi Erin, want to try the goat cheese quiche, forgot to buy the spinach. I do though have tons of basil in the garden , do you think that would be an acceptable swap?
Hi Iris, I don’t think basil is a good swap for the spinach. You’d want to use kale or maybe even arugula. Hope this helps!
I have made this quiche twice now! First had it at my sister-in-laws house and she let me know where she found the recipe . Love ,love love it ! Thank you ! I did substitute cherry tomatoes for the red pepper . YUM
Yay! Thank you Margaret!
I made this for Easter Brunch and never got a piece! It was the first thing gone on a big buffet. I can’t say that it was good because I never tried it! But the family raved about it, declaring it was the best quiche ever. I only added 4oz of goat cheese because that’s what I had (the packages were 4oz packages). And the only goat cheese I could find was goat cheese with herbs. But with requests to “not change a thing” I think I will make this one adjustment. I didn’t have fresh ground pepper, so I used 3/4 tsp ground instead. Other than those two things, I followed the recipe. Guess I’ll be making this again soon. Maybe I’ll get to taste it next time! Thanks for a delicious recipe!
So glad to hear your guest enjoyed it, Paige! Thank you!
Can this be made without the crust?? Trying to do Keto. Thank You.
Hi Phyllis, you probably could. It would be similar to this crustless quiche recipe: https://www.wellplated.com/crustless-quiche/ Enjoy!
Baking as I type
Not sure why mine had maybe a cup plus to much liquid??
Did this call for a deep pie crust?
I’m not sure why either, Robert. We use a regular 9-inch pie dish. Hope you enjoyed it!
Could I use half and half instead of milk?
Yes, that should work Erika! Let us know how it goes!
We absolutely loved it!
Great to hear, thank you Jane!
I recently made this quiche for a birthday brunch for my daughter-in-law. I substituted the milk for oat milk for dietary reasons. I also caramelized a red bell pepper with the onion, and it was amazing. Everyone loved it, the dish was licked clean and others asked for the recipe. Thank you so much!
So glad to hear, Terri! Thank you!