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As it’s baking in the oven (and looks & smells amazing), I noted a typo in the directions under ‘6’ – showing “Let it cook …” – I realize it means to let it ‘cool’.
Hi, Anastasia! Thanks for the catch! We corrected it.
I doubled the recipe as I was making this for a friend for her birthday in lieu of a cake, and also wanted one for myself ;)
I consider her somewhat of a ‘quiche aficionado’ and she said it was, by far, the-best-quiche she’s ever had and will never be happy with any other! I concur!
This is! the absolutely best quiche ever!!! I stop making any other quiches …. this is the only one I think deserves to be made ( and those men don’t eat quiche goblet up ) I’ve been to some very yuppie style places that make good quiches. I’ve told them they should make this and put it on the menu…. Cause everybody loves it I have made this several times I’ve lost count I do substitute the spinach for Swiss chard because I think Swiss chard is a little sweeter in the flavor, at least to me. Everybody that I serve it to raves about it. I have used every cheese almost conceivable: goat cheese, grayer cheese cream cheese, Swiss, you don’t use very much of the cheese so it doesn’t really matter… It will be delicious. My hat goes off to you the creator of this delectable morsels…
I made this quiche for my vegetarian daughter. I used marble cheese and it was just fine. The lemon zest was a very important ingredient and added a lovely hint of lemon. This recipe is now my favorite quiche. Many thx
Best quiche ever. Lovely texture. I used boursin in place of goat cheese.
Just a note to tell you that your site is GREAT. You actually make me think I can make a good pie crust…All your explanations and pictures do make it much easier to follow – what’s happening …Thank you :-)
I HAVE BEEN ENJOYING YOUR RECIPE POST FOR QUITE A WHILE NOW AND NEVER MISS CHECKING EACH AND EVERY ONE OF THEM. YOUR LETTERS WITH THE INFORMATION AND STORIES ARE AS IMPORTANT AS THE RECIPES IN MY BOOK. YOU HAVE A WONDERFUL THING GOING HERE AND I HOPE YOU KEEP IT UP FOR A LONGTIME TO COME. THANK YOU SO MUCH FOR SHARING ALL OF THESE WONDERFUL STORIES WITH THE RECIPES. IT MAKES THEM ALL THE MORE ENJOYABLE TO MAKE AND SAVOR.
Thank you Gail! I’m so glad you like the recipes.
Can ricotta be used in place of goat cheese? Always love your site.
Hello Brooklyn Girl, I don’t see why not. Goat cheese is a bit tangy-er though. You might want to add a little lemon juice or vinegar.
I used a round of Boursin instead of goat cheese and my family loved it. It’s now the best quiche I ever made!
I had such high hopes for this recipe but unfortunately nobody in my family liked it. For me I think maybe it was just too salty. People who are not accustomed to heavily salted food might be more satisfied by reducing the salt by at least half. I see so many good reviews, so maybe the main issue for us is that I’m usually pretty light-handed with the salt.
I have made this 2 times with Swiss Chard and I have received so many compliments a must try for any skeptic… It’s definitely my New favorite.
Oh my goodness! This is the best quiche recipe I have ever tried. I made no changes, other than using fresh spinach because it is available right now where I live. Yum!!
Made this today and it was excellent. I made a couple minor tweaks though. I used feta cheese instead of goat cheese, and I left out the lemon zest and added a dash of nutmeg instead. It came out a little watery, so next time I will try frying a little flour with the shallots to prevent that.
You have to press the liquid out of sauted fresh spinach ALOT. I use a strainer and a spoon.
I made this tonight and it was delicious. I may blind bake the crust if I make this again as the center was a bit soggy, still more than edible. I used 10 ounces of fresh greens cooked down to 6 ounces. Thanks for the recipe!
I made this for breakfast today and my husband and I’m almost…almost embarrassed to say we’ve almost finished it! It was pure perfection. Your recipes never disappoint. I’m SO glad I found your name in my other favorite blogger, Vanilla Garlic. OK, I’m off to finish the quiche!! ;-)
I’m sog glad you like the quiche Daria!
This was tonight’s dinner with a simple side salad. Delicious! Thank you :)
I’m so glad you liked it Heather!
I made this dish for our Thursday morning family breakfast, it was great. Once all the prep work is done, so easy to put together. I did use pre-made pie crust my Aunt had donated to the cause. It was great.
Awesome Michelle, I’m so glad you liked it!
I am a big fan of your site. I just made this recipe, and it is delicious. So much better than those sold in delis.
It was just right for two small frozen pie crusts. I put the batter, which is quite liquid, in the frozen crust right off the freezer, and popped into a 375F oven for about 10min, lowered to 350F, and then left there until golden for about 40-50min more.
Thanks for sharing your adaptation to two smaller frozen crusts Marcio!
Perfect meal for spring—I agree. But it also reminds me how long it has been since I have made a quiche. They microwave soooooo well.
Elise, have you tried this crust recipe with whole wheat flour instead of AP flour? Thanks for yet another great recipe.
Hi Helaine, no I haven’t, but if you do, please let us know how it turns out for you!
Is there any way you can think of to make this for 2 ?? I large quiche would just go to waste for us…THanks so much!
You can halve the ingredients, all of them, make mini crusts and put them in a muffin tin, fill with quiche filling, bake for much less time (no idea how long, you would have to experiment. Or you can just bake it, and freeze what you don’t eat!
I wonder if this would work with goat milk….looks divine.