Crustless Spinach Ricotta Quiche

From: Chef #792197

On Mar 18, 2008

Very good recette! I used fresh dill instead of the seeds and it tasted very good. The only thing is the salt: this recipe needs a bit more of salt!

From: Chef #125458

On May 4, 2007

This was just pretty okay, but like a previous reviewer said, not quite a quiche. It's more like a very very spinachy pie...don't know how else to describe it. It just lacked something for us, can't quite put my finger on it. I made the recipe as is, no changes at all except for perhaps more parmesan. Chalking this one down to taste and not faulting the recipe at all - so no stars.

From: Erin Yves E.

On Aug 5, 2004

I made two quishes for my family to eat (there are 4 of us). We devoured BOTH of them in a matter of minutes! This is so light, and tasty. I used fresh spinach, tried to steam it, but instead cooked it in a frying pan then squeezed out the water. (faster way) I kept everything the same except I added 1 cup of mushrooms (I LOVE mushrooms) and used 2 whole large tomatoes. I served with french bread- excellent combo!

From: flower7

On Aug 8, 2005

This is pretty good. I used cottage cheese (so I didn't have leftover ricotta to deal with) and used a touch more parmesan. Otherwise made as directed. Served with biscuits. Thanks!