4 Reviews

Wonderful! Made this for Christmas Eve last year. The smell while this is baking is amazing. Will be making it again this year.

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oreosherriden December 21, 2009

This was just as delicious as I'd hoped it would be! Being me, I made some modifications along the way. Having no Asiago, I substituted fresh shredded Parmesan, then used finely shredded Swiss in place of the called- for grated Parmesan. I also sauteed half a large Vidalia onion and a large clove of garlic in a bit of olive oil and added the cooled mixture to cheeses, along with spinach, etc. Plus a little freshly grated nutmeg. Based on the suggestions of another reviewer, I also stirred 1/2 cup half and half to quiche filling, and omitted the top crust. The sun-dried tomatoes were a wonderful addition to the list of ingredients...adding sweet and intense tomato flavor. Perfection! P.S. Consider yourself blessed if you have leftovers... delish!

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Grammy Bunny September 15, 2009

I very much liked the flavor and texture of this dish. I used frozen pie crusts and fresh spinach but otherwise followed the recipe. As per usual kids would not try but wife and I ate it all! When I make next time I'll leave off the top crust and add maybe add 4 ounces of milk or cream. Either I over cooked it or the top pre-made crust dried it out. Nevertheless, it tasted great and I like the asiago cheese, which I'd never used before. Thanks for the tasty recipe chef!

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bernard chavers March 13, 2009

Just delicious! I have made this quiche several times now and we always look forward to having it again! Sometimes I switch it up and add black olives, onions and feta cheese in place of the Asiago and parmesan, for a Greek flair. Great either way!

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MichelleOnTheLake December 29, 2008
Torta Rustica (Spinach , Tomato & Cheese Quiche)