Spinach Ricotta Quiche

This is the best quiche I've ever made! I followed directions, except I added extra salt as per some recommendations and some extra seasoning, Italian seasoning and some Mrs Dash in the egg mixture, and then Italian seasoning in the ricotta. Bakes for 50 minutes then took it out and put a light layer of Mozarella on top and baked for 5 more minutes. Perfect!

Delish. Used 1 refrigerated pie crust (pre-bake 15 mins) in CAST IRON skillet (will not cover entire edge). Substituted heavy cream for milk + chopped 4 c spinach + substituted jar of sun-dried tomatoes for fresh. Blended all in stand mixer. Topped w/ mozzarella last 5 mins.

I seem to be in the minority here, but I just didn't like this quiche. It needed salt and maybe pepper and less basil. The dish was just very bland and lacked texture.

We added salmon and bacon to our quiche, which gave it a nice savory flavor to it.

Delicious! I doubled the cheese amounts because it didn't seem like quite enough to cover the eggs, but this may have been because I used duck eggs. I also substituted dried thyme for the basil.

Add more salt

I used bacon and onion instead or tomato and basil. Very good! The cheese mixture on top is delicious. I need to precook the crust a little next time.