Spinach and Asparagus Quiche

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I am disappointed in this recipe. I love spinach and asparagus, but it is too much salt and pepper. Plus, in the past I've used heavy cream in my quiche, not half-n-half. I think I've wasted my money.

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Obviously, we are predisposed to making quiches in 9" pie crusts. This one is enough for a 12" or two 9" pie crusts and should have said so. I had 50% left of the batter and I hate wasting food. I could have made another quiche had I read the ratings or cut the batter amount in half.

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When I read that the reipe called for 1 tablespoon salt, I figured it was a typo, so I used 1 teaspoon instead. Just logical. I have a crepe maker which I often use, so I did not find it labor intensive. By following the recipe, I impressed some dear friends, who consider themselves gourmet cooks, with a wonderful presentation and a great tasting lunch. I figured it would taste great because Paula made it.

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I have worked in the food magazine business for almost thirty years, my girlfriend has not. She wanted so badly to take a dish for Easter lunch to a friends home. She bought all the ingredients and made the dish...she tried one of them and then came in crying because it sucked! There was just too much salt. She was broken hearted. I asked to review the recipe and realized at once the problem. What modern recipe for these proportions would ever think of using a Tablespoon of salt???? The publications I work for test published recipes two or three times using "home cook" situations. This one would have never been published in this form. It broke her heart but much worse than that, it diminished her excitement for one of the loves of my life ...cooking, and usually never using a recipe, most certainly not this one. You might think about testing before printing.
With warm regard, Charles Essington Walton, IV

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I wish I had read the reviews before I made this! I agree with the other reviewers about the volume of egg mixture and the amount of salt & pepper. I used a little more than half of the egg mixture, but could have easily used only half. If you cut the "batter" in half, I'm guessing you will only need one tsp. of salt/ 1/2 tsp. pepper. I will probably add more asparagus next time as well.

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There was definitely too much of this recipe, but I actually just baked the extra without crust, and it made a lovely (lighter lunch.

Also, I added sauteed oions and mushrooms and 1-2 tsp of dijon mustard, and I used 11/2 cups half and half, 1 cup cream. That made all the difference!

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I should have read the other reviews before making this. I ended up with twice as much batter and filling that needed, which I threw out becasue I only had one pie shell. And you definately need at least a 9" deep dish shell. I agree - cut back on the salt, especially of you use packaged cheese.
However, it turned out pretty good and I would make it again.

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great recipe, but definitely must be a typo because there was waaay too much pepper and salt.

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I modify this recipie to make a "half bad Quiche". I just get fat free half and half, and egg subsitute. You need to use a cup of full fat half and half, and you need you use good gruyere cheese.

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I made this for a party and it was a hit!! There was a lot of batter though so I made more than 1 quiche with it.