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Spinach and Asparagus Quiche Recipe

Spinach and Asparagus Quiche

Recipe courtesy Jill Davie

Show: Party Starters

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

Showing 11-20 of 20

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  • on August 22, 2007

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    It took FOREVER TO COOK! It says 45 minutes, it as more like an hour and fifteen minutes. But it tasted great. My friends ate it all! They were amazed.

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  • on March 19, 2007

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    good

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  • on October 10, 2006

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    Use fresh swiss cheese, delicious!

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  • on August 07, 2006

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    extreemly tasty

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  • on June 20, 2006

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    You will note the message at the bottom of the recipe fropm the Food Network kitchens - this recipe makes TWO not one quiche. The good news is that it freezes very well.

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  • on November 26, 2005

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    This quiche I made without the crust and cut the salt back to 1 tsp. I think it must have been a typo on the 1 TBS. This is very good hot or cold. I used eqivalent to a 9x12 pan.
    Definetly a keeper. Bev

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  • on June 24, 2005

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    The salt should be reduced to 1 tsp.
    The pie pan size needs to be stated. I used a 10" pan.
    The half & half should be reduced to one cup. There was far too much "batter".

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  • on June 10, 2005

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    This recipe was great. I did, however, try to make this lower in fat. I used egg beaters, non fat half and half, low fat sour cream, and a reduced fat pie shell. I also used half gryere cheese and half parmesan. All in all it was marvelous. Thanks for the recipe!

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  • on December 19, 2004

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    Very tasty and quite easy to make.

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  • on December 05, 2004

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    Sundays when you don't feel like cooking but want something tasty and quick, try this one. Very nice for a brunch.

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