Spinach and Bacon Quiche

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Love it! Have been making it now for over a year. I made two modifications from the recipe. One was using Mozzarella cheese instead of Swiss. It was just because I didn't have any Swiss cheese at the time. The other was I used Maple Bacon, again it was what I had at the time. Not sure if these changes made it taste better than the original but this one just melts in your mouth. I want to eat the whole quiche myself! It's so great that my friends regularly request it.

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Yuck, 6 eggs was way too much and makes the product taste like seawater, especially if Swiss is used(gruyere is creamier and probably better when combined with so few ingredients.. Onions would've made the spinach taste much less awkward in the quiche. I make quiches often and this is the first recipe for quiche I've ever disliked.

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It worked perfectly and it tasted so good I immeadiately made another one once the first was devoured. Awesome recipe.

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Excellent tasting quiche!! I think it's as good or better than what I buy at Marie Callendar's!

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This was the first time to ever make quiche and thought it turned out great. I used 1/2 and 1/2 insteard of heavy cream to cut the fat and calories. My family eat a lot of fresh spinach and I was excited to find a breatfast recipe with fresh spinach. My 10 y/o son did not like at all and he is not my picky eater. My husband and I like it but not sure I would make again.

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The very best Spinach and Bacon Quiche I've ever made and my husband totally agrees. I'll never use another box of frozen spinach!! Thanks for a wonderful recipe and no, I didn't change one thing about the recipe.

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"tasty", yes..but..6 eggs and 1 1/2 cups of cream is WAY TOO MUCH. I cut to 4 eggs and 1 cup of cream = better/correct amount of liquid. also, I had to increase the oven time TWICE (covering with foil after the first time, so as not to burn

do these folks even try their recipes before presenting ?

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Wow! I cannot cook...but this is so easy and totally awesome! Followed the recipe to a tee...and it is so good I cannot believe that I actually made it. Thanks you Paula Deen and the Food Network...tis is the first thing I have ever cooked from a recipe!

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After using this recipe in a nutritional study/makeover for my college level nutrition class, I thought Id post the results for those interested in the nutritional info, according to the recipe serving size. However, realistically the serving size is more often a 1/6 to 1/4 piece so if that the case when you serve it the already high values go up Substantially!
Serving Size 1/8 piece (148 g
Amount Per Serving
Calories 530 Calories from Fat 381 % Daily Value*
Total Fat 42.3g 65%
Saturated Fat 18.1g 91%
Trans Fat 0.0g
Cholesterol 271mg 90%
Sodium 1580mg 66%
Total Carbohydrates 4.6g 2%
Sugars 0.6g
Protein 32.0g
Vitamin A 28%
Vitamin C 4%
Calcium 21%
Iron 10%
* Based on a 2000 calorie diet

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This was an amazing! I have never had a quiche where the pastry and mixture combine so well that you do not know which is which!