Comments on: Spinach Quiche

By: Heather

Heather — Wed, 13 May 2026 02:32:28 +0000

Do you have to prebake pastry if you’re using frozen version from grocery store?

By: Jack

Jack — Wed, 15 Apr 2026 18:42:23 +0000

This spinach quiche looks like the perfect balance of comfort and freshness. The flaky, buttery crust paired with that soft, custardy filling sounds incredible, especially with the mix of spinach, green onions, and feta bringing in both brightness and richness. It’s the kind of dish that feels just as fitting for a relaxed brunch as it does for a special holiday table like Easter.

By: Christine

Christine — Fri, 03 Apr 2026 11:13:32 +0000

It would be good to know the nutritional values please

By: Danielle Kinkade

Danielle Kinkade — Thu, 02 Apr 2026 18:36:58 +0000

Hi! I can’t wait to make this recipe.

I am wondering how to make it in advance and reheat it for Easter breakfast. Do you have any tips?

Thank you!!

By: Jennifer

Jennifer — Tue, 17 Mar 2026 08:25:57 +0000

In reply to Phoebe Moore (L&L Recipe Developer). Thanks for sharing. Second quarter with super tonight and still enjoying.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Mon, 16 Mar 2026 18:58:55 +0000

In reply to Jennifer. I'm so glad you enjoyed the quiche, Jennifer!

By: Jennifer

Jennifer — Mon, 16 Mar 2026 11:01:09 +0000

This recipe is really good.

I had a little tutu with the ingredients to accommodate preferences and what I had, and it came out perfect 🥰.

I didn’t make the double batch, although would now consider for the future; as why not bake two while the oven’s on if you like the result? I did all the refrigeration and blind baking of the pastry, and trimmed the small overhang of par-cooked dough after the second bake, to a very clean attractive edge to the crimped pie edge.

I added a handful of crushed walnuts to the pastry (keen to boost omega 3s when I can). I don’t like spring onions a whole lot; so added coriander leaves, and salty capers with the spinach.

I arranged the greens and cheese cubes onto the pastry base, then poured the mix of liquids with the eggs, having used oat milk and a dollop of greek yoghurt, plus the Buffalo feta all made for a creamy tangy eggy set, dusted with nutmeg.

I have a little left over pastry bagged in the freezer and keen to try using in the next three months.

By: Travel Visa

Travel Visa — Fri, 20 Feb 2026 08:50:30 +0000

This quiche recipe is a total game-changer! It’s the kind of dish that feels fancy but is surprisingly simple to whip up. The flavor combos in this quiche are seriously next-level—whether you’re going for classic spinach and cheese or trying something with roasted veggies, it’s guaranteed to impress. What I love most is how customizable it is; you can add whatever ingredients you’re feeling that day, and it’ll still turn out perfectly. The crust has just the right crunch, and the filling is light but so satisfying. It’s one of those recipes that works for brunch with friends or even as a comforting dinner. If you’re someone who likes dishes that look as good as they taste, this quiche definitely fits the bill. The best part? It’s easy enough to make on a weekend, but it’ll still leave everyone thinking you spent hours in the kitchen!

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 23 Jan 2026 17:29:13 +0000

In reply to Janet. Hi Janet, I've been trying to block this reoccurring spam commenter that keeps appearing on this particular recipe (it's not appearing on others). Thanks for the feedback on the ad issue, I'll look into it.

By: Janet

Janet — Sat, 17 Jan 2026 16:30:46 +0000

This platform is a mess. People are commenting on addiction programs, not the recipe. And every time I tried to use the recipe, it kept cutting automatically to a lean cuisine ad and the only way I could see the recipe again was to type in the URL from scratch and try to see it fast before the ad came. I finally gave up (which frustrates me because ordinarily I have a lot of respect for Love and Lemons) but the site it broken.