Posted: 5/27/2013 9:41:42 AM
Forgot to mention that the Asiago cheese flavor is VERY strong. So strong that I believe this would be good served as a side dish, but not a main dish.
Posted: 5/27/2013 9:18:43 AM
Great recipe; definite repeat! No complaints except mine required more time to set. I do not know why because I followed the recipe exactly.
Posted: 5/2/2013 6:51:37 PM
Wonderful and delicious.
Posted: 5/2/2013 6:49:00 PM
This is a little labor intensive but so worth it. Tastes wonderful.
Posted: 11/25/2012 3:00:45 PM
I made this for a brunch at work. It was a HUGE hit. Simple & delicious.
Posted: 11/5/2012 9:32:10 AM
I just made this for a brunch pot luck at work. This was the first time I have ever made it. It was delicious! Everyone has asked me for the recipe. Super easy to make.
Posted: 10/24/2012 10:10:13 AM
It was very good and easy to make but I think it could have used a little less spinach. Basically just preference though.
Posted: 9/9/2012 12:54:45 PM
Can you make ahead and freeze? At what stage do i freeze? Can someone help me understand process?
Posted: 7/24/2012 8:34:35 PM
i have made this quiche more times than i can recall and each time it is AMAZING.... i have offers to make it for cash from fellow co-workers who i often take special cook offerings to..... love it and so easy to make and it always sets up perfectly...
Posted: 3/30/2012 10:42:20 PM
I am confuses about which type of Asiago cheese to use.
There is fresh Asiago pressato and aged Asiago d´allevo cheese.
Asiago d'allevo is commonly grated over pastas, salads, soups. It has a sharp flavor that resembles Parmesan and is used in omelets and sauces. Asiago pressato is used in panninis, sandwiches or melted on a variety of dishes.
Which one is used in this recipe?