Comments on: Spinach, Caramelized Onion and Chevre Quiche with Potato Crust

By: jenny

jenny — Mon, 26 Mar 2012 00:01:54 +0000

I’m not sure. This was one of the first recipes on the site, before meticulous testing. I believe it’s 4 oz.

By: Holly

Holly — Sun, 25 Mar 2012 23:43:53 +0000

In the recipe, it doesn’t say how much cheese is needed. Is it just a “however much you’d like” kinda thing ? I don’t wanna overdo it, especially considering the tastes of my family members…

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True Nourishment | 5 Brown Bag Meals You’ll Actually Want to Take — Thu, 30 Sep 2010 20:29:21 +0000

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By: Robbyn

Robbyn — Thu, 02 Sep 2010 22:08:08 +0000

Wow, this sounds wonderful and we certainly eat a LOT of spinach around here. I’ll have to settle for my colby/jack cheese combination till I can get my hand on some chevre. In fact, I think I’ll make it tonight! (Now you’ve got me wondering what else I could substitute for the crust…potatoes are great! Instead of wheat-based bread, lately I’ve been getting packages of papadum from an Indian market I discovered, which are wonderful briefly tossed into a lightly oiled hot skillet to crisp them up. They are made of garbanzo bean flour instead of a grain, and you’ve got me wondering if I could do a crust with them and add a few mustard seeds and a pinch of curry leaf powder to the mix, hmmm…I’ll have to find some way that they wouldn’t scorch. )

By: Lee

Lee — Mon, 01 Jun 2009 05:34:18 +0000

Potatos instead of crust? Who’d a thunk it? It’s creative cooking! â€˜Chevreâ€™ is goatâ€™s cheese? I feel so ignorant!

By: Jenny

Jenny — Sun, 31 May 2009 17:51:43 +0000

Meghan – It really is perfect for Sunday mornings – so easy to make and so yummy!

Zeke – I would omit the chevre if doing a coconut flour crust as I think the two flavors might compete. Other than that, it should be a good balance.

Deb:
Chevre is a semisoft, fresh cheese usually sold in little logs. I used 6 oz for this recipe and will edit the recipe accordingly. Nice catch!

By: Meghan at Making Love In The Kitchen

Meghan at Making Love In The Kitchen — Sun, 31 May 2009 15:41:16 +0000

That looks amazing. Perfect for Sunday morning. Check out Meghan at Making Love In The Kitchenâ€™s last post: Renegade Parsley Pesto.

By: Zeke

Zeke — Sun, 31 May 2009 08:08:56 +0000

Looks delicious. How do you think this would taste with an unsweetened coconut crust? I'm always looking for ways to get more coconut in my diet, but I rarely bake. Check out Zekeâ€™s last post: My Poor Yogurt.