This quiche packs a punch in the flavour department. It's made with eggs, blue cheese, spinach, tuna, bacon and Gruyere. Enjoy for lunch or dinner.
This is a WONDERFUL base recipe, and so versatile. I make it (for myself, for lunch) at least once a week. I bake it "crustless" in a pyrex pie plate (which I "grease" with Olive Oil) because I don't particularly care for "prepared" pie crusts. I like it with Blue Cheese Dressing, but Ranch works nicely, too. I LOVE the Tuna/Spinach/Bacon mix, but (pre-cooked) boneless chicken breast (instead of tuna) works well, too. I LOVE Swiss chees, but sometimes I use Provolone, Velveeta or Pepperjack. Sometimes I include chopped onions, scallions, fresh mushrooms and/or bell peppers. One "pie" lasts me 2 or 3 days. Sometimes I make toast, sometimes I have Saltine or Ritz Crackers with it. Regardless, it's ALWAYS good. - 27 Dec 2008 (Review from Allrecipes US | Canada)
The quiche was ok. I believe it would have had a better flavor without the blue cheese. - 29 Apr 2010 (Review from Allrecipes US | Canada)
Writing my first review - and thank you Ms Kitti for a unique and delicious recipe! My picky husband said it was really good and had 3 servings!! That's a first. - 20 Oct 2009 (Review from Allrecipes US | Canada)