I found this quiche pretty good. It was easy to make and good for those that are wanting to watch their carbohydrate intake. I made the recipe as is with the exception of using fresh spinach and cooking it down instead of using frozen spinach.
I made this recipe as listed. The overall flavor of everything was great, but I had some problems with consistency. My roasted pepper puree looked nice and creamy until I added the butter at the end - then it turned runny. And my pesto, was more like a paste with the amount of olive oil the recipe calls for.
I'd make it again, making sure I have a heap more olive oil on hand, and either omitting or reducing the amount of butter for the roasted pepper sauce.
I made these last night for dinner with this sites Mexican Rice II recipe. I used wheat tortillas instead of white, fresh beans instead of canned, and baked them in the oven instead of in the skillet. The flavor was really good, and with some cooking spray on the baking sheet, they still came out nice and crisp.
My only complaint was in trying to flip the quesadillas. They were challenging to flip without loosing some of the filling. I don't think this would have been improved by skillet-cooking.
Whole family liked them.
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