The quiche had the requisite ingredients of spinach and feta that are found in traditional spanakopita, but was missing the crisp phyllo dough of true spanakopita. Even with the 6 ounces of feta and 8 ounces of cheddar cheese this recipe requires, the bitterness of the spinach was very prominent. I love spinach, but it seemed the ratio of spinach to eggs was too high, even though I used a deep-dish pie crust. I would have preferred more egg flavor and texture, as the egg only seemed to present itself as a thin layer on the top of the quiche.
My family never ate brussels sprouts as I grew up, so when I saw them at the grocery store, I was enchanted by their cute appearance; they look like miniature heads of lettuce! I love lettuce! Additionally, the recipe for Roasted Brussels Sprouts that I found on AllRecipes had great reviews, so I scoffed at the tales I had heard of children and adults alike hating brussels sprouts. Lo and behold, they are actually quite bitter, even roasted, but the very roasted pieces that bordered on being completely burned were quite tasty. They tasted similar to slightly burned potato chips, the little gems that I search for on the occasion that we have a bag of potato chips.
Unfortunately, it will be awhile before I try my hand at making brussels sprouts again, especially when there are so many other vegetables that I already know I prefer. I don’t think Devin would like me to try making another spinach quiche, but if I did, I would reduce the amount of spinach and increase the amount of egg so that it tastes like an actual quiche instead of spinach pie.