I found this quiche very good after making some alterations as suggested by other members. I used a store-bought crust to avoid the soggy bread and baked it for longer (about 45 minutes but probably should have gone even longer to bake the bottom. For fear of blandness, I doubled the oregano and added a bunch (maybe two tbsp) of garlic pepper (a mixture of pepper, garlic, salt and other spices you can buy at the store). I also threw a handful of cheddar into the cheese mixture. I will probably make this recipe again and try adding some onion, mushrooms, or garlic. Overall I was very satisfied with how it turned out.

Reviewed On: Jul. 19, 2007