One of the best recipes I've ever gotten from this site! Hubby loved it and I was really impressed with how flavorful the filling was. Instead of boiling chicken, I used leftover rotisserie chicken (w/o the skin) that I diced in big chunks, added one can of whole white potatoes that I diced up, cooked frozen peas & carrots mixture, frozen corn, some chicken bouillon granules and a splash of cream sherry wine. Also added a little poultry seasoning and garlic powder. Baked it using store-bought double pie crusts in a deep 8 x 8 glass casserole dish. Baked it in a convection oven and it was delicious and reheated well. Filling was moist without being runny. My only problem was the top crust didn't brown as nicely whereas the edges browned too quickly. I will be making this again!!

Reviewed On: Sep. 15, 2007

Sorry, didn't think this recipe was any better than my usual quiche which doesn't call for mayo nor covering the quiche with foil. I didn't really like the consistency of the filling which was basically steamed eggs. I added mushrooms sauteed in butter, raw green onions, salt, pepper, dash of nutmeg and a sprinkling of paprika. My standard spinach quiche calls for a slightly pre-baked shell and baked uncovered at 350 degrees F for about an hour. For me at least, this has resulted in a better quiche.

Reviewed On: Jul. 13, 2006

I liked this recipe but I like a different version I make better. Mine calls for the addition of 2/3 cup of beef stock or broth. This is in addition to the marsala wine (I don't use sherry in mine). I know this sounds odd, but I think it makes the sauce alot more flavorful. I also remove the browned chicken, then add the liquid, mushrooms and whisk in softened butter, adjust the taste, then add the chicken back as I reduce the liquid, and cover for a few minutes.

Reviewed On: Jan. 13, 2005