Although I timed everything exactly as directed so that I didn't cook longer than required, the cookies tasted a tiny bit burned to me. Maybe 30 seconds less would have prevented that. My husband loved them.

Reviewed On: Feb. 19, 2012

I found this recipe to be bland. Granted, I omitted the onions b/c one of my guests couldn't tolerate them, but I otherwise followed it pretty closely. I did extend the cooking time of the hash browns in hopes of getting a crispy crust with all that butter. The edges did crisp but that's it (so the butter could probably be reduced without effect). I recommend following others' guidance and frying the hash browns first before pressing into pan to add some texture, and make sure you season well with salt and pepper during cooking. The quiche doesn't puff much during cooking, so I'd say this feeds 3-4 unless it's one component of several at a meal. If I make this again, I'll definitely add more seasoning to both the hash browns and the egg mixture.

Reviewed On: Jul. 18, 2011

Amazing!!! Used cave-aged Gruyere. Served with celery, carrots, pumpernickel bread, pretzel bread, and grilled bratwurst. Definitely will make again and again!!

Reviewed On: Jul. 16, 2011