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

Brought back memories of my grandma! She always prepared this and set it in the refrigerator to let the flavors blend, so I did, too, and served it a couple hours later. The salad was good, with the subtle flavor I expected. After letting the salted cucumbers sit to draw out their moisture, I rinsed with water to remove overly salty flavor and then patted as dry as I could before proceeding w/the recipe (in hindsight I wonder if I should have skipped the rinsing in case the sour cream neutralized the salt adequately). Leftovers got pretty soupy the next day; if preparing in advance, you may want to do two rounds of salting of the cukes (drying with towels in between the two rounds of salting) to try to draw out even more moisture.

Reviewed On: Jul. 16, 2011