I live in France, and I have to say this is a good quiche recipe! Delicious! I made a few changes follwing the advice of others. 1) I added fried onions 2) I used 3 eggs. It was really wonderful. Also very versitile, you could add other meats aswell. It's even better the next day!

Reviewed On: Feb. 5, 2009

I made this pumpkin pie from real pumpkins. To make the pumkin puree I used a 7 lb pumpkin. Cut pumpkin in half, scoop out all of the seeds. Cut pumpkin into a few sections so it fits easier into a pot (or several in my case). Boil until the pumpkin is very tender. Let pumpkin cool a bit so it can be handled easily. If cooked well enough the pumpkin should scoop easily from the skin. After you seperate from the skins, you need to drain the water from the mashed pumpkin. I found that "boiling" the mashed pumpkin eliminates the water and makes the pumpkin more tender. After you eliminate excess water and the pumpkin is cool, you can add in the rest of your ingredients. I followed this recipe exactly and the pie turned out great! It tasted just like a traditional pumpkin pie, which for me is the Libby kind! I recieved many compliments! I will use this recipe again!

Reviewed On: Dec. 18, 2008

I didn't really enjoy this recipe. The batter tasted more like chocolate chip cookie dough without the chips than sugar cookie dough. Baked it was about the same result. They just didn't taste like classic sugar cookies. They were tastey none-the-less though.

Reviewed On: Dec. 13, 2008