Great basic recipe. Use 1/2 beans from a vanilla bean for better flavor, and the black specks are a good contrast against the white pudding.

Reviewed On: Oct. 7, 2007

Tasted wonderful. I felt the instructions could be clearer... the butter should be room temperature (softened using microwave at 30% power works well) for both strusel and creaming. Baking time was ALOT longer than listed, but that may be my own oven. If you have a sweet tooth, you will want more strusel (double recipe will do fine), if you don't then the recipe listed works great. When I made this, the topping did not sink in as other reviews have noted.

Reviewed On: Oct. 1, 2007

GREAT recipe! I made a few changes... I was scared by the comments about the quiche being too runny, so I used 1 1/2 cups whipping cream instead. I hand-measured the salt and pepper - using a mixture of black and white pepper instead of cayene. I also used 1 cup of swiss and 1/2 cup of grated guyere. Added spinach instead of onions. It turned out gorgeous (for some reason I had doubts it would!). I did cover the edges with aluminum foil 25-minutes into baking to prevent it getting too dark.

Reviewed On: Aug. 31, 2007