I tried the recipe, in fact have a rendition (supposedly in "review"past 3 years) that is very close, but I wanted to see what it was like. It was o.k., but it needed more spices or enchilada sauce. Mine uses plain milk, one more egg, & enchilada sauce (not tomato sauce, & Hatch brand or home-made. A/R has excellent ones to try!!!). BUT, the biggest difference is HOW I used it: I make a crustless quiche!!! (Crustless because I dislike crust). Not just for breakfast, but it's so popular I serve at all times! I even took premade tart crusts, put crusts in baggie for later & used the little pans, for hors douvres (sp) but that was in the 1980's. I now have a tart sized pan. ! Just have to adjust cooking times, whatever you cook it in! 350 degrees works no matter what! Tons of recipe requests & compliments when I do my recipe, but, unfortunately I didn't get raves with this original recipe with the tomato sauce. Blessings
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I tried the recipe, in fact have a rendition (supposedly in "review"past 3 years) that is very...