Reviewed: Nov. 11, 2009

Absolutely delicious and for the underweight of us, provides a nice, fattening vegetable serving or two! About 400 calories per 1/2 pie the way I calculated it. I added a bit more butter to the softened mushrooms and onion before adding the flour, half and half, etc. I also cut the salt a bit in both parts of the recipe and added only a dash of nutmeg and mustard. I substituted cheddar jack for the cheddar, which was great. I found that flouring the hands when pressing the cheese mixture into the pie pan worked very well. Thanks again for this great recipe. I can't wait to share it!

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Reviewer:

michellec

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Reviewed: Mar. 15, 2009

This was great. I made it two weeks ago and my husband is asking for it again. The cheese in the crust is just great!! We used an extra sharp cheddar from England. I served this with barbecue pork steaks, a St. Louis tradition, and a salad. I also enjoyed it for lunch for a couple of days at work with carrot chips and ranch dressing. thanks again, great recipe!

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Reviewer:

Deborah

Cooking Level: Expert

Home Town: Granite City, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 9, 2008

I have been making this exact recipe for years. I only looked it up because I had lost it. You can change this up in lots of ways by adding different spices and cheeses, vegetables and meats like ham, proscuitto or prepared bacon. As another reviewer said, it needs a bit more salt when made without any of the meats I listed above. Overall, this is a family favorite. I recommend that you increase the ingredients for the crust by about 20% or so to make sure you have enough to fully cover the sides and the bottom of your pie plate.

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Reviewer:

Tom H

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Reviewed: Dec. 21, 2006

This was good and my husband liked it. I didn't have chedder, substituted colby-jack instead. The crust didn't taste real cheesy but very rich. I cooked the onions in the microwave to reduce dirty dishes. I did not add mushrooms -my husband dislikes- but added the last of some turkey bacon. I also added 2% milk instead of cream which was fine. Could have used a touch more salt or seasoning in the eggs. I will make this again, though.

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PTKAT

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Reviewed: Oct. 24, 2006

This was so good! The crust was a little salty but that's easy to fix. Put a little tobasco on it... wonderful!

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ETHEL43BABEE

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Reviewed: May 26, 2006

I've made this a few times and it's a family favorite. It tastes sooo good. I modified the recipe only slightly. For the crust I used 1/4 tsp. salt instead of 1/2 tsp. I thought it was too salty. Also for the filling, I substituted light cream for the half-and-half, and added a dash of pepper.

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