Reviewed: Mar. 21, 2012

Great! I got rave reviews!!!! Didnt relize id need a deep dish crust. Used 2 regular sized ones. Worked just fine!! LOVE IT!!!!!!!

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Reviewer:

rainenight

Reviewed: Jan. 20, 2012

One of the most simple quiches I've conquered!

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Reviewer:

Andrea

Cooking Level: Intermediate

Home Town: Havre, Montana, USA

Living In: Omaha, Nebraska, USA

Reviewed: Oct. 5, 2011

BEST, BEST quiche I have ever eaten. Substituted a whole wheat crust, added sauteed mushrooms and carmelized onions and doubled the garlic. Cream makes it so fattening but LIGHT!!!

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Reviewer:

belle

Reviewed: Sep. 22, 2011

It struck me that this recipe would be a bit bland if it weren't for the rich heavy cream. I didn't want to make it so fattening so I made it with half the volume 1/2 + 1/2 and half milk, added some nutmeg, and put a layer of mustard on the bottom of the pie shell (I always do that with quiche) and it still was a little bland...maybe it needs the cream. I dunno. It was okay, I've made better with really sharp cheddar.

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Reviewer:

Sandie

Reviewed: Aug. 9, 2011

Sooo good. I made a few changes. I added mushrooms and crumbled bacon. I also, used mozzerella cheese. The dish really turned out delicious. Will make again!!

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Reviewer:

crschai

Reviewed: Apr. 21, 2011

The broccoli filling yielded two quiches. Used a bit of fresh red pepper instead of pepper flakes. Used only 1/2 onion. Only one garlic clove. Added some cheese to bottom of crust as well as top. Used cheddar/gruyere. Used the following proportion for each quiche: 4 eggs, 1 yolk, 1/2 pint cream. Cooked for 50 minutes. Used my own pie crust.

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Reviewer:

amanca

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Dec. 17, 2010

I used half and half instead of cream. I didn't need the whole pint and I only used 3 eggs plus one egg white. I did add a little flour - I think I'd put even more in, as it was still a little wet. As another reviewer suggested, I put cheese on the bottom and top of the quiche. We enjoyed this dish. YUM!

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Reviewer:

beccakdavis

Reviewed: Dec. 16, 2010

made this twice so far. The first time was perfect, I followed the recipe exactly. The second time I substituted half and half for cream and had to bake almost 25 minutes longer to have it set in the center. The flavor was still great, but it took a long time.

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Reviewer:

justjessie

Reviewed: Oct. 27, 2010

The broccoli needs to be chopped really small. Big florets take up too much space. As written, this is just OK. With a bunch of changes it can be good. Make sure you chop up the broccoli small and drain it really really well. To combat some of the blandness, add some cumin to the egg mixture. I also left off the crust. You really don't need a crust. It's just extra calories. I greased my glass pie pan really well before adding the stuff.

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