The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 12, 2009
Was loved by all.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 31, 2009
I used fresh asparagus and the flavor was great. I thought that the recipe was OK, not as good as the picture. It may have been my fault because I used an 8x11 pan and had to cook longer. I would recommend the 9x13 because I had to cook alot longer time. Again, the flavor was great. Thanks
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 3, 2009
Great for a light dinner, too!
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Photo by Denise

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Naples, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 5, 2008
I liked it, the kids were okay with it. It was quite good and will likely make it again, but it wasn't one where people were moaning and begging. I liked, though, that it was a quiche concept without the crust. I don't always want the extra fat of the crust.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 1, 2008
We really liked this. I halved it and made it in a pie pan since there were only two of us. I used ricotta instead of parmesan, mixed most of the cheddar into the eggs, and fresh asparagus that I boiled for 3 minutes first. Baked at 425 for 20 minutes then 350 for another 5 min after adding more cheddar on top. I highly recommend the ricotta, it gave it a very creamy texture.
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 9, 2007
This was good...but if I made it again, I would add the cheese to the mixture instead of sprinkling it on top. I think it tastes better blended into the casserole instead of a hard layer on top. Just a personal preference. Otherwise, had good flavor.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 12, 2007
I followed this recipe, except the only asparagus I had available was an 8oz bag marked "petite" and it was plenty. I have never cooked with asparagus and we liked it very much. I did have to increase cooking time by about 25-30 minutes. The only change I would make is to add the cheddar cheese into the mix before baking, mainly for reheating purposes. I did reheat it for lunch leftovers and it stood up very well.
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Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA
Living In: Delmont, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 24, 2007
I was very pleased with this recipe. It was very tasty and healthy. I will definately make it for brunches in the future. I would substitute broccolli for the asparagus since so few people like asparagus. I also didn't have any tarragon so I used Paprika and ground nutmeg instead and it still tasted great! Thanks for the good one!
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Cooking Level: Intermediate

Home Town: White Lake, Michigan, USA
Living In: Waterford, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 22, 2007
I really liked this dish but understand why others weren't that crazy about it. It has a mild flavor but that is easily remedied. I always try to follow the directions exactly when I try a new recipe but I made one mistake and one substitution. I didn't have tarragon but used fennel seeds instead (I got that idea from another site that offered a list of substitutions for herbs and spices.) My mistake was that I added the cheddar cheese to the egg mixture, so instead of checking on it after 20 minutes I left it in for a full 30. I would definitely make this again!
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Photo by EILEENGB

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 21, 2007
I make this casserole for dinner and even my pre-teen girl loves it!
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Cooking Level: Expert

Living In: Payson, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 9, 2007
Quick meal to make!! I made this for dinner a few nights ago and my husband ate the leftovers for breakfast today. Great for dinner or breakfast/brunch. Definitely a keeper!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 6, 2007
Very easy recipe to put together. I did make it in a deeper dish and it did take about an hour to cook, so keep this in mind. (whine) It is a great dish to make ahead of time and keeps well. Very yummy. Dinner or breakfest.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 5, 2007
Awesome! I did use canned asparagus rather than frozen however and a green bell pepper rather than red.
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Cooking Level: Expert

Home Town: Kansas City, Missouri, USA
Living In: Fairway, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 2, 2007
Very tasty! I used fresh asparagus and cooked them half way. I added fresh sliced mushrooms, garlic and basil. I made this for a Sunday Brunch and every piece was eaten. I plan to add more onions, and Parmesan cheese the next time. As a result of these additions, the cooking time was between 35-40 minutes. A definite keeper!!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Photo by Aleson Faith Woods & Dad
Reviewed: Aug. 31, 2007
Dad and I went to the Tennessee Titans Football Game on Thursday night and we had gotten the things we needed after school, make it for breakfast and it was ok for me, but Dad really liked it.
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Photo by Aleson Faith Woods & Dad

Cooking Level: Beginning

Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 31, 2007
This was really good! We ate over half of it between just 3 of us. I didn't have any tarragon on hand and couldn't find any in the grocery store so I didn't add any seasoning except the salt and pepper. I used a 9X13 dish but still had to cook an extra 5 - 7 minutes for it to be done in the middle. It reminded me a lot of a quiche recipe that I make occasionally.
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Photo by Lesa Lee

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 29, 2007
Wonderful recipe! I read the directions too fast and mixed the cheese in with the eggs. Still turned out great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 8, 2007
Good (not great) brunch recipe. I also used fresh asparagus, but followed everything else exactly. For a casserole, it's actually a fairly healthy meal, but easy enough to make even lower fat.
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Cooking Level: Intermediate

Living In: Kansas City, Kansas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 27, 2007
I'm sorry, this was just okay for me. I made it just as written (I didn't have a red pepper on hand) - It tasted fine, but I will try another recipe next time. Maybe the terragon threw it off for me or it was just too boring. I even used fresh asparagus. We all ate it but not worth making again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 5, 2006
This was very good. I did not have any ham so my version was only with asparagus. I'm sure it would have been better with the ham, or at least sprinkled with crumbled cooked bacon at the end of the baking. I served this at a late brunch and it was a hit. Very easy to prepare and uses readily available ingredients.
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Cooking Level: Intermediate

Home Town: Sherbrooke, Quebec, Canada
Living In: Montreal, Quebec, Canada

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