Reviewed: May 20, 2012

Pretty good....a bit bland so I'll add more seasoning next time. Admittedly I had no tarragon so that might be part of the reason but I'm not a tarragon fan.

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Reviewer:

SeaWench

Cooking Level: Intermediate

Home Town: Gold Coast, Queensland, Australia

Living In: Seattle, Washington, USA

Reviewed: Apr. 13, 2010

This recipe is very tasty and was easy to make. The only thing I noticed was that it took longer to cook than the recipe stated. I cooked it 30 minutes and then an additional 10 with the cheese. The eggs come out nice and fluffy, souffle like. This would be a great recipe for company since it makes so much.

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Reviewer:

Dinner My Way

Cooking Level: Expert

Home Town: Hayward, California, USA

Living In: Valley Springs, California, USA

Reviewed: Apr. 9, 2010

My husband is suspicious of anything quiche-like, but he enjoyed this! I did make a few tweaks; I left out the tarragon and added a tsp of garlic salt and a tsp of a mixed spice the hubby loves. I forgot to add the black pepper. I sauteed the onions/bell peppers in butter and garlic powder. The spicing turned out very mild, which I thought was OK but my hubby added more to his piece (hey, I'm not complaining, it was quiche and he LIKED it). Next time I will add some fresh minced garlic in addition to more of the other spices. And remember the black pepper.

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3 users found this review helpful

Reviewer:

Helena Handbasket

Cooking Level: Beginning

Home Town: Silverdale, Washington, USA

Reviewed: Dec. 28, 2009

Very good--even with canned asparagus (yuck!), we loved every bite. I did not use bell pepper because I don't like it, and I adjusted the ingredients to make about half. It was plenty for my husband and me, and we will be having leftovers in the morning! Thanks!

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Reviewer:

sinhika

Reviewed: Apr. 12, 2009

Was loved by all.

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Reviewer:

Jennas Nonna

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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Reviewer:

Karen

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Tuolumne, California, USA

Reviewed: Jan. 3, 2009

Great for a light dinner, too!

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Reviewer:

Denise

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Naples, Florida, USA

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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Reviewer:

GingerBlue

Cooking Level: Expert

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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Reviewer:

Joyousfreee

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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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2 users found this review helpful