Reviewed: Aug. 26, 2008

I added 2 extra eggs (Thanks Mel) and used mozzarella and cheddar cheese. Also used a bit more mustard and some salt and pepper. Turned out really well. Had to cook more like 60 or 65 minutes with the extra eggs. Tasty!

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SECONAWAY21

Cooking Level: Intermediate

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Reviewed: May 19, 2007

As I was making this, I wanted to add some broccoli and mushrooms, but resisted and made it as written. Having tasted it, I still think it would be better with a vegetable and some mushrooms in it, and probably more mustard and cheese. It's good, but it could be better. I used a regular size pie plate and crust, and it didn't fill it, so there is room for more ingredients.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Feb. 16, 2007

I decided to use some of the other suggestions when I made this plus I added one change of my own. I did not have a deep-dish pastry shell. I had the pillbury crust you unroll and put in a glass pie plate, so I used 3 X-Lg eggs and the 1 cup milk. I also added salt and fresh ground black pepper. I decided to address the blandness by adding 4 strips of crumbled bacon to the chicken mixture. I still thought it needed a little more flavor. Next time I will try adding part cheddar and part swiss cheese, more onion and maybe a dash of worcestershire.

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wedmorningtennis

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Reviewed: Sep. 13, 2006

I made this for lunch today. I thought it was ok but rather bland - I had even added some s&p and garlic powder - but my friend thought it was delicious. She ended up taking the left-overs home. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 25, 2006

Like Mel, I used 4 eggs and 1 cup milk. Because of that, I increased the brown mustard to 1 tsp. I chose colby cheese. The most significant thing I did that added flavor was to use leftover chicken that was baked with lemon and garlic--I even chopped and tossed in the clove of garlic that was baked with the whole chicken. It turned out great--five out of five family members liked it, including the one who wrinkled her nose before the first bite. The only problem was that it was watery and that made the crust a little soggy. Anyone know where the liquid came from and how to correct that? Even so, this is a keeper.

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terbait

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Reviewed: Jan. 11, 2005

This recipe was bland for my husband and I. I did add 1 tsp salt and also needed to add 2 more eggs and 1/2 C milk to fill my deep dish pie pan. It needed a vegie for color and to cut the richness. Perhaps a little diced red pepper or some peas?

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Mel, the kitchen McGuiver

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Reviewed: Sep. 19, 2004

WOW! This recipe was excellent!!!!! I knew before I even finished preparing that it was going to be great! The aroma was wonderful! I did add just a little more chicken (1/2 cup) to make it a little more hearty and I only added 6oz of swiss so I would have the opportunity to add a good sprinkle of parmesan, ramono and mozzerlla. I LOVE cheese and all these go well together. I highly recommend this quiche. My husband isn't big on quiche because he says it's not "meat and potatoes", he really like this one and he's also the reason for the addition in chicken. Thanks Shannonlia for such a great dish!

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