Reviewed: Dec. 19, 2011

I used 1 1/2 cups of swiss cheese. Also, I added a spoonful of cranberry sauce on top of each slice os quiche, which gave the dish a little extra flavor.

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Reviewer:

Denise Stuart

Reviewed: Feb. 10, 2011

All I can say is WOW!!!!!!!!! This way amazingly delicious. My husband and I loved it. I did add 2 cups shredded swiss cheese and might add a little less onion next time. But oh so good. Will definitely make again.

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Reviewer:

trhjrh06

Reviewed: Nov. 1, 2010

A quick and easy quiche to put together if you already have cooked chicken. This is a keeper for me! The pecans are like the icing on the cake.

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Reviewer:

JanM

Reviewed: Sep. 14, 2010

I really enoyed this. My wife doesn't enjoy swiss so we subbed muenster and added in mushrooms and small bits of brocolli. Really tasty.

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Reviewer:

MTCHYG

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

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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Reviewer:

SECONAWAY21

Cooking Level: Intermediate

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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Reviewer:

Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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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Reviewer:

wedmorningtennis

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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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

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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Reviewer:

terbait

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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5 users found this review helpful