Reviewed: Apr. 24, 2008

Fantastic quiche! Even my meat-eating husband loves this. Definitely use fresh broccoli. I used onion powder to save time, and it was still delicious.

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nayeli77

Cooking Level: Intermediate

Living In: Leesburg, Virginia, USA

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Reviewed: Apr. 20, 2008

Very yummy! Next time I think I'll make it with cheddar cheese though, and definitely put the cheese on TOP of the pie crust before the veggies. I didn't like burnt cheese layer on top. The veggie flavor was amazing though. I don't know why others said it was bland because it was full of flavor.

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TIFFANY978

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Reviewed: Apr. 15, 2008

This recipe is fantastic!! I am new to cooking, and having just moved in with my boyfriend so I'll have to do better than cereal for dinner. I actually forgot to buy a pie shell, so I almost gave up until on the whole thing until I found a super quick and easy pie crust recipe on allrecipes.com!! I also used 1% milk to make it a bit lighter, but it still came out really delicious!! One thing I am thinking of adding next time is diced cooked bacon to the egg mixture. This has given me a lot of confidence in the kitchen!!

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SarahM

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 11, 2008

Delicious and easy -- this was a great recipe. The only thing I'd change is to use a deep dish 9" pie crust next time; I had a lot of filling left over that wouldn't fit in the crust. Otherwise, it was spot on!

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BOERMANCM

Cooking Level: Intermediate

Home Town: Grapevine, Texas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 9, 2008

This quiche is WONDERFUL! I used one of the suggestions and chopped the broccoli in small pieces, and all I had was 2% milk and so I added about 1/4 cup of heavy cream to the milk to make 1cup. It was perfect. I also used Marie Callendars pie crusts. I can't wait to make this recipe again.

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JoAnne

Cooking Level: Expert

Home Town: Fullerton, California, USA

Living In: Peachtree City, Georgia, USA

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Reviewed: Apr. 9, 2008

This recipe is ok. I find myself doing a bit more than the recipe required to make this delicious. i found it a bit bland but with a little more seasoning and a few more veggies it was pretty good.

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Kasey

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Apr. 7, 2008

So easy!!! I added more veggies and it came out so good. Thanks!

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MikesMomma

Home Town: Johnson City, New York, USA

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Reviewed: Apr. 6, 2008

This REALLY needs sharp cheddar instead of mozzarella. It was very bland AND watery. Next time I'll use cheddar and cut the milk down. I did precook the broccoli and onions, but next time I will cook them a bit longer to get more moisture out of them. Other that that, it was worth making again. My picky family gave it mixed reviews.

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Angel43537

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

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Reviewed: Mar. 30, 2008

My whole family LOVED this quiche; all the way down to my 2 year old!! They thanked me with each bite they took! This will be a regular in my house! Don't change a thing!

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2 Blonde Cubs

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 29, 2008

I made this quiche as an appetizer for Easter. Everyone absolutely loved it! After reading reviews, I decreased the the milk to one cup, and used the suggestion for pressing some cheese to form a shield. It was also easy to make.

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Kathleen M.

Cooking Level: Expert

Home Town: East Northport, New York, USA

Living In: Lynbrook, New York, USA

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Reviewed: Mar. 27, 2008

Quiche itself could have had slightly more flavor, but was a nice comfort food. And the cheese layered over the crust was amazing; great melt in your mouth texture.

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Rapinka82

Cooking Level: Intermediate

Living In: Chippewa Lake, Ohio, USA

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Reviewed: Mar. 25, 2008

I didn't think this would turn out at first, but when it came out of the oven, I knew I was wrong. It smelled glorious and looked perfect.

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gastlygoul

Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA

Living In: Pittston, Pennsylvania, USA

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Reviewed: Mar. 24, 2008

I brought this to an easter brunch and received loads of compliments on it! I suggest chopping the broccoli really well so that spreads throughout the quiche, rather than having big chunks. I pressed the cheese into the crust (as suggested in other reviews) and then sprinkled another layer over the broccoli before pouring the egg mix over it. Then I sprinkled onion powder on the top. My oven is old, so I needed to cover it with foil halfway through to avoid burning the crust, but all in all, this recipe is super easy and REALLY good!!

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HT

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Mar. 24, 2008

This was the first quiche I've ever made, and it came out perfectly! I followed another user's advice and made a layer of cheese on the bottom of the crust before I poured the rest of the ingredients in, and I had no problems with sogginess. I highly reccomend this recipe, especially for amateurs like myself!

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Sarah

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Brockport, New York, USA

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Reviewed: Mar. 23, 2008

So easy and sooo tasty!!! I followed one of the other reviewer's suggestions and fattened up this dish with a little diced bacon and 3/4 cup of cheddar cheese. I also used half and half instead of milk and skipped the butter completely. I was using a frozen pie shell, and ended up with enough filling for 2 quiches. My initial plan was to freeze one for later, but my husband and I loved this quiche so much that we made quick work of the leftovers!

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SPONNIE

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: San Ramon, California, USA

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Reviewed: Mar. 22, 2008

Great! I added red peppers and used Stephanie's Flaky Crust recipe. Could use more broccoli and maybe some mushrooms or other veggies as well.

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EMLEESAN

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Reviewed: Mar. 22, 2008

Since I was making an 11' quiche, I used 4 cups fresh broccoli, 6 eggs and about 3/4 cup milk. I made sure the broccoli was dry before the saute to help keep the quiche from becoming soggy. I followed the cheese rain coat suggestion but used colby-jack. I also upped the salt and pepper, especially the salt. I used a homemade crust and added some oregano to the egg mixture. I had to cook it for 50 minutes before it was really set. Next time I think I'll add some nutmeg too. Very tasty with the help of all the reviews.

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LeBlond

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

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Reviewed: Mar. 22, 2008

I thought this quiche was good although it was a little bland for my taste. Maybe next time I will try a more flavorful cheese.

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AUTUMNJOY

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Mar. 17, 2008

Perfect flavor. Only change was that I only added 1/2 the amount of salt and pepper recipe called for. I found there was not enough of the egg mixture to cover broccoli or fill pan. I let the quiche sit for 5 minutes but it still did not set well for serving and fell apart when transfering to plate. I wonder if more eggs and less milk would help firm up quiche. Will definitely try again.

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K.Jean

Cooking Level: Intermediate

Home Town: Washingtonville, New York, USA

Living In: Middletown, New York, USA

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Reviewed: Mar. 17, 2008

I used a hash brown crust instead of pie crust - 3 c. shredded hash browns drizzled w/ butter, bake at 425 for 20 min. or until brown - also used sharp cheddar instead of mozz. cheese, 3 eggs & 3/4 c. milk. i thought it was a little bland, but great base! thanks!

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SMILINGFORHIM

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