Reviewed: Oct. 18, 2009

Great, easy recipe. I modified slightly by adding some ham and used a bit more cheese than recipe suggested. I also added a bit of Montreal Steak seasoning for flavor. It was delicious!

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Kimi

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Reviewed: Oct. 9, 2009

This quiche was great after it baked in the over for 1 hour (NOTE: NOT a 30 minute bake time for this recipe!)

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Janneke

Cooking Level: Expert

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Reviewed: Sep. 25, 2009

Taste is good if not great, however texture was on the runny side. Not firm like I was hoping. I added ham but I don't think that was the problem. Crust on bottom was soggy and no amount of extra oven time was going to firm the thing up.

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traveltiff

Cooking Level: Beginning

Home Town: Tehachapi, California, USA

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 11, 2009

This was really great, even the kids liked it, and they don't like eggs!

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maxcal

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Reviewed: Sep. 11, 2009

This is a good basic recipe. I used a homemade crust, added ham and used cheddar cheese as that is what I had on hand.

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GlimmerGal

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

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Reviewed: Aug. 29, 2009

Great recipe prepared as the author suggests or can be used as a basic recipe to make endless variations!

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JENNSCOOKIN

Cooking Level: Expert

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Reviewed: Aug. 27, 2009

I made this quiche today, but my way. After reading the reviews, it was obvious that some changes needed to be made. I used 2 1/2 cups of fresh broccoli, bell pepper, chopped mushrooms, a mixture of sharp cheedar and mozzarella, one whole red onion (they are not overpowering and cook up well), added, to taste, some lemon pepper while the veggies were sauteing. I used 1 1/2 cups of milk because I made two quiches. I added the cheeses to the egg mixture, left out the extra butter, and cooked for one hour. My husband, who does not eat quiche even ate some. Great taste and held together very well!!!

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Nancy T

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Reviewed: Aug. 19, 2009

I have been making this quiche for a few years now and it never disappoints. It is delicious and pretty easy to make. My only issue with it is that it is never done in 30 minutes and usually takes closer to 1 hour, though this may be an issue with my oven, I don't know. I just allot for this extra time when making it and have no problem.

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amsayers

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Reviewed: Aug. 19, 2009

I loved this quiche! I added 2 roma tomatoes to the broccoli mixture while it was cooking to get some of the water out. My only suggestion would be to use 3 eggs instead of 4 and a cup of milk. Mine was overly full and made a mess in my oven. Also, we served it with a dollop of sour cream on the side - yum!

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Desiree

Cooking Level: Expert

Living In: Missoula, Montana, USA

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Reviewed: Aug. 16, 2009

yuck!!don't ever make again

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Beth

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Reviewed: Aug. 7, 2009

I liked the idea of this recipe because the cooking time was short. Big mistake. I baked mine on 360 for 1.5 hrs! It was way to soggy in the center and seemed very unappetizing to my husband and I. I used fresh broccoli so the ice from frozen wasn't an issue. Next time I will try what another recipe suggests. Covering the crust with foil, baking it for 5 min at 450, then reducing it to 350 and bake for 5 more min. Then you add your contents and bake for 40-45 min.

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Marijke M

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

The amounts are way off. I used a 9" deep dish frozen pie crust and it overflowed in my oven and made a huge mess. This was after reducing the milk to 1 cup as was suggested. Yes you can reduce the liquids further, however, I suggest you reduce all amounts by about 25% for a more balanced pie, unless you want far more broccoli mixture than egg. Didn't have a problem with soggy crust, but I baked for 50 minutes. Wasn't even close to done at 30 minutes. It was tasty and looked good when it came out, but clearly the recipe needs some adjustments, which is why I only gave it 3 stars. BTW I subbed cheddar cheese and added some crumbled veggie bacon which I think improved the flavor a lot.

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EMBERMAE

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

I made this last night with limited ingredients in my kitchen. I made it exactly as stated except I didn't have a pie crust (so I guess I made a fritatta?)It was good and the eggs were light and fluffy. My only issue was that I got a lot of water in the pie plate when it was done. Not sure where it came from since the broccoli was cooked with the onions. Mine was set and cooked in the 30 minute time frame. The only thing I can say to the reviewer that it didn't set in that time is all ovens are different. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Jul. 31, 2009

Excellent! easy to make tastes delicious, what more do you want?

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jethompson

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Reviewed: Jul. 30, 2009

Great recipe. I too used only 3 eggs and 1 cup of milk. The first time I made it with the original ingredients and it overflowed.

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SAPPEL

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Reviewed: Jul. 30, 2009

Easy and very tasty recipe. I did what another reviewer said which was to put the cheese on the crust first and then top with the broccoli mixture so as not to make the pastry soggy. My husband loved it!

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Irene56

Cooking Level: Expert

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Jul. 21, 2009

SO tasty and easy! As previously suggested, I only used one cup of milk and 1/2c. chopped onions. This was fabulous.. the hubs doesn't really like quiche and loved it! Two thumbs up from our household :)

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JOANNE

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Jul. 20, 2009

This is a super quick and yummy recipe but can be easily amended to meet your veggie tastes. I pressed cheddar and monteray jack cheese into the pie crust. I used only 3 eggs and 1 cup milk. I sauteed garlic, onion, broccoli, a few mushrooms and bell pepper in butter and olive oil and then mixed the vegetables in with the milk/egg mixture before pouring the mixture into the pie pan. I then sprinkled a bit of cheese on top and baked in the oven.

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Proserpine79

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Reviewed: Jul. 20, 2009

This was the best broccoli quiche i have had!! My daughter loved and can't wait till I make more!!

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Laurel

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Reviewed: Jul. 19, 2009

I don't think this is any EASIER than any of my other quiche recipes, but it's definitely delicious! Made a whole wheat crust which really enhanced it. DEFINITELY use fresh veg - it makes the whole quiche!

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