The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Apr. 12, 2009
I only used ONE cup of milk and this was awesome!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Apr. 9, 2009
Even adding extra garlic and frying the veggies in bacon fat and added the bacon it turned out bland. I also sub'd swiss cheese for the mazz. I gave it 2 stars because it was easy and held together well. ALICK's advice about the cheese raincoat was invaluable!
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Cooking Level: Expert

Home Town: Chatsworth, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Apr. 8, 2009
I really liked it. I followed another person's instructions regarding the cheese coat on the bottom of the crust and cut down on the egg/milk mixture like someone else suggeted. It was very good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Apr. 7, 2009
We found this recipe to be on the plain side. I feel it was because it has mozzarella cheese when we are used to a stronger flavored cheese. Mostly a personal preference thing. Following others advice I used less milk and I put in 1/4 c. cream. I baked for 40 minutes and though it is not a great recipe for the most part it is pretty good.
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Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA
Living In: Aluminé, Neuquén, Argentina

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Apr. 3, 2009
Soo tasty! My husband loves this so much when I make it on Fridays, it almost feels like we're not really giving anything up! (And he is a meat-loving man!)
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Living In: Washington, D.C., USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Apr. 1, 2009
I found the proportions of this one to be fine....and it tasted great! I used Buttermilk...I had to use it up so I figured why not. I also browned 4 slices of bacon and mixed it in with the broccoli before putting it into the pie shell. It's just not quiche to me without bacon! Pre-baking the shell for 10 minutes made it perfect.
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Cooking Level: Intermediate

Home Town: Cobble Hill, British Columbia, Canada
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 29, 2009
Yummy, but I had to cook mine 45 minutes longer than recipe said.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 27, 2009
It's easy. Quick and easy to be exact! Excellent recipe to add to or change ingredients to your liking. I did have plenty to make two quiches as others have also noted.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 24, 2009
Absolutely delicious!! I was tempted to give a 5, however, as one review stated, one whole onion is too much and yes, the crust was soggy and there was butter on the bottom of the pan when I made my first cut. I also had to bake it longer, eyeballing it to ensure my crust would harden. I will def make this again with a few changes, and with a second one to have enough! My husband, who is a "meat and potatoes" guy loved it! Kudos to the submitter!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 20, 2009
This is delicious and did not turn out soggy! I put the cheese on the bottom, as was suggested and only used half of an onion. It only took 35 minutes in my oven and it held together very well when I cut it! I plan on making this again sometime soon!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 19, 2009
I followed the recipe other than the garlic. Sadly I was out! Anyway it was really good. Everyone loved it and the times were right on!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 15, 2009
This is awesome! I made the following changes: used 2 1/2-3 cups of broccoli, doubled the minced garlic to 2 tsp. and used 2 cups of Italian blend shredded cheese. I served it with freshly baked muffins and a variety of fresh fruit. Yum!
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Cooking Level: Expert

Home Town: Saint Charles, Missouri, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 15, 2009
Use MEDIUM onion, not large onion.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 5, 2009
I've made this twice. Delicious both times, and very simple. It takes mine an hour to bake, so I put foil over the top during the second half to prevent burning. I also press a layer of cheese in the bottom of the crust before adding everything else to prevent sogginess. Works great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 3, 2009
I used this recipe w/ the oil pie crust recipe and made individual quiches in my muffin pan. It turned out really delicious, next time I think I'll ad some bacon to really rev up the flavor.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Stephenville, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Feb. 26, 2009
PERFECT!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Feb. 25, 2009
This got rave reviews by my guests who ate it! Make sure to use the right sized pie crust or everything will not fit. Plenty of mixture if you follow the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Feb. 24, 2009
this is good kids didn't care for the broccoli but my husband loved it I will make it again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Feb. 20, 2009
It did make two quiches. Really good!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Feb. 18, 2009
Taste was good but it was very soupy, and there was too much pepper. The recipe never stated what size pan to use (I used a 9 in pie pan), and covered the edges with foil and then removed it for the last 10 min of cooking. I never did get the quiche to set all the way.
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Cooking Level: Expert

Living In: Roselle, Illinois, USA

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