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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Holly B

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Stephenville, Texas, USA

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Reviewed: Feb. 26, 2009

PERFECT!

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joan k

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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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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Fluffly Hen

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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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amanda

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Reviewed: Feb. 20, 2009

It did make two quiches. Really good!!

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showlan

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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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Nancy

Cooking Level: Expert

Home Town: Arlington Heights, Illinois, USA

Living In: Roselle, Illinois, USA

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Reviewed: Feb. 16, 2009

Had a little bit too much liquid after reducing the amount of milk. It took awhile for the center of the quiche to set. It tasted pretty good. I think it would be better if cheddar cheese were added.

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msikes

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Reviewed: Feb. 14, 2009

I've made this quiche so many times for important ocassions and my guests have loved it! THANK YOU ALL RECIPES!!

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strawberry-fields

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Reviewed: Feb. 14, 2009

This recipe has lots of potential, but as is it doesn't work. Way too runny, needs more time to cook, and the crust gets soggy. I would follow other suggestions to reduce down the amount of milk to 3/4-1 cup and half of an onion, bake the crust for 10 minutes before filling it, line the crust with the cheese, and cook it 45-50 minutes.

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BLACKSHEEP22

Cooking Level: Intermediate

Home Town: Ridgecrest, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Feb. 14, 2009

I followed this exactly, with fresh broccoli, it was wonderful!

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Kirstin

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Morrow, Ohio, USA

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Reviewed: Feb. 7, 2009

We weren't impressed, honestly. I made the recipe as given except divided into 2 pie crusts instead of one. Just didn't have much flavor.

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blaireg4

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Reviewed: Feb. 3, 2009

My husband who swore he didn't like quiche cleaned his plate and requested seconds. I followed some of others suggestions about 3 eggs, lining bottom with cheddar cheese, etc. I will definitely make again

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Lauren

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Jan. 30, 2009

Just ok

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chefm

Cooking Level: Intermediate

Home Town: Johnstown, Ohio, USA

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Reviewed: Jan. 27, 2009

Very good. I didn't have the wetness issues others described, but I would suggest cooking it a little longer than the recipe class for.

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tristie

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 25, 2009

First time quiche lovers in my family loved it. Myself, a seasoned quichioneer...lol loved it!!!!

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Kim Glover

Cooking Level: Expert

Home Town: Chester, West Virginia, USA

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Reviewed: Jan. 23, 2009

I had never made a quiche at home before trying this recipe and now I wish I had been making it all the time. Luckily I made 2 for dinner because they were both gone! I have since used this recipe as a base for other ingredients and have not found one that hasnt been delicious. I do follow the advice of other reviewers and make a cheese barrier at the bottom to help keep the crust from becoming soggy. We have yet to have a soggy crust so I guess its working. Thanks a lot...this one is a keeper!

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A.Murphree

Cooking Level: Expert

Home Town: Webb City, Missouri, USA

Living In: Marshall, Missouri, USA

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Reviewed: Jan. 22, 2009

yum-o

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junebride

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Reviewed: Jan. 19, 2009

I attempted my first quiche, and I admit, it turned out very good! Based on other reviews, I baked the empty pie shell for 5-7 min. at 350. I then pressed the cheese into the crust to prevent it getting soggy. I also sprinkled some fresh parmesan cheese on top of the quiche when it had ten minutes left. I give 4 stars to the original recipe; 5 stars to the recipe with minor modifications!

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graciegirl

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jan. 19, 2009

This recipe was very good. I did one thing different. I only used 1 cup of fat free milk instead of the 1 cup and 1/2. I also cooked the pie crust for 10 mins before I added the incrednats. I will make this again.. very good.

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