Reviewed: Dec. 25, 2008

I made this for my family on Christmas Eve. It was easy, however, everyone in my family said it was "o.k." So I probably won't make it again. Maybe too much onion and not enough cheese. ( I am guessing).

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Julie Williams

Cooking Level: Intermediate

Home Town: Roseville, California, USA

Living In: Citrus Heights, California, USA

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Reviewed: Dec. 17, 2008

I made it as directed and thought it was pretty good. I would have rated it four stars but my fiancé insists on five. His official review is "if you like good stuff, you'll like this."

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LDIERKES

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2008

I followed a couple of the suggestions of other reviewers, and used less milk, and used fresh broccoli, putting the broccoli into the crust, fresh, not cooked, only sauteeing the onion and garlic. I also add diced ham and use a mix of shredded jack and cheddar, not mozzarella, just a preference. I go by the words, "when the center is set" to tell if it is done, not a strict 30 minutes in the oven. This is VERY good. I always make a whole wheat pasta salad with artichokes, olives and Italian dressing, for a side dish for this quiche. After making it, I end up with a bit to clean up in the kitchen, but for the nights following, all I have to do is pop a slice of the quiche in the microwave and have pasta salad out of the fridge, easy dinners for the nights following. Plus, after this quiche being in the fridge at least overnight, the flavors blend or get stronger afterward...it tastes even better heated up as leftovers. thanks for the recipe.

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McAngel

Cooking Level: Intermediate

Living In: Santa Clara, California, USA

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Reviewed: Dec. 10, 2008

From reading the reviews I amended the recipe to 3 eggs and 1 cup of milk, also used cheddar cheese instead of mozzarella and it did take 50 minutes like some other reviewers noted. We added chicken in it too - was a great dinner! First time I made it and will be sure to do it again!

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taralynne

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Dec. 9, 2008

Very good, ended up cooking it bout 20min longer, next time im going to use more broccoli but i think my onions were perhaps too young, im still smelling them on my hands, overall really really good!!

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rre

Cooking Level: Beginning

Home Town: Orlando, Florida, USA

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Reviewed: Dec. 6, 2008

This was outstanding. I used the advice of the other cooks and only used 3/4 cup of milk and 3 eggs. It was delicious. I will definitely make this again!

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Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Dec. 1, 2008

Super Easy recipe and tasted very good. I used a blend of mozarella and cheddar cheese. It was a little bland for me. Next time I would like to add more seasoning like onion powder, and a dash of cayenne pepper. I baked for 45 minutes. This recipe makes 2 quiches.

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Sunshine

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 27, 2008

I made the recipe as stated above, using fresh broccoli and did not turn out well AT ALL. It was very wet and soggie, and it was not ready in 30 minutes. I noticed that anyone who gave this a good review made major changes. Thumbs down for this recipe as is.

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abatherson

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Reviewed: Nov. 24, 2008

This was super easy and good, but a little bland, next time I will be spicing it up a little more for my family's taste buds!

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Andrea

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 21, 2008

I have never attempted to make a quiche before and this turned out awesome! I only used 1 head of broccoli and it turned out great. I also didn't have any mozzarella cheese so I just used sharp cheddar. Oh, I also used red onion. It had a GREAT flavor although hubby said it was a little watery?? I might try decreasing the milk a tad... Also, after sauteeing I didn't have enough butter left in the pan to pour into the quiche...I must have done something wrong?? It turned out great and I plan to make this again and again...

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5 in family

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2008

This is a very good quiche recipe. I made it about a week or two ago and it turned out fabulous. With all of the "wetness" issues I should say that my quiche turned out almost dry. The trick is to use fresh, non-frozen broccoli. Frozen broccoli has too much water in it and that melts down into the quiche. I also suggest that you may want to add extra salt. It was a little bland until we put extra salt on it and then it was fabulous. This recipe takes a little effort but is better than microwavable junk food. Definitely try it, if you don't like it, you can always order a pizza! :) Good luck.

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Amanda

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Reviewed: Nov. 20, 2008

My bf loved this - so did my daughter! My bf had said he HATED quiche, so I changed the name to "Broccoli Cheese Pie" and he gobbled it UP!

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Mistress Nicci

Cooking Level: Expert

Home Town: Red Oak, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Nov. 19, 2008

LOVED this receipe!! It turned out absolutely amazing and I can't wait to make it again - it's even a hit with my picky teenager!

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cckeis

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Reviewed: Nov. 16, 2008

My first attempt at a quiche... I didn't love it, but I have to blame that on mistakes I made in my attempt to modify the recipe. 1. I used a prepared frozen pie crust I hadn't used before, that turned out to crumble at the slightest touch. 2. I used way too much onion. 3. I beat the eggs and milk together, so the finished texture was more like tiny bits of scrambled eggs with bits of broccoli and onion, set in a pie crust... it didn't hold together, even after refrigerating leftovers. I want to try it again though.

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lem&mel

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2008

This is a great recipe as is !!! Easy and Tastes Great, I have made these 8 at a time for the senior center and they all love them...The Cook has taken the recipe from me and made it for his family and is now in rotation at the center...I have made this many many times and comes out great everytime.I have to make my friend 2 when I make them, she freezes one as do I until a few weeks later when I make another 4 of them...Any soggyness people are speaking about might be due to elevation levels works great for me just as written... Thanks so much...

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TerriC511

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Nov. 7, 2008

This was a wonderful recipe - my whole family loved it! I made 2 quiches and a couple little changes...a cup more broccoli (I'd actually add more next time), half the milk, one large onion for both quiches, and I added a can of carrots split between the 2 pans. It turned out great, and I got only two suggestions for improvement: My husband thought it'd be good with some meat(ham was suggested),& my son thought of adding something for more flavor. Rosemary, maybe? He likes fresh herbs.

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beckleston

Cooking Level: Expert

Living In: Missoula, Montana, USA

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Reviewed: Nov. 7, 2008

My husband and daughter both "don't like quiche"....but they loved this recipe and had two pieces each! I cut the onion down to 1/2 a cup and the broccoli to 1 cup and it seemed just right to me. Also used half and half instead of milk. I used a nine inch pie plate and had too much to use it all...it would probably be perfect for a 10" pie plate. This puffed up so nicely and wasn't runny at all. It DID take 55 minutes to set the middle. I would make this again! YUMMY!

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joanne1955

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Reviewed: Nov. 3, 2008

Yummers! The great thing about this recipe is that you can play with it and make it suit your own tastes by adding your own flair. We like it with ham and whatever kinds of cheese I have on hand. Makes great leftovers too!

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jenny

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2008

Good Recipe. Neat to use broccoli in stead of spinach.

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Meg

Cooking Level: Intermediate

Home Town: Victorville, California, USA

Living In: Boise, Idaho, USA

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Reviewed: Oct. 30, 2008

Very Tastey! I DID thaw FROZEN broccoli in the microwave, strain and pushed down to get the water out. WORKED PERFECTLY and took less time to soften while sauteeing with the GRATED 1/2 onion. (the onion flavor melts right into the quiche when grated!)I also added honey maple ham and threw in some fresh basil. I substituted heavy cream for the milk and WOWZERS! THIS QUICHE turned out SLAMMIN! Afew TWEAKS and it can be even better than the original recipe! Marvelous! My taste buds thank you.

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