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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JOY

Cooking Level: Expert

Home Town: Bridgeport, Connecticut, USA

Living In: Naugatuck, Connecticut, USA

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Reviewed: Oct. 29, 2008

Easy to make and pretty good. Took 40 min. to cook rather than 30. Wish I would have pre-baked the crust for a few minutes as it was soggy. Otherwise was delicious.

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fleur2330

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Reviewed: Oct. 26, 2008

while i mixed the ingredients together, i thought to myself that i was going to need more time. the egg-milk mix was too watery and looked nothing like the quiches i had done in the past. thought, why not give it a try. put in the oven for 30 mins and watched. time goes off. pie not ready. 20 mins later, finally done and

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Jen and Joe

Cooking Level: Expert

Living In: Kitchener, Ontario, Canada

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Reviewed: Oct. 25, 2008

I baked this for 50 mins., used cheddar, and threw in some sour cream. It was excellent and I can't wait to make it again!

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TampaQT

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Reviewed: Oct. 24, 2008

This recipe was very good. This was the first quiche ive made and was pretty impressed. I made this with the 'easy pie crust' recipe and it only took 45 minutes from gathering ingredients to popping it into the oven. i did cook it an extra 10 minutes tho, b/c i like the top nice and brown. thanks

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KayKay

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Reviewed: Oct. 16, 2008

This was delicious!! I wouldn't change a thing. My husband went back for seconds, thirds, and fourths!!

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pilotzwife

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Reviewed: Oct. 13, 2008

the recipe says to put the broccoli in first, then the cheese, then the egg. this make it hard to serve. mix the all ingredients together before putting in the crust.

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emibeat

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Oct. 7, 2008

Very good. I did not have an onion so supplemented with chives. Loaded on the cheese.

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freckles

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

This was great. I substituted Extra Sharp Cheddar for the mozzerella. Good stuff! Thanks.

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Rob

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2008

I thought this was awesome! I added 1/3 cup of romano cheese and 1/8lb of deli sliced genoa salami to the egg mixture and put it in the blender for about 5 seconds.Then I added the egg mixture as directions said to the pie crust and then topped it with some grated mozzarella cheese.It took about 45min for center to set. As soon as the pie cooled off it was gone!!!Need I say more.

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Tom

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Reviewed: Sep. 25, 2008

The only thing I did different to this recipe is I used cheddar instead of mozarella. Other than that, I made it exactly as it said. The pie crust was way too small for the amount of ingredients the recipe called for. After adding the broccoli and cheese, there was no room for the egg mixture in the pie crust! If I make this again, I will half the ingredients!!!

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nyywscx26

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Reviewed: Sep. 21, 2008

I thought that this quiche was excellent. I added a bit of Tony Chachere's to the egg mixture for seasoning. It was soooo good!! We HATE spinach in my house, so it was nice to find a new way to eat boring ole broccoli. The only thing I might change for next time is to bake the crust for 10 or so minutes before adding the filling. Anyway, great recipe and we will make again and again.

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Ashley

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Sacramento, California, USA

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Reviewed: Sep. 21, 2008

I tweaked it some by using Sargento Mozzarella with sun dried tomato and basil cheese. I also added some fresh basil. It was GREAT!

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lisa latham

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Reviewed: Sep. 19, 2008

Very bland, followed other reviewers advise and used half an onion, fresh broccoli and a cheese barrier against wetness. Purchased a deep dish frozen pie crust, and I couldn't get all the egg mixture in it. The quiche cooked about 50 minutes, probably could have used another 10 to 20. The only reason I gave it a 3 was because my very picky 3 year old ate about 5 bites covered in cheese.

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April B.

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2008

I used frozen broccoli and doubled the amount. I baked it in a muffin pan in "oil crust" from this site. The kids loved how cute they came out! (I used skim milk as well)

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Sep. 4, 2008

Awesome Quiche! I doubled the recipe and added all the veggies I could think of!

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Danielle32

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Reviewed: Sep. 4, 2008

I made this for my mom for her birthday. She loved it. I am not too found of quiche, but this had a nice flavor to it. I would make it for her again, but I don't know that I would for our family.

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