Reviewed: Jul. 13, 2008

I may have made a mistake and followed another's review. I used 3 eggs with 1 cup of soy milk to 1 cup of cheese. It was way too spongy. I prefer a more fritatta texture. I may try sticking to the recipe but will need to add more spice.

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anitalmp

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Reviewed: Jul. 13, 2008

This quiche is very flavorful, especially the next day. However, we found that it took much longer to bake, about 1 hour; may depend on the oven. It was quite runny, which may have been the cheese, but we wanted to be sure the eggs cooked through. Also added cooked, chopped ham, which was excellent.

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Kim

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Reviewed: Jul. 12, 2008

Very good and easy to make. My version tries to be a little healthier and took into account everyone else's suggestions. First, I made Stephanie's Basic Flaky Pie Crust with one part whole wheat flour and four parts all purpose flour. This was pre-baked at 450F for 7 minutes. Second, I added a large bell pepper and stir-fried all the vegetables with PAM spray instead of butter. Third, I only used one cup of cheese, 3 eggs, and 1 cup milk, and omitted the melted butter for the liquid ingredients. Finally, I combined everything and poured everything into the pre-baked pie shell. It took about 40 minutes in the oven and it was delicious!

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chocolots

Cooking Level: Intermediate

Living In: Daly City, California, USA

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Reviewed: Jul. 8, 2008

This was bland. I did not have a problem with wetness like other reviewers, but I followed the reciped exactly as written.I will probably add something like Mrs. Dash the next time just to give it more "zing" or change cheese to a pepper jack. Lastly, it took my quiche about 45-50 minutes to finish baking.

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JillLovesBob

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Reviewed: Jul. 7, 2008

This is the best quiche ever! It is so easy and so tasty. I modified the recipe by adding a bit more broccoli, 3/4 a cup of half and half instead of milk, and 3 eggs instead of 4. Also added some veg bacon and cheddar on top. So good!!

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belle

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2008

This recipe was so easy and delicious. Even my children gobbled it up. I substitued polenta for the pastry crust and it was very yummy, lower in fat I would think as well. Making it again tonight!

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Shannon

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Reviewed: Jul. 3, 2008

This was delicious and easy to make! It set up really nice and it was very pretty.

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BOOMKISS

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Reviewed: Jun. 30, 2008

Thought this recipe was very tasty. Like other reviewers, I used 1 cup milk and 3 eggs, and used cheddar because I had to use it up. Came out great, especially considering this was the first quiche I have ever made.

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TOPAZ597

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Reviewed: Jun. 30, 2008

FANTASTIC!!!! I could hardly believe how simple and inexpensive this was to make! A new favorite in my household!

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booghierbaby

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Reviewed: Jun. 26, 2008

This was my first attempt at quiche and it came out wonderful! I only used 3 eggs and 1 cup milk as suggested by some other reviewers and I used pre-made pie crust and frozen broccoli. I also used cheddar instead of mozzerella. The flavor was wonderful and not at all soggy. I will make this again for sure!

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kristenV

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2008

this was wonderful.

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Reviewer:

goose

Cooking Level: Beginning

Home Town: Moab, Utah, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jun. 17, 2008

Delicious!!! I added some chopped up bacon and some hashbrowns that I had and it made it so yummy!

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Jessika393

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2008

This was a delicious! I changed it up a bit as suggested by the other reviewers. Added 3/4 c more broccoli, cut down the milk to 3/4 c, cut down the onions to about 1/2 cup, added 4 slices crushed bacon, 2 eggs and 3/4 c egg beaters, mozzerella on the bottom of the pie, and chedder cheese on top. Baked for an hour. Turned out great! i brought this to work and people ended up getting seconds! thanks!

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bibs

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Chula Vista, California, USA

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Reviewed: Jun. 14, 2008

I cooked the veggies in PAM to cut down on the fat. I used fresh broccoli and tried the "cheese raincoat" suggestion, but it still turned out a little watery. Delicious, though!

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Brittany

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Reviewed: Jun. 13, 2008

This was my first quiche and I was surprised at how easy it was! I followed the recipe exactly, and it was delicious! My only tip: use a deep dish pie crust! I cheated and used a regular store-bought one and some of my egg ran over the sides.

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Miranda

Cooking Level: Beginning

Home Town: Chesterville, Ontario, Canada

Living In: Peterborough, Ontario, Canada

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Reviewed: Jun. 12, 2008

I also made the mistake of making this and not reading the reviews. I made just as the recipe says and there was too much beggies and cheese that when I added the eggs, I could only add half the mixture and it spilled over the crust and got the bottom of my oven all messy. I had to cook it much longer than the 30 minutes.

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Lindsay

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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Reviewed: Jun. 12, 2008

I made this quiche a little while ago when I had too much broccoli on hand. It was pretty good and relatively easy; this one gets 4 stars. Thanks for posting!

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400luv

Cooking Level: Intermediate

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Reviewed: May 30, 2008

As written, this recipe would have been 3 stars. Luckily, I followed the other reviews and used 3 eggs instead of four, 3/4 cup of milk(I would use 1 cup of milk if I were to make it again though), and 1/3 a cup of extra broccoli. I also used a mix of Swiss and mozarella but only used one cup(even 3/4 would have been fine). To further lighten it up, I only used about a ts of butter total. With all those changes, the quiche( which none in my family had ever had before) was still a little too heavy for my family's tastes(We never combine eggs and cheese) What's ABSOLUTELY critical is either a good homemade pie crust or just skip the pie crust altogether. Don't use a storebrought pie crust unless you've managed to find a good one because in my experience they've all been nasty.

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Reviewer:

foodlover

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: May 30, 2008

This was great! I had to make some tweaks though. 1/2 onion is plenty (and 1/2 Tbl. butter works fine, and is lower in fat that way). I used a 5 oz. tub of lower fat feta instead of mozzarella (just a personal preference), and mixed in a sprinkle of dried basil, savory, oregano, chives, and marjoram spices to the feta. I used only 1 cup of milk (1 1/2 cups would've made the dish overflow). I decreased the salt to 1/2 tsp. (feta has salt already), and used only 1/4 tsp. pepper (1/2 would've been too much for me). I also left off the Tbl. butter - just not needed, and only adds to the fat. I baked for 50 minutes instead of 30. Great base recipe - thanks for sharing!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: May 28, 2008

I made the mistake of not reading the reviews first. I used frozen broccoli oops, made it too moist. The flavor how ever was wonderful. I added bacon at my husbands request and it paired well. Next time I will fresh broccoli as called for. I pressed half the cheese into the bottom crust before filling as another reviewer suggested and it was a fantastic idea that I will do in all my quiche's from this point forward.

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