Reviewed: Feb. 22, 2013

Used 5 eggs instead of 4 and 3/4 cup half and half instead of the 1 1/2 cups of milk. Fantastic!

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Cooking Level: Intermediate

Reviewed: Feb. 19, 2013

Delicious lots of compliments on it. Just a tip from Julia Child cook the pie crust till almost done and you won't end up with a soggy bottom. I sometimes keep my quiche for several days and never a soggy bottom. and this pie crust the bottom stayed nice and flaky.

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sugarbear

Home Town: Childress, Texas, USA

Reviewed: Feb. 16, 2013

This turned out great after following some of the reviews. I used fresh broccoli, added fresh mushrooms and red bell pepper, used a combo of mozzarella and sharp cheddar, 3 eggs, a cup of half & half, lots of fresh cracked black pepper and the recipe for Flaky Butter Pie Crust (on this site) in an 8x8 deep dish... I think it took about 40 minutes to set, and was absolutely delicious! A tad eggy... could have been a bit more custardy, but that's easily rectified! LOVE this recipe, with the crust! Thanks!

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~TAYLOR~

Cooking Level: Intermediate

Home Town: New Rochelle, New York, USA

Living In: Palm Springs, California, USA

Reviewed: Feb. 14, 2013

Awesome and this is my cake pic!!

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RJOY

Cooking Level: Expert

Living In: Hendersonville, North Carolina, USA

Reviewed: Feb. 12, 2013

This was very good. No major changes other than one whole onion would be overwhelming. I used what I had in the fridge, 1/4 of an onion and it was plenty. It also took a full hour to cook through, not 30 minutes. My oven is cooking to temp, so that's not the problem. I think you could get away with a bit less cheese and salt too. The salty mozzarella and a teaspoon of salt...it was plenty salty.

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txmtnmom

Reviewed: Feb. 9, 2013

Replaced eggs with egg beaters and baked for at least 55 minutes in my oven before the middle was set. Not sure if that's because of the egg sub or my oven temp. Great versatile recipe!!

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bethanystl

Reviewed: Feb. 9, 2013

Loved this recipe. Just replaced onions with shallots for a great pop of flavor. Also mixed in cheddar with the mozzarella. Really great taste!

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Rachel

Cooking Level: Intermediate

Home Town: Heath, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Feb. 2, 2013

Good. My son ate 3 big pieces. I liked it and it was easy enough but I wouldn't make it again. I did change a few things so my enthusiasm might be less because of those changes.. I used garlic powder instead of minced garlic. All of the egg mixture would not fit in the dish and I'm not sure if I mixed the eggs well enough. I used one cup of heavy cream and 1/2 a cup of 2% milk. It took FOREVER to cook. I enjoyed the leftovers more than I did the fresh out of the oven taste.

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GIRLWTUDE

Reviewed: Jan. 28, 2013

I made this for my turn at making dinner for my family during the week, and everyone loved it! My friend happened to be over that night, and he said he would try it, but I could tell he thought it was going to be gross. He actually went back for 2 extra servings! This was an awesome meal.

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