Reviewed: Dec. 15, 2007

this recipe was so great can't keep in the house but I used some extra spices like all , but they loved it no matter how I made it thanks... This is a keeper

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CONNIEG330

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Reviewed: Dec. 12, 2007

Very easy and tasty recipe. I wanted to serve this at a brunch but not worry about cutting it up for everyone. So I made mine in a 24 cup mini muffin pan for bite size quiche. Recipe made 65 minis. Used spinach and added fresh garlic, mustard powder, salt and pepper. I also used fresh grated parm. and lessened the amount of cheddar. Very good! Perfect for an appetizer.

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T. Mathews

Home Town: Norwich, Connecticut, USA

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Reviewed: Nov. 12, 2007

This recipe was certainly very quick and easy to make. I only have a few criticism/changes to make. First, the amount of broccoli recommended in the recipe seems to be a bit much. I ended up with an overwhelming broccoli flavor to mine, so if you're not a huge fan, you might want to scale back a bit on that. Also, I added a bit of sauteed onion and bacon to mine, as well as salt and pepper. The key thing with this quiche is to bake it in the proper pan. It did well going into two pie pans for me. Anything deeper and it would have been soggy. Otherwise, the easiness of this recipe is definitely reason to try it out!!

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MOLLYMC1

Cooking Level: Expert

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Reviewed: Nov. 4, 2007

Surprisingly good. Honestly, I only made this because I had the ingredients sitting around and needed to use them up before they spoiled, but I was pleasantly surprised. I sauteed fresh broccoli with onions and garlic instead of using frozen, but other than that I followed the recipe. I don't know if this was intentional but the biscuit mix sort of raised to the top making a delicious crust over a light eggy filling. Loved the texture.

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sheiseyeiamher

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Reviewed: Sep. 23, 2007

We love this recipe! I substitute asparagus for the broccoli and it's amazing!

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Danielle

Cooking Level: Intermediate

Living In: York, Pennsylvania, USA

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Reviewed: Aug. 28, 2007

I made this last night for dinner and it was fantastic! I didn't change the recipe at all except to add a pinch of salt, and I baked it in an 8x8 dish. Cooked perfectly in exactly 50 minutes. Will definitely make this again, and maybe change up the veggies next time!

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LBRANN25

Cooking Level: Intermediate

Home Town: South Holland, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 10, 2007

We use turkey ham. This is an easy dinner.

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jannah

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Reviewed: Aug. 7, 2007

This was really good. I added in some chopped onions and traded the broccoli for spinach. I also used 2 eggs and then egg whites in place of the other 2 eggs. My 4-year-old had 3 helpings, and that is very unlike her!

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spiceisnice

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2007

Yummy and easy! Who could ask for more?

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ruthietoothie9

Cooking Level: Expert

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Reviewed: Jul. 22, 2007

This is great! Easiest, best quiche ever. Sometimes I change up the extras and it's still good.

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UCANDIC

Cooking Level: Intermediate

Home Town: Sand Springs, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jul. 9, 2007

Very good and easy. Used spinach and a mix of cheeses (gruyere, fontina and cheddar) and cut down on the butter a little. Also, it was done after 40 minutes.

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insf

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Reviewed: Jun. 8, 2007

was good but a little watery in the middle after the top was a deep brown. could very well be operator error.

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Kristie B

Cooking Level: Intermediate

Home Town: Kearns, Utah, USA

Living In: Hoquiam, Washington, USA

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Reviewed: May 14, 2007

This was great and very easy!! I took it to a teacher appreciation breakfast, and it was gone fast.

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PUDDLESTOMPER

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Reviewed: Apr. 10, 2007

This was both easy and yummy!! I made it exactly as the recipe was written, these are ingredients I always have on hand. Just for fun, I can't wait to try a variety of meats and veggies to put a little different spin on it. However it is GREAT as is!!!

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VJUNE

Cooking Level: Intermediate

Home Town: Northville, Michigan, USA

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Reviewed: Apr. 5, 2007

Very easy recipe that came out GREAT! I completely forgot to add the butter and it still tasted perfect. Definitely an addition to my recipe binder.

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Renee

Cooking Level: Intermediate

Home Town: Burlington, Vermont, USA

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Reviewed: Mar. 20, 2007

I make this all the time and continually change the ingredients. Everyone gobbles it up and asks for the recipe.

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FISHLIS

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Reviewed: Mar. 15, 2007

I made this using turkey sausage links that I cut into bite size pieces, asparagus and swiss cheese. I omitted the butter figuring the sausage would have enough grease to replace the butter. It was wonderful! I mixed it all up the night before and just poured it into a greased 8x8 pan in the morning. It was very tasty and it will be easy to modify using whatever ingredients you have on hand.

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michelle

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Battle Creek, Michigan, USA

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Reviewed: Feb. 9, 2007

Mmmm good

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ALTY

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Reviewed: Feb. 4, 2007

This was good but my picky eaters didn't like it.

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Crystal Jo

Cooking Level: Expert

Home Town: Ovid, Colorado, USA

Living In: Proctor, Colorado, USA

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Reviewed: Feb. 2, 2007

I made this last night for the first time. I substituted one cup of Southwestern Eggbeaters for the four eggs, and cut back a little on the butter. I did cook it a little longer than the receipe calls for, I added diced bell peppers (three colors) in addition to the broccoli and that probably increased the baking time. The Quiche turned out great. I definitely will make it again. Very versatile easy recipe. Thanks.

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Christi C.

Cooking Level: Expert

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Easy Quiche

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