Reviewed: Nov. 16, 2009

So this sounded like a great idea, but admitedly we made some changes, I believe for the better. Instead of ground beef I used 2 1/4 pound Hebrew National polish sausages I had leftover and substituted 1/2 teaspoon of basil for the oregano. Delicious!

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ErinG

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Reviewed: Oct. 24, 2009

Left out the mayo, and didn't have any Swiss, but fantastic nonetheless! Will make this again.

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poproxy

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Reviewed: Oct. 16, 2009

I made this last night, with a failed Cheese puff appetizer. This was very good although I forgot to add the bacon until the last minute, so I sprinkled it on top. I also sauted and added sweet red peppers. Very good.

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LLee

Cooking Level: Beginning

Home Town: Lorain, Ohio, USA

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Reviewed: Sep. 10, 2009

Great easy recipe...the oregano really add that extra umph. Husband raved about it and even ate leftovers.

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New Cook in Town

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Reviewed: Sep. 1, 2009

Very good! This is one of those things that taste even better the second day when the flavors have had a chance to marry. Made it as stated, topped w/some grated parmesan, et voila! !

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Laurie

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Reviewed: Jun. 20, 2009

I made this for my sweetie he was on a low-carb diet so i left out the pastry shell and just greased the pan. I added spinach and mushrooms and topped with cheese. It was awesome. will make again for sure.

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Sarah and Sean

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Reviewed: Jun. 2, 2009

I omitted oregano and added black olives, oh yeah and used pepper jack, which gave it a kick. I thought it was awesome, my 5yr old didn't like it, but I'll just make adjustments to suit him next time.

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krugdoog

Cooking Level: Beginning

Home Town: Fulton, Missouri, USA

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Reviewed: May 30, 2009

I made this the way the recipe called except I didn't use a crust and it was great!! I had left overs for a few days and enjoyed them each time I ate them!!

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Schmenly

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Reviewed: May 7, 2009

This recipe was exactly what I was looking for -a great base to build on and a new idea for ground beef. I did begin seasoning my meat while browning. After draining, instead of oregano, I used thyme and added a few red pepper flakes for heat and a couple dashes of nutmeg (because that's the secret ingredient in all quiche or so I've been told). Next time, I'll substitute some sour cream for the mayo. The swiss cheese was exactly the right flavor, but I did use only about half the cheese. It came out perfectly and even my 4 year old ate it. Thank you for a great recipe!

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Sheldyn

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Reviewed: Mar. 27, 2009

This was really tasty and easy to make. I used 1 egg and 2 egg substitute equivalents, skim milk and low fat mayo, and didn't miss the full fat versions. I suppose I could have tried low fat cheese, but didn't think of it. On the other hand, I used a full pound of very lean ground beef instead of 1/2 pound (hey, I like meat). Used the seasonings per the recipe. I was worried it wouldn't fit in the pie crust, but no problem.

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JED901

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

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Reviewed: Mar. 27, 2009

I made this recipe the other day--with some of my own additons--and it was a big hit!!! I added blanched broccoli flowerettes and squash (the secret is to blanch both these first before adding to hamburger mixture). I also chopped some parsley and sprinkled on top before putting in oven. My husband told me "this is a keeper!" For those who didn't like the oregano, the vegetables went good with it.

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kathybt

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Reviewed: Mar. 25, 2009

I decided to make this for dinner to use up the rest of my hamburger. I took one of the other viewers idea and threw together a salad too this made a nice plate for my husband and I. Thanks for the recipe.

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kirkzgirl

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Reviewed: Mar. 25, 2009

Wow! I thought this was only going to be so-so and boy was I surprised! My husband and I both LOVED it! Followed the recipe exactly except I didn't have any oregano so I subbed "italian seasonings". I can't stand mayo and thought it would ruin the dish for me but it definitely did not---didn't taste "mayo-y" at all! Easy and tasty means it's a keeper for us for sure!

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auntwendy9

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Mar. 18, 2009

Simple, easy and delicious! My family loves this recipe. I serve it for dinner with a side salad and it is a complete meal. Thanks!

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Schugs

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Reviewed: Mar. 2, 2009

this was great. i didnt use mayo. and didnt use a crust. my husband loved it.

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arlene

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Reviewed: Feb. 26, 2009

My mom loved this and she is not a big quiche fan. I am not a mayo fan so I made it without. Otherwise the recipe is wonderful. I made dinner for a family in our church and this was an easy but tasty main dish to bring them. Thanks!

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KC

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

This was wonderful! I have a lot of ground venison in my freezer, so I used that instead of ground beef and it was fabulous!

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Darla

Cooking Level: Expert

Home Town: Pattersonville, New York, USA

Living In: Hartfield, Virginia, USA

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Reviewed: Feb. 13, 2009

This recipe reminds me of the Zucchini Beef Pie from my college days. I used a whole wheat crust and added 1/2 cup on chopped zucchini. Then left out the mayo. Tasted just the same.

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Bobbi

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Mesa, Arizona, USA

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Reviewed: Jan. 21, 2009

few changes...1) i used a mashed potato crust from left over mashed potatoes. Just grease the pan, spread the potatoes around the pan, cook on 350 for 30 min. 2) I ended up cooking it a bit longer because i think the mashed potato crust throws it off a bit. It was still really tasty! I seasoned the beef with garlic, onion, cumin, pepper, oregano, etc.

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