The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 9, 2009
I love this recipe! I did a veggie combo of green beans, spinach, aspargus and broccoli, my husband also doesn't like cheese too much so I used pizza cheese. Great recipe, thanks!
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Meg

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 24, 2009
Nice recipe. Might try it with a crescent roll crust next time instead of the pie crust. I might like it even better then.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 16, 2009
Thanks for the great recipe! My family loved it. I read the other reviews and added the pepper and nutmeg and used evaporated milk. Also, I left out the mushrooms and peppers. I'll definitely be making this again.
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Cooking Level: Intermediate

Home Town: Orange, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
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Reviewed: Apr. 14, 2009
This is a great recipe. I did not use a crust and added more onion (1/2 an onion), used a Swiss raclette for the cheese. We really liked it a lot.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 14, 2009
Thank you so much for submitting this recipe! I made it for brunch on Sunday and it was just incredible! 2 things I did differently: I used an 8-oz. tube of crescent rolls and "smooshed" them into a 9 1/2 inch pie plate and proceeded as normal. The second thing I did differently was use frozen chopped spinach (squeezed dry) in place of the broccoli. I got so many compliments! I can't wait to make it again~ maybe next weekend! It really was amazing, thank you again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 29, 2008
I made this for dinner tonight and my family loved it. It was so easy to put together. The only change I made was using fat free half & half instead of the cream. Very tasty! Thanks for sharing, this is definitely a keeper.
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Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 4, 2008
Yum-O!!! The only thing I'd change is to add a pinch of nutmeg and pepper. The flavors of this pie are outstanding! I doubled the recipe and (due to necessity) substituted evaporated low-fat milk plus a half cup of fat-free sour cream, in place of the 16 ounces of cream that would have been required to make 2 pies. I will definitely be making this recipe again and again...
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 26, 2008
delicious! thanks... (oh, left out peppers b/c we don't like them)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 17, 2008
This was fantastic. It's really a quiche. My husband said it was by far the best he'd ever tasted (and he's not a guy afraid of quiche). I pretty much followed the recipe, except that I used two frozen Pillsbury pie shells. They were shallow, so it made two pies. I also used probably twice as many veggies as it called for, though I didn't substitute any. I did use torn-up Swiss cheese slices instead of shredded since that's all I had and used half-n-half instead of cream. It was really, really good, super easy, tasted healthy, looked bright and pretty, and reheated quite well. Great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 6, 2008
Loved this recipe! I used fat free half and half and omitted the green pepper, but otherwise followed the exact recipe. I loved all the veggies in this "pie". This is definitely a keeper and I will make it again!
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