Reviewed: Nov. 24, 2011

This was incredibly easy to make and scrumptious!...while my son wasn't fond of the "green stuff" (the leeks) my husband on on the other hand couldn't get enough of it!...definately a do over as he was raving about it well into the following day!

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3 users found this review helpful

Reviewer:

Johanna

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Bowmanville, Ontario, Canada

Reviewed: Aug. 3, 2011

Excellent flavor!!! I followed recipe except used 1/2 and 1/2 instead of cream and it overflowed my deep dish crust so I would cut back to 1 1/4 of the liquid. Also used parmesan cheese instead of romano, but will definitely make again and again!

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2 users found this review helpful

Reviewer:

linddee

Reviewed: May 9, 2011

I made this last night and it was super delicious! I added some garlic and used 1 cup of each cheese and doubled the flour as I used milk instead of cream. It not only tasted great but looked beautiful! Thanks for the recipe.

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4 users found this review helpful

Reviewer:

belle33

Reviewed: Jan. 21, 2011

Excellent. Make it.

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3 users found this review helpful

Reviewer:

Therlam

Cooking Level: Intermediate

Reviewed: Jan. 3, 2011

This was pretty good. You definitely need to use a deep dish pie crust.

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3 users found this review helpful

Reviewer:

Nikki

Reviewed: Aug. 16, 2010

My fiance made this for his first attempt at quiche. It was excellent!! He did make a few changes. He added bacan and saute'd the leeks in the bacon fat with some shallots as well. He also put a little hot sauce in the egg mixture and used a deep dish crust as others suggested. Yummy, he's actually making it again right now and I can't wait, smells delicious already!!

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3 users found this review helpful

Reviewer:

lori

Reviewed: Aug. 7, 2010

This was a first-rate quiche! I only had one cup of milk, so I just used that and added an extra egg, as I prefer an eggier quiche. It turned out perfect--and very pretty to boot!

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5 users found this review helpful

Reviewer:

The Tin Can Castle

Cooking Level: Intermediate

Living In: Wytheville, Virginia, USA

Reviewed: Jul. 19, 2010

Simply delicious and easy to make! Definitely recommend using a deep dish pie crust, but I couldn't find one. So if you can't find a deep dish crust, I suggest omitting 1 egg and 1/2 cup of heavy cream. Hubby didn't like the texture (his personal preference), but 4 other adults loved it! Will absolutely make this again!

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2 users found this review helpful

Reviewer:

SINGINGPOOP

Cooking Level: Expert

Home Town: Corvallis, Oregon, USA

Reviewed: Jul. 9, 2010

Excellent quiche. Fine, fresh ingredients make all the difference. I skipped the tomatoes and everyone in my family loved it.

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2 users found this review helpful

Reviewer:

Kirsten

Reviewed: Jan. 9, 2010

Really Really liked this one. I only used 3 eggs since I didn't have deep dish. I used 1/2 and 1/2 rather than cream. Changed the cheese to mozzerella and cream cheese with chives (that's what I had). I know I fiddled with the recipie, but it suited my taste perfectly. Looked very nice as well.

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2 users found this review helpful