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Reviewed: Apr. 20, 2008

Very good! I used sharp cheddar cheese and a 4 cheese parmesan type. Definitely get the deep dish crust.

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justkikinit

	Cooking Level: Intermediate
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Reviewed: Feb. 17, 2008

I have made this a few times now, and I think it is my absolute favorite food! It is so rich, creamy, and flavorful. I actually would rather eat this quiche than any dessert I can think of! Highly recommended.

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Grace


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Reviewed: Nov. 12, 2007

I ended up with a lot more egg mixture than would fit into my pie pan and it overflowed a bit, too, but eating it was delightful. It was very tasty.

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niki

	Cooking Level: Expert
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Reviewed: Sep. 30, 2007

Great recipe!! Came out perfect. I would also recommend the deep dish as it was way too much cream/egg combo. I also added the garlic to the leek!

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Reviewer:

IvyAbby

	Living In: Columbia, South Carolina, USA
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Reviewed: Jul. 12, 2007

I would give it 4 1/2 stars. It was lovely and easy to make. I did make some changes though. I added garlic while I sautéed the leeks and I used Parmesan and Monterey Jack cheese as replacements for the other cheeses. These changes seemed to give it a little extra kick. I used the heavy cream...YUM!

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nefretini


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Reviewed: May 29, 2007

Good flavor.

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Jenni Grover


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Reviewed: Apr. 23, 2007

Great quiche!! I replaced leek with broccoli and it was excellet. I didn't use as much swiss as it calls for but still came out very tasty!!

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DIANAS6


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Reviewed: Apr. 5, 2007

Very good, very rich! Now I'll be experimenting to lower the fat/cholesterol!

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PAGANANGEL

	Cooking Level: Intermediate Home Town: Salinas, California, USA Living In: Mountain View, California, USA
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Reviewed: Apr. 3, 2006

I made 1 of these for A church function. It never got there it was so beautiful to look at and smelled so good we kept it for ourselves. It tasted so good we plan on making it next year for Church.

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PREDESTOGO

	Cooking Level: Expert Home Town: Windber, Pennsylvania, USA Living In: Johnstown, Pennsylvania, USA
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Reviewed: Dec. 8, 2005

This is a nice, light tasting quiche. I did not use the romano cheese, only swiss and added some fresh rosemary for taste. It has a good flavor and was relatively simple to do. I would recommend deep dish 9" pie crusts so as to not overflow.

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JLu


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Reviewed: Sep. 16, 2005

My husband and I did enjoy this quiche. We made a few changes to make it a little healthier. We used Egg Beaters, reduced fat swiss cheese (Jarlsberg Lite), and fat free condensed milk. I highly suggest that you use a deep dish pie crust. We also had to bake it for an additional 15 minutes. It came out very tasty and we will make this recipe again.

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MADCOOKS


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Reviewed: Feb. 3, 2005

After reading the review by ZOZOMEL, I made a few changes. I used only 2 eggs and 1 cup of cream. I added the salt & pepper And 1 clove of garlic to the leeks while they cooked. I also used a roma tomato.

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Reviewer:

MissPolly

	Cooking Level: Intermediate Living In: Los Angeles, California, USA
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Reviewed: Oct. 7, 2004

I had great hopes for this recipe; unfortunately, I found that it presented many problems. First of all, only half of the leeks and cheese mixture fit into my deep-dish pie crust. Secondly, the recipe recommends seasoning with salt and pepper as the last step--this was a mistake, since the tomatoes soaked up all of the salt and made for a very unpleasant taste. And lastly, my quiche took twice as long to bake--and even then it was more like a soup. We threw the whole thing away and ate leftovers.

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ZOZOMEL


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Reviewed: Oct. 17, 2003

Very good. Simple, appetising. Not super spectacular... but definitly worth trying. I will make this again. only thought is to maybe use more flavor-ful, sharp cheeses... I didnt get enough of that flavor.

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Reviewer:

ROSEGRABOWSKI


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Reviewed: Oct. 17, 2003

This was my first attempt at making a quiche and my husband and I both loved it! I substituted evaporated milk for the heavy cream for a lighter recipe and used old white cheddar and parmesan instead of swiss and romano cheese for a sharper taste. I found the regular pie crust to be a little small; next time I'll use a deep pie crust.

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14 users found this review helpful

Reviewer:

DIANACX


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