Reviewed: Sep. 21, 2009

This was awesome. I loved it, and my husband declared it to be 'the best quiche he'd ever eaten'. Thanks for a really nice recipe! Oh- and that touch of tomato arranged on the top- delicious!

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Christeen

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Reviewed: Aug. 13, 2009

I had some leeks on hand and went looking for a recipe to use them and found this. It's delicious and I've made it twice now. It fits perfectly in a standard 10" quiche dish (still with the 9" pie crust). I had reduced the eggs based on comments the first time I made it and had to add more. The 2nd time I made the recipe as given and it was just the right amount and cook time was correct also in the 10" dish. I also added some chopped kale into the egg mixture. Very easy and now a favorite.

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Linda

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Reviewed: Apr. 24, 2009

This was a miss and a mess. After putting the leeks and cheese in the pie crust, there was little room left, so I had to throw out most of the organic eggs and cream mixture. What a waste of the eggs and expensive cheese. It took longer to cook, it was runny and nobody liked it. Please skip this one.

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Alina

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Reviewed: Apr. 17, 2009

This quiche looked and smelled delicious. The problem I found was that it took an extra 25 minutes to cook - this made the pie crust much darker and less appealing. I would cover the crust with tin foil until the end. I wish I had read other's reviews before making the dish because there was too much milk/egg mixture for the pie crust - the suggestion about using a deep dish is a good one. I would also suggest mixing the salt/pepper in the egg mixture as well.

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Mrs. Jasmine

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Reviewed: Mar. 12, 2009

I left out the romano and cheated on the heavy cream. I only used about a 3/4 cup since that's all I had and added alittle milk and alittle flour for the rest. I used 1 less egg and less cheese so it wouldn't spill over. I suggest adding the salt to the egg/cream mixture and not the top. Very good. Thanks!

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KARENPAULA

Cooking Level: Expert

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Reviewed: Feb. 27, 2009

This had great flavor even without added spices. I lightened it up by not using cream. I used one more egg, a good dash of milk and an extra tablespoon of flour mixed with the eggs. The texture was good and cooking time was cut by 5 min. Will make this again!

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Reviewer:

Jenny

Cooking Level: Expert

Living In: Trenton, Michigan, USA

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Reviewed: Dec. 15, 2008

This is so good! The only additions I made were some parsley and chives. Such an easy and elegant looking quiche. I think I might try adding a few asparagus spears next time.

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LAURIE

Cooking Level: Expert

Living In: Little Rock, Arkansas, USA

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Reviewed: Nov. 8, 2008

Decrease the amount of ingredients a little and you'll be fine as long as you use a deep dish pie crust. I have been making this recipe for a while now and enjoy changing it up from time to time; spinach, ham, bacon, mushrooms, black olives, etc. As well as different cheeses. You will have to cook it a bit longer than the recipe states. I give this 4 stars because I use the egg & whipping cream mixture for whatever kind of quiche I am in the mood for. I have never received a complaint from anyone. Don't give up on this one, it has potential.

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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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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Ahbeejo

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

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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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