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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Reviewer:

ZOZOMEL

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Reviewed: Jun. 11, 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

Cooking Level: Expert

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Reviewed: Mar. 27, 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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