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Reviewed: Jul. 13, 2008

It was okay...family liked it, but i thought something was off. a little too much worcestershire, and i would change the milk-egg ratio next time.

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Reviewer:

eriko

	Cooking Level: Intermediate Living In: Atlanta, Georgia, USA
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Reviewed: Jun. 15, 2008

This was a great recipe although I did not choose to add the Worcherster Sauce or Caynene Pepper. I used Mozzeralla Cheese and I should have used more. My husband said it was the best ever and agreeded we needed more cheese but we added it when we ate the leftovers.

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MISSBEAR2U

	Cooking Level: Expert Home Town: Margate, Florida, USA Living In: Pompano Beach, Florida, USA
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Reviewed: May 2, 2008

I will definitely make this again.

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Reviewer:

ponystorm


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Reviewed: Jan. 20, 2008

This had great flavor! My husband even took the leftovers to work today! The problem lies with the texture...too loose. This was my first quiche, so I will continue to try. Thanks for the recipe!

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LOSTIN_OZ

	Cooking Level: Intermediate Living In: Bakersfield, California, USA
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Reviewed: Jul. 16, 2007

Really did need more eggs. Wasn't good at all.

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Reviewer:

Lorna


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Reviewed: Jan. 15, 2007

Very good. Made some changes based on another quiche recipe I use. I make my own crust and blind bake per this recipe. I used 5 eggs and one cup lite cream instead of the milk. Makes for a richer quiche. Baked for 15 min @ 425 and then for 30 - 35 min @ 350 or until knife near center comes out clean. Received rave reviews.

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Reviewer:

Heidi B.

	Cooking Level: Expert Home Town: Detroit, Michigan, USA Living In: Lake Orion, Michigan, USA
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Mushroom Broccoli Quiche

Reviewer:

eriko

Reviewer:

MISSBEAR2U

Reviewer:

ponystorm

Reviewer:

LOSTIN_OZ

Reviewer:

Lorna

Reviewer:

Heidi B.