Reviewed: Jul. 25, 2006

My husband LOVED this dish. Super fattening- next time I'll try low fat cheese and lower-fat sausage- maybe turkey sausage.

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Welsh@heart

Cooking Level: Expert

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Reviewed: May 17, 2006

Tasty but not spicy.

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Mary G.

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Reviewed: Mar. 21, 2006

Very delicious! I used hot sausage, extra hot sauce, plus jalapeno jack cheese and served it for dinner. It had a nice kick to it and very good flavor. I will make this often. Thanks

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windedmama

Cooking Level: Intermediate

Home Town: Framingham, Massachusetts, USA

Living In: Northborough, Massachusetts, USA

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Reviewed: Mar. 9, 2006

Oh My Gosh! This was good. Great for a change up. Definitely will have this again.

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THEHOLLANDS

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2006

This was really good and a great way to use sausage differently! I told the husband it was southern sausage pie because he won't even try quiche! hee-hee.....he loved it! I tweaked this up a bit by using 1 lb. hot italian sausage[left out hot sauce and butter], added mushrooms, an extra egg and pimento. It made two pies...but they were way too brown, even after covering with foil.[ergo the 4 stars] Next time I'll use the 350 degree setting for the whole process.

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KELT

Cooking Level: Expert

Living In: Audubon, New Jersey, USA

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Reviewed: Jan. 19, 2006

This is my families favorite breakfast which says a lot because they are so picky. Everyone usually wants something different, but not when I make this. I have used the sausage suggested, though very good, it's too spicy for our little ones so I substitute sage sausage and it's perfect. Other than that I don't change a thing.

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Emily

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2006

Mmmm - this quiche is so good! I left out the sugar and crust, as I worked it into my South Beach diet. I will be making this a lot, although I may substitute part of the sausage for some veggies.

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Naomi

Cooking Level: Intermediate

Home Town: Lewisville, Texas, USA

Living In: Rowlett, Texas, USA

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Reviewed: Nov. 14, 2005

very good and easy

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RUSTYNUTZ

Cooking Level: Beginning

Home Town: Winston, Georgia, USA

Living In: Woodstock, Georgia, USA

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Reviewed: Oct. 29, 2005

Fast, easy and delicious

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IRISHFLYGIRL

Cooking Level: Expert

Home Town: Saint Louis Park, Minnesota, USA

Living In: Clayton, California, USA

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Reviewed: Aug. 16, 2005

Delicious!! I didn't use the full 12 oz. of sausage, probably only 8oz. instead. The rest of the recipe I followed to the letter as well as one person's diced tomato suggestion. Came out great!

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pipere

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Reviewed: Oct. 16, 2004

I didn't have a pie crust, so I just made the recipe in a regular pie pan. My family thought it was really good. I might try adding some vegetables or try substituting ham instead of sausage.

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Lindsey C.

Cooking Level: Expert

Living In: Wheelersburg, Ohio, USA

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Reviewed: Oct. 1, 2004

This was the first quiche I had ever made. It was quite tasty. My sister loved it. The next time I will probably use bacon or ham instead of sausage. Overall, this was an awesome recipe.

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NEVAEHSMOM03

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Reviewed: Jul. 31, 2004

Yummy! The only thing that I added was some diced tomatoes and lots of hot sauce!

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EJANZEN

Cooking Level: Expert

Home Town: Corner Brook, Newfoundland, Canada

Living In: New York, New York, USA

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Reviewed: Jul. 3, 2004

I added one egg, making 5, used half and half rather than milk, added sauted green pepper and a few pimientos. Very tasty and pretty.

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BPUTGEGO

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Reviewed: Feb. 18, 2004

I use a hashbrown crust. I also add Tabasco and cayenne pepper sauce to give it an extra zing!

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genger

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Reviewed: Jan. 6, 2004

Yummy! My husband and I are on the Atkins diet, so I just made it with no pie crust. It got a little browned and crisp on top, but we actually liked it that way. Maybe just baking it at 350 instead of starting at 425 would have yielded a more quiche-like result. I'll definitely make again and again!

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JEWLZKD

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Reviewed: Jul. 29, 2003

Absolutely wonderful! I made this for quite a picky family and everyone raved about it. I did not have the evaporated milk so I used heavy cream instead. The ranch dressing gave it a very zesty superb taste. Thanks! (Even my picky two-year old ate it)

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