The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Photo by SunnyByrd
Reviewed: Mar. 20, 2009
I made this in a 10" springform using the Basic Flaky Pie Crust from this site. I used fresh mushrooms - a lot more than called for, and had to increase the filling to fill up my crust. I added one more whole egg & adjusted the liquid, etc. I'm sending this out for another family, so I'll report back when they do -- thanks!
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Photo by SunnyByrd
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Mar. 31, 2006
Awesome recipe!! I substituted buttermilk for the milk for a creamer texture. The extra yolk really makes the difference...MUCH richer than other quiche recipes I've tried!
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Photo by D Smith

Cooking Level: Expert

Home Town: Guthrie, Oklahoma, USA
Living In: Wolfforth, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Sep. 5, 2005
I substituted the mushrooms with spinach and used cheddar and american cheese. Also I used a ready made Nilla Wafer pie crust. It was excellent.
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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 5, 2000
I had to add 3 times the egg mixture to fill the pie crust.
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