Reviewed: Jan. 29, 2012

This recipe calls for WAY too much milk. After an hour and 10 minutes in the oven, there was still liquid sloshing around, but my crust was almost burned. This might be a good combo of flavors, but I won't be able to tell since it never set up. I've made a *lot* of quiches, and never had trouble with one setting up...they're so forgiving!

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Reviewer:

leannaaker

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Auburn, Washington, USA

Reviewed: Jan. 4, 2011

Awesome flavor! Used moz cheese. Cut open sausages and crumbled them when they cooked. Used 7 eggs and 2 c milk. Made one with crust and one without and I think it was better without the crust (in a greased pie pan).

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Reviewer:

3angelsmommie

Reviewed: Dec. 30, 2010

Thumbs up from the picky husband who doesn't like quiche.

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Reviewer:

Jen

Home Town: Meadville, Pennsylvania, USA

Living In: Bozeman, Montana, USA

Reviewed: Jan. 31, 2010

I took this to a potluck and it was a hit, I had none left to bring back home. As others suggested, I did increase the eggs to 7, and used a pound of ground maple sausage, which made the ingredients perfect for 2 - 9" pie plates. I certainly plan on making this again.

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Reviewer:

kdias

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Ozark, Arkansas, USA

Reviewed: Jun. 15, 2009

Bravo! This recipe has become the focal point of my favorite breakfast (with whole grain blueberry muffins and a bowl of fresh fruit). There just couldn't be a prettier dish to set on the breakfast table in the morning, and the unique combination of flavors is a fun surprise for everyone. I've made it...oh, probably 35 or 40 times in the past year, and although it sometimes doesn't set up as well as I would like (maybe depending on the varying moisture content of the apples and/or the cheese?), it always tastes so good that no one cares! Even people who are skeptical of quiche have been enthusiastic. I have made a couple of minor changes: Since it certainly doesn't need the sausage for its protein or fat content, I just sprinkle 1/4 pound of browned turkey sausage into the bottom of the crust -- just enough to get some in every bite for the flavor. When I use a commercial frozen deepdish crust, I also cut the milk back to 1 cup; but in my own crust in a 10" pie plate, the full amount is perfect (but takes about 10 extra minutes in the oven).

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Reviewer:

Innkeeper Sue

Reviewed: Jan. 23, 2009

We thought this was pretty good. I used dried parsley instead of fresh because I didn't have it on hand. I used a Granny Smith apple.

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Reviewer:

23DAISYS

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

Reviewed: Nov. 2, 2008

I think this would taste much better with cheddar cheese in place of the swiss and parmesan. I'll try that next time.

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Reviewer:

menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Portland, Oregon, USA

Reviewed: Jul. 27, 2008

It fine once it was on a plate but getting it there was a real hassel. I think "Bob Evans", or whoever actually wrote this recipe, was dealing with a much deeper pie dish. In short be careful when adding the liquid because there just might not be enough room.

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Reviewer:

Blindsite

Reviewed: May 12, 2008

This is so delicious! I love quiche and I'm always looking for new recipes - this one is definitely a keeper! I only made a few slight changes: I used 2 chicken apple sausage links instead (6 oz.), shredded asiago cheese instead of swiss, and half of a Granny Smith apple. It took a little longer to bake...I baked it for 20 minutes at 425 degrees then I reduced the temperature to 350 and covered the crust with aluminum foil so the edges wouldn't burn and baked for another 20-30 minutes.

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Reviewer:

Lena

Cooking Level: Intermediate

Reviewed: Apr. 25, 2008

Very good. My family loved it! I have a 5 year old and 2 year old who don't hardly like anything and they were sneaking pieces of the leftovers. I cut the sausage up so I could have enough for two quiches and there was sausage in every bite. I also sprinkled a little cheddar cheese on top. We will definitely be using this recipe again.

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