Reviewed: May 8, 2012

This recipe was such a great "quiche stock" as someone else posted, that I decided to finally post my first recipe. Thank you, lorig23!

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3 users found this review helpful

Reviewer:

SpiceSpiceBaby

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Cooking Level: Beginning

Home Town: Morgan Hill, California, USA

Reviewed: Apr. 6, 2012

Great basic recipe. It's like the best soup stock, only the best quiche stock. I added onions, and sweet red and orange peppers, but what made this really good, was I took the time to make an actual pie crust! Wow This is really good.

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2 users found this review helpful

Reviewer:

bakeitbaby

Reviewed: Mar. 4, 2012

Excellent made just as directions state.

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1 user found this review helpful

Reviewer:

BadLittleChef

Cooking Level: Beginning

Home Town: Honolulu, Hawaii, USA

Living In: Campbellville, Ontario, Canada

Reviewed: Jan. 6, 2012

Loved this recipe. Very easy to make with ham, bacon or sausage and any cheese you like - e.g. sharp cheddar. I've also added peppers to the mix. I use 3 eggs too. Great base. It's my kids favorite.

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4 users found this review helpful

Reviewer:

ntreez

Reviewed: Dec. 30, 2011

A huge hit with my guests, made it for the first time and it came out great! I doubled the amount of sausage it called for, and found it a good thing I did. I also drained the mushrooms after I cooked them in the butter because there was a lot a liquid. In the future, I will make a little bit more of the cream mixture than I did this time, but otherwise, it was amazing! Cooked it until the parmesan was golden brown on the top!

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4 users found this review helpful

Reviewer:

dube

Reviewed: Dec. 24, 2011

One of the best Quiches I've ever had. Great combination of the sausage and mushroom is what makes this Quiche stand out. Easy to make and just plain yummy! Thanks for sharing this one!

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3 users found this review helpful

Reviewer:

KTrav

Reviewed: Dec. 22, 2011

OMG this was awesome. The only change I made is that I used Fontina cheese as Parmesan Cheese can be too salty for me. It is the best thing I ever made.

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3 users found this review helpful

Reviewer:

Anita

Home Town: Brooklyn, New York, USA

Living In: Valley Stream, New York, USA

Reviewed: Nov. 17, 2011

This recipe is fantastic. I made just a few changes. I sauteed onions with the mushrooms, used turkey breakfast sausage instead of pork, used two 9-inch deep dish pie crusts. In order to make two, I simply doubled the recipe. I also prefer cheddar over parm so i used that instead. I put the cheese on top of the mushroom/sausage mixture and then poured the liquid over it all. My daughter and husband loved it! I will definitely be making this again!

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5 users found this review helpful

Reviewer:

ashleys925

Reviewed: Oct. 19, 2011

This is seriously AWESOME! Made the recipe exactly as stated - Came out perfect. Will be making again and again.

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3 users found this review helpful

Reviewer:

adellel

Cooking Level: Expert

Reviewed: Sep. 14, 2011

Such a success! Fantastic recipe, man loves it, kids love it..great for leftovers and packed lunches! I made a few adjustments, Increase to sausage to 3/4 pound and increased the mushrooms. Added some broccolini for color and a little fresh sauteed garlic and onion. Very tasty! Can't wait to make again!

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6 users found this review helpful