Reviewed: Mar. 3, 2012

I made some changes, but what a great recipe! I used sweet onion, low fat cream and skipped the parsley. I also sautéed spinache in with the sausage and sundried tomatoes. I used a variety of sharp cheeses instead of the mozzarella. I increased my eggs to 6, my cream to 1.5 cups, sundried tomatoes to 3/4 cup, and my sausage to 3/4 lb. The quiche had meat and spinache in every single bite. It took just under an hour to cook. Took this to a girls brunch party and it was a hit! Mixed well with mimosas! Sounds like a strange combination with the meat and sundried tomatoes but it works and works well!

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Reviewer:

Kclundwwpd

Reviewed: Feb. 28, 2012

This is awesome, the 1st time i fixed exactly as written, 5 stars, we have since had it w/bacon and spinach different types of sausage and I generally use sharp cheddar. tonight it is cooking as i write this with ham and broccoli. For the 2 of us we always have the leftovers for the weekend. This is great! never soggy crust!

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Reviewer:

mismymts

Reviewed: Dec. 21, 2011

I am typing this as I am eating a left over piece for my lunch. Fabulous!!! I did not have mozzarella so I used cheddar and I did not have shallots so I used a small onion. Next time (and there will be a next time) I will try the mozzarella. Keeper!!! Thank you.

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Reviewer:

kellyf4

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Dec. 6, 2011

used dry parsley instead of fresh. worked great. used sweet sausage.

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Reviewer:

Stacey

Reviewed: Nov. 26, 2011

i didn't like this recipe at all. i found the sun dried tomatoes to be too much and the quiche didn't have much flavor otherwise. it would have been better with regular tomatoes - perhaps romas.

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Reviewer:

Reviewed: Nov. 13, 2011

This is excellent!! I took the chance and used a deep dish pie crust and glad I did. The flavor is so good with the sun-dried tomatoes. I used ones in oil and herbs. So perfect for a Brunch menu!

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Reviewer:

TEXAS R

Cooking Level: Expert

Home Town: Little Elm, Texas, USA

Living In: Lewisville, Texas, USA

Reviewed: Nov. 10, 2011

We made this for a light dinner accompanied by a spinach salad with dijon balsamic vinaigrette. My husband(told him it was a frittata) said this was so good he can't wait to have the leftovers tomorrow for breakfast with coffee! Only did 1/4 cup sundried tomatoes and 1/4 cup fresh spinach w/pinch cayenne as per other reviewers. Thanks great recipe!

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Reviewer:

Jen01ny

Reviewed: Nov. 10, 2011

Made this dish and loved it. I'm just starting to cook and this recipe was very easy

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Reviewer:

Bill

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: San Pedro, California, USA

Reviewed: Nov. 7, 2011

Did not really like the sausage with the sun dried tomatoes. It seems to overpower the flavor of the tomatoes. (Hence, 4 *) This would have been better without it. I always partially bake my crust before filling that way it is never soggy. Also, in the interest of our health I used fat free half and half which works well. I think Swiss cheese would have been better but the shallots were genius. I never thought to use them in my quiche before. They are a nice touch and I will use them again and more of them. Delicious!

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Reviewer:

I_Fortuna

Reviewed: Nov. 6, 2011

This was delicious and the crust was NOT soggy as in many quiches. I did not have sundried tomatoes on hand so I used fresh. I sauted them a bit in the sausage pan just to start their cooking. The flavor was wonderful and tasty. The whipping cream made it fluffy and light. I did use 5 eggs because my pie dish was deeper than most. This was a smart choice. I baked the final step 45 mins. The crust was perfect. Try it, you'll like it!

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