Reviewer:

RINGDING2000

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Reviewed: May 16, 2007

I made this last night, it was absolutely wonderful! I followed the directions exactly and had no problems with it- it came out golden brown and yummy. Will definitely make again.

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10 users found this review helpful

Reviewer:

Liz W.

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Reviewed: May 2, 2007

Great tasting! Was wonderful. Make sure you have a deeper dish pie shell. (Ours overflowed a little!) Got compliments from a chef with this one!

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7 users found this review helpful

Reviewer:

sjkiddo

Home Town: Phoenix, Arizona, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 7, 2007

It ended up pretty good, but it was very liquidy.

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6 users found this review helpful

Reviewer:

marilyn

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Reviewed: Jan. 25, 2007

My first quiche as well, but I used a pie crust from scratch and it was delicious. It wasn't watery or runny at all - make sure you cook it long enough and check to see the consistency with a knife, as the recipe says. My guests were impressed!

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10 users found this review helpful

Reviewer:

Sarah

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Reviewed: Jan. 12, 2007

My first quiche ever. Although on the second try, i added 6 ounces or spinach, 6 pieces of bacon, 5 eggs, more cheese, bell pepper, more onion, ground the bacon, pressed the spinach between two spoons to get it ultra dry, added about 1/4 cup less milk, and it turned out to be a perfect amount for the crust. On the top I added alot of cheese and some paprika. My god this was so good, once it cooled(45 minutes) it was gone it almost 3 hours with only 3 people. I am only 16 and my parents were impressed. Overall, the recipe is a good recipe to work off of according to the way you want it.

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78 users found this review helpful

Reviewer:

sydtazsking

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Reviewed: Oct. 10, 2006

Not the consistency of a restaurant quiche. I think there is a bit too much milk in the recipe, when I cut the quiche it was all watery. And I had drained my spinach rather well.

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25 users found this review helpful

Reviewer:

Debbie

Cooking Level: Intermediate

Home Town: Claremore, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Oct. 9, 2006

I made this quiche without bacon and I was out of dry mustard, so substituted prepared mustard. It was still the best quiche I have ever made! My son, who is somewhat of a connoisseur of restaurant quiche, loved it, too.

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36 users found this review helpful