Reviewed: Nov. 24, 2009

This is a great recipe! I've made it several times for brunches. I've found that it tastes better if you cook it ahead of time and let it sit. This allows for the flavors to meld. I use whatever veggies I have on hand and O'Brien potatoes which have onions and green and red peppers already mixed in. It is delicious!

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Reviewer:

Jennifer

Cooking Level: Expert

Home Town: Salmon, Idaho, USA

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Reviewed: Apr. 1, 2008

used 9 inch springform with a pastry crust (quiche-ish) increased total veggies to 6 cups omitted meat added 1 cup cubed mozzarella, increased eggs to 12 (to fill pan) and baked at 325 for an hour and 15 minutes.

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Reviewer:

SumSum

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Reviewed: Sep. 11, 2007

Just found this recipes with an ingredient search, made it and fed my husband, all under an hour. Big hit. I think it could be very versatile. Recommend trying it.

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14 users found this review helpful