Great cake! The only things I changed were I halved the recipe and was out of the spices for the topping so I made the topping without. Halving it was fine, still a moist yummy cake. Skipping the spice was not a terrible mistake. But I wouldn't recommend it or do it a second time, I'd skip the topping instead. I tend to never do the topping in the middle part on these kinds of cakes either, just for reference.

Reviewed On: Nov. 16, 2008

This is a great way to serve cauliflower! I added a little more mayo than mustard (I used a 2:1 ratio), mixed the parma into the mixture, and sprinkled a little extra cheese on top just to make it a little more cheese-a-licious. I had a small head of cauliflower and only steamed it for about 10 minutes, and baked for maybe 20. I had orange cauliflower so it was a little too orange/yellow looking for me. Purple would have really made it rock, or green. I will most certainly be making this again with Broccoli or whatever other cauli I pick up. Great Recipe!

Reviewed On: Nov. 8, 2008

I didn't make this exact recipe. But I was looking for a good quiche recipe to make with what I had (and have never ventured into quiche territory)and so I tinkered and referenced this recipe with the recipe for the spinach mushroom Quiche. This really helped me create a quiche that met my personal needs. This was great to use as reference as well as all the comments and reviews. Clearly we can tell that making a quiche is not hard and that we can tinker with ingredients. The important part is the milk/egg/cheese ratio. I used 1/2 c of half and half, and 4 eggs, fresh broccoli and fresh spinach (steamed), fresh mushrooms and green onion fried with butter, garlic and dried onion. It was a veggie heavy filling delight with 2 cups of cheese, and a frozen pie shell. It's not the same recipe here at all, but I think as a reference to help me on the path is worthy of five stars.

Reviewed On: Oct. 26, 2008