Absolutely delicious! I followed the recipe pretty closely. I was concerned about the butter content since everyone seemed to have had problems with it, but mine turned out perfectly. I only made one significant alteration, that being the substitution of 1/2 cup heavy whipping cream for the 1 cup of milk. I like a richer texture in my quiches which the cream seems to provide. I also used the sun-dried tomato/basil feta. Definitely a new staple in my repertoire.

Reviewed On: Jul. 24, 2008

Perfect recipe. I would HIGHLY recommend using the "Butter Flaky Pie Crust" recipe on Allrecipes. Also, I only used 4 large Granny Smiths; I can't imagine being able to fit 8 apples in this pie. Spectacular!

Reviewed On: Feb. 24, 2008

Even though this recipe already has so many glowing reviews, I'm going to add my own two cents. A crust this good should be a controlled substance, seriously. I had been looking for a recipe like this for quite some time, and finally found this one over the weekend. Absolutely divine! As others have said, don't over-work the dough. Don't try to work out those butter clumps, since that is what makes the crust flakey. Most of the bigger clumps will even out when you roll the dough. This crust will work for just about anything, quiche, pie, pot pies, etc.

Reviewed On: Feb. 24, 2008