I loved this recipe, but I made a few changes after tasting the first batch which I made following the recipe. Thus only 4 stars. I found the mushrooms to offset the dish. I chose to saute the asparagus with a little olive oil and sea salt for about 4 minutes. Then I added some fresh basil, the lemon juice, about 2 tablespoons of more olive oil, half a tomato, and only 2 cloves of garlic (my boyfriend isn't big on garlic), and the shrimp. Cooked this for about 5 minutes while stirring and it came out PERFECT. Cooked the noodles and tossed it all together while still in the pan (this is key to allow the noodles and sauce to mix together.) You'll notice I omitted the whole cup of butter. Didn't find use for it with already having the olive oil. Makes it much more healthier and I think, less dense. This is a great dish, just needed a little bit of adjustment.

Reviewed On: Sep. 6, 2010

So for this recipe I shredded 3 red potatoes which I think was a mistake. I baked them for 25 minutes at 450, but they didn't really get crispy. We love scrambled eggs so I added 10 eggs (I used a very large casserole dish). The main problem I had with this quiche is that it was pretty bland. Could have used some more spices.

Reviewed On: Feb. 27, 2010

Great little dessert to snack on! I made these for the girls I babysit and they ate them all up. I had to take them away so that their parents could try some when they got home! I used the tips of other reviewers by first coating the pecans in the bowl I had the egg whites in. Then adding the to the cinnamon sugar mix in a gallon bag and shook. Another great thing for the girls. They loved shaking the bag around! Great recipe to make with kids. The oven was even cool enough that they could stir the pecans at the 15 minute marks (:

Reviewed On: Feb. 16, 2010