This was my first quiche-like recipe. It was delicious. I loved it, and so did my husband and 16 month old son, neither of which I can ever get to eat eggs willingly. But this was at least as much vegetable as it was egg, so it won cheers all around. I love how adaptable it is, too, because I can just use what I have around the house. I used 2 cups of cheese instead of 3, and 6 eggs instead of 5, cooked for 30 minutes at 350, and cooled for 10 minutes before cutting. I also added mushrooms, garlic, and most of a red pepper. I am really proud of how it came out. I cut the leftovers into portions and put half in the freezer and half in the fridge. I plan to make this maybe once a week with alterations to keep it interesting. A definite keeper!
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This was my first quiche-like recipe. It was delicious. I loved it, and so did my husband and...