Reviewer:

agreenwood1990

Reviewed: May 15, 2013

I used almond milk in place of part of the cream and it worked great. I sauteed 2 leeks with some fresh tarragon in olive oil and just a little butter for flavor. The recipe made enough for 2 9-inch pies. I pre-cooked the pie shell and put 1/2 of the cheese in first so it wouldn't get soggy. Then the rest of the cheese went on top of the tomatoes. Some aluminum went around the pie shell half-way through cooking (it could have been done a little earlier as the shell did get a little bit browner than I would have liked). It looked beautiful when done! A wonderful Mother's Day brunch!

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Reviewer:

TXGenX

Reviewed: Mar. 30, 2013

I felt that this needed to be cooked just a bit longer. It was still somewhat loose on the inside after following the cooking time recommended. But other than that this this was delicious!

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Reviewer:

MichelleA

Cooking Level: Expert

Home Town: Providence, Rhode Island, USA

Living In: Hope Valley, Rhode Island, USA

Reviewed: Feb. 3, 2013

Seriously delicious and easy. I followed the directions except I used a four cheese blend instead of the Romano because that is what I had. The recipe cooked in the exact amount of time and it looked and tasted amazing.

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Reviewer:

GIRLWTUDE

Reviewed: Aug. 21, 2012

I substituted fat free half and half, and it was terrific!

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Reviewer:

newmak

Reviewed: Aug. 2, 2012

Very delicious! But I ended up with a lot of leftover cream-egg mixture. I made mini quiches last night with a dough I already had and with the cheeses I had in hand (provolone and Parmegiano Regiano) and I was still delicious! I also add a little bit of green onions and white onions for taste.

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Reviewer:

huesiree

Cooking Level: Beginning

Living In: Austin, Texas, USA

Reviewed: Nov. 24, 2011

This was incredibly easy to make and scrumptious!...while my son wasn't fond of the "green stuff" (the leeks) my husband on on the other hand couldn't get enough of it!...definately a do over as he was raving about it well into the following day!

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Reviewer:

Johanna

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Bowmanville, Ontario, Canada

Reviewed: Aug. 3, 2011

Excellent flavor!!! I followed recipe except used 1/2 and 1/2 instead of cream and it overflowed my deep dish crust so I would cut back to 1 1/4 of the liquid. Also used parmesan cheese instead of romano, but will definitely make again and again!

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Reviewer:

linddee

Reviewed: May 9, 2011

I made this last night and it was super delicious! I added some garlic and used 1 cup of each cheese and doubled the flour as I used milk instead of cream. It not only tasted great but looked beautiful! Thanks for the recipe.

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6 users found this review helpful