Reviewed: Mar. 29, 2013

This was a greasy mess. Very disappointed!

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Reviewed: Dec. 2, 2012

I should have listened to others when they said there was not enough filling for two pies. Double the ingredients! If you follow the directions then you'll find it needs more egg and cheese. I also skipped the lemon juice because frankly it made no sense. I won't use this one again.

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VictoriaSe49896

Cooking Level: Expert

Living In: Westminster, Maryland, USA

Reviewed: Sep. 4, 2012

This has good flavor but the recipe calls for 2 pie crusts. The first time making this I used two 9" shells but there wasn't near enough egg mixture to fill both shells and they turned out "flat." To me, a quiche should be light and fluffy but this one is not if you use two shells. I'm not sure using 8" shells would help either. It seems like there is an error in the recipe on the amount of egg mixture.

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feedtheguys

Cooking Level: Expert

Home Town: West Salem, Ohio, USA

Reviewed: Aug. 30, 2012

I am giving this 5 stars because the ingredients were perfect for the 2 pies. I did adjust seasonings to our taste but the final product was just the consistency and flavor that we wanted. Big hit here.

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Reviewer:

ibbz

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Kenosha, Wisconsin, USA

Reviewed: Jul. 17, 2012

A wonderful, very tasty recipe! I replaced the mushrooms with olives, was very yummy! On this recipe it called for two crusts - you need to double the egg-milk mixture.

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rvwillie

Cooking Level: Beginning

Living In: Topeka, Kansas, USA

Reviewed: May 8, 2012

This recipe was such a great "quiche stock" as someone else posted, that I decided to finally post my first recipe. Thank you, lorig23!

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SpiceSpiceBaby

Cooking Level: Beginning

Home Town: Morgan Hill, California, USA

Reviewed: Apr. 6, 2012

Great basic recipe. It's like the best soup stock, only the best quiche stock. I added onions, and sweet red and orange peppers, but what made this really good, was I took the time to make an actual pie crust! Wow This is really good.

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bakeitbaby

Reviewed: Mar. 4, 2012

Excellent made just as directions state.

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BadLittleChef

Cooking Level: Beginning

Home Town: Honolulu, Hawaii, USA

Living In: Campbellville, Ontario, Canada

Reviewed: Jan. 6, 2012

Loved this recipe. Very easy to make with ham, bacon or sausage and any cheese you like - e.g. sharp cheddar. I've also added peppers to the mix. I use 3 eggs too. Great base. It's my kids favorite.

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ntreez

Reviewed: Dec. 30, 2011

A huge hit with my guests, made it for the first time and it came out great! I doubled the amount of sausage it called for, and found it a good thing I did. I also drained the mushrooms after I cooked them in the butter because there was a lot a liquid. In the future, I will make a little bit more of the cream mixture than I did this time, but otherwise, it was amazing! Cooked it until the parmesan was golden brown on the top!

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