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I made this last night..and it was WONDERFUL! The flavors are really good. I served with a spinach salad, so we REALLY got our veggies in! Thumbs up from everyone who ate.
I made this for Sunday brunch and my family enjoyed a delightful treat. I didn't see where to add the 2nd 1/2 teaspoon of cayenne so I added it to the egg mixture. Otherwise, your instructions were very detailed and easy to follow. I chose to use fresh basil and half-n-half. The end result was an incredible tasting, fluffy textured, colorful, hearty quiche. I can't remember when I have had any better. Thanks and best of luck to you.
so yummy! I used red peppers and broccoli instead of carrots. Too much egg for 9" pie crust.
DH & I really enjoyed this, though I made a few minor changes. I didn't do the tomato-asparagus design on top; I added half a chopped red bell pepper to the garlic-onion mixture; and I used a mix of swiss and parmesan cheeses. Really good, though just a bit "liquidy" (maybe from the mushrooms?). I paired with Cream of Tomato Soup and it was a lovely vegetarian meal.
So good! I did have to change a few things based on what I had on hand. I sauteed a red pepper with the onions, mushrooms, and garlic, lined the shell with broccoli instead of asparagus, and omitted the carrots. We will have it again and again! Loved the kick from the cayenne pepper! :)
Ellie, this is a wonderful quiche! We enjoyed it so much. It is so much fun to prepare and filled with the flavors of Sprintime! I made it easy on myself and used two previously frozen, pre-made pie crusts and arranged them into a 10" quiche pan. I had a little more filling left over and also made 2 little side dishes. Light and fluffy with wonderful texture. I served with crispy Italian rolls and a tossed salad. Thanks for an excellent supper tonight, Ellie!