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Showing 1-5 of 5
By Chef #926556
on January 27, 2009
We made the rice in our steamer and left out the butter. We also left out the butter on top and it still had a great flavor and wasn't too dry or anything. We had extra egg whites, so we substituted 2 egg whites for one of the eggs and subbed broccoli for the peas. So...we made quite a few modifications, but used this as our inspiration. I'd say definitely leave out the butter - it had great flavor without it!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef Fredo
on December 31, 2006
We enjoyed this dish very much. We made a couple of changes (omitted the sage, didn't add the extra butter before placing the quiche in the oven, and used broccoli florets (chopped small) since we were out of zucchini). The quiche didn't overflow the pan. The flavors melded wonderfully and the rice crust was perfect. We will make this again!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 28, 2004
on July 15, 2004
Delicious and the directions are perfect resulting in a very tasty and nutritious quiche and perfect for a family supper. We had it with whole wheat bread and salad for a great weekday supper. The only change I made was using half egg beaters and 2 eggs and cooked it for about 50 minutes (because of my tempermental oven). I also only let it stand for about 5-10 minutes and it still sliced beautifully. Thanks for sharing this recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 01, 2004
I am sorry that I can't give this a better review, but I had problems with this recipe overflowing the pan while in the oven. My standard-type round glass pie pan measures 9 inches across from inside to inside (10 inches from outside to outside) and I measured everything carefully. It was quite full when I put it in the oven, so I put a cookie sheet under it, good thing I did or the bottom of my oven would have been a mess. Our initial impression of the flavour was that the sage totally overpowered everything else. In addition, the butter on top left little pools of grease on top of the cheese. On the positive side, the rice cooking instructions worked perfectly and the rice crust was nice. I think if I were to make this again, I would either reduce the amount of sage considerably or leave it out completely. I definitely would not use the butter on top of the cheese, and might reduce the amount of cheese as well.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (237 g)
Servings Per Recipe: 4