Thank you for posting this great recipe. I tried it when it was in the 1989 Pillsbury Bake-off booklet. The only thing I changed was using a little less pasta and a little more dill weed, 1/8th. tea. black and 1/8th. tea. red pepper flakes. A great brunch pie.
I used fresh asparagus instead of canned and used red pepper flaked for some extra 'kick'. We enjoyed this, but didnt care for the pasta crust so much, although I think that it's just a minor personal preference. I'll make the filling in a regular quiche crust next time.
We really enjoyed it. It was different and really changed up our drab evening meal. I needed to drain things better than I did because there was more liquid in the bottom of the pan than I think there should have been but it didn't change the delicious taste! We thought in the future we might like it to be more "saucy" and we couldn't taste much of the dill, which we like very much. We thought maybe next time we'd try and double the sauce portion and see how that tastes. Kristi & Dan
We had this for dinner this evening...it was wonderful! I followed the recipe as written..but sprinkled crushed red chili flakes on top before baking! Thank you for a great recipe Bonnie!!