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Wonderful and so easy to do - you could use up lots of leftover vegies here as well as putting in chicken or tuna or make it meatless so five stars for VERSATILITY that's for sure - if you ever cannot think of what to cook for dinner then here is the answer as there will always be something in the pantry to throw in - I kept to the recipe and loved this dish - made for ZWT3 - thanks Rita

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katew June 14, 2007

It couldn't possibly have been better. I did use #1911263 for the broccoli and a mixture of cheddar, monterey jack and asadero cheeses. I precooked a prepared piecrust for 10 minutes, then filled the crust. Then I cooked the filled quiche at 425 for another 10 minutes, then turned down to 350 for the rest of the time--about 45 minutes. I used half a teaspoon of L...ry's seasoned salt since I didn't have a homemade seasoning salt mixture available. That deficiency will be remedied. This is a WONDERFUL quiche. I recommend it enthusiastically!

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BarbryT March 30, 2007

This was a great crustless quiche. My husband and both really enjoyed it. A tad too much salt (between the roasted broccoli and seasoning salt), but I can easily cut that down. Will diffently make again.

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Ruby15 March 29, 2007

Wow! We loved this!! The aroma while it is baking was heavenly!! And we just loved the mix of roasted broccoli with cheese! I used prosciutto that I cooked a bit in the microwave to dry it up, chopped it and used it instead of bacon. Mmmm! Thanks Rita!!

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Redsie January 09, 2007
Roasted Broccoli, Bacon Quiche