I followed a couple of the suggestions of other reviewers, and used less milk, and used fresh broccoli, putting the broccoli into the crust, fresh, not cooked, only sauteeing the onion and garlic. I also add diced ham and use a mix of shredded jack and cheddar, not mozzarella, just a preference. I go by the words, "when the center is set" to tell if it is done, not a strict 30 minutes in the oven. This is VERY good. I always make a whole wheat pasta salad with artichokes, olives and Italian dressing, for a side dish for this quiche. After making it, I end up with a bit to clean up in the kitchen, but for the nights following, all I have to do is pop a slice of the quiche in the microwave and have pasta salad out of the fridge, easy dinners for the nights following. Plus, after this quiche being in the fridge at least overnight, the flavors blend or get stronger afterward...it tastes even better heated up as leftovers. thanks for the recipe.
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