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Refrigerator Pie Recipe

Refrigerator Pie

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (64)

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Average Rating:

Total Reviews: 64

Showing 41-50 of 64

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  • on February 11, 2006

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    This is such an easy recipie. I was scared to make quiche before this. My favorite filling is ham with broccolli, scallions, and cheddar!!! Sooooo good!!

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  • on December 17, 2005

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    Easy to make, and taste great. I used the recipe to make the mini's. It's not listed here but you can try different flavors without wasting the whole mix.

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  • on December 06, 2005

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    This works so well and is so yummy! We loved his combination with artichokes!

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  • on November 23, 2005

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    A good basic quiche recipe, very versatile. Turned out great.

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  • on November 06, 2005

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    We made this for a neighborhood breakfast-get-together and everyone was blown away that we made somthing so "gourmet." Thanks Alton!

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  • on October 19, 2005

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    Alton's refrigerator pie turns out great every time!

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  • on October 01, 2005

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    easy and delicious!

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  • on September 19, 2005

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    I made this for dinner last night. We had a couple slices of leftover ham and some swiss cheese, so I just chopped up the ham and grated the cheese and used up the leftovers. The nutmeg in the egg & cream mixture adds a great, subtle flavor. Definitely good enough for a repeat performance and just stupidly easy!

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  • on September 17, 2005

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    What a wonderful way to change leftovers into a delicious, nutricious meal!!! We use egg substitute and fat-free half and half due to my husband's health, but it's still delicious!

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  • on September 12, 2005

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    In my view, quiche is the perfect food since it can be eaten morning, noon or night and not be a fish out of water at any meal. It also makes great leftovers, as a quick minute (or less in most microwaves will resurrect it to out of the oven warm. I've been stuck on 1 quiche recipe for the last two years and you've just expanded my horizons to improvise a lot more with the non-egg ingredients.
    Keep up the good work. Love the show. Alton is to food what Bill Nye is to science (heard that before?.
    Kind regards,
    Judy

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