Savory 3-Cheese Quiche

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I've cooked this quiche a few times with variations. I use a frozen store bought crust that I thaw. I also make sure that I pre-heat the baking sheet. I definitely used foil over the top of everything for about 30 minutes at the beginning. I've found that if you use everything in the recipe it is a bit too much for a 9inch. You really can do any veg and add meat. You have to saute the veg. It is a must. My family now demands this for Easter with one meat and one veg. Love it.

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Excellent recipe. I am not sure why the other reviewers had an issue with the liquids from the veggies. I followed the recipe just as is (I did throw in a few extra tomatoes on top and it turned out perfect. Super delicious.

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Wish I had read the reviews before making. I wondered when I baked it what would happen to the mushroom liquid...I had to cook an extra 40 minutes at 375...in a panic, I was giving a charity brunch and almost made me late.

That said, it was a huge, huge hit. Made also the Paula Deene bacon and spinach, but the ladies loved this one.

One question, why in the search by ingredient list does it list cornmeal?

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Why didn't this recipe have me saute the vegetables to release their liquids?
Why did I put the cheese on the bottom instead of mix it in with the milk and eggs?

I followed the directions precisely and ended up with a watery, cottage cheese-looking mess that I cooked for almost two hours trying to get the egg and milk mixture to set. After pondering this disaster for a while, I realized that the vegetables were releasing their liquids while cooking and diluted the egg/milk mixture. This recipe could potentially be good IF you saute the vegetables and drain the liquid, before adding to the mix. Then, the second biggest question. Why was the cheese layered on the bottom??? It should be mixed in with the milk and cheese. Needless to say, my husband was not pleased and I was very disappointed.

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As mentioned by other reviewers, this custard for this quiche is far too runny. I didn't use mushrooms, so I'd imagine the original recipe would have resulted in a custard that wouldn't set at all. Very disappointing.

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It should have been mixed together instead of layers. Too much filling for a
9in pie crust, 325 degrees for 45 mins would have stopped the overcooking of the eggs. Would not use this recipe again.

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Great meal to serve to my son and his wife, who are vegetarians. Make this recipe often for myself. I also use Sheila's favorite pie crust recipe for other pies that I make.

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Even my 8 year old son loves this. He asks me to make it every weekend. I use whatever veggies I have left over in the fridge and throw in some meat like ham or turkey

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I made this for a vegetarian friend who eats a lot of quiche. She said it was the best she ever had! begged me to make it again. fabu! I thought it was delicious as well, lots of flavor. I used a store bought crust, which worked out fine. I did need to cook it longer than recommended time to evaporate liquid on top. I may saute the mushrooms 1st next time to avoid the extra liquid.

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I found this recipe nice simple quick and easy to add different types of delights to it and you can go on @ on adding to it.