John

Overall pretty good. I wanted something that didn't just rely on a can of soup. Whenever I make a pasta dish for my family of three, 8oz dry pasta is plenty, so I cut this recipe in half. First, I would add the garlic toward the end of the onions cooking, so as not to burn them. Also, when the cream/flour mix goes in, it says to stir until thick, well, it's pretty much thick right away since the pan is pretty hot even on medium. I don't think the full five minutes would have worked out well. Also, once all the broth was added, the sauce was a bit runny and was not thickening up. The taste of the final product was OK, but a little bland. Next time I will either add a little less broth or some flour before adding the pasta back in. Also, maybe a little curry powder or cayenne for a little layer of flavor. I did add some cut green beans (boiled with the pasta) to sneak in some veggies for the kids. That worked great.

Easy and great for a weeknight dinner. I went with the recommendation of the other commenter who halved the recipe. I did the same, and also made the biscuit mix using flour, baking soda, etc. I used a glass 8x8 pan and the quiche was about an inch thick when done. I went with frozen spinach. Everything tasted great! Halving the recipe and using an 8x8 pan meant it was done at about 45 minutes. Made four nice-sized servings. The crust was not thick, like a quiche or pie crust. It was just a bit of a thicker bit of the ingredients. If you're a quiche purist, which I am not, that may bother you.

This is so flavorful and smells wonderful while cooking. A few additions I've tried is about 4 oz of sliced mushrooms added at the beginning, 1/4 tsp oregano, and a Tbsp of sour cream added with the broth. Also, you can increase the broth and cream to 3/4 cup each for more sauce to serve over flat noodles. Might need to add a tsp of cornstarch at the end to thicken if you care.