Laura Brann

Made this last night and chilled overnight for 24 hours....everyone RAVED about it today! I followed the recipe exactly except I only had regular pie crusts on hand, and I added a bit more vanilla and cinnamon. Next time I will try the graham cracker crust. My guests loved it so much, I had to give the recipe to four people! I finally found my go-to Thanksgiving dessert....thank you so much for sharing!

I was planning on making this for breakfast on New Year's Day for a couple of guests that were going to be staying with me. Unfortunately, my guests were not able to come, but fortunately I still made the quiche, and it was INCREDIBLE! Over the course of the next 2 days, I ate the entire thing MYSELF! I didn't change a thing except to add an extra egg and bake the pie crust for a few minutes before adding the egg mixture. It cooked perfectly, and wasn't runny at all. I will definitely be adding this to my regular brunch rotation. Thanks for the fantastic recipe!

One of my all-time favorite recipes! My mom has been making a version of this since I can remember, but she puts more veggies in hers...corn, peas, carrots and broccoli. She also used a jar of alfredo sauce instead of sour cream, but the sour cream is a nice change. Fantastic take on one of my favs....and SO simple too!

Very good recipe! I used chicken breasts instead, and low-sodium soy sauce. The chicken falls apart when you remove it from the slow cooker, but that's ok, that just means it's super moist and juicy! I make this at least once a month and get rave reviews!

Love this recipe! I have been making the slow cooker version (which is a goopy mess) for so many years that it never occured to me to just bake it in the oven. This version is SO much better! I am tossing the other recipe and replacing with this one. Thanks for sharing!

I am giving this recipe 5 stars simply for the fact that I made them exactly as directed and they came out wonderful...didn't change a thing, and several people asked for the recipe! However, I can't submit my review without pointing out that this is the EXACT recipe that's on the back of the bag of Gold Metal flour I used, minus the shortening. I wonder how this recipe got approved for allrecipes.com with credit being given to Sue W. and not Gold Metal.