"This recipe is fabulous. I wouldn't change one thing about it... and that's saying a lot because I change up every recipe that I make even if it's coming from the FN Chefs. However, for Sandra to state that this recipe serves 6 is a bit of a stretch. I would say serves 4 - if each are getting 4 oz. It's only 1 lb of meat we're talking about!"

"This recipe is fabulous. I wouldn't change one thing about it... and that's saying a lot because I change up every recipe that I make even if it's coming from the FN Chefs. However, for Sandra to state that this recipe serves 6 is a bit of a stretch. I would say serves 4 - if each are getting 4 oz. It's only 1 lb of meat we're talking about!"

"Oh this is fabulous. I only changed up a few things. I didn't butter the dish, i sprayed it with pam. Instead I used the butter 1tbls and mixed that with about 1/2 or 3/4 bread crumbs and 1/4 c. parmesean and used that for the topping instead of potato chips. Also added 1 tsp of cayenne to kick it up yet another notch. BAM! it was fabulous.

"Made it for our Christmas Appetiser smorgas board... but doctored it up a bit... like the previous person mentioned there's a lot of ingredience and I didn't have a deep dish pie plate so I split it up between two pie plates one 8" and one 7" and then doubled the egg mixture. The rest of the ingredients were split between the two pie plates... and instead of swiss cheese I used guyere cheese (which is way more expensive but worth it when serving to company). It was fabulous and my company ate almost two whole quiches even when there was plenty other stuff to eat! Thanks Paula this was wonderful!!!!!