I made this recipe using pancetta and it was absolutely delicious. In fact, it was the only dish that completely disappeared at the dinner table on Thanksgiving. I did add one small onion, sliced thinly, which I sauteed with the pancetta. I also recommend using freshly cracked black pepper. I made the dish a couple of hours ahead of time and then put them in a warm oven for about 20 minutes before we sat down to eat.

Reviewed On: Nov. 28, 2008

We served this during Easter brunch and it was well received. As others have mentioned, there's no need to measure the pesto or goat cheese precisely -- simply use what is necessary to cover the bottom and to suit your taste. Also, be creative when placing the sun-dried tomatoes on top. Presentation, taste, and originality make this a five-star quiche recipe.

Reviewed On: Mar. 25, 2008

This recipe gets 5 stars for making it easy to feed a large group of people breakfast -- one that's both hot and enticing when it hits the table. Changes I made: I used a full pound of bacon (instead of 1/2). Likewise, I cut the bagels into bite-size pieces. I also added 1/2 a red and yellow pepper, diced, for added flavor and color. And instead of Parmesan cheese, I added extra cheddar to the top before baking. Finally, I covered the dish with aluminum foil for the first 20 minutes of baking. Results: The top layer came out soft (not hard as other reviewers experienced). I would definitely make it again for a brunch or large family gathering.

Reviewed On: Mar. 24, 2008