The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 21, 2009
Mom loved this when I made it for her!
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Cooking Level: Expert

Home Town: Denver, Colorado, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 22, 2009
So quick, so easy. I had no Swiss cheese so just a mild cheddar was tasty as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 27, 2009
I made this recipe after reading all of the reviews- in fairness to Michele's recipe I have to say that if you all read her ingredients, it says 2 - 8" pie crusts- which means use 2 pie plates. She was misinterpreted and it's not fair to her for this quiche is wonderful! thanks for sharing Michele!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 24, 2009
I am giving this a rating of 4 based upon my husbands comments. I detest asparagus and never tasted this quiche, but he loves the vegetable and said this dish was great!
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Cooking Level: Expert

Home Town: Keizer, Oregon, USA
Living In: Hillsboro, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 16, 2009
Egg-cellent! Used half swiss and half cheddar. Next time I might add a couple more eggs and a little more cream in order to fill pie shells, as I couldn't find any smaller ones as called for in recipe. Very good and very easy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 12, 2009
Rather than two quiches, I made this using one 9in pie plate, which worked perfectly. I also used turkey bacon and fat free half and half to lighten up the fat content a little. It was as delicious the next day as it was fresh out of the oven!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 10, 2009
I made this as directed by the recipe. So, so good. It made two quiches. My husband and I consumed an entire one for dinner last night and had leftovers for today. I'm sure it would be great to subsitute broccoli and cheddar or maybe shrimp/crab, red pepper and mozzarella. Really, this recipe lends itself to numerous variations (which I plan to try). Quick, delicious and a beautiful presentation.
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Cooking Level: Intermediate

Living In: Saint Joseph, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 13, 2009
I thought this was sooo good! I used not quite a lb. of fresh asparagus and I used a whole lb. of bacon. I did this in a 9x13 pan and made my own pie crust and just pressed it into the pan. I also used swiss cheese and added a little mozzarella and cheddar too. Oh-- also instead of steaming the asparagus, after I fried the bacon, I sauteed the asparagus chopped up and a little chopped onion in the bacon grease. Very very good-- will make this often!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 11, 2009
This is a great go-to quiche recipe. Very few ingredients and also affordable to make. I just made this for a Mother's Day brunch and it was a hit. I even accidentally bought deep dish pie crusts and it still turned out great. This is a keeper!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 10, 2009
Amazing quiche! I followed this recipe exactly as written for Mother's Day brunch. My guests loved it, had seconds, asked to take some home and raved that they felt they were at a "country club restaurant". I made this a day ahead of the party, let it sit out for a half hour before warming it in the oven at 250 for about a half hour. I distributed the egg mixture evenly over both quiches by spooning the liquid in small amounts over the top of the bacon/asparagus blend. They appeared to be not quite "full" but after baking were perfect- not overstuffed or heavy. Quiche is French, after all!!! The quiche "settled" in the refrigerator overnight and was perfect the next day! Simple and elegant for brunch with a salad, rosemary potatoes and fruit. I will use this again for entertaining (so easy to make the day before) and may experiment with my own lower fat versions to eat when guests are not here. Thanks for the great recipe!!!
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Cooking Level: Intermediate

Living In: Saint Paul, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 25, 2009
good recipe...i baked my shell for 5 minutes then added the asparagus which i sauted with the bacon...i added a small chopped onion and a minced clove of garlic...didn't have swiss si i used monterey jack cheese...everybody loved it!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 23, 2009
This is an excellent quiche! I used prosciutto instead of bacon and cheddar instead of swiss. The cooking time is spot on. The nutmeg is a great touch. Loved it. Will make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 23, 2009
All in all, this is a good recipe; the temperature and baking time were perfect for my oven. Of course the amount of egg custard wasn't quite right for my pans, but to be honest, I haven't found a quiche recipe yet that fit perfectly - I think it depends on your pans and how full you fill them. I made an 8 inch round quiche and a 9 inch square quiche, and ended up using twice as many eggs as called for and just shy of twice the liquid, but we tend to like our quiche on the firm side. Great combination of flavors; I roasted the asparagus and went a little light on the bacon since we're not huge bacon fans.
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Cooking Level: Intermediate

Living In: New Paltz, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 13, 2009
Great dish! This lost a star because the egg/cream mixture wasn't quite enough to fill both pie shells, so I had to whip up another batch of the egg mixture; otherwise, this was excellent. Inspired by an asparagus quiche from a local restaurant, also added corn to this recipe and it was delish.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 7, 2009
We made this for a dinner party and it was REALLY well accepted. Everyone was floored. It's delicious and a great springtime dish when using fresh asparagus and fancy bacon. We got our bacon at Whole Foods - it was a dry rubbed bacon that on it's own was the tastiest bacon we'd had in a long time. Get organic asparagus, high quality cheese and bacon, make your own crust, and use organic eggs and you will be in heaven.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 7, 2009
Very good dish; light and tasty and also very easy to make. Thanks for sharing! Monica.
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Cooking Level: Expert

Living In: Modesto, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 14, 2009
Good and easy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 14, 2009
Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 13, 2009
My husband raved. Said it was the best quiche he's ever had. Only one small modification, I sauted the aspqragus with onions in olive oil before putting it in the crust. So easy and delicious!
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 16, 2009
I just made this for supper tonight for company and it was awesome! The asparagus is a really nice addition to the recipe. A keeper for sure!
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