The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 13, 2006
Yummy. I roasted the asparagus in a little olive oil and a finely chopped shallot in my toaster oven at 500 degrees for 15 minutes. The asparagus has GREAT flavor that way. I let it cool a bit before making the quiche. I also partially pre-cooked two 9" frozen shells for about 10 minutes. Finally, I used 2 cups of half&half in the recipe, and five eggs (I didn't beat an egg white.)
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Cooking Level: Intermediate

Home Town: Cape Elizabeth, Maine, USA
Living In: Farmingdale, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 12, 2006
Since I love the taste of roasted vegatables, I roasted the asparagus, along with some red onion and garlic, before adding to the egg mixture. Really gave a great recipe an extra depth of flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 12, 2006
I made only a slight change to this recipe to enhance its flavour---I substituted two cups from a pkg of 3 grated cheese (Mozzarella, Cheddar and Jalapeno) instead of the Swiss which I found was too mild for the smokey bacon that can dominate. Another cheese that could work is Emanthal
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4 users found this review helpful

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Home Town: Toronto, Ontario, Canada
Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 11, 2006
Amazing taste. I made a few of these Easter morning last year for my guests and everyone raved. I plan on making it a family tradition. They reheated well too. Even better the second day!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 1, 2006
Tasty and easy. Reheats nicely. Good for breakfast, brunch, lunch or as a light supper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 26, 2006
Loved this quiche! Very tasty, easy to make-impressed our guests.
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Cooking Level: Expert

Home Town: Susanville, California, USA
Living In: Boise, Idaho, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 20, 2006
I made this and honestly, I thought it was just OK also. I felt like something was missing. I admit it tasted better the next day. I will try again, maybe I'll sautee the asparagus with onions or garlic next time. I also used ready to use bacon, only because I don't like hard crumbly bacon.
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Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 19, 2006
I thought I'd give this recipe a try since it had a five star rating. I thought it was just OK.
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4 users found this review helpful

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Cooking Level: Intermediate

Home Town: O Fallon, Illinois, USA
Living In: Fresno, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 17, 2006
It was delic! The flavor was great. I added a bit of garlic, and just mixed it all together instead of the layering thing. Even my 2 year old liked it!! Will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 15, 2006
This was an axcellant recipe. Where I live we have a community room where we get together and serve meals. I used this one before and everyone loved it. I made 6 of these and it went so fast that they have asked me to prepare it again. Thank you!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 8, 2006
This turned out way better than I anticipated! I used 1 2.8oz package of Oscar Meyer bacon bits. I also saute'd the asparagus with a little butter & garlic instead of steaming. Using 2 shallow pie shells, it was perfect! The tops got a little too brown- next time I will loosely cover with foil the last 10 minutes. My husband & daughter loved it, too. Thanks so much!
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Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 26, 2006
This was fabulous. I used buttermilk because I didn't have half and half and it came out fine. I will use this again and vary the veggies/meat. Maybe spinach and ham, broccoli, bacon and cheddar. I used a frozen pie crust and baked it for just a few minutes so it wouldn't be too soggy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 20, 2006
Mmmmm! This dish looked fantastic, but was very easy to make. Even great warmed up the next day.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 12, 2005
This Quiche is exellent. I sent one with my husband to work and I took one to my work for our holiday pot luck. I received rave reviews from both. Next time I will try it with spinach.
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Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 15, 2005
This recipe is GREAT and easy, too! This was the first quiche I ever made and the only one I stick to now. I love the way the asperagus tastes with the bacon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 7, 2005
I made this last night - it was my first quiche and came out perfect! I did everything as followed, but didn't have any half-and-half on hand so used regular 1% milk. It tasted just fine to my mom and me. The bacon makes it very tasty, and the a slice is filling enough for a quick breakfast fix in the morning before school!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 3, 2005
Good. Not fabulous. A brunch standard.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 21, 2005
i used bakers secret pie crust for the pastry, and changed the bacon for chestnut mushrooms and the swiss cheese for cheddar (for cost purposes) and it was lovely! would definately reccomend it
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Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.
Living In: Milton Keynes, Buckinghamshire, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 18, 2005
Very easy to prepare. I subbed out real bacon bits and used Eggbeaters instead of eggs and cream. I am sure the results would have been even better but I was very happy with how these turned out. Think I will serve at an upcoming ladies' gathering.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 17, 2005
This was very tasty & really easy. I cooked the bacon and asparagus a day ahead. The next day I assembled the quiche and cooked. I modified slightly by using 2 refrigerated pie crusts and put them in a 9 X 13 baking dish (overlapping some in the middle of the pan) instead of 2 individual pie pans because I was taking this to a brunch for several people and wanted to be able to cut into square servings. It was a big hit. Will definitely make again.
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