Reviewed: Mar. 24, 2005

Even the erst-while quiche haters in the family loved this one.

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FLOWERBUFF

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Reviewed: Mar. 18, 2005

My husband and I liked this quiche alot, I used Monteray Jack cheese and used sliced onions instead of the bacon. I cooked it at 375 degrees, I thought 400 degrees would be to high and it came out great! I would definately make it again.

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TINANINA

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Reviewed: Mar. 5, 2005

I used edam cheese instead of swiss because my step mum recommended it. It turned out fantastic. My pate brisee crust helped a lot. it was melt in your mouth! I will make this over, and over again.

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Ash

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Reviewed: Feb. 8, 2005

I thought that this was just so-so, although my husband and daughter liked it a lot. I used turkey bacon and swiss cheese but if I make this again I may try a sharp cheddar cheese. I did agree with some other reviwers that it was a little bland, so I would probably add some fresh garlic if I make it again.

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Feb. 4, 2005

much better than broccoli quice

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WAYLNWAY

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 22, 2005

This was a good quiche that the company we made it for on new year's day liked it as well. We did leave off the crust and used veggie bacon instead of regular bacon. I might use cheddar as suggested by another reviewer next time because I am not a big swiss fan.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Jan. 12, 2005

This recipe is incredible!!! Very easy and delicious. I added some garlic and black pepper to the asparagus while I steamed them and some onion powder to the egg mixture. It's very easy. Just make sure that you know the recipe makes TWO quiches, not one. One reviewer had left over ingredients but it must have been because she thought it was all supposed to fit into one shell. Truly a delicious recipe.

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HIIMCAT

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Reviewed: Dec. 27, 2004

Made this one along with another one I found on this web site for my wife's friend's bridal shower and it got rave reviews. There was none left when the party eas finished so I never got to actually try it. I made it crustless because the bride to be is allergic to gluten and it came out great. I also used fat free half and half and they still loved it. I highly recommend this recipe.

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GERRY77

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Reviewed: Dec. 10, 2004

This quiche is absolutely delicious. I have had many requests for the recipe. It is perfect for low carb lifestyles too.

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CHICKENLIVER

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Reviewed: Nov. 18, 2004

This recipe is a keeper! After cooking the quiche you can freeze one for later. Just defrost and reheat in the oven it turns out just as well!

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Rachel Marvinney

Cooking Level: Intermediate

Living In: Melbourne, Florida, USA

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Reviewed: Nov. 8, 2004

I've tried several quiche recipes now and this one seems to of went over the best at the office. Everyone asked for the recipe! Instead of Swiss Cheese I used Sharp Cheddar, I feel Sharp Cheddar and Bacon are just a match made in heaven. Also I added a 1/4 cup cheese for each pie and left out the salt. Thanks for the YUMMY recipe!!

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AHN

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Reviewed: Oct. 17, 2004

WOW! I have NEVER cooked asparagus before this, thought I didn't like it. But I am in an organic produce co-op and we got fresh asparagus so I thought I would try this. It was GREAT! I used mozerella cheese, it don't care for swiss and omitted the nutmeg, none on hand. I thought about doing it 'crustless' but I had a frozen pie crust in the freezer and prebaked it while cooking the bacon and asparagus. My husband and my picky 3 year old ate it too! Can't wait to make this for a brunch or something.

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WALLIZGRL

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Clearwater, Florida, USA

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Reviewed: Oct. 5, 2004

Excellent recipe, tasted great the next day as well. I did substitute the cream for buttermilk and it was still delicious, but with a fraction of the calories and fat.

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UEC

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Reviewed: Sep. 25, 2004

very easy, tasty & looked good.

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DEIDRE650

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Reviewed: Aug. 31, 2004

Yum! I made this for a brunch and it was delicious. I added the rest of the egg (from the egg white) to the egg mixture but otherwise, didn't change a thing. Great recipe!

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Betty Baker

Cooking Level: Expert

Home Town: Indiana, Pennsylvania, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Aug. 20, 2004

This was delicious. I made it for a brunch and had several people request the recipe.

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MICKELSEN

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Reviewed: Aug. 18, 2004

I made my very first quiche using this recipe and brought it to a brunch with friends and family, and everyone gobbled it up so fast, I didn't even get a taste. They gave it rave revies, so I guess it was yummy!

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Celly

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2004

Is there a six (or a ten)? With my elf's appetite I devoured half a pie. Just remember a pound of asparagus yields 1/2 to 3/4 after snapping off the stringy ends and adjust accordingly. 1/2 lb. of finished product does one 8" pie. I subbed turkey bacon and added the leftover brushing white and yolk to two eggs.That lowered the oven time to 25 - 30 min. BEAUTIFUL!!! A real keeper. Thanx, Michelle

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ELFHELP

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Reviewed: Jun. 6, 2004

I made this for Easter brunch. It was good with the asparagus. The filling amount, though, was way too little for 2 pies. I should have used the whole amount in one deep 9 or 10 inch pie crust.

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