Reviewed: May 24, 2009

i used a homemade crust (never fail pie crust II) and sub'd bacon for ground turkey sausage and chedder for shredded mexican blend. saute'd an onion with the sausage (first layer) added 1 cup cheese (second layer) then saute'd 10 sliced mushrooms (third layer) then followed with the egg mixture. i doubled the cayeene pepper and baked at 400f for 40 minutes... very very good! please try the never fail pie crust II recipe on this site! so good!

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Reviewer:

ashley

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Reviewed: Apr. 6, 2009

I was so surprised at the rave reviews my kids gave me after I cooked this for dinner. My kids are very, very picky as well as my husband, and they ate every single bite!! No leftovers!! The only reason I gave it 4 stars is because I did not follow the recipe exactly. I used 8 medium sized eggs instead of 5, no mushrooms (kids definitely won't eat them), cracked black pepper instead of cayenne, whole milk instead of evaporated, and I baked it in the oven in a square glass casserole dish for 35 minutes at 400 degrees. It was fabulous!!!

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KTindal

Cooking Level: Intermediate

Living In: Florence, South Carolina, USA

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Reviewed: Apr. 4, 2009

This was a BIG HIT when I made it for brunch with my girlfriends. I baked it 35 minutes at 400 degrees in a pie crust like other reviewers, and it turned out perfect! I found it was very flexible too. I used turkey bacon and a little less of it, a lot more mushrooms, and chihuahua cheese instead of cheddar. I think that using the evaporated milk was the key to having it set right because it was perfectly firm in the center, but not at all burnt or overcooked on the edges. Thanks!

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annie from chicago

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Reviewed: Jan. 21, 2009

This turned out good, i used reg. milk and no pepper and no mushroom or onion

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Jenny

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Reviewed: Sep. 27, 2008

Made this for dinner last night, and four out of five diners loved it. (My husband would have liked more cayenne, and wished that I had not left out the mushrooms, which I did so that the kids would eat it.) Excellent no-crust option! I did leave out the mushrooms, but it was tasty anyway. I didn't get a chance to stir it in the middle of the 6-minute cooking, but it didn't suffer much from the lack (microwave turntables are Good Things). I will make it again, probably sauteing fresh onions while frying the bacon, and maybe dicing the mushrooms extra-fine so the kids don't notice. Thanks for the recipe!

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jenonymous

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Dec. 25, 2007

This was a great hardy quiche that my whole family enjoyed. I served it for brunch, but it is filling enough to make a good dinner as well. I did not use the microwave directions, although I think it would make a great crustless alternative. I poured the mixture into a frozen deep dish pie crust, and baked at 400 degrees for 35 minutes. Very Good!!

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Reviewer:

BLUEBIRD31

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: May 6, 2007

Too much bacon! and I love bacon. Maybe the problem is not enough egg. I don't really care for the cooking in the microwave either. It just isn't what I was thinking that it was going to be.

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