Reviewed: Nov. 1, 2009

Heartily approved of by DH. He especially liked the crusty flaky bottom of the quiche. Used 6T of bacon crumbles (for salads) that I wanted to use up, added 3 stalks of green onions, 2% milk. Will use less bacon crumbles next time. Melted the butter in the pie plate to coat it, then poured the rest in batter mix. Did have to blot off the excess butter pooled on top of the quiche so will reduce amount to 2T next time. Also want to try it with shredded carrots. Thanks for sharing this recipe.

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minda

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Reviewed: Oct. 26, 2009

Very delicious, light and fluffy. I added bacon in the egg mixture and on top.

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Amy

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Reviewed: Aug. 22, 2009

I'm not very familiar with quiches (eaten some a handful of times in the past), but I had a houseguest and tried this as my first quiche recipe ever. She said to give it 4 stars, but I'll only give it 3 myself. I do love bacon and cheese, but this dish just seemed okay to me. I made it exactly as written (using large eggs, whole milk, butter, Bisquick, and ground white pepper). I baked it in a 9" round Pyrex dish for the full 35 minutes (it failed the knife test at 30 and 32). It did bake up pretty nice and fluffy, but the eqq/Biquick part of it just seemed a little unexciting. Thanks for an introduction to quiches though.

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SPOOTY

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2009

Great recipe. Makes a great quiche. I baked mine in a crust, it was terrific.

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randyvons

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: East Hampton, Connecticut, USA

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Reviewed: May 10, 2009

Very easy! It was a hit at Mother's Day brunch, even the kids!

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Mel in Miami

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Miami, Florida, USA

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Reviewed: Apr. 28, 2009

The recipe for quiche rawks. It's easy and fast. I've used a variety of cheeses and still the quiche is just as yummy. I like using real turkey or bacon bits/pieces (in the salad section) instead of bacon (faster and it sinks in) and throw in a small can of diced green chilies.

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AZCHOCTAW

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

Living In: Tempe, Arizona, USA

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Reviewed: Feb. 24, 2009

Bacon and quiche delicious everyone loved it.

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amanda

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Reviewed: Feb. 1, 2009

Followed the ingredients as written, but changed up the procedure just a bit. I used my xlarge muffin tin (makes 6 giant muffins)sprayed with non-stick spray. I mixed the eggs, milk, butter and baking mix with my blender stick. I took the bacon and cheese (and a bit of precooked sausage I had left over) and divided it evenly between the 6 muffin cups...then I poured the egg mixture on top...was exactly enough. I baked for about 20 minutes. The only problem I encountered, was a there was a lot of extra butter on the top that I had to mop up with a paper towel...next time I will cut down on the butter, or leave out entirely. The little *mini quiches* turned out just beautifully...made for a lovely presentation and easy storage of the leftovers. It also makes it easy to personalize for each person...I added some green onion and red pepper to my own since my husband and son wouldn't have liked it in theirs.

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DRAGONSHEART64

Cooking Level: Expert

Home Town: Alliance, Ohio, USA

Living In: West Chester, Ohio, USA

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Reviewed: Jan. 15, 2009

This was so easy to make and really delicious. I was out of milk so I used powdered creamer mixed with water as a substitute.

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Mary Ann

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Reviewed: Jan. 7, 2009

added one extra egg, scallions and paprika

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Briar Rose

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 14, 2008

This recipe is awesome if you're willing to experiment! I blended the basic recipe in my blender with 4 eggs, then transferred the batter to a bowl and added the following. (I did not use the butter in the batter, instead I heated 2T. in my pan.) I stirred in some of the Cheddar cheese and used a little Farmer's cheese, (mozzarella), chopped green onions, mild chili pepper, dash cayenne pepper, and most of the bacon and stirred the batter by hand. Poured this into my heated pan and sprinkled the rest of the cheddar and bacon on top. Baked for about 25min.@350 and served on lettuce with sliced tomatoes and black olives. My guys loved it and I WILL be serving it again!

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coloradotexan

Cooking Level: Expert

Home Town: Irving, Texas, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Nov. 4, 2008

My family loved it.

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Avonmom

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Reviewed: Sep. 25, 2008

This was just ok. I did add an extra egg but I don't think that was necessary. I also added green onions and broccoli. The onions were great but the broccoli got too mushy. I will look for other quiche recipes.

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JENROBBINS

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Alabaster, Alabama, USA

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Reviewed: Sep. 24, 2008

I was lazy and put this in a frozen pie crust I cooked for 12 minutes on 350. The poured the egg mixture into it. I put the bacon and cheese on at the last few minutes. I'm not a huge fan of quiche and truth be told, this is my first quiche, but since we have chickens and get half dozen eggs each day, I'm trying to discover new recipes we can make with eggs. Granted my crust came out a bit mushy and I don't know how else to fix this except by putting tin foil over the top and baking longer. I would recommend if you put it in a pie crust to leave out some of the butter that the baking mix needs. Mine was too oily... but that may have to do with the pie crust? I made this last night for dinner and we didn't care for it too much. I did add some onion powder and garlic salt to it to give it some flavor as someone suggested it was a tad bland. This did help give some taste to it. Today I had some leftovers for lunch and reheated it in the convection oven. Crust was still mushy (not the recipes fault but mine!) but overall it was tastier today than last night!!! Firmer too. I think this recipe needs baking longer than it recommends and I should have done that last night.

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Charlene1234

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: Springfield, Oregon, USA

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Reviewed: Sep. 15, 2008

This is so easy to make, takes no time to throw ingrediants together after long day at work. Will continue making this

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Sheri

Cooking Level: Intermediate

Home Town: Beckley, West Virginia, USA

Living In: Mechanicsville, Virginia, USA

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Reviewed: Jun. 24, 2008

I loved this recipe! The bisquick mix actually sinks down to the bottom to form a kind of crust, but the quiche still tastes quichy. I used skim milk, so I added 3/4 cup baking mix instead of 1/2 cup so that it would turn out.

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laurasprague7

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Reviewed: May 20, 2008

I tried this recipe as follows. I don't know if it was something I did, but it came out kind of soupy. Overall the recipe was kind of bland. The only flavoring that could be tasted was the bacon. The 'biscuit' aspect didn't taste like much of anything. I most likely will not make this again.

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Amanda

Cooking Level: Intermediate

Home Town: Brewerton, New York, USA

Living In: Farmington, New York, USA

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Reviewed: Apr. 13, 2008

Very easy. Next time I'll experiment with more ingredients (tomatoes, onions???).

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 14, 2007

I found this dish to be a little bit rich. The 1/4 cup of melted butter is not necessary, as the grease from the bacon is plenty enough. I did like the smoky taste of the bacon with the biscuit mixture, so I think a good substitution would be to use back bacon or thinly sliced ham instead of the regular bacon.

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