Reviewed: May 4, 2009

I used 2 slices of bacon that I microwaved and crumbled in the bottom of the crust with 5 slices deli-thin aged swiss cheese. Reduced the evaporated milk to 6 ounces, added 6 ounces 1% milk, and one more egg. No flour on the bacon. Very good, and the small amount of bacon was sufficient to flavor the quiche and not overpower the subtlety of the eggs, milk and cheese.

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MissAnne

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Reviewed: Feb. 27, 2009

I think this was so tasty! It was my first time making quiche and I followed the recipe pretty closely, but I didn't have any swiss cheese! So I substituted some chedder/mozzarella blend and it was great. I did use 3 eggs and a DEEP dish pie crust. It was filled to the brim. Leaked out a little! I'd definitely stick to the 3 eggs! I didn't flour coat the bacon either. Cooked just fine without it. Try this!! It really is delicious!

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chicagoleelee

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Reviewed: Feb. 2, 2009

Yummy! First time I ever made it. My family loved it.

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Rita

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Reviewed: Apr. 3, 2008

Spices were odd. Needs more egg. I also don't understand why they want you to use flour. It was not necesarry and made the bacon weird. I added an egg, used half and half, and put in some onion, slat and pepper- came out much better.

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lovesfood!

Cooking Level: Intermediate

Living In: Hermosa Beach, California, USA

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Reviewed: Jan. 28, 2008

Very very good! I used 2 2.5oz pkgs. of store brand precooked bacon. I used store brand swiss cheese and this was really good, but it needed a tad more taste so next time I will use an aged swiss or fontina cheese. Hubby suggested we add cubed potatoes, green peppers, onion, and mushrooms too or other cheeses to change this up and make this again often. Both my husband and I liked this a lot but my teen, who is my typically my adventurous eater and rarely turns his nose up at anything, didn't care for this at all. Great with a side of hashbrowns and toast. Thanks for this recipe, we had a wonderful meal!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jan. 4, 2008

With our personal favorite version of same recipe.

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Daemonique

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

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Reviewed: Sep. 24, 2007

this is very good I used 1 pound bacon because was all I had and was great, put tinfoil around crust for last 30 minutes so did not get too dark.

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chris

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Reviewed: Dec. 24, 2006

It's too sweet for my taste.

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RAZNDAZLN

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Reviewed: Nov. 21, 2006

I cut the bacon as suggested. In place of the extra bacon I added about a cup of fresh mushrooms, sliced. And added one more egg because my pie plate was a little larger than called for. Everyone loved it.

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Margie

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Reviewed: Oct. 29, 2006

I submitted this recipe a few years ago. The amount of bacon should really be 1 lb. The amount listed is way to much. It really is quite good. Freezes well too.

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24 users found this review helpful