Reviewed: Mar. 23, 2011

I didn't dredge the bacon in flour. I used fat free half and half in place of evaporated milk for a richer flavor. I added a can of french style green beans drained well for some veggies. Yum!!!!

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Reviewer:

christmasgirl

Reviewed: Dec. 28, 2010

This recipe was modified: My hubby, 11 yr. old son (even his freinds!) & I have been loving different kinds quiche for a long time. I used some leftover ham, instead of bacon, from X-Mas dinner (5) eggs instead of (3), and a couple shakes of hot sauce instead the mustard and we loved it! I thought the evaporated milk was a good idea. I've been using cottage cheese for a different texture but the milk was better. This is so relative to the cooks taste. Now if I just could learn a good pie crust!

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Reviewer:

MSPAX1

Cooking Level: Expert

Living In: Valparaiso, Indiana, USA

Reviewed: Oct. 13, 2010

I followed this recipe exactly, because we LOVE bacon in our family. However, it really is too much bacon. I suggest only 1lb. of bacon or definitely increase the egg mixture. I would certainly make this one again.

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Reviewer:

micahchoo

Cooking Level: Intermediate

Reviewed: Sep. 15, 2010

This was a very yummy quiche recipe, although the cooking time resulted in an over-browned (almost burnt) top. My oven always requires the longer cooking time in a recipe, so I did not think to shorten the time or cover the top with foil to prevent the over-browning. The flavor was great, though! Even my kids loved it. I used turkey bacon to make it a bit healthier.

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Reviewer:

Anne Z.

Cooking Level: Expert

Home Town: Street, Maryland, USA

Living In: Mooresville, North Carolina, USA

Reviewed: Jun. 26, 2010

This is a wonderful recipe with a little adjustments on my end. Here is what I did: Omit flour, less bacon, less nutmeg but more spicy brown mustard, added onions, salt, pepper and then topped it off with butterkase cheese and pushed it down in the milk mixture. I was a little skeptical of using nutmeg since it's a strong spice but the mustard and nutmeg go hand in hand. This was a hit recipe at my house. Oh the butterkase cheese is a very creamy cheese with an absolute wonderful taste. It left the top part of my quiche creamy on top while the swiss blended well with the milk and egg mixture.

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Reviewer:

kimjohns

Cooking Level: Expert

Reviewed: May 30, 2010

I made it this morning. I omitted the crust and just used a pie plate sprayed with Pam. I used cubed cheddar and spinkled a little green onion on top. Excellent! Don't forget to add the mustard - so good! Thanks for sharing.

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Reviewer:

miss margo

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: May 13, 2010

This is a man's quiche. It has plenty of meat, and my husband and son loved it. Delicious!

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Reviewer:

lori c

Reviewed: Jan. 9, 2010

They say "real men don't eat quiche" but I tried this recipe and found it to be quite good. I will make this recipe again( but don't tell any of my male friends.)

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Reviewer:

Terry

Cooking Level: Intermediate

Home Town: Alma, Michigan, USA

Living In: Harrison, Michigan, USA

Reviewed: Dec. 30, 2009

This was absolutely amazing! I only used a pound of bacon, and skipped the flour but other than that, it was an awesome recipe I used to impress the inlaws on Christmas Eve :) Thanks Erin!

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Reviewer:

Laura

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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