Reviewed: Nov. 11, 2009

I have found that if I up the dairy to 3 cups and the eggs to 6 I can just fill 2 9-inch shells with some filling as well... My 6 year old loves the chopped up deli chicken, onion and cheddar version I make.

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KatGilland

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Reviewed: Aug. 19, 2009

Amazing! Used the suggestions with the bacon, onion and gouda! WOW! The only thing I did different was use 1cup 1/2 and 1/2 and 1cup 2% milk!

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MsMolly69

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Reviewed: Jun. 23, 2009

2 cups of half and half seemed like a lot compared to other quiches I've made, so I cut it back to 1 cup. I also added 2 cups of sauteed spinach and 1/4 bacon bits. Baking times and temps were perfect for the changes and additions. Turned out delicious! Thanks for a great recipe.

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grammajoy

Cooking Level: Expert

Living In: Beech Grove, Indiana, USA

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Reviewed: Jun. 20, 2009

Perfect! I added all the ingredients I wanted to this basic recipe and made MULTIPLE impressive quiche!

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KBREDEAU

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Reviewed: Jun. 4, 2009

We made a gluten-free version of this recipe and it was excellent.

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Z

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Reviewed: May 19, 2009

Good, quick and easy!

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HONEYKITTEN

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 11, 2009

YUMMY!! Made this for mother's day brunch and it was super duper hit, and it was my first time baking a quiche! I didn't change a thing, except for adding fresh, chopped, wilted spinach. I cannot wait to make it again soon.

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Sunflower04

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Reviewed: Apr. 22, 2009

I made this recipe for a brunch that I had for both my daughter-in-laws bridal shower and again for my own daughters baby shower. Everyone loved it! It was an easy recipe to follow and I made it again, today for my husband and he loved it! Thanks!! I would give this recipe 5 stars (The Best)for sure and will pass it on to my friends and relatives!!! I also added carmelized onions, spinach and cooked bacon to this recipe. YUMMO!

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Patti

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Reviewed: Apr. 14, 2009

Wow this quiche is so simple and flexible. It was amazing. Gone within 10 minutes. I used 5 eggs and 1 1/2 cups of the half and half. It was truly perfect.

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MCM

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Reviewed: Apr. 12, 2009

I added one egg and cut the half&half to 1 and 1/2 cups. This is a great basic quiche to add whatever filling you like. I made mine with spinach and bacon. It's kind of a pain if you use frozen spinach because you have to REALLY dry it out. I don't think I would use frozen spinach again. I also added some crushed red pepper. Cooked for 45-60 min after initial cooking of the crusts.

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abbe

Cooking Level: Beginning

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Reviewed: Apr. 7, 2009

Very plain. A very good beginners place to build upon.

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Jill

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Euless, Texas, USA

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Reviewed: Mar. 6, 2009

Boyfriend was very pleased with this brunch. He couldn't stop talking about it all week and so easy to make!

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bonitaabby

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Reviewed: Dec. 16, 2008

very yummy and easy to make. i added sauteed onions, turkey deli meat, fresh mushrooms, and frozen spinach.

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dezbee

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Reviewed: Dec. 1, 2008

I followed the suggestion of using 3 eggs and a cup and a half of cream to create more room for veggies and I think that worked very well. Next time I may increase the egg to cream ratio as I found it a little soft for my taste. The cook time worked perfectly for me.

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CARLYG

Cooking Level: Intermediate

Home Town: Glen Williams, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 6, 2008

The was the first quiche dish I have made, but, I think there must be a better one out there. Too much cream, and I cut it to 1 1/2 cup. Needs to be cooked longer . . I'll try another one next time.

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Claudia

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Reviewed: Aug. 26, 2008

This is my FIRST time making quiche and it turned out beautifully. I was out of nutmeg so just did without it and it was still great. I made the recipe as stated otherwise, with added toppings of 4 pieces of crumbled bacon, handful of mushrooms, and a full package of baby spinach, wilted first in a skillet. Instead of a pie plate, I put a prepared pie crust into a springform pan and pressed it up the sides to make it somewhat of a deep-dish presentation. Though it was not as deep as some that I have had in cafes and such, it made for a very pretty plate. I will plan to do this again to serve this dish to guests. I highly recommend this quiche as it was easy to make and tasted quite delicious. Very smooth and rich without being too heavy.

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PhotograMom

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Reviewed: May 14, 2008

added additional cheese, tomotoes

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vacationcake

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Reviewed: Apr. 14, 2008

I love this quiche recipe, you can add anything to it and it is great. My favorites are bacon onion and cheese and spinach mushroom onion and cheese. Fabulous!

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mcs091004

Cooking Level: Intermediate

Home Town: White Lake, Michigan, USA

Living In: Waterford, Michigan, USA

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Reviewed: Mar. 24, 2008

Awesome recipe! I have never made quiche before and I'm very pleased that this is the first recipe I tried. I pre-baked the crust for about 8 minutes, as suggested by someone, and I also cut the 1/2 & 1/2 down to 1.5 cups and added an extra egg, since I like a less-custardy consistancy. For add-ins I used some shredded swiss, crumbled bacon, 1/2 package frozen spinach (thawed and squeezed VERY dry, and a small amount of carmelized onions. Amazing!!

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