Reviewed: May 8, 2012

I want to love this. So much so that I made the same recipe a second time not remembering I'd tried this same one before and it was thrown out. It may be perfect for some, don't get me wrong. But it is so wet as to be more of an egg custard than a quiche. An extra 40 minutes of cooking barely set the middle. An hour of sitting on the stove to 'set' and over-night in the fridge still didn't render this set enough for my family. I prefer a quiche that requires chewing and not just mushing it on the roof of your mouth. I STRONGLY suggest that you cut the liquid to 1.5 or even 1.25 cups and add another egg or two. I will try another basic quiche recipe.

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Reviewer:

Jet Tiki

Reviewed: Mar. 26, 2012

I love this recipe and it has become a regular meal in our home. After reading the other reviews I cut the half and half amount so I can add in extra goodies.

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Reviewer:

MCAVA

Reviewed: Mar. 22, 2012

Great non-traditional way to start your day! Quick, easy and filling. Mix ingrediants, pop in oven, get ready for day, take out quiche and boom! Add chopped peppers, mushrooms or sausage bits for zest!

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Reviewer:

Cooking 4 Joy

Cooking Level: Intermediate

Living In: Tempe, Arizona, USA

Reviewed: Feb. 27, 2012

I find this is a PERFECT basic for all my quiches. I omit and change the herbs/spices and cheese accordingly. Take note of the picture, this is done NOT in a pie plate, but a quiche pan. The recipe as is...added with my ingredients of choice, fits perfectly in any of my 3 quiche pans. Tonight I used this adding sausage, cheddar cheese, cumin, garlic powder, onion powder and a little cayenne pepper. Topped with left over chili and jalapenos. I have used this recipe for quiches made with just veggies, ham, burger etc. Again, just change the spices and cheeses accordingly.

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Reviewer:

Withbull

Cooking Level: Expert

Reviewed: Feb. 8, 2012

Wasn't my favorite recipe. Needed more flavor.

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Reviewer:

NURSE_SARA

Reviewed: Dec. 31, 2011

Followed recipe without variation. Wish I would have paid attention to others who said 'too much cream, not enough eggs' because even after cooking it extra time, it was still runny and undone appearing, and not very appetizing to my family. Perhaps reheating it might make it better. There is lots left over. I will stick to using Swiss Cheese and Onion Quiche.

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Reviewer:

Marcella

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Sandusky, Ohio, USA

Living In: Sunbury, Ohio, USA

Reviewed: Nov. 28, 2011

Awesome starter recipe! Easy to make, yummy.

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Reviewer:

jwic3

Reviewed: Nov. 20, 2011

I did not care for this. Never again will I make a quiche that does not include leek soup.

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Reviewer:

dragonfly183

Reviewed: Nov. 2, 2011

There is way to much half & half and not enough egg in this basic recipe, I reduced the half &half to 1 1/2 cup and used 5 eggs. I like meat in my quiche but can't count off for it since this a recipe for BASIC QUICHE, it's an awesome example for a person new to making quiche. You can personalize this to suite lots of different taste. I personally like to use Kraft 3 cheese blend (1 cup) and 1/2 cup cubed ham.

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Reviewer:

Divaluangraj

Cooking Level: Intermediate

Reviewed: Oct. 20, 2011

best, creamiest quiche ever. In fact making this quiche made me wonder if it's possible to make a sweet quiche, like a vanilla bacon maple quiche with a bruleed top. or a quiche with a bit of pumpkin and maple mixed in. It is so good.

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