The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 29, 2006
I also reduced the cream to 1 cup, and added another egg as other reviewers suggested, but I still had to put it back in the oven because it was too liquidy. It was ok, but I'm only giving it 2 stars because it is more of an omelette than a quiche. I could have just made a spinach, mushroom and cheese omelette and it would taste the same.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 26, 2006
Very flavorful. Everyone want's to experiment with bacon quiches now. Would have been a four star except I followed the recipe close to exactly, and made two quiches, and it was very runny and I cooked it for at least twice as long as it called for.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 24, 2006
The texture of the eggs was a little weird. I think if I cut back on the cream a little more or even add another egg that might help. Also it was much better the next day. I might even try it without the crust.
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Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 12, 2006
I've made this a number of times for dinner and was asked to make it for Christmas morning breakfast. I omit the nutmeg and use those packaged 'real bacon' bacon bits to cut the prep time. Instead of a deep dish crust, I make two regular pies and there's plenty of filling for both. I can't imagine the filling would fit in one crust. Very enjoyable.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 12, 2006
I made this without the piecrust to reduce carbs; it came out tasting great! Also, per many previous suggestions, I reduced the light cream to only 1 cup and wilted the spinach first.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 3, 2006
This was wonderful! I was so skeptical about the measurements after reading the reviews, but after comparing this recipe to other quiches I've made, I decided to use similar measurements. For one quiche, it turned out great! I used 4 slices turkey bacon, 3 eggs, 1 1/2 cups fat-free half-and-half, 4 cups fresh (unchopped) spinach (then wilted it in a frying pan on medium), 1 cup fresh mushrooms (sauteed in 1/2 Tbl. olive oil + 1 clove minced garlic), 1/2 cup chopped onions (sauteed in remaining turkey bacon bits), 1/2 cup Swiss cheese + 1/2 cup cheddar cheese. I reduced the pepper to 1/4 tsp. I baked it for 40 minutes with a pie shield on the crust. Came out perfect! Thanks for the recipe!
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Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 16, 2006
If you are like me and reading these comments after 35mins of cooking has yielded a liquid based quiche, you can follow the reviews notes below and simply drop the temp in your oven down to 200 degrees and let it cook on a low heat for about 40mins. That saved the say. In the future, I’ll scale back the ingredients…less cream for sure. Otherwise it’s pretty darn good. I will make it again now that I know how to modify it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 10, 2006
This quiche was fantastic! Although, there did appear to be too much mixture. I didn't put all of it in my deep pie crust because it was overflowing. I did saute my mushrroms and onions in the bacon grease like previous reviewers. My husband really loved it, also. Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 2, 2006
I made this recipe with fake bacon for my vegetarian friends and it turned out great-- It tasted just like the real deal. Very tasty quiche.
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Cooking Level: Intermediate

Living In: Berkeley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 14, 2006
Excellente!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: May 3, 2006
I should have read more reviews before I made this - it oozed all over the place. (Good thing I had a cookie sheet underneath!) I'm not a fan of mushrooms, but chopped up and combined w/other ingredients, they didn't bother me. I sauteed the veggies first in a little of the bacon grease. I needed to put it back in the oven - on 200 degrees for about 1/2 hour more because it was still watery after it cooled. The flavor was pretty good, though. I made two - one for Teacher Appreciation day at my kids' school and one for home and there was none left at school. I would cut back on the ingredients - especially the spinach - it was a little overwhelming. Hubby loved it. Great quiche idea, but will probably try another recipe next time.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 30, 2006
Very good. Like most other reviewers, I sauteed the mushrooms first and wilted the spinach - I didn't even have to chop it. It was really good even though I forgot the onion. Also, the amount I made fit into two eight-inch pie plates instead of one nine-inch deep dish (I didn't measure exactly, but I'm sure it was close to the original recipe amounts). Everyone who tried it was very happy with it.
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Cooking Level: Intermediate

Living In: Windsor, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 20, 2006
This is one very tasty/healthy quiche. I saute'd the onions & mushrooms and then added the spinach until wilted. Also added only one cup of light cream and increased the eggs to 5. It was done to perfection and everyone gobbled it up. A sure keeper for my recipe book.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 12, 2006
I really enjoyed this recipe. I had a regular (not deep dish) pie crust so I halved the amount of ingredients and it fit just right.
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Cooking Level: Beginning

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 10, 2006
This was really yummy....I sauteed the mushrooms and onions for a really short time to help eliminate crispiness based on other reviews. I decreased the ingredients as well because I knew it would be way to much for even my deep dish pie pan. I still had extra. I used a package of frozen spinach, and next time I think I will use less as it overwhelmed the quiche somewhat. I will definitely make again and tweak to our tastes! Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 4, 2006
Outstanding recipe! I have been making this for close to three year. My husband loves it. It takes a little work, but it is well worth it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 4, 2006
Made two quiches for a party. Everyone loved it!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 2, 2006
This was my first quiche. It came out great. I did however follow the advice of previous reviews and scaled back on the ingredients. (6 servings instead of 8) I used a 9" deep pie dish and it came out perfect, no oozing. Also sauted onions & mushrooms in a little bacon grease. Think next time I may add alittle more bacon, but overall this is an excellent recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 27, 2006
Wonderful recipe! I made this for my friends and I to have after a Girls' Night Out party. All of my friends agreed that it was great. They all wanted the recipe. I used baby portabella mushrooms, and I took others' advice and sauteed the onions and the mushrooms in a bit of the bacon grease before adding them into the egg mixture. Thanks again for the recipe!
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Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 4, 2006
So yummy! I made this for a friend's baby shower brunch. I used tart shells instead and baked them for 20 min. and they came out perfectly. I followed others' advice and sauteed the mushrooms and onions and added 1 clove garlic (minced) and also some garlic salt for added flavour. I didn't have bacon and so used 1 cup of chopped shrimp. Excellent taste!
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