Reviewed: Oct. 12, 2009

This was a good wheat-free quiche. We substituted salmon that we had leftover in place of the bacon. We also had to cook it longer for the high altitude. Thank you for the recipe.

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makeitfresh

Cooking Level: Intermediate

Living In: Bozeman, Montana, USA

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Reviewed: Oct. 6, 2009

My husband and I really enjoyed this recipe. Instead of cooking bacon I added bacon bits instead and it made the cooking process faster. It's a very versatile recipe so you can change it up if you don't have want it calls for. We LOVE it!

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jeni7854

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Reviewed: Sep. 19, 2009

This came out really good. I made it vegetarian because I had no bacon. I used homegrown cherry tomatoes, black olives, scallion and green pepper. I sprinkled paprika and added some garlic powder, salt, pepper and red pepper flakes. I used egg beaters, however, and they puffed up huge and almost overflowed from the baking dish which was a little scary, lol! But they were still light and fluffy. Yum! This also took longer than a half hour to set.

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Katiemae

Cooking Level: Intermediate

Home Town: Harveys Lake, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 1, 2009

Juar loved it, used half the bacon (low salt) and still was great

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motormaid

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Reviewed: Aug. 30, 2009

I served this to friends for brunch yesterday...with a few changes. Eliminated tomatoes, added diced sweet red pepper and a can of diced green chiles, substituted canadian bacon for the regular bacon. I also used mexican cheese blend in place of the other cheeses. Delish!

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Pattycake

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Reviewed: Aug. 26, 2009

I cut down on the fat using canadian bacon and instead of 12 eggs I used 6 eggs and egg substitute for the other 6.Not bad.

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italian delizia

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Reviewed: Jul. 21, 2009

I thought this was very good. I didn't use as much bacon, but still added enough flavor. I used sweet onion rather than green and sauteed with the mushrooms. This got rave reviews.

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Crystal Dawn

Cooking Level: Expert

Living In: Lacey, Washington, USA

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Reviewed: Jul. 13, 2009

Sounds great! However lets cut this in half for a smaller bunch of people.

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Janetr

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Reviewed: Jul. 13, 2009

This is a great recipe for a big family gathering or for making "planned overs". In addition to the eggs and sour cream, I used leftover chopped ham, chopped broccoli, grated cheddar, fresh ground pepper and some Weber Veggie Grill Seasoning. Yum-my!

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LeslieFSU

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

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Reviewed: Jul. 12, 2009

very good!

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Brooke25f

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Reviewed: Jul. 1, 2009

This was extremely tasty; I'm so glad because we don't need all the fat, calories, and carbs from the crust in a regular quiche, but the flavour was still there. I made it as written and added some leftover cooked broccoli, and a touch of light cream to the egg mixture. I ate it for dinner with a side of fruit. Very good!

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Karen_M

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Jun. 29, 2009

Really good recipe. My husband and I enjoyed it and it was great for left overs.

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Kathie

Home Town: Shreveport, Louisiana, USA

Living In: Columbia City, Indiana, USA

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Reviewed: May 29, 2009

Very good recipe! I eliminated the mushrooms and tomatoes though. I have been wanting to make quiche for awhile - even though my husband dislikes it. I finally made this one night while he was at work, I came home the next day and it was more than half way gone!!! He loved it and so did I!

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All I Do Is Shop

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Reviewed: May 18, 2009

Good basic recipe to work with. I stumbled on this and then added, so it's not really fair to rate this. I threw a couple cups of hash browns in the bottom of the pan and added French Onion Dip, instead of the sour cream. The rest remained pretty much the same and we really liked it. I plan to make it again.

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Vieve

Cooking Level: Intermediate

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Reviewed: May 1, 2009

This crustless quiche is a great low(er) fat alternative. Its a very tasty recipe, and you can add veggies or more meat, and cater it to your liking. Excellent recipe!! Everyone ate seconds!

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LMac

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Reviewed: Apr. 18, 2009

I made this for Easter brunch and it was pretty good. Since I'm not a mushroom lover, I omitted them, and added 1.5 cups each of the cheese (actually I just grated too much so threw the rest in because we LOVE cheese). And since I live in a high altitude city, I cooked it 15 minutes longer than suggested. My daughter and husband each gave it a thumbs up.

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