Reviewed: Feb. 19, 2009

I'm actually not a huge quiche person, but this is one of the best I've had! I also used a whole teaspoon of hot sauce and liked the addition. Instead of making my own crust I used a frozen crust, but found that it was the easier way to go (with probably little difference).

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Hayley

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Reviewed: Sep. 5, 2008

This was quick and easy to make without the fuss of making regular pastry. I wasn't overly thrilled with the Bisquik pastry but as I said, it was a quick and easy trade off. I made this late last night so as to have something to pack in my kids lunches today. I added just cheddar and diced ham and some italiano seasoning blend. My husband had smelled it cooking and requested two slices for breakfast this morning, siting that real men really do eat quiche, so obviously it was a success and I would imagine they will request it again. Thanks for the recipe.

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cookingmomma

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

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Reviewed: Dec. 15, 2006

We love this recipe for any meal. It is very cheesy and very savory.

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Carrie-Anne

Cooking Level: Intermediate

Home Town: Ashburn, Georgia, USA

Living In: Savannah, Georgia, USA

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Reviewed: May 16, 2006

I hate to rate this when I know that I used milk instead of the evaporated milk. So maybe that made the difference. But overall it was not very good. The taste was okay (but it's cheese and bacon, how can that not be good), but the texture of the crust was to thick for my taste. If I had to compare it to something I would say it taste like a bacon, egg and cheese biscuit from a fast food joint. That's the way my eggs turned out. Sorry.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Feb. 16, 2006

I have to go with the decent but nothing spectacular opinion here. First time I tried using low-fat cheddar and thought that was the problem. Then made it again with the full-fat stuff. Still just didn't quite cut it for me, and I'm a cheese lover. It just seemed to be missing something, and I'm not sure what. And I don't think more hot sauce is the answer, no.

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Erimess

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2006

This was good as is but I've made it with ham, swiss, red onion, and doubled the hot sauce and it was fabulous. I haven't tried any other modifications, but I suspect the sky's the limit.

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EGCOMPTON

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Reviewed: Sep. 11, 2005

This was a great recipe and would make a super base for an easy and tasty quiche.

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Luv2cook

Cooking Level: Professional

Home Town: Richfield, Minnesota, USA

Living In: Rogers, Minnesota, USA

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Reviewed: Sep. 7, 2005

I agree with previous reviews...this is very basic/plain. There are so many great quiche recipes and this is a great place to start, but it just tasted like cheese to me. I doubled the hot sauce in the recipe and I still have to add some when serving. If I made it again I would definitely increase the onion and bacon mixture and cut down a little on the cheese.

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HEBH

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: May 11, 2005

I have made this numerous times for my hubby and kids and it is a family favorite now. I occasionally make changes as I go with what is in the house I can use. I have substituted bacon bits for the real bacon, also subbed ham and cooked sausage for the bacon. I have used a combo of cheddar and pepperjack cheese. One favorite is to make it very spice I add some spicy garlic aioli. Excellent! Overall a very flexible recipe and great!

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CHESSA HONEY

Cooking Level: Expert

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Reviewed: Apr. 11, 2005

I've made these a couple of times now and my household all loves it. I always make 2 however (the guy in the house can eat one by himself). I don't bother making my own crust as it's too shallow to hold all the egg mixture. Instead I've taken to buying deep dish crusts at the store and those work wonders. The only other change I've made is using bacon bits over cooking up baccon for this. I've found the bacon bits have the taste we want without being the least bit greasy. The only think I don't like is that the cheese never seems to blend fully in with the egg.

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CHELLETHECAT

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Reviewed: Feb. 28, 2005

This was just to bland.

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CHERRYPIE24

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Reviewed: Feb. 12, 2005

I just made this for the first time tonight and thought that the recipe was pretty good. I changed a few things. I used Bisquick (for the crust), Canadian Bacon (6 slices diced), sea salt grinder (reduced amount used), black peppercorn grinder, mixed cheddar shredded cheese (2.5 cups) and tabasco (increased amount). As others have said the egg and evaporated milk mixture was a little too much, so I simply tossed out what was extra. While baking my quiche slightly overflowed in the first 5 minutes at 400 degrees. But after I turned down the oven to 350 degrees the quiche seemed to be more stable thus no more overflow. I did bake at 350 degrees for 30 minutes. The center was still a little wobbly but set up during the 10 minutes I let the quiche rest before serving. Overall, not a bad recipe. Just be sure to watch your quiche!

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TMCKASUN

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Reviewed: Jan. 23, 2005

Really yummy! and easy to make too! My children and husband also loved it, which says a lot. Like some other people, I ended up with too much egg mixture to fit in the pan. I think I will put it in a bigger plate next time and make a larger batch of the yummy bisquick crust. I added vegetarian bacon since we are vegetarian. I may try this recipe with spinach or brocolli next time. thank you!

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TKJGBAHL

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Reviewed: Dec. 15, 2004

This was OK. I really liked the easy, yummy crust (roll out betw. wax paper) I didn't have hot sauce so I left it out. This may be why it was a little bland.

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cyndib

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Reviewed: Dec. 10, 2004

I was pretty upset because the centre was still liquid, even after I let it set for 15 minutes. So, I had to put it back in the oven. I also used a frozen pie crust. I couldn't use all of the filling though, even though it was deep dish.

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AMYKARALEE

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Reviewed: Dec. 8, 2004

YUMMY! I am not a huge fan of pie crust and this was the perfect solution. Thanks. I followed the recipe with the addition of ham- cooked with the bacon. Thanks for the recipe!

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KIKIBUGT

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Reviewed: Dec. 4, 2004

One of the best tuna casseroles I've ever tasted!

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GMCCRADY

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Reviewed: Nov. 11, 2004

Very easy and quick, especially when using a prepared pie shell. Cover the edges of the pie shell during the 1st 15 minutes of baking, to avoid them getting too done.

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Loa

Cooking Level: Expert

Home Town: Xenia, Ohio, USA

Living In: Corinth, Texas, USA

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Reviewed: Sep. 23, 2004

This is great. I made this for a breakfast party at the office...everyone just loved it. I too used the pre-made pie crust and the already made bacon pieces. Even using these short cuts, the prep time was 20 minutes...but the outcome was terrific...this is a keeper!

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AJONESFORTWORTH

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Reviewed: Sep. 21, 2004

This was ok, but nothing special! It was a bit bland (I put double the hot sauce and probably could have used more), and a bit too salty (I would halve the salt if I made it again). I am surprised that this is rated so highly - it could be a good start, and you might play around with the recipe to find what works for you...but it doesn't warrant five stars in my book!

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JMARGETHE

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Cheddar Quiche

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