Reviewed: Apr. 9, 2012

Overall very tasty. My first time doing quiche. Some notes... I used a fozen pie crust but kept the rest the same. I'm a novice cook so maybe I did this wrong, but cooking the onions with the bacon did not work, they burned. On try #2 with the bacon I cut the bacon stack sideways and cooked it in a pan until crispy. Overall came out a tad salty.

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Reviewer:

Riesse

Reviewed: Apr. 18, 2011

I decided to use this recipe for my 1st time making a quiche and it was awesome! I did not add hot sauce and browned half a pound of sausage since I needed to use it, and it was great everyone ate it up! Thanks!

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Reviewer:

Becky

Cooking Level: Intermediate

Reviewed: Oct. 4, 2010

We loved this recipe. We used cresent roll dough as a crust, and left out the bacon. This quiche is cheesy and creamy. Great!!

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Reviewer:

TAS

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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Reviewer:

Hayley

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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Reviewer:

cookingmomma

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Reviewed: Dec. 15, 2006

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

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Reviewer:

Carrie-Anne

Cooking Level: Intermediate

Home Town: Ashburn, Georgia, USA

Living In: Savannah, Georgia, USA

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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Reviewer:

KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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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Reviewer:

Erimess

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Cooking Level: Intermediate

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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