Reviewed: Nov. 11, 2009

So great!!! I'm putting it in my recipe book as we speak!

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Rachel

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Reviewed: Nov. 9, 2009

It was very good, thank you!

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nelena

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Reviewed: Nov. 8, 2009

This is the recipe that keeps me coming back for more. I'm about to make this quiche for at least the dozenth time and every time it is a huge success. Yes, I've had the pies overflow and yes, I've switched it up from time to time (omitting the ham, adding peppers or broccoli), but I always come back because this recipe is AWESOME. No quiche compares. Thank you for sharing this recipe. Do give it a try and enjoy.

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Morgani

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Reviewed: Nov. 5, 2009

i enjoyed this recipe. I attempted to make it exactly as is...but couldn't add the exact amount of cheese...too much! I only used 8oz blend of cheddar/monterey. Then sprinkled parmesean on top, about 1/4 cup. The reason only 3 stars..because the eggs didn't penetrate all the way to the bottom. The flavor of the eggs was delicious, however, the spinach mix on the bottom had no egg. The second time I made this recipe, I decided to saute the onion in 1 T of butter then added the frozen drained spinach, 10oz, then added the sour cream, bacon and pepper and salt. I added that mixture plus the cheeses to the eggs and then poured them into 2 deep dish pie crusts. Delicious! Thanks Clark for the great recipe . I also make extra bacon when cooking on a Sunday morning and freeze for cooking. That will help cut down on prep time . The bacon freezes well

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eileenk66

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Reviewed: Nov. 1, 2009

This is the best quiche I have ever had, and the first one I have ever made from scratch. I subbed Canadian Bacon for the ham and smoked Gouda for the Monterey Jack; I did not have any mushrooms this round, but I will be sure to get those in the next time. Even after waiting 45 minutes after they were cooked (it was postponed for trick or treating because of the amount of time prepping the ingredients) and staying in a (200 degree) warm oven, it was still a huge hit with my husband and 9-year-old. The three of us ate one whole quiche, and will eat the other for dinner tonight. Great recipe! It realistically can take an hour to prep and get into the oven, if you are not using pre-prepped ingredients. Cooking/cooling/chopping the bacon and chopping the "ham" and defrosting/drying the spinach and grating the cheeses, and cutting the onion and not even mushrooms took me over an hour. Be sure to use deep-dish pie pans, as Clark added in his review. I am noting the prep time as 60 minutes and the "ready in" time to be 2 hours.

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Colin'sMom

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Living In: Lacey, Washington, USA

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Reviewed: Oct. 28, 2009

I sent 2 quiches with hubby for his fishing trip - the 9 guys that ate it said it was AMAZING! I didnt get any, but I will next time! Thanks for a great man-pleasing recipe!

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Tammylou

Cooking Level: Expert

Living In: Mount Brydges, Ontario, Canada

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Reviewed: Oct. 22, 2009

So delicious. Have sent all my friends the url!

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Heidi K

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Reviewed: Oct. 17, 2009

I used brocolli instead of spinach, gouda instead of jack (the ingredients I had at the time) and no onions or mushrooms due to allergies, I this was a huge success. My husband loved it!

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lkpotter

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Reviewed: Oct. 16, 2009

This is soooo good! I used Marie Callendars frozen deep dish pie crust and a total of just 7 eggs and it was a great fit (a tad bit of overflow in the oven). I also used fresh baby spinach just for the heck of it, but next time I will probably use the frozen. I don't know how noticeable the fresh was. Oh, my criticism...I was actually pretty peeved at this: The times are way off! It takes much longer than 15 mins to prep, and for some reason the cooking time says 10 mins at the top of the recipe (with total time being 25 mins HA!). I have never made a quiche before so I didn't know that 10 mins was totally unrealistic! I was running late and pretty bummed once I got to the end of the recipe and it said to cook for 40 mins! I think it took even more time than that! 5 stars, none the less, because the taste was very impressive....an hour and a half later!

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BizzyBee

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Oct. 13, 2009

This is awesome! Easy to make, tastes fabulous, and looks very impressive. I used deep dish already made pie crust (from the grocery freezer section) and did three total to fit the crowd I was feeding. Just use the whole dozen eggs and 2 cups half&half. I made one with bacon, one with ham and one with zucchini (no meat)and extra mushrooms. I made them for a work function so I baked them the night before, popped the aluminum dish off the next morning and microwaved it. A big hit with everyone.

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Babygirl77

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Oct. 12, 2009

I think this is the best quiche we've ever made. Great way to use up eggs and so tasty, no matter what you put in it.

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Abby

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

My husband said this was the best quiche he'd ever had. I'd never made quiche before, so it was really great to have this recipe. I didn't have any ham, so I just added extra bacon. I think that was a mistake because I thought it was a little too salty. That was my own fault though. Thanks for this recipe!

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TheMK

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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Reviewed: Oct. 8, 2009

delicious and really easy!

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riggle

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Reviewed: Oct. 4, 2009

Excellent, excellent quiche. I usually make a simple bacon and cheese quiche, but this is my new standby. I will pre-bake the crust a little next time. Thanks Clark!

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KBURRILL16

Cooking Level: Intermediate

Home Town: Greenville, Wisconsin, USA

Living In: Hortonville, Wisconsin, USA

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Reviewed: Oct. 4, 2009

NOT READY IN 25 MINUTES!!!!! Need to change the cook time to 40 minutes and ready in and HOUR AND 15 minutes.

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WOOTTENKD

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Reviewed: Sep. 29, 2009

Thanks Clark! Made this last night and we all enjoyed, my husband said "excellent)! My boys are vegetarians and don't much care for mushrooms so I left them out. I didn't have any spinach but I did have asparagus. I had just bought some frozen puff pastry sheets and decided to try that for the shell.(I pre-baked the crust for about ten minutes.) This recipe is a keeper!!!

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Jesse

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Reviewed: Sep. 29, 2009

Wow Clark this recipe ROCKS!! I added bell pepper and served guacamole and tomatoes on the side. I will be making this recipe over and over...thanks!

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Tresa

Cooking Level: Expert

Living In: Lawton, Oklahoma, USA

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Reviewed: Sep. 23, 2009

This was outstanding! I substituted turkey bacon for the pork. I also omitted the ham and used tons and tons of cheddar cheese. My sister and I live together and she does not care for leftovers at all but when I made this the next day she came home from work and was looking for it for her dinner. I beat her to it and had it for breakfast! This is a keeper.

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Brooklyn

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Reviewed: Sep. 23, 2009

This quiche tastes fabulous! As suggested by other viewers, I pre-baked the pie shells to elliminate a soggy bottom. Instead of Parmesan cheese I subed Mozzarella. I also used 2tbls of dried minced onion instead of fresh onion. It does take much longer to prepare than stated in the recipe and I needed to bake it for 50 minutes, not 40. Overall, this quiche was VERY good and I can't wait to try it with variations of sausage and broccoli.

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ASPIRING RAE

Home Town: North Pole, Alaska, USA

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Reviewed: Sep. 17, 2009

The flavor was fantastic but I can't quite give this 5 stars. I used the quiche recipe as a guideline for doing my own thing. I used the cheeses and then did broccoli and chicken. Mixed the broccoli, chicken and sauted onions together with sour cream and then put in my shells. From there, topped with cheese and poured the egg mixture over that. Next time, I will just do eggs and no milk/half-n-half/cream or whatever. The sour cream in with the "stuff" was just fine. One or the other, basically (sour cream with stuff or milk with eggs, but not both). I will also mix the cheese in with the "stuff" instead of making it a separate layer as the eggs could not really penetrated inside the quiche. Finally, I did follow other reviewers advice and baked the shells a bit before filling.

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Lori

Cooking Level: Expert

Home Town: Fontana, California, USA

Living In: League City, Texas, USA

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