The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 15, 2008
I didn't have any ham, so I doubled the mushrooms and bacon and the flavor was great. I wasn't too crazy about the layering, so I think next time I will just mix everything together and pour it in the crust.
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Cooking Level: Intermediate

Home Town: Glendive, Montana, USA
Living In: Bloomington, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 13, 2008
Very Good! But the ingredient list is very long and I thought it took too much time to fool with.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 2, 2008
Oh, my goodness! This is so good! I left out the spinach and the mushrooms, since I wanted a "no veggie" quiche and a separate "veggie" quiche for a party. This recipe, even without the spinach and mushrooms, is so rich and delicious. I've been making quiche for years, but never added sour cream. I think the sour cream definitely makes this quiche special.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: May 19, 2008
very good, I ate mine for two weeks, I sliced it up and froze the individual portions! Worked like a charm. Next time I will reduce the spinach I put it though, a little too strong for my taste.
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Cooking Level: Intermediate

Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 2, 2008
Really hearty and very good. This is the first time I made a quiche and I am very pleased with the results. I did pre-cook the pie crusts for 10 minutes so they would not get soggy and used canned mushrooms (squeezed dry). I also used shredded swiss and cheddar/motz mix cheese, I probably did not use all that was called for because the crusts were filling up. Cooked perfectly in 40 minutes- very tasty.
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Cooking Level: Intermediate

Home Town: Alsip, Illinois, USA
Living In: Aurora, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 25, 2008
This recipe is wonderful. We have a chicken farm and always have an abundance of eggs! So I use this recipe to make a quiche for everyone I know! I use this as a basic recipe give and take the ingredients I have on hand. I have ha to pass this recipe on a bunch of times!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 23, 2008
tastes great hot or cold!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 23, 2008
This was really good! It was my first attempt at a quiche and it turned out really well. I took it to a brunch and it was gobbled up! I did NOT use the entire egg mix, bacon mix (which I used bacon, sausage, onion, mushrooms, green and red peppers), cheese mix or the spinach and sour cream mix. I did use two deep dish pie shells, but they were still full to the brim. Either way, this was really good and will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 20, 2008
I made two of these quiche for mother's day brunch and served with fresh strawberries and mimosa's... My family went wild for it. Guess what I will be serving this mother's day...
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Cooking Level: Beginning

Home Town: Palo Alto, California, USA
Living In: Kingsburg, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 14, 2008
This is the best quiche I have ever tasted. I do add green peppers, a little less cheese and 1 less egg. I also pre bake the frozen crust for 5-6min. Amazing!!!
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Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 11, 2008
I didn't know what a "Quiche" dish was but learned that you could make it in a deep dish pie pan. It was delish! I followed the advise of other viewers and sauted onions and garlic. I used a biscuit mix recipe on this site (scaled way down, of course) since I didn't have my own. My husband loved it and my 17 month old had two servings! I have no leftovers cuz my hubby took it to work to eat it for lunch today! Thanks!
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Val
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 10, 2008
very good recipe,but one problem,i bought 2 frozen 9'inch.deep pie crust.still i have lots of liquid left,i lost about 3 eggs. and they weren't nearly big enough. when I pured the egg mixture over the crust, it spilled everywhere.in my sink,floor. I would still highly reccommend this recipe, next time i would make my own crusts and glass deep dish.thank you for the recipe my daughter loves it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 9, 2008
I've reviewed this recipe before, but I don't remember how long ago it was. I was reading some of the recent reviews and noticed quite a few people having issues with too much filling. It all depends on the crust and pie plate you use. I've made this recipe numerous times and have never had a problem with spillage. I use the Pillsbury Refrigerated Pie Crusts that you just unroll and put in your pie plate. I also use the Emily Henry deep dish pie plates. It's been a perfect combination for me so far. I also use frozen broccoli instead of the spinach.
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Cooking Level: Expert

Living In: Naples, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 8, 2008
Never had quiche before, so I was naturally a bit nervous. However, this was delicious. Like other reviewers, I simply didnt have enough room in each pie crust to use all the cheese, so I threw alot out. It was still VERY good. The ham and bacon was wonderful, and the sour cream a nice touch. Excellent recipe. Try it!
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Cooking Level: Expert

Living In: Levittown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 7, 2008
Wonderful recipe! I used sausage instead of ham, and it was delicious. All I had was one deep dish pie dish and then a shallow one. I used both and the deep dish took about 45 minutes longer to cook. Great, great, great!!
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Cooking Level: Expert

Home Town: Mcallen, Texas, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 27, 2008
This was wonderful-thank you!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 24, 2008
Great recipe! The guys at the brunch really liked it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 11, 2008
The flavor was very good. I left out the ham and it was still flavorful. I will bake the pie shell a little before putting in the spinach mixture.
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Cooking Level: Intermediate

Living In: Bryn Mawr, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: Mar. 3, 2008
This is the perfect symphony of ingredients for a delicious quiche!! I have made it 4 times now, and I do have to agree that 3/4 of the cheese mixture is more than enough and overflow is almost always an issue....so be sure to place on a foil lined cookie sheet. That could just be the result of different pie crusts...I used a 9 inch deep dish Albertson's brand all 4 times. Also, I used fresh chopped parsley instead of dried, and it looks beautiful! Look for my uploaded quiche photo. No need to use olive oil to soften onion...just use the grease from the bacon...MUCH better flavor! In the end, the ingredients come together for an amazing taste! Love the sour cream toss with the spinach (or I used broccoli once for a change...delicious!) Now I'm getting requests for this in place of Birthday gifts!!! Thank you, Clark!! :)
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Cooking Level: Expert

Home Town: Winter Park, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 1, 2008
I have made this for friends and family several times. It is always a hit!! I don't recommend freezing it though. It was watery and not as tasteful. For quick serving as breakfast for guests, I make it the night before, cover and refrigerate.
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Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada
Living In: Whitby, Ontario, Canada

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