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. 26, 2009

Spectacular and easy. Everyone goes for seconds. It's a regular dish and for 2 of us or a crowd, I wouldn't dream of cutting this down to one quiche! I have used different meats/veggies for the filling, but I think the signature of this dish is the sour cream layer. I use fresh chopped spinach and about half the cheese. Brilliant, Clark, thank you!

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BUNNYJD

Cooking Level: Intermediate

Home Town: Marion, Iowa, USA

Living In: Austin, Texas, 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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Reviewed: Sep. 16, 2009

Absolutely delicious!!!!!

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Patti Carlson

Cooking Level: Expert

Living In: Connellsville, Pennsylvania, USA

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Reviewed: Sep. 15, 2009

The only change I made was adding some fresh tomato to the meat/onion mixture. I did overdo the salt, though - so suggest watching the double salting. Will make it again!

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mc1107

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Reviewed: Sep. 14, 2009

This turned out great. I omitted the mushrooms, and used broccoli instead of spinache, but it was a big hit. I also found a recipe on here for a handmade cheesy pie crust that made it pop!

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Melanie

Cooking Level: Expert

Home Town: Darlington, South Carolina, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 13, 2009

I catered a bridal brunch for 30 yesterday and made this without having tested it first...Homerun!! Holy cow, is this delicious. Instead of two deep dish, I made 3 shallow pies using frozen pie crusts. Made everything the night before and refrigerated, baked in the morning. Try it, try it, try it!

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Kellygirl

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Reviewed: Sep. 12, 2009

Went out on a limb and made this last weekend. I did have a bit of extra egg mixture, so I must've been a bit heavy-handed with some of the other ingredients, but it turned out wonderfully, and I made no substitutions or changes. Prep time took longer, so I'd do some of that work the night before next time. Perfection and definitely a make-again dish, thanks Clark!

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NeonDials

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Reviewed: Sep. 11, 2009

I made this quiche for the first time for a brunch and was a little nervous to share it not having tried it first. It turned out beautifully and got excellent reviews! I decided to use broccoli instead of spinach. For the cheese I bought Trader Joe’s brand “Quattro Formaggio”( a blend of parmesan, asiago, fontaina and mild provolone) which I used 4 oz. of . I also used Trader Joe’s brand “Lite 3 Cheese Bled” (mozzarella, monterey jack, and cheddar cheese) which I used 8 ounces of. I used fresh parsley instead of dried. I divided the recipe into two pie pans and did not have a problem with overflow. They cooked perfectly. I warmed it up for dinner the same day and it re-heated in the microwave wonderfully. I will defiantly used this recipe again and share it with others. Thank you Clark :)

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