Reviewed: Nov. 10, 2008

Clark is right! You HAVE to make 2! Hubby hates eggs but had 3 big pieces of this quiche! I followed the recipe except I used fresh spinach which I cooked down a bit with my onion, and didn't have too much for my deep dish pie pans, it was the perfect amount.

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Midnite Myst

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Juneau, Alaska, USA

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Reviewed: Nov. 10, 2008

Wonderful! Except for using fresh spinach instead of frozen, I didn't change a thing. I guess my pie dishes were just the right depth, because they filled exactly right. I may try this with phyllo next time, just out of curiosity, but that would be a purely experimental change. Incredible quiche, and it was my first!!

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Jules1369

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 7, 2008

Excellent. Time consuming, but well worth it. Make sure to use deep dish pie dishes and chop all ingredients pretty small.

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Monica

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2008

Clark- this was EXCELLENT!! I wish I could rate it higher than 5 stars! The flavor's are so delicious, the dish really could be used at any mealtime,(or a snack)! The only thing I did different was I used a homemade pie crust. I know it's more time consuming, but I have my great-grandmother's recipe, and if any dish calls for pie crust I do not think I could deviate from the homemade! I learned through the other reviews that this is intended for deep dish, I had the perfect pie dish, and no problems with overflowing! I did not cut back on any eggs or cheeses. I did end up using a little more spinach. I only made 1 pie though due to the fact it's just the 2 of us...and I had to stop my husband from devouring all of it in one sitting! He didn't have enough good things to say about this! One of the best recipes I have tried on this site!!! Amazing job :) This is a quick update: I forgot to mention that I did bae my pie crust for 10 mins. prior to filling. This is a MUST step in my opinion. Also, I would agree with many other reviewers by reducing or completely leaving out the added salt. Either by just adding it the one time to the spinach mix or, whichever. But with the bacon, ham, and cheese it came out a little on the salty side. And I usually have a high tolerance to very salty things. Even with that though, the quiche was off the charts!!!

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BiscutGirl

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

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Reviewed: Oct. 31, 2008

This is wonderful. I made 2 9 inch deep dish pie crusts with no problem. I used the Pillsbury frozen pie crusts. I did prebake the pie crusts for about 8 minutes before I filled them. I had no problem with overflow in the stove. I omitted the mushrooms. My son hates them. And instead of olive oil, I just used the bacon grease for the onions. Seemed like a total waste of the bacon grease to not use it. LOL. I did mix all of the ingredients together instead of layering them. I just made sure everything had cooled before I added the cheese and eggs. I didn't measure the cheese exactly, I just did handfuls until the mixture looked right. LOL. I'm not big on measuring unless I am baking. I made them for tomorrow night. I read the reviews that this is much better the second night. We are having this with potato and ham soup for supper tomorrow. When I got them out of the oven tonight I did have to taste just a bite of the filling...and it was AMAZING. I think even my husband might like this. My son loves quiche...My husband not so much. But I think this will be something he likes.

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Kristin

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2008

Worst measurements for this meal. Way too much sour cream and spinach mixture, way too much cheese, and way too many eggs and cream. I only used 1/2 of the egg mixture for 2 deep dish 9" crusts. Wasteful. And more egg mixture poured out while cooking cause there was no room with all the other ingrediants. Will never make again.

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Sully

Cooking Level: Intermediate

Living In: Cambridge, Massachusetts, USA

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Reviewed: Oct. 29, 2008

This quiche was amazing. I'm not easily impressed but this was delicious and full of flavor. It does make a lot, 2 + 9 inch pie pans. But is well worth it. I added breakfast pan sausages on top. OMG. This is eating!

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Terrica Cephus

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Reviewed: Oct. 27, 2008

This was delicious. I used half the amount of cheese the recipe called for, and it still seemed decadent. I can't imagine having put all of that cheese in there, which is why I'm only giving it 4 stars. I also omitted the ham and used 1 pound of bacon. I will definitely make this again. With half the cheese, I didn't have any "overflow" using two regular 9" pie pans.

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MARRSGIRL

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Oct. 26, 2008

This was okay to me, I've had/made many other quiches and egg bakes that are much better. Not much flavor. I did make it crustless, but made everything else as called for.

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footballgirl

Cooking Level: Expert

Living In: Bemidji, Minnesota, USA

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Reviewed: Oct. 23, 2008

Thanks for the recipe, it was lovely.

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SuzieSmyth

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Reviewed: Oct. 21, 2008

Very good. The receipe needs to be updated, though with correct information: I would say prep time is 35 minutes and cook time is an additional 40 minutes. I would suggest making "holes" in the cheese before pouring the eggs over . . . pour slowly! Othewise, you will have a huge amount of spillover and lose several eggs. For more flavor, yes, green peppers. Also, I would use low-fat everything for a bit of ease around the waistline! Try using broccoli if you don't appreciate spinach!

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geekygirl

Cooking Level: Expert

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Reviewed: Oct. 19, 2008

Very good...but be careful not to overflow the crusts.

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FredTheCat

Cooking Level: Expert

Living In: Anaheim, California, USA

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Reviewed: Oct. 17, 2008

This quiche is absolutely amazing!! Even my French husband loves it. I did make a couple small changes due to availability and halved the recipe to make one quiche, but man, thank you so much Clark!! I wish I could make this every week!

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SISTADISCO

Cooking Level: Intermediate

Home Town: Salisbury, North Carolina, USA

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Reviewed: Oct. 16, 2008

I loved how this recipe makes 2! I used low fat subst. and turned out well. I did have to cook it for 15 extra minutes to get the right consistency. Next time will leave out the shrooms.

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Susan T

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Reviewed: Oct. 16, 2008

Great texture and flavors. It was easy to alter to fit what I had on hand. I prebaked the crust as suggested for 10 minutes. I used fresh spinach instaed of frozen by folding it into the onions that I sauted in some of the leftover bacon grease. I omitted the mushrooms because I'm not a huge fan. I substitued Gruyere for the parm and milk for the cream because that is what I had onhand. I also mixed all the ingredients together instead of layering them and then poured them into my large castiron for one deep dish quiche. It took about 1 hour and 15 minuted to really set. Left overs were great the next morning. On a side note: many people have stated that it didn't need bacon or to leave it out. In my house, it is sacrilegious and just plain wrong to leave bacon out. The more bacon the happier I am. That is if the bacon makes it into the quiche before it is all eaten away.

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jenn_mcB

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Oct. 9, 2008

Verrry good quiche! I made this exactly by the recipe. Next time I will pre-bake the crust for 10 minutes as previous reviewers have advised. I won't add any extra salt, the ham makes it salty enough. I might cut back on the amount of sour cream, it's very rich. And I'll be sure to "finely" dice the ham. Also, if you're making this on a time schedule, you can get the ingredients diced and ready the night before so it won't take as long in the morning! All in all, Thanks Clark for the yummy quiche!!

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StepfordWife

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2008

Absolutely fabulous!!!

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Stephanie

Cooking Level: Beginning

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Reviewed: Oct. 4, 2008

Yummy! This was realy good. My boyfriend and I ate almost a whole pie. I followed the recipes almost exactly, but I don't like mushroos, so I left those out. I also did not have any olive oil, so I just used veg oil. I made quiche once before and I made the mistake of using some of the bacon grease to cook the onlions and it ended up turning the whole pie brown. I left it in the oven for about 40 minutes and then turned it to broil for a few more minutes. I am freezing the other pie, so I will let you know how it freezes. I will definately make this again, but with very little or no additional salt. Thanks for the recipe!

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HeatherC

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Reviewed: Sep. 28, 2008

Make this all the time, and the whole family loves it. You can definitely skip the bacon/ham (if you don't have it or don't eat it) and it's still fantastic!

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Raquelita

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 22, 2008

Very good quiche. Did not add shrooms but subbed in fresh diced, drained tomatoes as we have an abundance right now. Added a clove of garlic to the onions. Also, after grating the cheddar and the parm it was a HUGE amount of cheese so just omitted the jack cheese. Came out wonderful! SOOOO good! Oh, one more thing I thought I had 1/2&1/2 but didn't so I subbed whole milk. Still rich and wonderful! Next time I will omit the bacon as it really doesn't need it in our opinion. Thanks for the recipe. If you follow the basic quiche part of the recipe you could add all sorts of things. Will try that next time to use up odds and ends in the fridge. Will make it again.

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