recipe reviews for:

Clark's Quiche

“This recipe is excellent served for breakfast with fruit, or at lunch or dinner with a salad. This recipe makes two 9 inch pies. The reason for this is because if you only make one you will hate yourself the next day when there are no leftovers. Bacon, ham, and spinach and mushrooms are layered with 3 cheeses in this rich delicious egg dish.”

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Reviewed: May 20, 2012

I did not think I had deep dish pie plates, so I planned for 3 quiches and ended up having to add a couple more eggs and some more half and half. So people saying they had too much for 2 must be using those little foil throwaway ones. I have never made quiche and I'm a terrible cook and this recipe turned out awesome!! I baked my crusts for 10 min the night before on 350 and then put in the egg mixture. I made 3 different ones: brocolli(frozen), cheese, onion; bacon, spinach(fresh), tomato, cheese; and ham and cheese. put in fridge overnight and then baked for 1 hr on 350. I had to put foil strips around edges the last 15 min to keep them from getting too dark.

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tinalavicky

Cooking Level: Beginning

Home Town: Enid, Oklahoma, USA

Reviewed: May 9, 2012

This was fantastic! Made it and froze it a week before company came and they loved it! I used two Marie Callendar 9" deep dish pie crusts. I had leftovers as well--next time I'll make a third. I wasn't crazy when reading about the layers and not having a good ratio of ingredients since there's too much liquid, so I mixed everything together before pouring it in the crust. This worked great--even, homogeous distribution of ingredients and it was thick so I filled the crusts up and nothing ran over. I thawd the quiche and then heated one in 325 oven for 40 minutes. The remainder I just microwaved the subsequent days. The flavor, consistency, etc. was amazing. This will be my go-to quiche recipe. To speed things up I bought pre-diced onions and ham, shredded cheddar, and sliced mushrooms. I cooked the bacon in the microwave as I always do, so it wasn't that time consuming. Well worth it!

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Jules1127

Reviewed: May 7, 2012

this was so yummy!! very rich and creamy without being heavy. i used fresh spinach instead of frozen and left the ham a little more chunky for some texture. the way it's layered as you make it makes the two pies easy to prepare.

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madscientist

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Cooking Level: Expert

Home Town: Morgan City, Louisiana, USA

Living In: West Lafayette, Indiana, USA

Reviewed: May 6, 2012

The taste is great! Not low fat, but I will try using low-fat substitutes next time. I must say that even using the deep dish pie crusts, the filling is still almost too much. I cut back on the half and half a pinch and used 7 eggs and was JUST barely shy of overflowing. Prep took a long time, but would be easier with leftover bacon (if there is such a thing in your house). Overall, super quiche!

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Tracey

Cooking Level: Intermediate

Reviewed: May 3, 2012

This was my first time making Quiche. I have to say I was pretty impressed with myself I didnt follow the recipe exactly but fairly close. My family loved it they ate 2-3 slices each. I am looking forward to trying different ingredients. We will be making this more often.

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Ella

Cooking Level: Expert

Living In: Rusk, Texas, USA

Reviewed: Apr. 29, 2012

Wonderful but I changed the amounts just based on what I had on hand and personal preference. I had 2 deep dish crusts that I decided not to use. Everything went in a large 10 x 13 (I think) dish. Only had 7 eggs so I added a little more half n half. 1 lb bacon and leftover diced easter ham. Had some black olives to use up and used a mexican cheese blend. Next time I would definately double the spinach and 2 or 3 more eggs since I wasn't using pie crusts and need to fill the pan and use 2 cups of half n half.

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Sarah

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Baltimore, Maryland, USA

Reviewed: Apr. 18, 2012

This recipe had the potential to be awesome, however there was way too much filling/cheese/eggs to actually fit the pie crusts. I tried to fit it all anyway and ended up making a huge mess and had almost a cheese breading on top of the quiche. I should have made three with this recipe and it would have been perfect.

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jenn12

Reviewed: Apr. 13, 2012

I made this quiche tonight (2 of them...the full serving). The flavor was great. However, it took a long! time to prepare (way longer than 15 min) and it was quite moist, even after an additional 20 of baking the second pie. Next time I will leave out the sour cream b/c I feel it's unnecessary for the flavor and contributes to too much moisture. (And I did drain my spinach well.) But I will make it again...flavor was very good.

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Laura

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

Reviewed: Apr. 9, 2012

Super messy but still tasted great. I even used deep dish pie crusts and I still couldn't fit all of the eggs/half and half mixture.

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JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Apr. 8, 2012

Amazing! I modified it a little cutting the recipe in half and used Gruyere and a little cheddar cheese instead They devoured the whole thing and was disappointed I didn't make more. I made a flaky pie crust using another recipe, will absolutely make it again!

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