Reviewed: Mar. 2, 2009

YUM! I used a store bought crust to save time. I substituted 1 cup condensed milk for the heavy cream, and 1 t. dried Herbes de Provence (always in my pantry) in place of the fresh basil and thyme, and replaced the monterey jack with emmental cheese (aged variety of swiss). Everyone at my mom's coffee morning wanted the recipe. Thanks for sharing; it's much better than the basic quiche recipe I usually make!

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WENDI67

Cooking Level: Intermediate

Home Town: Shelton, Washington, USA

Living In: Yelm, Washington, USA

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Reviewed: Oct. 5, 2008

This breakfast tart was not difficult to make, and it was an elegant and sophisticated change from the usual breakfast egg dishes. The cream cheese added richness and the fresh herbs and almonds were the perfect finishing touches. I used more ham since I omitted the bacon - I was serving candied bacon as a side. I will increase the amount of nutmeg next time - maybe doubling it, since I couldn't detect the nutmeg flavor in the end. I made this for a brunch and the adults and even an 11 year old boy loved it. I am adding this to my "one day when I have a B and B" list!

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ULTRAGIRL

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Reviewed: Sep. 21, 2008

buy pie crusts half and make just one white cheese fine... add otro veggies

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Jo

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Reviewed: Aug. 20, 2008

I made this and brought it to work, everyone loved it.It does take alittle prep time though, but worth it.I didn't have a 10 inch pan, so I used my 9inch deep dish, it just took alittle longer, approx 15 more minutes to cook.All the flavors blend really nice, not to bland or spicy...I'll make this again.

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Nicole

Home Town: Miami, Florida, USA

Living In: Baxley, Georgia, USA

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Reviewed: Mar. 4, 2008

OMG, this is the best quiche I've ever had (and I've had a few). The combination of cream cheese, thyme and nutmeg send it over the top. I omitted the green onions and almonds because I don't like them. I also made it crustless to save on carbs and it came out perfect!

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puddincakes

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Reviewed: Mar. 3, 2008

Fantastic. Big hit. Personally could do w/out the ham. :)

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Allison

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 12, 2007

This was fabulous. It's better than our favorite quiche! I did have to cook it an extra 15 minutes or so before it wasn't liquid in the center still. Fancy too! Make it as a show off dish!

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Feb. 12, 2007

Great! And while I'm here, I have a suggestion for those who have trouble cutting cinnamon rolls: Don't use a knife! Break off a 15" piece of white cotton thread, slip it horizontally under the roll to be cut and pull the thread ends to cross. The dough will be cut easily and neatly. Just move the thread down the roll to cut the next one.

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trudym

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Reviewed: Nov. 23, 2006

Fabulous! I halved the recipe to make only one tart. I used a store bought pastry shell instead of making my own, and used colby-jack cheese. It's a great combination of flavors but the almonds on top set it apart from any other breakfast tart you've ever had. Highly recommend this recipe. It would be very easy to adjust to individual taste. I will try some more veggies next time--bell peppers, zucchini would both be tasty additions. Thanks for sharing a great recipe!

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DKBECK

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2006

The KING of breadfast tarts!

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LITTLEBIGJOHN

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Jan. 22, 2006

This is a great recipe. The dough for the crust was a little wet, but working in a little extra flour made it easy to work with and it was delicious. Will definitely be making this one again!

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Jun. 3, 2004

big success - even my sister in law asked for recipe!

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KTDS

Cooking Level: Expert

Home Town: Northbrook, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 28, 2003

This was a delicious addition to a small brunch! I used 2 frozen Marie Calendars pie shells (to save time) and reduced the amount of cheese by half, and it was GREAT!

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MONIQUE57

Cooking Level: Intermediate

Home Town: Palos Verdes Peninsula, California, USA

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Reviewed: Jun. 15, 2003

What a nice treat! It is time consuming like an old-fashioned recipe - before the days of throw a can of soup in with something and ta-da it's done --but, it's worth the effort! I made it for a Father's Day brunch; it was well received. I used 9-in pie plates and I think next time I will reduce the amount of cream as it was just a tad soft. Like someone else mentioned try a longer baking time, it didn't seem done so I turned down the heat and gave it another 30 minutes. Try it with different meats and cheeses, it's probably very versatile. Reminded me of a bed-and-breakfast style dish -with the fresh herbs and touch of nutmeg and almonds.

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MIDA68

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Reviewed: Dec. 27, 2002

This recipe is GREAT! I have made this two years running for a senior citizen luncheon and it is now requested! I found it takes longer to bake, so I reduced the temp a little at the end and it turned out wonderful. A lot of prep work, but well worth it. Make it, you won't be sorry.

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Reviewer:

LJ8677

Cooking Level: Professional

Home Town: Pittsburgh, Pennsylvania, USA

Living In: New York, New York, USA

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Reviewed: Dec. 3, 2000

You were right when you said this is some work...but the crust was excellent. Great taste, I added a few things; shallots, broccoli,swiss cheese instead of cheddar. My husband thougth it was great, actually had two helpings.

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