Reviewed: Oct. 14, 2009

Fabulous! Incredibly easy, with a wonderful taste and good texture.

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Reviewed: Mar. 31, 2009

We loved this quiche both with and without the heavy cream! I substituted milk for the cream and used a potato crust instead of a regular crust. Many ways to vary teh recipe to your tastes.

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CJ's Mom

Cooking Level: Expert

Living In: Tampa, Florida, USA

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Reviewed: Mar. 4, 2009

I followed this exactly but used feta and cheddar. I think it would of tasted better with more egg and less cream. So I am going to try it that way next time. Everyone did like it that I served it too.

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LivinOurLuvSong

Cooking Level: Expert

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Reviewed: Jan. 10, 2009

I have made this recipe many times already and every time it's been great even though I tweak it most every time. I have added various veggies (spinach, slightly pre-cooked potatoes, broccoli) with great success and even lessened the cheese when I didn't have enough. I also have used rice milk instead which is always a fine substitution for those who don't love lactose. The prep is quite easy and makes for little work if you have 40 minutes to spare for the bake time.

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Julie

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Reviewed: Dec. 8, 2008

the onions gave it a good flavor. the guys i served it to later raved about it to their girlfriends! however, only one slice for me because of the fat...

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ceeleigh

Cooking Level: Beginning

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 29, 2008

I didn't like the texture of this quiche, it was almost "mealy" or "gritty." Not sure if I did something wrong but not for my liking.

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BRAELIN

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Reviewed: Oct. 16, 2008

So delicious! Though the soup I made wasnt too well recieved, everyone LOVED this. It was rich and cheesy, but not overly decadent. I added some broccoli and ham because I needed to use it up. Also use reduced fat cheese but it didnt affect the texture. Will make this for brunch SOON. Thank you!

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Chelsea

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

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Reviewed: Sep. 4, 2008

I have never made a quiche before using this recipe, and it's fabulous and easy. I usually add bacon and sausage to it and cut out some of the cream with whole milk because it's so rich. (But delicious!!)

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PJsKitchen

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Reviewed: Aug. 18, 2008

My husband and I love this. I use it as a base and add sausage for himn and spinich and mushroom for me.

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Jamie

Cooking Level: Intermediate

Home Town: Springtown, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jun. 24, 2008

My son and I loved this. Picky hubby didn't care for it but that's because it's not fried and greasy. Omitted pie crust, added crumbled bacon, and substituted half-n-half for heavy cream. Next time will add 2 egg whites to make fluffier. Thanks for recipe.

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Mimi

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2008

I take this every football season to morning tailgates. It's so simple and tasty.

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Kelly

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Reviewed: Apr. 14, 2008

Absolutely awesome!! This was my first time making a quiche. I added mushrooms and broccoli. My husband loved it. Even my 4 yr & 2 yr old liked it!! I will definitely make this again.

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Jennifer

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 31, 2008

Simple and tasty. I added milk in place of the cream.

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L. Rakic

Cooking Level: Intermediate

Home Town: Rochester, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 27, 2008

This is a terrific recipe. I made 2 of these quiche's for Easter and they were a hit. The one I made using bacon worked better. I also took the advice of others and substitued half of the cream for milk. Will try with ham next.

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Tricia

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Reviewed: Mar. 19, 2008

This quiche was delicious! However, I found that the full cup of heavy cream made it very thick and custard-like. I would cut back to a half cup and sub a half cup w/whole milk next time. Also, the source of the delicious flavor comes from the type of onion used and how well they are carmelized. I made this for a family brunch and it was gone quickly.

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JILLDAVIS11

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Feb. 24, 2008

Very good! You can add anything to this recipe! I added broccoli and bacon to an already yummy quiche and it was GREAT! Thanks!

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emjeff99

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Reviewed: Feb. 11, 2008

The taste was incredible! My husband enjoyed it more than any other quiche I've ever made. My only problem with it is that the cheese made a thick skin that was hard to cut and hard to get a decent amount on the fork without making a mess. Next time I'll add mushrooms.

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Rachel

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Jan. 27, 2008

Great recipe! I thought the heavy cream would make this too rich, so I just used half and half. I also changed the mozzarella to parmesan, as we didn't have any. I love cheddar and parmesan together! I agree that the Easy Pie Crust was just the right companion for it.

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F Craye

Cooking Level: Beginning

Living In: Nashville, Tennessee, USA

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Reviewed: Jan. 4, 2008

I HAD A VEGETARIAN AS A DINNER GUEST LAST NIGHT AND DECIDED TO SERVE THIS QUICHE. SHE LIKED IT BETTER THAN THE RECIPE SHE USES FREQUENTLY. I USED A COMBINATION OF SHARP WHITE CHEDDAR, FRESHLY GRATED PARMESAN AND 4 EGGS RATHER THAN 3. NICE RECIPE AND EASY TO PREPARE.

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