Reviewed: May 22, 2013

This was a quick & easy recipe to make. The variations are endless. I did make some changes, but only to accommodate our dietary needs. My son works a midnight shift, so normal suppertime is breakfast for him. He loved this quiche, and has asked for it again. Win-win for me I loved it, and so did his dad.

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Reviewer:

Terri

Cooking Level: Expert

Reviewed: May 12, 2013

Just tried this tonight for dinner with a mixed green salad. The quiche was fabulous! I used cheddar and parm (as that is what I had on hand), added green onion to white onion, salt, pepper and garlic powder. Definitely make this again!

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Reviewer:

Maria Saunders

Cooking Level: Intermediate

Home Town: Georgetown, Ontario, Canada

Living In: Barrie, Ontario, Canada

Reviewed: May 5, 2013

I followed almost to the tee except I added 1 T. minced garlic and salt and pepper. Will definitely do again and may add some different veggies like red, orange or yellow pepper, broccoli maybe even some asparagus. Yummy.

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Reviewer:

Jan

Reviewed: May 4, 2013

There many ways to make this recipe your own. Add a little of your favorite hot sauce to the eggs. maybe a touch of Italian seasoning. What ever is your favorite. Also when pouring the eggs in do it over the back of a big spoon & that way it will spread out evenly & not create a big dent in the middle.

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Reviewer:

GRAYCE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Schaumburg, Illinois, USA

Reviewed: Apr. 26, 2013

I dont know what to say about this recipe. I guess it was okay and great as a base I suppose or maybe the texture of this type of quiche is not for us. It was easy to make though.

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Reviewer:

For Here or To Go?

Cooking Level: Intermediate

Reviewed: Apr. 20, 2013

It's good not my favorite recipe but i like it

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Reviewer:

brandonmf

Reviewed: Apr. 18, 2013

HEALTHIER OPTION STILL DELICIOUS! I used skim milk instead of half and half, and it still turned out light, fluffy, and tasty! I also switched the swiss for a monterrey/cheddar mix, sauteed the onions, and used real bacon. I also followed the recommendation to cover the pie crust edges with tin foil after 20 minutes or so, and it turned out great!

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Reviewer:

beiferman

Reviewed: Apr. 15, 2013

I've made this quiche many times, it's so easy like the name says and delicious! I use the Hormel bacon bits. Thanks DawnRobyn.

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Reviewer:

kelly9

Reviewed: Apr. 15, 2013

I've made this quiche several times, for baby showers, as gifts, etc, and it's always received well. My only complaint is that I don't think I've ever baked it for the suggested time range, I always have to exceed or it's still runny in the middle. Not a huge inconvenience, but it means I need to watch the crust carefully to avoid burning it.

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Reviewer:

Desiree

Reviewed: Apr. 13, 2013

I love this recipe. Instead of the bacon sometimes I replace it with smoked salmon and chives keeping the Parmesan/Romano with it. I've also used asparagus and sliced tomato with Swiss cheese. It's a lovely quick weekend meal or I use it for an entree when having visitors.

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