Reviewed: Jun. 24, 2009

Simple and delicious. The first time I made it, I thought it was a little dense, so the next time, I put in 1/2 tsp baking powder and it came out beautifully. Vidalia onions were perfect and herbs de Province made it even better.

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ELENDEIL

Cooking Level: Intermediate

Home Town: Greenville, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: May 17, 2009

I love to cook but time is not on my side. This was easy & quick. Used 4 eggs, added ground pepper & salt to taste, and some real bacon bits. Also, Vidalia onion was the clincher to make this a quiche to remember.

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Tammy

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Reviewed: Apr. 12, 2009

This is a great basic quiche ratio. I chopped and roasted a red onion with a little spinach and poultry seasoning. I used 1/2 cup shredded cheddar, and crumbled some goat cheese on top.

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TigerLillies

Cooking Level: Intermediate

Living In: Media, Pennsylvania, USA

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Reviewed: Jun. 18, 2008

I made so many changes that I'm not sure it's fair to rate this recipe, but here's my feedback in case it's helpful. To reduce calories/fat, I baked this without a crust. I used 5 eggs as recommended by others. I completely changed the other ingredients--used sauteed mushrooms and spinach, feta cheese, diced kalamata olives, balsamic onions (Barefoot Contessa brand), garlic powder, pepper, paprika, and half 'n half instead of cream. I baked this concoction in a glass pie plate at 350 for 30 minutes. It turned out very well (hubby just devoured it and asked me to make another one). I agree with other reviewers who comment that this is a great base recipe upon which it's easy to build whatever quiche you want. The ratio of eggs to dairy is perfect if you use 5 eggs and 1/2 cup milk/cream. This was a great way to use up ingredients that were in the fridge! Next time I might try using Egg Beaters to reduce the fat further.

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AREENA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Belmont, California, USA

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Reviewed: Jan. 29, 2008

I wasn't expecting much from this recipe, but I happened to have most of the ingredients on hand and wanted to use them up. I was pleasantly surprised, this turned out fantastic! Based on the other reviews, I did use the equivalent of 4 eggs (actually, 1 cup of Better N Eggs to lower the fat content) and 3/4 cup reduced fat Swiss cheese. I also cooked 5 strips of Morningstar 'fakin' bacon' and crumbled that up and sprinkled it on top of the onions, which I layered in a whole wheat frozen pie crust (pre-baked for 10 minutes at 450 since I like a crisp crust). Then I poured the egg and cheese mixture over the onions and 'bacon' and baked the whole thing until the top was slightly browned. It turned out delicious, such a versatile recipe. You could add almost any kind of meat or even use fake meat as I did. I do think it wouldn't be nearly as good with just the onions and cheese but would be more like an omelette in a crust. The savoriness of the 'bacon' really made this special. And it's so easy, I always thought quiche was difficult but I whipped this up in just a few minutes! Definitely a keeper.

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RDAYK

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: Aug. 25, 2007

This is a staple for my recipe book. Its delicious as is and extremely adaptable to whatever you have on hand. I have added bacon, toasted pine nuts, paprika and nutmeg to it with great success.

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Sass

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Reviewed: May 13, 2007

This was a very good, very basic, very quick quiche that could be easily customized. I pretty made as is except I used half & half instead of cream, and on the recommendation of another member I added another egg. I forgot to get swiss at the store so I used 1/4 c. cheddar & 1/4 c. parmesan. NOTE: If you are using a deep dish pie crust this quiche will not be enough to fill the crust.

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LBURDICK

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Conway, Arkansas, USA

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Reviewed: Apr. 10, 2007

This recipe is great. Everyone who tried it loved it. I made it twice and I think you need 4 eggs. I guess it depends on the pie crust you use though. I also used 1/2 cup of cheese. Definitely a keeper!

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Aimee W.

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Reviewed: Apr. 2, 2007

I loved this receipe it was simple enough for a quick enough for lunch, a light dinner or brunch. I added some cracked pepper, a little salt, nutmeg and some dried italian seasoning. It was hit with my family. I seved it with sauteed brocolini and fresh tomatoes thinly sliced with a few sprinkles of cracked black pepper and lightly salted. It was a hit with my family. I agree with another member would be good smoked salmon or even crab meat.

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COOKslove76

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Reviewed: Jan. 1, 2007

Very good and simple recipe. I followed some other suggestions and added leeks, instead of onions, and some potato cubes. I used 4 eggs instead of 3. Good recipe...it took only minutes to prepare and 30 to cook!! :)

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mgainer

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: Dec. 31, 2006

I thought this recipe would be bland so I played with it a little. I substituted leeks for onion (which I just happened to have leftover from another dish), added some bacon (again leftover), nutmeg (traditional for quiche), garlic and cayenne to the mix and it turned out fantastic! Oh I also topped the quiche with some thinly sliced tomato before baking.

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kristine162

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Reviewed: Dec. 14, 2006

This is an excellent basic quiche. Add smoked salmon, bacon, ham or sausage and some capers for variety. Thanks, Sara.

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MAGGIE MCGUIRE

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Reviewed: Dec. 4, 2006

It was kind of rich - maybe I'm not used to the cream - at least not for breakfast. I will try the recipe again with other ingredients, maybe like ham and cheese.

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Noa

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

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Reviewed: Nov. 26, 2006

I'm not really fond of eggs, but I decided I should try something new. I made this and added chicken, mushrooms, and mozarella cheese (along with the onions). It's good with hot sauce and a little sour cream, but it's not something I'd probably ever have a craving for.

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ADACHIC

Cooking Level: Beginning

Living In: Fort Dodge, Iowa, USA

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Reviewed: Oct. 11, 2006

Yum!!! I didn't have swiss so I used Cheddar. I also added some crisp baccon. Very tasty for brunch on Sunday morning.

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Oct. 3, 2006

This was lovely. I did have to add an egg (i may have had a larger pie shell, not sure) and I also added a layer of cooked sausage over the onions. I would definitely make this one again!

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island jen

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Strathmore, Alberta, Canada

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Reviewed: Sep. 24, 2006

This was very good. I used extra cheese and added seasoning salt and pepper. This is super easy and yummy, especially for a weekend morning. Thanks!

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Aug. 31, 2006

This is a good basic recipe that can be adjusted according to personal preference. Tonight I made it with a combination of Swiss, extra-sharp Cheddar and Gruyere cheeses, and only needed 2 large eggs, also mixed in a little bit of s&p. Husband isn't a huge quiche fan, but I loved it. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 16, 2006

Excellent & VERY quick!!!!

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YLEEK

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Reviewed: Jun. 21, 2006

This was very good and simple to make. I added green peppers, garlic powder, chicken, sharp cheddar and I topped it off with tomato slices and feta cheese. I will make this again for breakfast but add more breakfast type ingredients.

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