The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 5, 2009
Where's the green stuff that's in the photo??? I made this according to recipe but with 1 extra egg and a package of thawed/drained/chopped spinach. As others have noted, use your math to determine how much milk/egg is needed for your dish size. I used a deep dish and a ready-made crust and had room for an extra egg plus the spinach.
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Photo by SeattleGal34

Cooking Level: Expert

Home Town: Chelan, Washington, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 4, 2009
no
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The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 16, 2009
This was just ok -- rather bland. Also, I didn't appreciate the flavour of the sweetness of my store-bought pie crust with the savouriness of the filling. I used 4 small eggs and 1 cup of milk, and this made the perfect amount to fill the deep dish pie crust nicely, with no spillovers. I prebaked the crust at 350 for 10 minutes, covered with aluminum foil. 45 minutes at 375 degrees after filling the pie, as others suggested, yielded the perfect consistency.
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 5, 2009
Too much milk and baking times were way too high. I added quartered artichoke hearts to mine and it was amazing! Will make again - with less milk and lower temps.
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Cooking Level: Expert

Home Town: Fontana, California, USA
Living In: League City, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 20, 2009
Delish! Easy too! I did make some adjustments per other reviews and also based on what was in my house. I did not mix any of the ingredients into the milk/egg mixture beforehand. I put some small, raw broccoli florets in the bottom of the pie shell, added the bacon, onion, and cheese (only 1 c.), omited the flour, and then poured the egg/milk mixture on top. I used 4 eggs, 1 c. 1% milk, and 1/2 c heavy cream. I baked it at 350 for about 50 minutes or so.
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Cooking Level: Expert

Living In: Littleton, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 17, 2009
This is surprizing light tasting quiche. I forgot the salt, which does take from the flavor ~so don't miss it! I agree 450 degrees is too high. They browned a bit too quickly.
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Mo

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 7, 2009
I used 3 jumbo eggs. I had a peice of fresh brocolli smaler than my fist and cooked it with the onion. Did not add salt, and baked it at 350 for 45 minutes in a prebaked deep dish pie crust that was store bought. Hubby likes it a lot as do I. This will be one to make over & over.
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Cooking Level: Expert

Home Town: Savannah, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 25, 2009
amazingly delicious
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 11, 2009
I only found this when looking for oven temps. I make the short crust pastry myself. Line a 9' pie dish and add all the ingredients above or play a bit which is fine, mushrooms and italian sausage work well, bake at 430 for 30 ish minutes......NO PRE BAKING OF THE PASTRY. lovely cold the next day with a salad.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 6, 2009
Delicious! Try it with different cheeses. Cheddar,Swiss,Monterrey Jack...Explore!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 4, 2009
I added nutmeg, as the traditional french recipe includes nutmeg. Next time I will try veggies, like mushrooms. I seem to have a problem with the pie crust fluffing up on me. In France, where I live, the crust comes already with a paper you are supposed to include instead of aluminum foil.
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Photo by laura*starla

Cooking Level: Beginning

Living In: Paris, Île-De-France, France

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 30, 2009
i WUBB dis keeshy! i WUB it i WUB it i WUBB it!!!
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ben

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 12, 2009
SO GOOD! Did what everyone suggested - 1 cup milk and 4 eggs. The flavors meld beautifully, texture is rich without being overly eggy. This was quick and easy enough for a mid week meal. Use Pie Crust IV from this site. It's just as easy as this quiche and comes together in about 10 mins.
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Photo by queenvalerie

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 7, 2009
This recipe is delicious. I followed others' suggestions and used 1 cup milk and 4 eggs. I added extra bacon. I wish I had made twice the amount - I am eating it so quickly. The only thing I wish is that there had been some guidance around what recipe to use for the crust.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 1, 2009
This is a great base quiche to expand upon - we left out the cheese and added some fresh spinach to make a lighter (albeit totally inauthentic) version that even non-quiche lovers enjoyed.
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Cooking Level: Beginning

Home Town: San Diego, California, USA
Living In: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 17, 2009
This was so delicious! Next time I will try adding some veggies to go along with the bacon. I did use five eggs instead of three, otherwise I didn't change anything. Yum!
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Photo by carrie_cooks

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 17, 2009
This was a good quiche, but needed some adjustments. I used 8 slices of bacon, and half Monterey jack cheese and half swiss cheese. I also used 4 eggs. After it was done I tasted it and still felt like it needed something. I sprinkled cheese on the top to make it look a bit prettier and then served each slice with a dollop of sour cream and a slice of avocado. That really did it and my guests really enjoyed the taste as well as the presentation.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 9, 2009
This was quite good. I didn't make my own pie crust -- I'm just not that energetic in the morning. It took a little longer to set up in the middle than the recipe said. Solid recipe overall. Will make again, maybe try some of the alterations mentioned in other reviews.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 8, 2009
Delicious! I used cheddar instead of swiss and it turned out quite yummy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 3, 2009
Very easy and very good. This is a Sunday morning regular.
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