Reviewed: Jan. 31, 2010

Heaven in a pie pan! This was absolutely delicious. I used a pre-made pie crust. Before cooking the pie crust, I buttered the sides and bottom of my glass pie pan. I don't like swiss cheese so I used a mix of moneteray jack and mild cheddar. I also like a more custardy type of quiche, so I added one additional egg. I followed the recipe to a "T" otherwise. My children, husband, and I all LOVED it! Thank you LADYNUSS for such an amazing and versatile recipe!

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vagriffs5

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Jan. 18, 2010

Turned out awesome, however the filling mixture overflowed the crust. I shall use a deep dish crust next time. Also I dislike swiss cheese and used monterey jack. Very good!

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JENZA

Cooking Level: Expert

Home Town: Saturna Island, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Jan. 16, 2010

Great recipe. Used suggested changes from others: increased eggs to 4 and raised temp to 375 for 30 min. Personal changes: added garlic powder and made homemade pie crust. Used regular milk and added extra tablespoon of flour to help thicken and used cheddar/colby mix of cheese. Turned out beautiful and tasty. Thanks!

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sbmller02

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Reviewed: Jan. 16, 2010

while this is a lovely looking quiche, the picture does NOT represent the dish it self. just looking at the photo and the ingredients here they are NOT related!

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Sac Julie Ann

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Jan. 11, 2010

Wonderful, creamy results. Since this is Quiche Lorraine, it would be helpful to include spinach in the ingredients and instructions. I wilted mine at the end of the onion cook, about 1/3 a bag.

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Sawdust Cook

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Reviewed: Jan. 10, 2010

Very easy recipe to change to your taste by adding different veggies, cheeses and proteins. I make large batches then freeze them after baking. Just thaw and bake for about 20 mins or until heated through for a quick meal. Thanks for sharing!

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Amanda

Cooking Level: Beginning

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Reviewed: Jan. 3, 2010

Best quiche I have tried in a long time!

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shellshell

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Reviewed: Jan. 2, 2010

A nice basic quiche recipe which would no doubt work well as written, but like others, I followed suggestions to use four eggs and a cup of half and half instead of the milk. Also, I chopped and fried up turkey smoked sausage in lieu of bacon and also added in a three or four good shakes of italian herb seasoning. I would say next time I will go with 2 cups of swiss cheese as well. I went with the frozen pie crust and prebaked it by package instructions, taking care to cover the edge with tin foil before baking and while baking the quiche itself. I went with 350 for the baking, but I will say that ovens vary, so I like to start checking the pie at least 10 minutes before it is supposed to finish and go by appearance. Really, this is one of those recipes that can be changed in many little ways and still work out well, but do consider adding the herb seasoning if you have some. They go very well with eggs.

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KB

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Reviewed: Jan. 2, 2010

Fantastic! I made it for a shower and it was great. Everyone loved it. Will definitely make again.

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TARKLE

Cooking Level: Expert

Home Town: New Hyde Park, New York, USA

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Reviewed: Dec. 20, 2009

The recipe needs to state up front that you will need deep dish pie crusts or you will waste precious and expensive ingredients like I did.

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G

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Reviewed: Dec. 13, 2009

Pretty good but the crust got a bit soggy in the middle.

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Chairman James

Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 26, 2009

Every one of us had "seconds". I used vidalia onion and did add some garlic while the onions softened. SO good.

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Sara p

Cooking Level: Expert

Home Town: Denton, Texas, USA

Living In: Frisco, Texas, USA

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Reviewed: Nov. 18, 2009

Good, easy recipe. I didn't have Swiss so substituted Sharp Cheddar and it was delicious. Also, the cheese I had was already shredded so there was no need to add the flour.

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Cali*Girl@Heart

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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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SeattleGal34

Cooking Level: Expert

Home Town: Chelan, Washington, USA

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Reviewed: Nov. 4, 2009

no

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SUSANGEB

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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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Julia

Cooking Level: Intermediate

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

Living In: Boston, Massachusetts, USA

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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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Lori

Cooking Level: Expert

Home Town: Fontana, California, USA

Living In: League City, Texas, USA

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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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catzndogz

Cooking Level: Expert

Living In: Littleton, Colorado, USA

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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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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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