Reviewed: Jul. 14, 2008

This recipe was really easy to follow, and I was extremely pleased with the way it came out. After reading some helpful tips, I made a few alterations. I flash baked the deep dish pie crust for 10 minutes at 350, added an egg, and used a little less than a cup and a half of whole milk. I caramelized the onions in a little bacon grease, which tasted delicious but got a little greasier than I like. Next time, I think I'll put them on a paper towel before I put them in the filling. Baked at 325 for close to 50 minutes, until it was nice and brown. It set up really well, and warmed up even better the next day. I will Definitely make this again.

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Liz

Cooking Level: Intermediate

Living In: Beloit, Wisconsin, USA

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Reviewed: Jul. 5, 2008

i found this recipe to be very good the only problem i had with it is that it reminded more of eating a bacon, egg, and cheese sandwich then a quiche. this recipe definitely works better with diced ham.

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tanya

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2008

I love this quiche! I use colby/chedder mix instead of swiss, just because that's what I had in the fridge. I also add chives and, of course, more bacon than it calls for. Great basis quiche recipe that you can change up to suit your needs -- never fails!

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rrainh2o

Cooking Level: Expert

Home Town: Chattanooga, Tennessee, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jun. 8, 2008

Excellent recipe. I used a frozen deep dish pie crust and added two extra egg yolks I had left over from another recipe. Also used half and half instead of all milk. Turned out great baked at 350 degrees and reheated well too.

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angelaremsen

Cooking Level: Expert

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Reviewed: May 30, 2008

Not my favorite recipe for Quiche Lorraine; the texture was too creamy without enough egg flavor for my taste.

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cnbonesteel

Cooking Level: Expert

Home Town: Chesapeake, Virginia, USA

Living In: Newport News, Virginia, USA

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Reviewed: May 22, 2008

I give this recipe 4 1/2 stars. It was yummy, the proportion were right on, and the prep-work was easy. My mom was impressed (I made it for her on Mother's Day) since it was my first quiche ever. I added green onions and sour cream as a garnish and I will definitely make this recipe again. Yummy!

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AlisonWonderland

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: May 14, 2008

This was my first time making a quiche, and it turned out terrific! I used store bought pie crust and it was delish!! I also didn't have any pie pans, so I used my 9x13 and used the 6 egg suggested in one of the reviews and it was very tasty! I took it to church for our Women's breakfast and it was a hit!!!

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Melissa

Cooking Level: Intermediate

Home Town: Alliance, Ohio, USA

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Reviewed: May 12, 2008

Very nice quiche! As suggested, I used 4 eggs and only 1 cup of "liquid". I used half and half in one and milk in the other. Really couldn't taste a difference. I made one with swiss cheese and the other with a mix of cheddar and mozarella. That mixed cheese quiche was more popular, although I liked them both. Since there aren't a lot of ingredients in the quiche itself, I think it's nice to have a strong cheese flavor. Very easy and sure to impress!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: May 11, 2008

A nice base from which to build. Added ingredients based on family preference. Varied up the cheese to include Swiss, pepper jack, NY white cheddar, etc.

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tlthompson

Cooking Level: Intermediate

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Reviewed: May 11, 2008

I have never made a quiche before and was nervous that it would be hard but it was so easy and very enjoyable!! Great job on the user-friendly recipe.

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jbradshaw

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Reviewed: Apr. 3, 2008

I've made this recipe at least 8 times since I discovered it, varying the ingredients occasionally but for the majority of time making it with bacon and onion. Its foolproof! Tip: Use your freezer! Have all ingredients on hand all the time. That way you'll have enough ingredients to make the quiche without having to run to the store at the last minute. 1)Freeze your bacon in individual slices layed out on plastic wrap then put them in a freezer bag. Pull out as many slices as you want. 2)Buy frozen pre-baked pie shells 3)Dice/chop some onions and freeze also 4)Buy or grate swiss cheese, put in freezer 5)Eggs and milk are usually always a staple in refrig along with flour in the cupboard.

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Kathleen

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Reviewed: Mar. 16, 2008

Excellent! I used precooked bacon (that you can fry in frying pan for 30 seconds and then just added a bit of butter for frying the onions. Also added sliced mushrooms. The only complaint I had was that my so-called deep dish ready-made pie crust wasn't deep enough (thankfully I had placed a foil lined baking sheet underneath!).

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MAGGIEMITCHELL

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2008

easy and delicious

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radgal43

Cooking Level: Intermediate

Home Town: Port Alberni, British Columbia, Canada

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Reviewed: Mar. 10, 2008

This was amazing. We added a few more slices of bacon, which was great for flavor. However, it did take longer to bake, and we eventually upped the temp of the oven.

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locatelli

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Reviewed: Mar. 5, 2008

good quiche

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bobbi

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Reviewed: Mar. 2, 2008

I've made this quiche a few times now. Both friends and family love it. (it even impressed my grandma ^_^) It's simple to make and delicious each time.

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Joe

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 20, 2008

Like other reviewers, I also found that this quiche took far longer to bake than the recipe stated. I think mine ended up somewhere around 1 hour and 10 minutes and it still wasn't set quite as well as I would have liked. (We took it out due to impatience. It smelled so good!) Even slightly underdone, it was so delicious that I know I will give it another try. Next time I will bake at 375, add an additional egg, and reduce the milk as others have suggested. (I also had the problem of too much filling and too little pie crust, resulting in some spillage. For this, however, I blame the so-called "deep dish" crust I used, not this recipe.)

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Little One

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

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Reviewed: Feb. 2, 2008

Very soft and delicate--much nicer than I expected. For a firmer quiche, add another egg and decrease the cream/milk. Changes I made: I sauteed mushrooms, spinach and some turkey ham in with the onions, and sprinkled with salt and pepper. I used 1 c. half-and-half instead of milk, and sprinkled salt into the egg mixture rather than using a full 1/4 t. I also used a combination of swiss cheese and mixed shredded cheeses (cheddar, monterey jack and mozzarella) to give it more flavor. Lastly, made my own pie crust--see "Pastry for double pie crust"--which was very flaky and made it very good.

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COOKINFORJOY

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Reviewed: Jan. 22, 2008

Very tasty! Be SURE to DRAIN the bacon and the onions; otherwise it's a greasy mess.

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Pastor John

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Reviewed: Jan. 14, 2008

Makes a great thin 9" Quiche. To save time try frozen French Picnic pie shells, organic, w/ butter, and follow the a. foil procedure. Two for $10. makes 2 fast quiches! Or fill 1 w/ apples and caramel and make a fast tart. I brought eggs to room temperature and beat lots of air into them for a super creamy and light texture. Putting the salt onto the cooked onions brought out more flavor.

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Rosey

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