Reviewed: Aug. 28, 2007

This quiche was easy to prepare and my husband loved it! It was my first attempt at quiche and worked perfectly

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Reviewed: Aug. 10, 2007

I was desperately looking for a "finger food-main dish" for my potluck, and decided to make this. At first, I was slightly turned off by its high-fat content, but I knew that quiche is high in fat in nature. To make it healthier and also more flavorful, I made some changes: 1. Used only 4 slices of turkey bacon instead of 12 slices of regular bacon. 2. Omitted cheese (didn't have any) 3. Added about 6 mushrooms, sliced and sauteed in olive oil and garlic. 4. Threw in some frozen corn sitting in my freezer. 5. About two handfuls of frozen spinach, thawed and drained. 6. Some freshly diced tomatoes. People enjoyed it very much, and raved about how pretty it looked. I think I will keep the changes I made in the future, because I think it's definitely healthier and tastier.

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little biscuits

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

Living In: Berkeley, California, USA

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Reviewed: Aug. 6, 2007

This recipe was pretty good. To make it lower in fat I used skim milk 1/2 cup less than recipe asked for. I also used egg substitute. I added some sauteed broccoli and cooked the quiche about 15 minutes longer than the recipe called for.

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ceelow4

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Reviewed: Aug. 6, 2007

This is awesome - only a tiny bit left out of 2! Even our super fussy son had seconds. The only problem I had was the crust sticking to the pans (1 was glass and the other was a disposable).

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Kathy

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Reviewed: Aug. 2, 2007

This is a favorite quiche in our house.

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RhondaE

Cooking Level: Expert

Home Town: Englewood, Colorado, USA

Living In: Niskayuna, New York, USA

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Reviewed: Jul. 23, 2007

I have made this recipe twice now and have had great feedback both time. A definite keeper!

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Amanda H.

Cooking Level: Expert

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Reviewed: Jul. 7, 2007

This recipe works generally well and is quite tasty. I used a frozen deep dish pie crust, poked holes with a fork in the crust 1/2" apart (which prevents it from over rising), and skipped the foil step -- turned out beautifully. For the filling, I substituted 6 pieces of ham deli meat for bacon and added mushrooms, spinach, basil, and parsley. I only used 1 cup of shredded swiss, 1 cup of milk, 2/3 tbsp of flour, and no salt. In the future, I would probably reduce the milk even further so that the filling is less watery. I did not cover the crust with foil for the first 40 minutes of baking, as I like my crust to be browner. I started baking the quiche at 365 degrees for 40 minutes and, when it still didn't set, I increased the temperature to 375 for another 8 minutes. Note: This recipe does make too much filling even after reducing the milk and cheese amounts... I would probably cut everything to 2/3 cup in the future and reduce to 2 eggs. Overall, a really tasty recipe! I would make it again!

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Ana

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Reviewed: Jun. 30, 2007

My first time making a quiche and boy it was FANTASTIC! I did end up leaving it in my oven for about 65-75 mins until I thought it was done. I also didn't end up using all the liquid because it would of over flowed over the crust. Other than that, EVERYONE LOVE IT!

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ROQCLIMB

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Reviewed: Jun. 28, 2007

This was great, my husband and the in laws loved the flavour and my father in law even said that he would try to make it himself. I would recommend this recipe to everyone.

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C. Hinton

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Reviewed: Jun. 26, 2007

what a lovely quiche. simlple,mild taste. will definitely make again

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sarahbrown

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Reviewed: Jun. 24, 2007

This was one of the best quiches I've ever eaten. And the best part was it was to make! I was delighted I found this recipe. I served the quiche at brunch, and everyone raved about how good it was (except my fiancee, who doesn't touch eggs or onions!). Oh, and I added one green pepper and a handful of chopped fresh chives, for a little more zip. Yum!

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MAUST01

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Reviewed: Jun. 4, 2007

This was easy and tasty. I followed other reviewers' suggestions to use 4 eggs.

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TABLESPOON

Cooking Level: Intermediate

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Reviewed: May 20, 2007

I love this recipe and made a large batch to sell in my church's coffee shop. I followed this recipe, for the most part,with the exception of increasing the eggs to 6 and adding another 1/2 cup of milk. I used a combination of 1 lb sage Jimmy Dean Sausage and 4 slices crumbled bacon. I also added a light sprinkling of Garlic salt along with the 1/4 tsp. salt and I used 2 cups of mild cheddar and some left over colby/cheddar mix. I did toss the cheese in 1 TBS flour.I used a large 9x12 commercial pan and used the "No Roll Pie Crust II" from this site, doubling the dough to fit the pan. This was the first item sold out at the coffee shop and I only made one pan. I have made this Quiche as stated with outstanding results. This is also a good recipe to add your own goodies and flair! I prepared it the night before, pre-baked the pie crust at 450 for 8 minutes, poured in the mixture and then refrigerated until morning. With the oven at 350 I baked it for 35 minutes then I topped off with more cheese and crumbled bacon for 5 minutes. It was perfect! Try different cheeses and do not be afraid to experiment. This recipe is foolproof.

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JOYINABASKET

Cooking Level: Expert

Home Town: Monterey, California, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: May 14, 2007

This is a great recipe. I did alter it a bit to suit my family. I used 10 slices of bacon, 5 eggs, 1 cup of 1/2 & 1/2, 2 TBS. flour and I also added a 10 ounce box of chopped frozen spinach, thawed and squeezed dry. The temperature stated seemed a bit too high, so I baked the quiche at 375 degrees for one hour. It came out perfect. Will definitely make again.

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Sandi S.

Cooking Level: Intermediate

Home Town: Stillwater, New York, USA

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Reviewed: May 14, 2007

This was so YUMMY - a big hit at my Mother's Day brunch. I made alterations based on other commentors. I added 4 eggs, used 1 1/4 half and half, and 8 slices of bacon (love bacon!) and used a Vidalia onion which added a slightly sweet flavor to the quiche. Next time I'll go back to 3 eggs and use 1 cup of half and half because it was too much for my 9-inch store-bought pie crust. Can't wait to make this one again!!!

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JADESTAR

Cooking Level: Expert

Living In: Diamond Bar, California, USA

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Reviewed: Apr. 18, 2007

I am rating this 5 stars based on my family. I made it and had to go to work. My kids are picky so I new I'd have some when I got home. Unfortunately for me it was gobbled up immediately. It must have been good!

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clem

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Reviewed: Apr. 8, 2007

Loved this quiche! I used turkey bacon and it was very tasty. I followed previous reviewers advice and used 4 eggs and 1 cup milk. I bought a pre-made Pillsbury deep dish crust and the filling fit perfectly. Very yummy, dh and I enjoyed it for Easter lunch.

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ROSE4JC2

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Reviewed: Mar. 27, 2007

thsi was yummy... but you need to put foil around the edges from the beginning to avoid burning the crust.

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Jaclyn

Cooking Level: Intermediate

Home Town: Mequon, Wisconsin, USA

Living In: Denver, Colorado, USA

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Reviewed: Mar. 11, 2007

Very easy recipe to follow. After reading a couple of reviews, I made a few changes:baked the pastry at 350 degrees F, 4 eggs & 1 cup of milk & 2 cups of cheese - 1 cup old cheddar plus 1 cup of aged gruyere. Would make again.

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deni1142

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Reviewed: Mar. 1, 2007

Tasty. I made this last minute and I didn't have a crust so I just made it as a casserole without the crust and it was great. I added a little nutmeg and some thinly sliced tomatoes and bell peppers on top. It did take a little longer to cook. Husband ate it up.

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