The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 21, 2005
This easy to make and had good flavor. I added mushrooms to the onions when I sauted them (used the idea from another review to use butter instead of the bacon grease). It was too salty for my tasted so next time I will omit the salt. I think it gets enough from the bacon.
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Cooking Level: Intermediate

Home Town: Alton, Illinois, USA
Living In: Palatine, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 16, 2005
excellent. I didn't bother with the foil during the pre-baking of the pie crust. Also, I used seven pieces of the pre-coooked hormel bacon (so I just cooked the onion in butter.
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Cooking Level: Expert

Home Town: Clearwater, Florida, USA
Living In: Longwood, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 24, 2005
Made it for dinner and my family loved it. I added a half package of spinach to it, if you like spinach. I used the No Roll Pie Crust recipe too for the crust, also found on this site. Very good. I will make this again...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 22, 2005
A terrific recipe for basic quiche Lorraine - can do no wrong. Use the "Never, Never Fail Pie Pastry" recipe for the crust.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: May 31, 2005
Overall a very good recipe, however I will make a minor change next time. Do not saute the onions in the bacon grease, it made the dish incredibly greasy. I would saute them alone. I did make a few adjustments based on other reviews....I added an egg and reduced the milk to 1 1/4 cup.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: May 29, 2005
Pretty good...I only used 1/2 an onion and sauteed it with butter and a garlic clove. Next time I might add a little more salt. My husband LOVED it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 13, 2005
this turned out really good but I made a few changes. I used evap. milk instead of reg. milk (sounded watery to me) and I used 4 eggs. I also sautéed a garlic clove with the onion. As others suggested I did heat the oven to at least 375 to make it cook faster. Good basic recipe you can adapt to your tastes!!
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Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA
Living In: Rochefort-Sur-Mer, Poitou-Charentes, France

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 16, 2005
Delicious! I used fake bacon instead of the real stuff - to make it vegetarian, and it turned out very good. It also reheats well.
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Cooking Level: Beginning

Home Town: San Antonio, Texas, USA
Living In: College Station, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 13, 2005
This was a really goo recipe but took longer than expected to make.
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JDL

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 26, 2005
Absolutely delicious! I used 8 slices of bacon instead of 6 and only half an onion (to suit my tastes). I also took the advice of another reviewer and used half & half instead of milk. It was a huge hit! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 8, 2005
Excellent! Impressive and pretty darn easy to make! At 325, though, 40 minutes was NOT enough time baking. I increased temp to 350 after the 40, then 375 cuz i couldn't wait anymore... about 1hr15min baking time for it to set. So next time, I'll start at 350. Delicious! Thanks Lynn!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 17, 2004
It was superb although, it took much longer to bake than 40 minutes. Our oven is actually 10 degrees hotter and it took an hour and twenty minutes. It was well worth it though. My husband LOVED it! It would also be good with some mushrooms and spinach in it too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 8, 2004
This quiche was great!! I wasn't able to find shredded swiss cheese, so I used monterey jack instead. Next time I will shredd some swiss cheese so we can try it out that way also. Thanks for sharing this recipe. We will definitely have this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 1, 2004
Very good recipe. Added some shredded parmesan cheese on top before baking and also a little ground nutmeg in the main mixture for little extra something. Great with a salad for a ladies luncheon.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 28, 2004
hats off to lynn--this is so yummy!
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Cooking Level: Intermediate

Home Town: Albany, New York, USA
Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 23, 2004
This recipe was okay. Ive had better quiche.
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Photo by Allrecipes

Cooking Level: Beginning

Home Town: Southington, Connecticut, USA
Living In: Berlin, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 10, 2004
*THIS* is how quiche lorraine is supposed to taste! Absolutely perfect consistency and soooo tasty! My wife loved it! Better than any I've had at any restaurant. I made this exactly as written.
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Photo by ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 3, 2004
This is precisely the rich decadent consistency and flavor I was hoping for. I substituted half and half for the milk because I like the extra body it adds, and real pre-cooked bacon bits because I am lazy and didn't feel like cooking bacon (if you wanna be lazy with me they are in the salad aisle - make sure to get REAL bacon bits, not bacon flavored bits). The crust stayed flaky for as long as the quiche lasted. The bacon tasted just right despite being a shortcut. This recipe is a keeper.
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Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 6, 2004
MMMmmmm.... so rich and *SO* good!! I amde it just as directed and it was wonderful and easy (used Pillsbury ready-made pie crust). My hubby loved it, too, though it certainly isn't diet food! ;-)
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Photo by Lianne

Cooking Level: Expert

Home Town: Centreville, Virginia, USA
Living In: Concord, North Carolina, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: May 19, 2004
Nice results with this recipe. I wanted to use up some leftover ham so I substituted it for the bacon. I found that mine needed to cook a lot longer than what the recipe called for.
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Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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