Reviewed: May 14, 2012

very good recipe. I used cheddar cheese instead of swiss. Very easy and good.

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Reviewer:

lala071

Cooking Level: Intermediate

Reviewed: May 13, 2012

SO Good! I also added an extra egg and instead of half and half (I was out) used 4 tbsp melted butter and enough milk to equal 1 cup. I upped the bacon as well to 8 slices. Cooked on 350 for about an hour. This was great and came out just right.

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Reviewer:

WonderWoman

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Apr. 8, 2012

I made this today as part of our Easter Breakfast, unfortnitly I didn't realize that no one else likes quiche. Needliess to say I was the only one who enjoyed this. I did as others suggested and used a premade pie crust, the 4 eggs, 1 cup half&half, and baked at 375 for about 35 minutes. It set up very well. I bought a deep dish pie pan for this, but I wasn't needed, a regular pie pan would have worked just fine. I used chopped ham in place of bacon, cheddar & mozzerella cheese, instead of an onion I used dried minced onion, dash of garlic salt omitting the regular salt, and a bit of dried rosemary & italian seasoning. Next time I'll be adding some fresh veggies. Thanks for the gr8 recipe.

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Reviewer:

TIBANKS

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Cooking Level: Intermediate

Reviewed: Feb. 21, 2012

Have made this several times and it always turns out perfect. I have followed recipe exactly and, sometimes I use up half n'half with skim milk and I have never had it turn out badly. Gotta fess up that I do use a store bought roll-out pie crust, mostly b/c I don't want to make the crust from scratch but I have used scratch crust too with mostly the same results. This is a good basic recipe...TY =)

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Reviewer:

Deborah

Cooking Level: Intermediate

Living In: Falmouth, Maine, USA

Reviewed: Jan. 4, 2012

I'm sorry but I didn't care for this recipe. I think it was the onion that put it off for me. I'll keep looking.

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Reviewer:

Ms Cooky

Reviewed: Jan. 2, 2012

Awesome! I used only 1cup of milk and substituted left over ham for bacon, 1cup 5 year old white cheddar plus 1/2 cup mozzerella for the swiss cheese. Baked in a tart pan and the amount of fillling was perfect.

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Reviewer:

heidi

Reviewed: Oct. 5, 2011

It was very good!

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Reviewer:

Renee

Cooking Level: Expert

Home Town: Strawn, Texas, USA

Living In: Stephenville, Texas, USA

Reviewed: Sep. 11, 2011

This was my first time making quiche and it turned out wonderful. I added spinach and instead of swiss cheese I used pepper jack to give it a bit of a kick. It turned out great.

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Reviewer:

mincemeat

Reviewed: Aug. 2, 2011

This is a great simple recipe for quiche lorraine. I like simple quiche's and this one is just perfect. The only thing I do differently is leave the onions out..

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Reviewer:

bonvivant

Cooking Level: Intermediate

Reviewed: Aug. 1, 2011

Easy and delicious! This is the first time I've made quiche and was crossing my fingers that it would turn out, and my family would like it because what a fun addition to our meal menus. Of six children, all had seconds except for the 6 year old twins. The only thing that kept me from giving this 5 stars was the crust was a bit soggy. Maybe the onions need to be cooked down more? Maybe skim milk isn't the way to go? Maybe the crust needs to be prebaked longer? Not sure, but I will be experimenting to see if I can find the solution. Also, I based on other reviews, I did increase the baking temp to 350* and they were done in about 50 minutes. Other than those minor issues, a VERY tasty dish that I will be making again.

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