Reviewed: Oct. 24, 2009

I've made this 3 times. First time as written, thus 4 stars for original. Too much 1/2 and 1/2, onions crunchy, a little bland. 5 stars using 1 1/2 cups of 1/2 and 1/2, saute onions with garlic. Prebake pie shell 6 min at 400. Seasoned one time substituting 1 tsp nutmeg for red pepper, the next time omitted sugar doubled red pepper and added 4 drops Tabasco. 2nd and 3rd times were perfectly delicious!

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Kristi

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Reviewed: Oct. 18, 2009

Evening All! I made this last night and used a combo of suggestions gleaned from previous reviews. It came out PERFECTLY and was the hit of the evening. Do the following and it will be superb: 1. Decrease cream to one (1) cup 2. Add 1/2 cup grated Guyere Cheese in addition to the Swiss. 3. Cook the grated onion in the bacon grease before adding it to the pie shell 4. Finally, use one of the "unroll it yourself" pie shells that are in the refrigerated section at your grocery (usually with the canned biscuits, etc). Otherwise, follow the recipe as shown. Serve this with a green salad as the first course for an easy and delightful meal on a cold evening!

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efrick

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Reviewed: Aug. 10, 2009

I did NOT like the fact that the onions were not cooked prior to adding it to the quiche. Also 425 degrees is just way too high. It came out very runny and knew that it would. I did fix it. Eggs should be cooked low and slow (325) for like 45 minutes. Would have been nice otherwise. I gave this 3 stars based on the submitted recipe.

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Nikol

Cooking Level: Expert

Living In: Concord, California, USA

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Reviewed: Aug. 2, 2009

If you are using a store bought pie crust, you must buy an extra deep one or else all of the ingredients won't fit in and it will be very unattractive.

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gypsy725

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Reviewed: Jul. 28, 2009

Used 1 c milk with 1/3 c heavy cream the first time I made this. Also used ham instead of bacon and some nutmeg instead of cayenne pepper. I am making it again tonight with just milk. Both times I made this recipe I used 6 eggs. I would highly recommend sauteing the onion in some butter before adding to mixture. Cover the edges of the crust until the end of bake time. Delicious and easy to adapt - you can really add anything you like!

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Stephanie

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Reviewed: Jul. 11, 2009

made this recently to rave reviews--very good.

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luke

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Reviewed: Jul. 7, 2009

Very Good as is, only thing was I had to bake it for more like 50 mins once I turned it down, and I had cheddar cheese instead of swiss, I also fried up the onions w/ some garlic first as I like fried onions, is fantastic. But for my husband's tastes it a little too soft, I think next time, I'll add more eggs less cream.

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Peazy

Cooking Level: Intermediate

Living In: Conway, New Hampshire, USA

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Reviewed: Jun. 22, 2009

This was so light and so delicious, I will definitely make it again! I used spinach instead of bacon and half and half instead light cream. My crust was a store bought whole wheat which I prebaked for about 7 minutes at 425 degrees so I would not end up with a soggy bottom.

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TEDDIR

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Reviewed: Jun. 8, 2009

Delicious! I echo the other reviews and recommend less cream. I ended up baking for about 50 minutes and it still looked a little runny in the center.

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ang5785

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Reviewed: May 11, 2009

Excellent!! But I'm so glad other reviewers mentioned decreasing the amount of cream. I used 4 jumbo eggs & 1 cup cream and baked as directed and it came out perfectly in the time noted in the recipe. I did have to cover the crust with foil about 15 minutes into baking.

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jwo34

Cooking Level: Intermediate

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Reviewed: May 8, 2009

I actually made this for my family about a month ago and they loved it! This was awesome. I did use half and half instead of cream , since that is what I had, and it was wonderful. I'm makingit again this Sunday for a Mother's Day brunch, can't wait!

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jakesmomma

Cooking Level: Intermediate

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Reviewed: May 6, 2009

This is a fantastic recipe.

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SHENNESS

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Reviewed: May 6, 2009

I have been making this type of quiche for years. Here is what will take it OVER THE TOP! - first, saute the onion IN the bacon grease. After the onion is well carmelized, remove it all from the grease and drain on paper towels so you're not getting all that grease in the finished quiche, but you HAVE gotten a wonderful flavor to the onions! Another tip - I prebake my pie crust for about 6 minutes, and then, before putting any of the filling ingredients into the crust, I use a pastry brush to brush some dijon mustard all over the bottom of the crust. Gives an amazing flavor! I hope you give these tips a try!

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MALTESE_MOM

Cooking Level: Expert

Home Town: Norman, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: May 2, 2009

This was soooo good! I made some changes though to make it my own. I added cubes of portabello mushrooms, spinach (the frozen works fine, no need to pay more for fresh), less bacon (about 7 pieces is more than enough), added garlic when I sauteed the mushrooms and onion in the leftover bacon grease, used FIVE eggs, and ONE cup of cream. It was perfect. My boyfriend and I ate it for dinner, for breakfast, and lunch the next day! Couldn't get enough!!

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Alisan

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2009

Very good flavor. I will make this again although I used to a firmer quiche.

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inounvme

Cooking Level: Expert

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Reviewed: Apr. 16, 2009

Made it with turkey bacon and gruyere swiss -- yum!

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Jessica G

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Reviewed: Apr. 14, 2009

Ehh...this was ok...the first time I made it there was WAY too much cream. SO I tried again and only added 1/4 cup. it was a little bit better. but still just ok

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Grannys Girl

Cooking Level: Expert

Living In: Graham, Washington, USA

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Reviewed: Apr. 12, 2009

I altered the recipe to reduce the fat content for my family. Twelve slices of bacon, cream, and cheese....I just could not do it, although it sounded good. Anyway...I used twelve slices of turkey bacon, fat free half and half, five eggs, half cup of minced onion with one clove of garlic, seasonings, and reduced fat Jarlsberg lite swiss cheese. I prepared the ingredients as directed, dividing everything between two pre-baked frozen pie shells ( I baked the pie shells for 12 minutes so that the bottom would be done/flaky) and baked as directed. The results were fabulous! My husband could not get enough of the quiche. He admitted that he did not think he'd like the dish, but was very pleasantly surprised. My six year old daughter loved it too. I'll be making this recipe again and again. I'm very pleased that it turned out so well after converting the recipe to a lighter version.

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JULIAGULIA3

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Apr. 10, 2009

I made this for supper tonight and there is some things I would change. Well,like some others,I added chopped up tomatoes and garlic powder. I only used a cup of half and half but that was too much! next time I will use less but otherwise a very good recipe.

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