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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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Apr. 10, 2009

This was just so-so...

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whitty2898

Home Town: Nashville, Tennessee, USA

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Reviewed: Mar. 16, 2009

Ive been using this recipe for years using whipping cream and its always a hit. (i got the recipe from my old Betty Crocker cookbook) Very rich but also very delicious and simple to prepare. I wanted to prepare it today with the light cream as this recipe calls for but my husband wouldn't hear of it. Change is hard for some people! I always make quiche without a crust. My family prefers it that way.

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Mar. 11, 2009

Next time I'll decrease the cream because it was a little loose. As far as flavor, it rates a 10+. I didn't use a crust(wanted it crustless)and next time I'm going to use a muffin tin and see how that works.

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Tina

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Reviewed: Mar. 5, 2009

simply wonderful and creamy.

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Sharon Pinard

Cooking Level: Expert

Home Town: Euless, Texas, USA

Living In: Thornton, Colorado, USA

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Reviewed: Mar. 1, 2009

I've been making this quiche for over a year now and my family loves it. It's the only way my 2-year old will eat eggs. I use veggie bacon instead. I've had it come out runny too, but I figured that's because I'm at high altitude. A few more minutes in the oven (at the higher temp) does the trick. Thanks for a keeper!

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SUPERCINDY

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Reviewed: Feb. 16, 2009

My family was very happy with this quiche. I used heavy cream because that's what I had, extra sharp cheddar (I'm not a fan of swiss), and left out the salt (too much in the bacon and cheese). I will definitely make again. Thanks!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Feb. 16, 2009

OMG! This was sooooo delicious!!! Only change I did was add mushrooms. I can't wait to make this again!!!!

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Julnlisha

Cooking Level: Intermediate

Home Town: Roselle, New Jersey, USA

Living In: Springfield, New Jersey, USA

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Reviewed: Feb. 15, 2009

This is a great recipe for a basic quiche. I use Norwegian jalsberg instead of the swiss, adds a bit more taste. Also, you do not need 2 cups of light cream, 1 cup is more than plenty.

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Pam

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2009

I made this for dinner tonight and it was simply AMAZING! I did the same as another person and only used 1 1/2 cups of heavy whipping cream and I beat it until it was frothy. It came out gooey, but only because I used a full bag of shredded swiss. This was easy to make and I will be enjoying it again and again for years to come. Thank you for sharing this recipe!

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Nikki D

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Reviewed: Feb. 7, 2009

Awesome! I used 1 1/2 cups half and half, an extra egg and baked it for an extra 10 minutes. Easy! Easy!

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anita

Cooking Level: Expert

Home Town: Rolla, Missouri, USA

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Reviewed: Jan. 18, 2009

Loved the flavors of this - the cayenne really added some nice spice although I didn't measure and probably got a bit more than called for. Per previous reviews, I used about 1/3C heavy cream and 1C milk with the 4 eggs and was pleased with the consistency. Also caramelized the onions first. The only change I will make next time is to pre-bake the crust a bit before filling.

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STEABROW

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Dallas, Texas, USA

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Reviewed: Jan. 1, 2009

I made this with some leftover bacon and Christmas ham. It was the perfect consistency. I cut the cream by half a cup because I like my quiche on the firm side. I'm also a meat lover and next time I'll add more meat and mabye some green chiles.

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Trixie

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Reviewed: Dec. 31, 2008

Fabulous! Thanks for the recipe. This has become a Christmas morning tradition at our house and everyone loves it. I forgot the swiss and used shredded Jarlesburg this year and oh my, what a difference. It was the best ever and it just made the quiche even better. I also suggest either a bigger pie crust or a 3rd one because there is always extra egg mixture.

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ANNAF1003

Cooking Level: Intermediate

Home Town: Avon, Ohio, USA

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Reviewed: Dec. 22, 2008

this was the first quiche I've made and it turned out delicious. it took me over an hour to cook ( we're at high altitude) i followed the recipe exactly except i used heavy whipping cream instead of light cream b/c it was all i had. i think next time i will use a little less cream like others suggested so it's a little less runny. otherwise it's perfect!

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tiffany

Cooking Level: Intermediate

Home Town: West Valley City, Utah, USA

Living In: Centennial, Colorado, USA

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Reviewed: Dec. 22, 2008

Yummy! The filling perfectly fills two of the frozen Pillsbury pie crusts. I used turkey bacon to cut down on the fat. It tastes pretty good, although the texture is not as nice and crispy as real bacon.

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Christy

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Dec. 19, 2008

Really Good! I too only used 1 1/2 cups of fat free half and half, and used one cup of swiss, and a half a cup of Munster cheese. I also used green onions indstead of regular onions because they have a more subtle flavor and it adds nice color too!

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