Reviewed: Sep. 3, 2012

Simple, but amazing quiche. Very small "tweaks" were that I sauteed the onion and used heavy cream in place of the light cream (still used 2 cups and it was a perfect custard-style texture). After the initial 15 minutes @ 425, I covered the crust with foil to keep it from burning and I did bake it about 10 minutes longer than the recipe suggested. VERY IMPORTANT: After removing from oven, let the quiche sit for at least 30 minutes. Quiche is really best served slightly warm or at room temperature. I can think of many possible variations of this recipe, but I loved it "as is." A keeper, for certain.

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Reviewer:

elizstone

Reviewed: Aug. 30, 2012

I followed the recipe as written, except that I didn't have light cream so used 1-1/2 cups heavy cream and 1/2 cup whole milk. It fit perfectly in my 9" pie crust and came out with a lovely custard consistency and very nice flavor. In order to prevent the edges from burning, and to get the bottom of the crust non-soggy, I did bake it in the center of the oven. I only needed to add a couple of minutes to the cooking time for it to be perfectly done.

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Reviewer:

MAGMOM

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Morgantown, West Virginia, USA

Reviewed: Aug. 6, 2012

Followed others suggestions and used 5 eggs and only 1 1/2 cup of coffee cream. Also added some wilted spinach and sundried tomatoes on top with chives that I rolled in the oil of the tomatoes to prevent from turning brown. The suggested time is perfect. Serve this in the morning at my B&B and everyone loves it!

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Reviewer:

Elaine

Reviewed: May 22, 2012

Love it! Good basic recipe!

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Reviewer:

Lisa124

Cooking Level: Intermediate

Reviewed: May 6, 2012

Delicious. I used half the bacon amount, all the rest as recipe called for. Baking took about 10 minutes extra and still a bit too much liquid. Next time I'll still use half the bacon, higher quality Swiss cheese and 1 cup heavy cream, 1 cup half and half.

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Reviewer:

Kirstin Miller

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Reviewed: Apr. 8, 2012

this is a great base recipe, i ended up adding every veggie i had in the fridge and creamy havarti cheese then topped with lacto fermented sourcrout, creme fraiche, unrefined salt and lots of fresh ground pepper! YUMMERS!

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Reviewer:

tspicken

Reviewed: Mar. 11, 2012

DEE-LISH!! The only thing I would do different is to lessen the amount of cream like some of the other reviewers suggested and maybe add some spinach and mushrooms for variety next time. Other than that this was perfecto! Thanks.

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Reviewer:

mariaX0310

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Lithonia, Georgia, USA

Reviewed: Mar. 4, 2012

make bacon, bake crust, and sauted red onions the night before... bake at preheat 425 20min - 325 for 30min cover w aluminum last 15 to 10 minutes use a larger pie dish.. I also didnt use sugar nor cayanne.. LOVED IT!!!

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Reviewer:

Contessa Diva

Reviewed: Mar. 2, 2012

This was a great recipe, however, I did make some changes and it came out perfectly and so delicious! I used extra sharp cheddar instead of swiss and I only used 1 cup of light cream, so I did not have to worry about it being too loose and runny like a lot of people had issues with. Following the lead of another reviewer, I also sauteed the onions in the bacon fat and then drained them. I also just placed a sheet of tinfoil over the quiche (just placed it right on top, didn't wrap it) after turning the heat down to 300 so that the outer crust did not burn.

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Reviewer:

PunkyMommy

Reviewed: Mar. 1, 2012

Yes I give this 5 stars but its because I tweaked the recipe. I used thick cut bacon cooked in the oven and drained grease. Sauteed the onions so they were nice and soft. Didnt use the salt because there is enough in the bacon and cheese. Used 1.5 cups of whipping cream and skipped the pepper and sugar. My husband doesnt like pie crust so I used Pillsbury Crescent rolls for the crust. We both loved it! I also made one without a crust and that was even better, served with toast or english muffin. The quiche was nice and creamy yet light at the same time. Will def make this one again.

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