Reviewed: Nov. 28, 2008

Holy Cow. I used leftover baked spiral ham chopped finely. Used a baked pie shell. YUM!!!!

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serenelooney

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Reviewed: Oct. 18, 2008

got rave reviews at a baby shower. i will be making this again! thanks!!

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lduv143

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Reviewed: Oct. 17, 2008

I recently made this for a ladies lunch and it was great served with a green salad.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 27, 2008

This was very yummy! I think my pie plate might be a deep one, so I did 6 eggs and 1 1/2 cups of skim milk. The texture was fine and no guilt with the cream. I used microwave bacon, swiss cheese, pillsbury refrigerated pie crust and 1/2 of a chopped onion, sauteed. This came together in 15 minutes. It was so good...I also used 1/4 tsp of cayenne pepper and cut the salt to 1/2 tsp because the bacon is salty. I also baked it an extra few minutes. Everyone gobbled it up!!

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HFOLINO

Cooking Level: Expert

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Reviewed: Jul. 7, 2008

Thanks to all other reviews it came out just perfect.Took a little from all. I used 10 slices Bacon,8 oz.Guryere cheese grated,perfect taste,4 eggs,1 cup whipping cream,1/2 cup 2% milk,1/2 onion and a couple of mushrooms sauted in a little bacon grease. Bake 30-40 min. Will make this many times it's creamy and delicious. used 9 inch glass dish. Enjoy!

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MEMA

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Jul. 4, 2008

The first time I made this quiche, I pretty much stuck to the original recipe with the exception of a couple of things out of personal taste. I'm not an onion person so I sprinkled dried minced onion over the bacon and cheese mixture. I also used white sharp instead of swiss cheese. The result was real good except the texture was really soft and not very 'quichelike'. The second time, I used only one cup of cream and added two more eggs for a firmer texture. Next time I will try just a cup of milk. I also added 2 tsp of dried parsley for a little color. Overall a very good recipe!

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Lisa

Cooking Level: Intermediate

Home Town: Mission Viejo, California, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Jun. 17, 2008

Pretty good, easy recipe for quiche lorraine. However, for the purists out there, a real quiche lorraine should use lardons instead of bacon (although I often use left-over ham, including deli ham approaching its best before date that we just toss in the freezer until next time we make quiche). More importantly, and perhaps this would help those reviewers who found it a bit bland, a quiche lorraine should also have a bit of nutmeg in the egg/cream mixture. My husband is French Canadian so I learned to make the real thing quickly! :-)

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CanadaCook

Cooking Level: Intermediate

Home Town: Lake Country, British Columbia, Canada

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Reviewed: May 11, 2008

This was very good - I only used 7 slices of bacon (it seems to disappear in my house once cooked! :) ) used light cream, light cheese (but used 1.5 cups) and no sugar - everyone loved it. But... I'm on my way out for a run, LOTS of calories!

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kathie

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 19, 2008

This was my first time to make a quiche and it came out perfect! The only problem I had was that it needed to be cooked longer than the recipe stated, I ended up leaving it in for 10 extra minutes and then it was done to perfection. My husband loved it and beleive it or not, we ate all but one peice for dinner! I can't wait to make it again with different ingredients, thanks sarah!

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JodiA

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Reviewed: Feb. 17, 2008

Pretty good recipe, but a little bland. Next time I will add more salt and ceyenne pepper.

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Jeffrey East

Cooking Level: Beginning

Home Town: Okeechobee, Florida, USA

Living In: Mill Valley, California, USA

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Reviewed: Feb. 12, 2008

Too much bacon.

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Ellen Pfeiffer

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Reviewed: Feb. 1, 2008

This is the first time I've made or had a quiche, and to be honest, I think I've discovered I'm not much of a quiche person. But I'm giving the recipe five stars to be fair, because my mother and even my picky sister said it was delicious. Like many other reviewers, I decreased the liquid (1 cup half and half and a half cup milk) and cooked the onions beforehand. I made this with a homemade crust and if I were to make this again, I would blind-bake that for ten minutes or so; the bottom came out a little soggy. I had to cook for an additional 10 minutes before I thought it was firm enough.

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{ s.a.r.a.h }

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Palm Desert, California, USA

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Reviewed: Jan. 5, 2008

My naturopathic physician suggested that I try to eat quiche more often as a breakfast item. This recipe was a great help! I pack two pieces of quiche with me in the morning and then eat them in the car after my morning workout. I found that this recipe has too many pieces of bacon, which I cut back about half, and also too much cream. I also substituted Silk soy cream, which has a very nice texture and taste.

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DARYLTAMARA

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Reviewed: Dec. 31, 2007

Really good recipe. Next time I will probably cut back a little on the bacon. But other than that it was great. Followed over reviewers recommendation to use 5 eggs & less cream and it turned out perfect. Everyone loved it.

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MIRONIDY

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2007

This recipe is absolutely delicious!! I took the advice of others and used 5 eggs and 1 C of milk. My family LOVED it! I will definitely make this again!

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KBergquist

Cooking Level: Intermediate

Home Town: Latrobe, Pennsylvania, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Dec. 13, 2007

I love this recipe. I have altered it a bit by using a frozen deep dish pie crust and omitting the onions and using a little less light cream. It is good to bring to someone's house. It's easy to whip up in a pinch.

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Missy

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Reviewed: Nov. 2, 2007

I made this with cheese & garlic biscuits for supper and my husband and sons really liked it I will definitely make again. The only thing I changed was to halve the amount of cream, and I'm glad I did. Otherwise it would have been way too runny.

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mamacas71

Cooking Level: Intermediate

Home Town: Salem, Illinois, USA

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Reviewed: Aug. 31, 2007

GREAT recipe! I made a few changes... I was scared by the comments about the quiche being too runny, so I used 1 1/2 cups whipping cream instead. I hand-measured the salt and pepper - using a mixture of black and white pepper instead of cayene. I also used 1 cup of swiss and 1/2 cup of grated guyere. Added spinach instead of onions. It turned out gorgeous (for some reason I had doubts it would!). I did cover the edges with aluminum foil 25-minutes into baking to prevent it getting too dark.

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ANGELWINGS

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Reviewed: Aug. 22, 2007

This was great. I had to leave before it was finished cooking, and by the time I got home my Dad and brother had eaten all but 3 pieces! I chopped the bacon before sauteeing it, and then also sauteed the onion in the bacon grease. I'll definitely make this again.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Jul. 10, 2007

Delish! Definitely saute the onion. I also like to add nutmeg and halfway through cooking, I add thinly sliced red bell pepper on top. Looks pretty and tastes great. A keeper.

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