The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 22, 2007
We used Turkey Bacon and only 3/4 cup cheese and one cup light cream. It tasted great without all that extra fat!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 9, 2007
WAAAAY too much bacon.
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Cooking Level: Expert

Home Town: Salvador, Bahia, Brazil

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 20, 2007
This is a classic recipe that is so easy and delicious! I sautee the onions with some garlic, and add asparagus or spinach some times. I use a little less cream than what this recipe calls for. It is great for dinner or brunch with a tossed salad and fruit.
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Cooking Level: Expert

Home Town: Arlington, Texas, USA
Living In: Atlantic Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 10, 2007
This turned out BEAUTIFULLY! I made the following alterations: I used 5 eggs in all, 1/3 c. heavy cream plus 1 c. 1% milk instead of 2 cups cream, I saute'd the onion and 1 clove garlic in the bacon grease, then pressed and blotted to drain grease in fine-mesh strainer. I mixed the onion/garlic with the bacon and, on top of that, layered 5 oz. frozen chopped spinach (which I nuked for 2.5 minutes, then pressed to drain the water). I topped that with the 1 c. Swiss and, finally, the egg mixture. Oh, and my store-bought crust fell out of the freezer and cracked on the floor, so I found a recipe online for a wheat crust. It turned out pretty and DELICIOUS... better than I'd hoped. Thanks for a GREAT recipe.
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Cooking Level: Intermediate

Home Town: Big Bend, Wisconsin, USA
Living In: Manitowish Waters, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 27, 2007
delicious!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 23, 2007
I made a double recipe for a brunch and followed pp's suggestions of increasing the eggs to 5/recipe and decreasing the cream to 1.5c/recipe. I also cooked the onions in the bacon grease. It made enough filling to fill 2 pre-made pie shells (9") and almost fill my 9" pie plate as well- I could've gotten 3 out of the double recipe, so use a deep dish pie plate if you only want one quiche. My only complaint is that it's a little greasy- I think that may come from the extra bacon grease from the onions. Next time, I think I'll dry off the bacon before putting it in the shell, and maybe reserve less grease for the onions to cook in. The flavor is outstanding and my husband loves it, even though he's generally anti-quiche. Keep an eye on it when it's baking, though. These were done a full 20 min early. This recipe is deffinately a keeper! *edited to add: With the egg/cream modifications and using a store-bought crust, my calorie count is under 300 cal/slice (1/8th of quiche). Not too bad.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 27, 2007
My first ever attemp at a quiche, and it turned out great!! The only changes I made were cooking the onions as others had suggested, and adding some spinach which I had to use up. I had enough for two 9-in pie crusts, so as I live alone I hope it freezes well!!!
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 17, 2007
WOW!!! This is sooo good. I always serve this at tea parties, it has become a tradition with family and friends. Great recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 31, 2007
Great recipe. Easy to customize if needed.
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Home Town: Carol Stream, Illinois, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 30, 2007
This is a Birthday Breakfast Tradition in our home and so far there's six of us. It is sooo savory & delicious. I love making and eating this recipe. My tip: Put it together the night before, cover, and refrigerate. In the morning, take it out of the frige for about 20 minutes before baking to remove some of the chill, then bake.
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Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 20, 2007
I made this for a Christmas Eve dinner and it was delicious. My only changes were to substitute 1/2 of the cheese for grated gruyere and to add a tiny bit of freshly ground nutmeg. I also partiall prebaked the crust and brushed it with egg white so it would stay crisp and flaky. Rave reviews and second helpings all around!
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Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 15, 2007
This quiche was out of this world! I did make a few changes per other reviewers suggestions. I reduced the cream by 1 cup and incresed the eggs to 5. I baked the quiche for 15 min @ 425 and then reduced the oven to 300 and baked for another 30 - 35 min. I also blind baked the pie crust first. The quiche came out excellent. Will make again and again.
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Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Lake Orion, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 3, 2007
I made this for a Christmas luncheon for 12 elderly ladies. Normally, these ladies don't eat a whole lot. But let me tell you, they polished off 3 complete quiches, and probably could have eaten more. I made one exactly like the recipe, a second with cooked chicken breast, green onion and cheddar cheese and a third with crab, shrimp, tomato and swiss cheese. All were wonderful!
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Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 3, 2007
Super, Super, Super!!! My family loved this recipe! We added some sliced baby portabella mushrooms too, yummy!! Only one piece left, which I took to work today for lunch. Everyone in the office commented on how good it smelled, they all wanted the recipe. :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 1, 2007
Loved this quiche. Like other reviewers I sauted the onions in bacon grease and I also added an extra 1/2 cup of cheese. Yum.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 24, 2006
easy, yummy and my 13 year old can make it.
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Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA
Living In: Marietta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
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Reviewed: Dec. 14, 2006
Quiche lorraine is always the first to go. I didn't even have the chance to try this one! With one cup of cream less, it's a five stars in my book!
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Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium
Living In: Jette, Brussels, Belgium

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 13, 2006
I made this on a Saturday morning and it was gone by dinner! Had to make another one on Sunday! My picky 3 year old boy liked it so much he ate it for breakfast, lunch and dinner! My seven year old daughter loved it also! The first day I used 1.5 cups of half n half and 5 eggs. The second day I used 2 cups of half n half and 5 eggs. We like the second one better. Will definately make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 3, 2006
This was superb!! As suggested I added an additional egg, used only 1 cup of half & half, and cooked for an additional 5 minutes. Even my son...who doesn't like ANYTHING...loved this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 26, 2006
I made individual quiches in small tart pans using a butter based crust. I added a pound of bacon, green onions and a little more cayenne. The filling makes exactly enough for 12 individual 4" quiches. Served at a luncheon with stuffed celery, savory topped grape tomatoes, asparagus and braided breadstick - GREAT reviews and requests for recipes! Thanks for this one!
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