Reviewed: Dec. 24, 2006

easy, yummy and my 13 year old can make it.

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rgmayne

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Marietta, Georgia, USA

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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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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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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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Madnate

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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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kah1708

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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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Luv 2 Bake

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Reviewed: Sep. 23, 2006

This quiche was great ! As suggested by other reviewers, I reduced the amount of cream and used 1 cup of light cream (10%). I also tried this recipe with ham instead of bacon and it was great. But I do prefer the version with the bacon.

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Reviewer:

eeloulou

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 22, 2006

I was not overly impressed with this quiche.

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Mismadison

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Reviewed: Aug. 31, 2006

My teenage daughter "doesn't like" quiche, but she loved this!

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LJOY

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Reviewed: Aug. 4, 2006

This was fantastic! A big hit! Much richer than a normal Quiche Lorraine.

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mvaught

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Reviewed: Jun. 27, 2006

Incredible. I made this quiche for a lunch special at my cafe and an hour later I sold the whole thing.

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HTBGIRL

Cooking Level: Professional

Home Town: Medford, Oregon, USA

Living In: Canadian, Texas, USA

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Reviewed: Jun. 22, 2006

This was the first time I made Quiche it was good and I will make it again. The kids even liked it.

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BANGER5

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

Living In: Minburn, Iowa, USA

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Reviewed: Jun. 8, 2006

I don't know what I did wrong to make this well liked quiche turn out SO BAD but I had WAY too much liquid! Only half of the egg/cream mixture would fit. Came out too mushy and I let it cook an extra 10 minutes. Sorry!

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Jenna F.

Cooking Level: Beginning

Living In: North Pole, Alaska, USA

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Reviewed: May 17, 2006

Excellent recipe! Made it for mother's day this past weekend and it was a hit. I did change it a bit, I sauteed onion in the bacon grease, used half and half (1 to 1.5 cups) and added an extra egg. Will definitely make this again for special brunches!

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KBTAYLOR

Cooking Level: Intermediate

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Reviewed: May 11, 2006

Very good! I used 1-1/2 cups half and half instead of cream and baked for about 5 minutes longer but other than that this recipe is PERFECT! I had tried the carnation version and it tasted too milky, the evaporated milk was overpowering.

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Apr. 30, 2006

This was amazing! I made it for the first time for a 12 person brunch and it was a huge hit. My mother, who is french, said this was the best quiche she had ever had!!! Will Definetely make again!

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Natalie E

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Reviewed: Mar. 27, 2006

This was a really good recipe, although I did change a few things. I added two extra eggs and reduced the amount of cream used to 1.5 cups. As well, instead of using swiss cheese, I added some extra old white cheddar and chopped fresh Italian parsley. I got rave reviews from everyone...this one is a keeper!

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Feb. 19, 2006

This was pretty good. I used a regular store bought pie shell and used only 1 1/2 cups cream, but it was still too much and I had to throw out some of the mixture. I would suggest using only 1 cup cream, because after cooking for an extra 15 minutes it was still very softish. I sauted my onions in my bacon grease, because they are better put in cooked than raw. Other than that I followed the recipe. Definately let it cool for 10 minutes or longer before cutting it.

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Jan. 22, 2006

This was a really good quiche recipe. I did have to cook it a little bit longer than the recipe called for, until it set up. Nice texture and flavor. Next time I might put a little more cayenne.

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RACHAEL

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Palm Springs, California, USA

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Reviewed: Dec. 16, 2005

This is one of my favorite recipes. The ingredients taste incredible together. This is one of "the best" quiche recipes that I have tried.

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SimQ

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Hustisford, Wisconsin, USA

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Reviewed: Dec. 3, 2005

Haven't made a quiche in years, but this came out perfect. I just used 1 1/2 cups fat free half and half instead of light cream, think I will try with eggbeaters also next time so not so decadent!

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