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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4 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

Reviewer:

NicsGTO

Cooking Level: Expert

Reviewed: Feb. 2, 2012

It was great and easy. This is the first time I have ever made quiche and it turned out great. I followed the suggestion of using only 1 and 1/2 cups of whipping cream instead of the 2 cups of light cream. I sauted the onions first and I also added a 1/2 cup of grated Gruyere cheese to the 1 cup of Swiss. I made a second quiche and left out the bacon and added chopped fresh spinach and chopped mushrooms for a slightly healthier alternative. Also yummy!

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Reviewer:

hmc

Reviewed: Jan. 26, 2012

There are so many things wrong here. It won't set because of that much liquid (it won't even fit in the crust), the onion remains raw in the end, and there's far too much salt. I used 1.5 cups light cream and it's still too loose -- and I'm not even very picky about that. It's very pretty though, and we probably WILL eat it. Thank you for sharing.

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1 user found this review helpful