Reviewed: Jun. 27, 2009

Excellent!!! I skipped the pimento and added green onions and mushrooms to the mix. Everyone loved it, and there were no leftovers! Next time I'll make at least two.

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irisranch

Cooking Level: Expert

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Reviewed: May 20, 2009

This is my first attempt at making quiche. I added chopped brocolli and red peppers for color. It was wonderful, my 5 year old even liked it. I made it for a food swap, so I had to make 12 of them all at once. Finished all 12 in less than 2 hours. Great meal to pull out of the freezer and put in a toaster oven.

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macanddak

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Reviewed: May 11, 2009

Was planning on serving this for my wedding reception. Good thing I practiced it the week before. Easy to whip up, but did not look appetizing once cooked (unfortunately mine browned unevenly and the crust got overly dark dispite the foil.)

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bubilina

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 20, 2009

I ended up doubling this to fit in a 10" springform (though I think the filling would have been lacking for my pie pan, as well), baked it, and froze it after cooling. I used red peppers in place of pimento - and less parsley than called for because I ran out. So far so good. I'll update when I get a report from the folks that will eat it.

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jan. 19, 2009

Super easy to prepare and it comes out so fluffy and delicious! It was like a perfect combination of cheese and egg in every bite. Even my husband who normally sticks his nose up at quiche admitted that he liked it. I used pepperoni instead of ham and while it was good, I'd love to try it with some diced ham next time. This is a fast, delicious recipe, perfect for breakfast, lunch or dinner!

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foodie mama

Cooking Level: Expert

Home Town: Cranston, Rhode Island, USA

Living In: North Dartmouth, Massachusetts, USA

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Reviewed: Jan. 2, 2009

Delicious and easy to make. What more can you ask for?

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Jennifer

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Nov. 26, 2008

This was a very yummy and easy dish! I used cheddar jack cheese and added green pepper, mushrooms, and turkey. It's a great recipe to start with and then add whatever you have on hand.

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leanne

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Reviewed: Nov. 7, 2008

Wow - really great quiche! I threw in an extra egg, and left out the parsley and pimento. Cooked (not frozen) at 350 for 45 minutes, then tested it and because the middle was jiggly, I increasd the temp to 400 for the last 15 minutes. My family loved it for dinner, and then ate the rest for breakfast! Oh, I did pre-cook the (store bought) pie shell for about 8 minutes, then kept the edges covered with foil the entire cooking time.

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rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

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Reviewed: Oct. 17, 2008

DEEEELISH!!! This was so yummy and quick to put together! I decided to double this recipe to use up leftover Thanksgiving ham plus I had 2 pie crest shells. Unfortunately, I only had a light cheddar and light mozz, so used those (swiss would be yummy!). I ended up using 4 eggs and 4 egg whites (had a carton open) and used 1% milk. I was out of fresh parsley, so used some fresh chopped chives for garnish. Added fresh mushrooms and onions to each (sauteed first) and to one I added some diced tomatoes. Both turned out wonderful...baked for a little over an hour at 375, mmmm!!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Sep. 14, 2008

Delicious! I made this for my best friend's bridal shower and it was a huge hit. She said it was the best quiche she's ever had! I used two parts imported gruyere cheese and one part imported sharp white cheddar. I doubled the recipe and added one egg. I also used half and half instead of half of the milk. I used vegetarian ham and I added about half a package of thawed frozen spinach. Everyone was so impressed with my cooking skills, but this was really so easy to do.

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MehMeh

Cooking Level: Intermediate

Home Town: Forest Hills, New York, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Sep. 9, 2008

I thought this was good. I put a cup of broccoli (cut up small)into the quiche, also. I think next time I will experiment with a different cheese for a little different flavor.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: May 9, 2008

This recipe is awesome. I used Cheddar cheese along with the Swiss and sprinkled some on top too... we are cheese people

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meggy1017

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Reviewed: Mar. 30, 2008

Great recipe! Besides the ham, I also added a half cup chopped broccoli to mine. I used Colby Jack cheese (all i had) I also used lowfat soymilk, instead of milk. I think next time I will add another egg. The quiche was a bit thin.

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torie

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2008

Easy and yummy! I changed the recipe a bit according to what I had on hand. I used a variety of different cheeses, sausage instead of ham, added onions and potatoes and topped it with green onions. I also used 5 eggs and about 1 1/3 cups milk to fill out the pie a bit more. I loved that I could make this the night before!

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JLK

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2008

The was a great recipe. My husband hates mushrooms and spinach, two things I love. I added those things to the recipe and he loved it. I was amazed he's a very picky eater.

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standby47

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Reviewed: Jan. 2, 2008

Great! Really appreciated how quick it was. And as others have said, adaptable. I cooked it right away at 350 for 1 hour, and that worked well. I used colby-jack to suit family's preferences, and still tasted great. using milk instead of cream works wonderful and reduces a lot of fat. I will say that I put it in a 10" pie plate, and that was too big--the quiche was thin and didn't fill all the crust.

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Laura

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Atlantic, Iowa, USA

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Reviewed: Nov. 25, 2007

I thought this was a great make ahead quiche. I used bacon and cheddar and it turned out great. I think I will add some spinach next time.I loved making it the week before my Thanksgiving house guests arrived.

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AngieC.

Cooking Level: Intermediate

Home Town: Chenoa, Illinois, USA

Living In: Bloomington, Illinois, USA

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Reviewed: Nov. 12, 2007

Made this tonite for my picky teenagers. I did use expensive Gruyere ($10 per 3.5 cups of grated cheese) by mistake as I was stupid and didn't look at the price. I made one with ham for my 15 year old son and one plain for my vegetarian daughter. Put 1/4 tsp of nutmeg in each and was generous with the Gruyere, probably ended up with 2 cups quiche. THEY LOVED IT!! Our son who could use a few extra pounds ate over half of it! I was so quietly pleased. I will make this recipe several different ways for our family this holiday season. I was so pleased at how much my kids liked it I don't care so much about the expensive cheese, I'll do it again because they liked it so much. But I'll bet it's fine with regular Swiss. THANKS!!!

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janmckelvey

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Reviewed: Oct. 16, 2007

I baked mine straight from prep, no freezing, and it took just under 40 minutes. Nice easy recipe - and I think lots of possibilities for adding various vegetables and herbs. But it's also good as is!

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tracylynn

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Reviewed: Oct. 1, 2007

I have a monthly freezer meal swap with 9 other ladies and prepared this for my meal. I made 10 quiches (so easy...only trading Cheddar for Swiss) and they froze beautifully! I loved being able to pull my quiche out of the freezer and stick it straight into the oven, no thawing mess! Very delicious flavor and the feedback from my meal exchange ladies was awesome! They all insisted on having the recipe! Have made it for brunches and potlucks since then and mixed up the ingredients using bacan or sausage and various cheeses and veggies. This is a very good base recipe!! Have fun with it. I always get rave reviews.

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