Reviewed: Nov. 2, 2011

A favorite among my friends. Even my foodie friends ask me to make it because they can't get it to turn out quite the same. I buy frozen pie crust. Supposedly true love is expressed by hand-making crust, but I suck at baking, and I don't even love myself enough to willingly go through that torture, SO. Freezer section, it is! And hubby doesn't seem to think it means I love him any less. ;) I think potato flour makes a better texture, so I always sub for regular flour, and like so many things, a good roux is key here. I reduce the cheese by about 1/4, otherwise I find the top gets too greasy. Before serving, I let cool for 5-10 minutes and then blot the grease off the top of the quiche to reduce the fat content. Don't blot too early or the quiche will stick to the paper towel!

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Reviewer:

goapril

Cooking Level: Expert

Living In: Dallas, Texas, USA

Reviewed: May 31, 2010

This is a great basic recipe for quiche...just follow the recipe for the custard portion of the quiche (egg/half&half/flour) and follow the baking directions. From there you can add just about anything you want to the quiche. Right now I have a quiche in the oven that has a decreased amount of onion (just enough to give it flavor), about a cup of diced, cooked ham and about a cup of fresh asparagus that I lightly steamed. I have made this before and it turns out picture-perfect.

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Reviewer:

kelinkc

Cooking Level: Expert

Home Town: Ponca City, Oklahoma, USA

Living In: Kansas City, Missouri, USA

Reviewed: May 12, 2010

I'd give six stars if I could! A few ingredients, some simple prep work, and you've got a delicious quiche. I didn't make any changes to the recipe. Loved it!

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Reviewer:

Susan T-O

Cooking Level: Intermediate

Reviewed: Apr. 27, 2010

a hit with 4/5 members of the family! we added cooked bacon (1/2 pound) and spinach to make it a more complete meal. one child declined to eat it with spinach - the 3-year-old loved it, the picky pre-teen loved it, the parents loved it! layering the ingredients as the recipe instructs really made it fun! (the spinach went on top of the onions, then the bacon, then the rest of the recipe.) we will DEFINITELY make this again.

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Reviewer:

craftymamabear

Cooking Level: Intermediate

Home Town: American Fork, Utah, USA

Living In: Hillsborough, North Carolina, USA

Reviewed: Apr. 18, 2010

This came out really excellent. I halved the onion because my housemate can't have too much onion and I added about a cup and a half of frozen corn, which sauted first to get some of the moisture out. I especially liked the tangyness of the swiss cheese. This recipe served three of us for dinner with enough left over for one serving at breakfast.

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Reviewer:

Akhena

Cooking Level: Intermediate

Home Town: Temple City, California, USA

Reviewed: Apr. 11, 2010

Good. Just added some bacon, but other than that followed the recipe.

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Reviewer:

RoseRover

Cooking Level: Intermediate

Reviewed: Mar. 14, 2010

This was my first Quiche and it turned out good. I should have used a deeper pie crust since it was overflowingNext time I will use a deeper pie crust.

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Reviewer:

NJphill

Cooking Level: Intermediate

Living In: Dover, New Jersey, USA

Reviewed: Mar. 13, 2010

This was really good, and my first time actually making a quiche. I added one egg white in addition to the 3 eggs, and a layer of real bacon bits (the kind in the little re-sealable bag), which turned out awesome. Less fatty or chewy than using real bacon. Next time, I may add some mushrooms as well. The cooking time was almost right, I let it go a little longer. It didn't brown much, but it still had a good consistency. I've seen other quiches that just can't solidify.

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Reviewer:

AZERMORGAN

Reviewed: Feb. 20, 2010

This is a good basic quiche. I added green pepper, onion, and bacon. I used cheddar cheese and colby jack instead of swiss. Basically, I just used the recipe as a guide of how to make quiche since I had never made one before. It turned out great!

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