Country Quiche

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Most Helpful Positive Review

Nov 03, 2007

I doubled this recipe and put it in 2 deep dish pie shells that I baked for about 8 minutes at 400 degrees, although I think regular depth would work too. I used 2 cups of cheddar cheese for the double recipe, and about 8 oz. of chopped brocolli. I also used onion powder instead of onion, because I was low on time. With the brocolli, 4 pieces of bacon was plenty per quiche. Unless you really like the herbs, they were not necessary. It's a good basic recipe that I will use again.

—THEORYGURU04

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Most Helpful Critical Review

Mar 19, 2006

When I make quiche, I use only 2 eggs and WAY more cheese. I love the combination of Gruyere and Emmental (they're a bit expensive, but they taste awesome). Sometimes I add sliced tomatoes, or mushrooms and garlic. It's very versatile. Also, I prick the pie crust all over with a fork, then bake it for about 10 mins before adding the filling. This helps to avoid the sogginess you often get.

—Caroline C

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305 Ratings

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Jun 22, 2006

I tired this recipe because I didn't have cream or evaporated milk to make my normal quiche recipes, and I'm not sure what I could have done to mess up such a simple recipe, but there wasn't nearly enough filling in this... I would have to double it to fill the pie crust, and it wasn't a deep dish pie shell... the filling wasn't nice and light and fluffy like normal either...

—ALIXOXO

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Dec 23, 2003

I made this with the "No Fail Pie Crust III" from this website and both my fiance and I loved it. I didn't use any thyme or parsley and I added one more egg and a little more mozzarella. Mmmmmm. Loved it!!! Only took 30 minutes in the oven and it fluffed up perfectly- don't forget to beat the eggs well!

—JEN RENZ

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Mar 19, 2006

Just wonderful! I made this for brunch today and it was excellent. I didn't use as much bacon because I had only about 5 slices and I added about 1/4 cup chopped red pepper. I love how easy this was to make such an impressive looking meal. I ended up cutting it into six and ate two slices. My boyfriend ate three! I will add this to my recipe box and make sure to make it again.

—Crystal

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May 18, 2006

Great recipe. I had never made quiche b/f b/c I thought it would b 2 complicated but it wasn't. I added a 1/2 c. of spinach and it was absolutely delicious. I can't wait 2 try different ingredients each time I make it.

—ROBINSRR

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Sep 27, 2005

Didn't really like this. After reading some of the reviews, I decided to double the recipe because I was using a deep dish pie crust. It was way too thick. I think the regular recipe would have been fine even with the deep dish. As far as the taste, it was mediocre at best. I may try this again using less bacon, more cheese and possibly spinach and/or mushrooms.

—RECIPENUT3

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Jan 12, 2006

Over all a good recipe. I blended all of the ingredients in my new "Bullet". If you have one don't use it for this or you'll have mush as I did. I couldn't find the bacon or the sausage that I added after the "Bullet" was done. I think I will add two more eggs next time to see if that gives it a little more volume. Plus I'll mix it by hand. Not a bad quiche Angela. Thanks for the recipe. Oh. watch your cooking time. I had it in for 20 minutes. I ate it but I think it would have been too brown for company :)

—Rollin

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Nutrition

Calories
328 kcal
16%

Carbohydrates
13.4 g
4%

Cholesterol
135 mg
45%

Fat
25.6 g
39%

Fiber
1 g
4%

Protein
10.9 g
22%

Sodium
453 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Country Quiche

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 328
Calories from Fat: 230

% Daily Value *
Total Fat 25.6g 39 %
Saturated Fat 8.7g 44 %
Cholesterol 135mg 45 %
Sodium 453mg 18 %
Potassium 141mg 4 %
Total Carbohydrates 13.4g 4 %
Dietary Fiber 1g 4 %
Protein 10.9g 22 %
Sugars 0.9g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 13 %
Iron 15 %
Thiamin 23 %
Niacin 31 %
Vitamin B6 8 %
Magnesium 5 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.