Reviewed: Jan. 16, 2013

I know this says its an English style quiche, while the inside ingredients are traditional of an English Quiche Lorraine, I have never eaten one with puff pastry. The usual pastry is a shortcrust or whats know as pie cust here. That being said this is delicious, the only thing I did find was that the mixture was not enough to fill my pan ~ so I did have to use 1 cup of milk and 4 eggs. I did think that the oven was also too hot and in future I will cook this at 350 degrees for the full duration. Ths is a great basic recipe and can be modified to use any ingredients you have too hand. Thank you for such a wonderful recipe.

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Reviewer:

TheBritishBaker

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Dec. 15, 2012

I've always been intimated by the idea of making a quiche, but this recipe was so easy. My guests were very impressed (all French!) and it looked as good as it tasted. Thanks for the recipe!

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Reviewer:

LDelval

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Singapore, Central Region, Singapore

Reviewed: Nov. 9, 2012

Great recipe. My husband loves this recipe, and wants it more often than needed. The last couple of times we've made it, I added spinash and shredded carrots. The spinash caused it to be more moist than previously, but I've learned to leave it in the oven longer, as I like to feel like I am eating healthier. Yummy! I plan to try some of the other suggested alterations as well. Can't wait to try it on guests. Thanks much!!!

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Reviewer:

mlilly

Cooking Level: Beginning

Reviewed: Sep. 8, 2011

The sliced tomatoes on top gave it great flavor/texture.

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6 users found this review helpful

Reviewer:

Annabel

Cooking Level: Intermediate

Reviewed: Aug. 15, 2011

this was wonderful! I loved using the puff pastry.

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Reviewer:

tpotts83

Reviewed: May 10, 2011

Lovely really! Looks and tastes gorgeous. Thanks so much for the recipe!

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5 users found this review helpful

Reviewer:

labuanlady

Reviewed: Apr. 19, 2011

This was lovely and rustic looking. I wanted to prepare the puff pastry into a tart-like quiche, so I had to adjust the egg/milk mixture to a quarter (when using 1 puff pastry) and eyeballed the cheese but kept everything the same with an addition of green onions.

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9 users found this review helpful

Reviewer:

For Here or To Go?

Cooking Level: Intermediate

Reviewed: Sep. 21, 2010

Very good!

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6 users found this review helpful

Reviewer:

Aline

Cooking Level: Intermediate

Reviewed: Aug. 28, 2010

This was my 1st time making a quiche of any kind! My family LOVED it! What I did different after reading MANY other recipes was I increased the two eggs to three, bacon to 6 pieces instead of 4, I added 1/2 TBS flour to the eggs and milk and added chopped green onion on top. I made two at the same time and increased the final 30 minutes to 40. These were devoured in 5 minutes or less and by extremely picky children (and one grown man as well!) Enjoy!!

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28 users found this review helpful