30 Reviews of Quiche - Master Recipe

From: taylortwo

On Jan 27, 2003

i was going to rate this a 4 because the instructions are vague...i have never made a quiche before so i didn't know what to look for when the custard is set or what time to start checking on it to see if it was done. BUT the first bite did win me over and this is indeed a silky, creamy custard. i used black forest ham, broccoli, and cheddar cheese which i layered on the bottom of the pie crust and then mixed the custard ingredients together and poured it over the layered filling. i started to check it at 40 minutes and kept testing for doneness every 5 minutes...mine needed 55 minutes. when my custard was golden brown and slightly jiggly but not liquid it was ready. thank you for the recipe.

From: Tracy K

On Oct 31, 2002

Delicious! The texture of this quiche is perfect... a savory custard rather than the usual scrambled eggs in a crust. I made three variations (crab and swiss, roasted red pepper and mushroom with asiago, and bacon and arugala with gruyere) for a baby shower and they all turned out wonderfully. Do not be alarmed at the liquidy consistency, it sets up beautifully while baking and has a silky texture when finished. This will be my default quiche recipe from now on. Thanks again Mean!

From: canarygirl

On Feb 2, 2003

This quiche was soo simple to make, and came out really fluffy. The texture was light, not as dense as other quiches I've tried. I added 1 cup of extra sharp cheddar, about 1/2 cup of chopped ham and chopped green onions. I agree with Taylortwo that the instructions were a bit vague for a novice quiche maker (like me), but I kept checking after 30 minutes, and it took about 40. I did let the quiche rest for 10 minutes before slicing as well. Thanks for a great recipe!

From: spatchcock

On Oct 17, 2004

This will now be my default quiche recipe. Perfect. I'm sure this is sacrilege, but I used fat-free half and half in this (I was out of cream!) and also--gulp--skim milk (I didn't even have any 2% around). Still, it was amazingly creamy and sliky-smooth, not dry, as you might think. (I wouldn't admit using those things if I didn't think it might help someone else!) Also, I used canadian bacon and swiss cheese as the fillers. The in-laws were duly impressed and I will, as I said, make this many times!

From: BigHeart

On May 15, 2003

Absolutely the BEST quiche base I have ever made--light, fluffy and rich. I addded steamed brocolli and sauteed vidallia onions to the mixture and my family loved it.

From: Barb Gertz

On Mar 4, 2003

OH My, This is delicious. Creamy custard and easy to make,I used ham, spinach, hot pepper Jack cheese and sharp cheddar. This will now be my only Quiche recipe, Thank you.

From: ms_bold

On Jan 27, 2006

I used this recipe to prepare mini quiches using my mini muffin pan for a finger food buffet at a breakfast party. I did parbake the shells and had excellent results with a flaky crust and custardy filling. I added ham and green onion to some and crab and green onion to others. I found it easier to make plain filling for all the shells and just drop the extra ingredients into each mini quiche before sliding into the oven. These were easily a hit.

From: Robyn Lynch

On Feb 25, 2003

I made your quiche it is a definite keeper very tasty thanks..i also made your wilted spinach and portobella mushroom salad..it was also brillant thanks again..

From: Jahoody

On Dec 27, 2002

Perfect. We enjoyed this three different ways on Christmas morning!

From: ZIRJ's Mama

On Feb 12, 2004

So good! As a low carber, I skip the crust and it turns out just as perfectly as the crusted ones I make for my family. Very very good.