87 Reviews of Quiche

From: Fashionista007

On Jan 19, 2005

This is a great recipe for people who don't have a lot of time to cook. I added spinach, hormel bacon pieces, and a can of Green Giant Broiled in Butter mushrooms. Yummy! I also suggest brushing the frozen pie crust with egg before putting in the ingredients, it gives it a nice golden color and crispy texture.

From: Leah V

On Jan 2, 2005

This recipe was simple and easy. It was my first time making quiche and it turned out wonderful! I added cheddar, bacon and broccoli to mine. The recipe is so versatile. I would recommend it to everybody!

From: Karen67

On Jan 22, 2007

I wish I could give this recipe 10 stars! I'll never buy the expensive quiche by the slice (for $2.39) that my grocery store sells again. This was much better, and I'm sure it was healthier. I added 10 oz frozen chopped spinach (thawed & with all of the water squeezed out) and about 1 cup of fresh sliced mushrooms sauted in a tbsp of olive oil. I added the spinach & mushrooms just before pouring it into the pie crust. I also used aged white cheddar that was leftover from another recipe, 1/4 cup fresh asiago & 1/4 cup fresh parmesan cheese, and 2% milk. I followed the instructions exactly, but added the tin foil as suggested by other reviewers. I removed the tin foil after 30 minutes, and then cooked for 20 more minutes and let it sit for about 5 minutes. I didn't do the egg wash suggested by other reviewers. This is better than some of the quiche I've had in retaurants!

From: Len23

On Apr 21, 2006

This is my absolute favourite basic recipe, and I never use any other now. I've made this more times then I can count, and it's never the same. There's a ham/asparagus/tomato version in the oven right now. I've also done it with bacon/brocoli/mushrooms, or my personal favourite, salmon, cream cheese and green onions. I always save a little salmon from sushi-making just so I can make this quiche up. Endless possibilities. Leftovers are always fantastic for breakfast or lunch the next day too.

From: Lisa Gardner

On Jul 21, 2005

I have been making quiches for my family for 10 years, and my husband said this one was the best he'd ever eaten. I fried 4 strips of bacon, then removed them from the fat and sauteed chopped onions and mushrooms until the onions were transparent. Then I wilted 2 cups of raw baby spinach leaves in the hot fat and added the mixture to the quiche with the crumbled bacon. Great! Thanks!

From: Divalicious *808*

On Jan 20, 2007

Used this recipe as a base three different times and the results were delicious as always! The parmesan cheese (freshly grated, if possible) is a must! For brunch we made an Italian version using leftover salami, prosciutto, smoked mozzarella (sub for cheddar)and sauteed green peppers and creminis.Very important if using fresh veggies to saute first, they will never cook otherwise. Rimmed the pie crust with foil to prevent it from over browning & removed it 15 minutes before it was done. Baked for 50 minutes and let sit for 5 before serving. Delicious! Thanks again for a great start!

From: candymunkeyz

On Nov 27, 2006

this recipe was super forgiving! heres everything i did: i didn't have milk so i used a 5 oz can of evaporated milk. i substituted 1 cup of a 4 cheese mexican blend for the cheddar cheese and didnt measure the flour. i also used a garlic herb parmesan cheese. i added a small finely chopped and sauteed in butter onion and leftover ham. i put this all into a deep dish marie callendar pie crust brushed with an egg and baked for 45 minutes. i found that i had to cover the crust halfway through baking with aluminum to avoid burning. with all these changes it still turned out great. hopefully next time ill have the right ingredients!

From: Christine75

On May 22, 2007

yummy yummy yummy, this was actually the first quiche i ever made, was very easy, i added chopped bacon, onion, froz peas and corn and a few tomatoe slices on top, hubby enjoyed it for work, his workmates actually asked where did you buy that from, thanks for great recipe

From: Denise Nachtigal

On Dec 1, 2005

Great basic recipe! I've made this a couple times now and it's ALWAYS gone in the end, never any leftovers which is fabulous for me. Easy and versitile, and everyone from my hubby to my 16 month old love it. Thanks!

From: mommyoffour

On Dec 30, 2007

Oh so good. I made these this morning for brunch. I added diced ham, mushrooms and green onion that I cooked up before hand. (was afraid of it being to watery) The end result was delicious. We will make this again cuz I'm dying to try it with spinach and bacon....yum......Thanks for a keeper of a recipe....Stephanie