GREAT recipe! I made a few changes... I was scared by the comments about the quiche being too runny, so I used 1 1/2 cups whipping cream instead. I hand-measured the salt and pepper - using a mixture of black and white pepper instead of cayene. I also used 1 cup of swiss and 1/2 cup of grated guyere. Added spinach instead of onions. It turned out gorgeous (for some reason I had doubts it would!). I did cover the edges with aluminum foil 25-minutes into baking to prevent it getting too dark.
GREAT recipe! I made a few changes... I was scared by the comments about the quiche being too runny, so I used 1 1/2 cups whipping cream instead. I hand-measured the salt and pepper - using a mixture of black and white pepper instead of cayene. I also used 1 cup of swiss and 1/2 cup of grated guyere. Added spinach instead of onions. It turned out gorgeous (for some reason I had doubts it would!). I did cover the edges with aluminum foil 25-minutes into baking to prevent it getting too dark.
This turned out BEAUTIFULLY! I made the following alterations: I used 5 eggs in all, 1/3 c. heavy cream plus 1 c. 1% milk instead of 2 cups cream, I saute'd the onion and 1 clove garlic in the bacon grease, then pressed and blotted to drain grease in fine-mesh strainer. I mixed the onion/garlic with the bacon and, on top of that, layered 5 oz. frozen chopped spinach (which I nuked for 2.5 minutes, then pressed to drain the water). I topped that with the 1 c. Swiss and, finally, the egg mixture. Oh, and my store-bought crust fell out of the freezer and cracked on the floor, so I found a recipe online for a wheat crust. It turned out pretty and DELICIOUS... better than I'd hoped. Thanks for a GREAT recipe.
This was pretty good. I used a regular store bought pie shell and used only 1 1/2 cups cream, but it was still too much and I had to throw out some of the mixture. I would suggest using only 1 cup cream, because after cooking for an extra 15 minutes it was still very softish. I sauted my onions in my bacon grease, because they are better put in cooked than raw. Other than that I followed the recipe. Definately let it cool for 10 minutes or longer before cutting it.
This was the third type of quiche I made for a PTA brunch I catered last week. This recipe is pretty traditional, but I loved the onions and the cayenne pepper. I sauted the onions in a little butter first. I also reduced the amount of salt based on previous suggestions. One of the guests at the brunch said she had been making Quiche Lorraine for over 20 years and she liked this quiche better than her own! She asked for the recipe too. I would definitely make again, but would like to experiment with the addition of vegetables. Very yummy. Thanks for the recipe!
a bit runny so will add a bit less half and half. added mushrooms and frozen spinach used 'real' bacon bits and sauted the onions first. Yum!
Very good, basic quiche recipe. Like previous reviewers, I found that the quiche was not done after the recommended cooking time. I had to cook mine an additional 8 minutes in order for it to be set in the center, which is when I consider a quiche to be done. This is also an excellent "base" recipe to use with other veggies, cheeses, etc.
This had the flavor of the quiche that I remember but next time I will saute the onions before putting them in. They were too crunchy and a little too overwhelming when put in raw. Otherwise it's a perfect quiche recipe.
Good quiche, Jennifer. My family prefers quiche to be a little firmer in texture. In reviewing some of the comments, I decided to cut the whipping cream to 1 1/2 cups and add 1/2c of Gruyere cheese with the 1 cup of swiss. I omitted the sugar and salt also. Purrrrfect! Thanks so much.
This recipe is flawed. You can not fit 2 cups of cream 4 eggs 1 cup of cheese and essentially 1 cup of bacon plus the other ingredients into one 9 inch pan. It is almost a perfect fit for 2 pans.
