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.
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.
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...
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!
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.
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.
This was a delicious quiche although after reading many reviews and suggestions I made some modificaions and it turned out amazing the first time. Instead of 4 eggs I used 6. I used AT LEAST 1 1/4 cups of milk (for fluff and moisture) no meat (although next time I might put black forest ham in it) I filled a cereal bowl full of cheeses-2 to 2 1/2 cups(swiss and cheddar-more cheddar than swiss) only 1 heaping t. of flour (it does clump up but you cant tell in the final product) I added a little cumin basil and rosemary a pinch of nutmeg and LESS than 1/4 t. of thyme. I also added garlic salt and finely chopped red nd green peppers. I am not a fan of tomatoes AT ALL but I added about a handful of chopped tomatoes and threw them in last to the mix. I did not use a pastry crust. The rest of the recipe I followed exactly. I poured it directly in the pan and cooked for the 45 minutes. It rose about an inch above my pan more on the sides so I gave it a few more minutes for the middle to rise as well. After I removed it It shrunk back down. I made this the night before and stuck it in the refridgerator. TO REHEAT I moistened a paper towel and draped over desired slice to microwave for about 1 minute..... Just like fresh out of the oven!
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.
This barely filled 1/2 my regular pie shell and tasted more like scrambled eggs in a pie crust than quiche. Needed way more milk and more cheese!
