Quiche Lorraine with Ham

In trying out a variety of quiche recipes from this site, I found this to be one of the best. It makes a wonderful custard-type filling. I used 1/4 cup minced green onion, 1/2 cup ham, and omitt...

Some quiche recipes require prebaking the pie crust and other recipes don't mention it. I always prebake the crust to prevent sogginess. This was very good, but I did add additional ham as we w...

This was the first time I have ever made quiche. I used half & half along with 1 cup of milk. Next time, I will probably omit the nutmeg (personal taste. I used monetery jack cheese and mince...

I gave this four stars only because I had to add additional seasoning to it (I was afraid it would be too bland if I didn't, and after tasting the finished product I think I was right). I added...

I used the suggested 1 1/2 cups of half and half and a little more ham. I also, used a deep dish pan and since I was using the pre-made crust, the top of the crust was below the top of the dish,...

It's been 30 years since I have made a quiche. I needed to make a dish for my daughter's 2nd grade class representing her heritage. I found my mom's old quiche pans packed away. I liked this r...

This is a good basic recipe that only needs a few changes. A whole onion is WAY too much. 1/2 is plenty. Use the deep dish crust. Otherwise, there is too much filling. Also, you want to pre-bake...

I really enjoyed this quiche, but it takes some time, quite a lot more than the recipe indicates. All the quiches I've made in the past you just poured the egg/milk mixture in on the filling ing...

I've made it twice and it is perfect. Easy and delicious. Just a clssic quiche!