Made this a few times. Great as-is! Although it's a bit more like scrambled egg pie than the silky custard I prefer. Here's the substitution that nailed it for me. Use 4 eggs, 1/2 cup half & half, and 1 1/2 cups whole milk. That's it! One other opt
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Made this a few times. Great as-is! Although it's a bit more like scrambled egg pie than the silky custard I prefer. Here's the substitution that nailed it for me. Use 4 eggs, 1/2 cup half & half, and 1 1/2 cups whole milk. That's it! One other opt
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A really good quiche and a nice fresh salad always bring a smile to my face, and today, I was smiling. I did make a couple substitutions. I used asiago cheese instead of swiss (what was on hand) and substituted Egg Beaters® for the eggs to lower cholesterol. Lindsey322, I agree with you: this quiche is creamy, simple, and delicious! Thanks for sharing.
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This is the third quiche recipe I've tried here at All Recipes and one of the best. I don't think I would have thought using mustard, but it really adds to the flavor. No green onion, so I yellow, and all I had was Dijon mustard and used that. I diced the onion, cooked ham, and also 3 cloves of garlic minced (I LOVE garlic) and added to a frying pan with with olive oil until the onion was tender.. This gets any water in the ham and onion out. No half and half so I used 3/4 cup light cream and 1/2 cup heavy cream and no Swiss so I substituted shredded sharp Cheddar and Parmesan. I also added 1/4 tsp nutmeg and a dash of Cayenne pepper. I also used a store bought 9" pie shell. Hmmm... so rich and creamy and the mustard adds a unique zing to it.
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I thought this quiche was okay. I didn't get the creamy texture that others described. I would say it was more like a soft boiled egg texture. I have had better quiche less time consuming and less costly recipes. Also the recipe should say use a deep dish or wide crust. I had a semi deep dish crust I made homemade. The filling still seemed to spill over some as it baked. I am glad I ended up placing the pie plate over a foiled lined rimmed baking sheet. I would have had one messy oven otherwise. Taste wise it wasn't bad just a little oniony. Not a repeat dish but nice to try something I hadn't eaten in years.
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This was simply delicious. Made it as recipe written. My partner and I almost ate it all. Simple to make and delicious to eat. Thanks Lindsey for sharing your recipe.
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I made this for my family. It came out good and it looked nice. I did change a few things just because I didn't have the ingredients. I used Colby cheese instead of Swiss. I also used sweet onion instead of green. Like I said because I didn't have the called for ingredients. I also added broccoli to one pie and mushrooms to another. One thing I will do different, I will make homemade crust next time. I used store bought frozen crust and I really think that it would be worth the time to make it from scratch. All in all good recipe and I would recommend it.
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I had to substitute havarti for Swiss and used a Rosemary deli sliced ham but otherwise followed the recipe. It was delicious cheesy and creamy just as described. Will make again.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Made this a few times. Great as-is! Although it's a bit more like scrambled egg pie than the silky custard I prefer. Here's the substitution that nailed it for me. Use 4 eggs, 1/2 cup half & half, and 1 1/2 cups whole milk. That's it! One other opt
A really good quiche and a nice fresh salad always bring a smile to my face, and today, I was smiling. I did make a couple substitutions. I used asiago cheese instead of swiss (what was on hand) and substituted Egg Beaters® for the eggs to lower cholesterol. Lindsey322, I agree with you: this quiche is creamy, simple, and delicious! Thanks for sharing.
This is the third quiche recipe I've tried here at All Recipes and one of the best. I don't think I would have thought using mustard, but it really adds to the flavor. No green onion, so I yellow, and all I had was Dijon mustard and used that. I diced the onion, cooked ham, and also 3 cloves of garlic minced (I LOVE garlic) and added to a frying pan with with olive oil until the onion was tender.. This gets any water in the ham and onion out. No half and half so I used 3/4 cup light cream and 1/2 cup heavy cream and no Swiss so I substituted shredded sharp Cheddar and Parmesan. I also added 1/4 tsp nutmeg and a dash of Cayenne pepper. I also used a store bought 9" pie shell. Hmmm... so rich and creamy and the mustard adds a unique zing to it.
I thought this quiche was okay. I didn't get the creamy texture that others described. I would say it was more like a soft boiled egg texture. I have had better quiche less time consuming and less costly recipes. Also the recipe should say use a deep dish or wide crust. I had a semi deep dish crust I made homemade. The filling still seemed to spill over some as it baked. I am glad I ended up placing the pie plate over a foiled lined rimmed baking sheet. I would have had one messy oven otherwise. Taste wise it wasn't bad just a little oniony. Not a repeat dish but nice to try something I hadn't eaten in years.
This was simply delicious. Made it as recipe written. My partner and I almost ate it all. Simple to make and delicious to eat. Thanks Lindsey for sharing your recipe.
I made this for my family. It came out good and it looked nice. I did change a few things just because I didn't have the ingredients. I used Colby cheese instead of Swiss. I also used sweet onion instead of green. Like I said because I didn't have the called for ingredients. I also added broccoli to one pie and mushrooms to another. One thing I will do different, I will make homemade crust next time. I used store bought frozen crust and I really think that it would be worth the time to make it from scratch. All in all good recipe and I would recommend it.
I had to substitute havarti for Swiss and used a Rosemary deli sliced ham but otherwise followed the recipe. It was delicious cheesy and creamy just as described. Will make again.
