Clark's Quiche

I am so glad that you have all enjoyed this recipe. When I said a 9 inch pie pan, I was referring to a nine inch deep dish pie pan (glass type). This will hold the entire mixture. If you don't have the deep dish type, cut back on liquids. I always cook mine on a cookie sheet, just to be on the safe side. Let your pie set up before serving. Hope this helps too! Enjoy!

This is a great recipe for a crustless quiche! (Really cuts down on fat content.) Be sure to spray your pie plate before adding the ingredients and use olive oil spray to saute onions. I left out the mushrooms only because I don't like them. I also did not cook the spinach as other reviewers suggested. Thaw and drain is enough. I used no fat or low fat everything and it was delicious!!

The quiche was absolutely delicious, but I did have one problem. The recipe didn't call for deep dish pie crusts, so I bought regular ones and they weren't nearly big enough. What was in the crusts was great, but I must have lost about 4 eggs when I pured the egg mixture over the crust, it spilled everywhere! I would still highly reccommend this recipe, just make sure you buy deep dish crusts. Thanks!!!

Dear Clark- My father has stage 4 esophageal cancer. It's difficult for him to eat and I have to select foods that go down easy. I'm always looking for new recipes that have calories, protein, etc. I found your recipe a few weeks ago. My father didn't know what quiche was, but I told him he'd probably like it and its better than scrambled eggs. Tonight I made your quiche. I took out all the meat, and substituted turkey bacon(not a pork person). My father ate an entire piece and he loved it! Your recipe is a blessing to me and I thank you with all my heart for taking the time to post it. I just wanted to say "Thank you", and to let you know that sometimes even just posting a recipe can truly change someone's life for the better. Sincerely, Amy

There is a way to avoid a soggy crust. Beat the white of one egg with a teaspoon of water. Brush the whole crust with this and bake the pie shell(s) for 10 minutes at 375 degrees before adding ingredients. Cook as directed. Great recipe--tasty!

Although I have eaten quiches for many years, this is the first one I actually made and it was a huge hit. Probably the best one I have ever tasted. I made two modifications, I used a little over a pound of bacon and deleted the ham and substituted broccoli for the spinach. After reading everyones comments I was a little gun shy about the amount it made so I had some extra pie crust and tins on "standby". The way I made them there was just slightly more than would fit in two 9 inch tins (1 deep, 1 regular). My only criticism is that this takes WAY more time to prepare than 15 minutes. The preparation of the bacon takes longer than that. Also, this recipe uses a lot of cheese and if you don't want to pay a fortune to buy it shredded, that step will also be time consuming. We will definitely make this fantastic recipe again. You cannot go wrong with this one.

I've made this quiche probably a dozen times this past year. In my opinion its the best quiche I've ever tasted (although not the healthiest!). I pre-bake the pie shells for around 10 minutes. I eat one and freeze the other. The frozen one tastes just as good as the fresh quiche. Instead of ham, I use fresh smoked bacon. Instead of frozen spinach, I use two bunches of fresh baby spinach. I've also substituted a fresh bunch of spinach for broccoli as that combination works really well too. SOOOOOOO good!!! I've also made this one for my parents. They were so impressed with this quiche that my mom got rid of her old quiche recipe and only makes this one too!

Excellent recipe - easy to make and was a huge hit for Thanksgiving brunch/lunch today (Canada). I took the advice of previous review and cut back on cheese amounts (5 oz vs. 8 oz) and substituted the spinach for same size pkg of frozen chopped broccoli - also deleted the bacon and just used smoked ham steak (diced)- also added diced green and red peppers to onion/mushroom/ham saute mix. Nice flavour and colour. On advice of previous review, I held back on egg mixture (I had enough left over for my boyfriend to make one massive omelette at work later on!) - any more egg mix in the quiche pie shells (deep dish 9") would have definitely overflowed but didn't due to cutting back. Would suggest cutting back to 6 eggs vs. 8 (if using large eggs). Could have gone 45 minutes vs. 40 in oven but overall - awesome recipe and enough for 6 adults with tossed salad. Thanks for the recipe, Clark! I will definitely be making again!

This recipe was wonderful.. I had a small brunch for some friends and made these in mini form... They were delicious... Just drop the temperature to 325 degrees and cooking time to 30 to 35 minutes... Thank you for this GREAT recipe... Yes, even the kid's LOVED it... I also emailed it to my friend's, right after they left...

I should have believed you Clark: I halved the recipe and made only one... It was gobbled up immediately and the next day my fiancé came to me with the sad puppy look on his face, asking me if I could pleeease pleeease make another one. :-) An excellent quiche! I especially like the spinach - sour cream mix: I've now used it in other quiches, too, and it does wonders.

We really loved this recipe. To reduce the carbohydrates, I did not add the onions. I would suggest baking the crust for a few minutes before adding the filling because it was a bit mushy on the bottom.

The best quiche yet!!! I lined a 9x12 glass baking dish w/ cresent rolls on bottom only as the crust because I couldn't find pie crusts deep enough to hold the recipie. It's a wonderful way to make it for a party because it's easy to cut into little squares. Thanks Clark!!!

Eggs never tasted better than in a good quiche. This one is a great one! Thanks Clark!!! I made 4 modifications. 1) I didn't have any ham so I used 1 lb. bacon drained. (Note: Try making your bacon in the microwave. Place 2-3 paper towles on a microwave safe plate. Arrange the bacon 1layer thick and not overlapping. place another paper towel on top. Nuke for about 4 minutes ...longer if necessary.) 2) I added about 1/3 cup diced red pepper for flavor and color. 3) I sprinkled a strong 1/4 teaspoon of ground dried rosemary leafs on top of the mushrooms. Used a mortar & pestle to crush the rosemary. 4) After 30 minutes of baking, I sprinkled 1/4 cup of Parmesan cheese flakes on top. By waiting until then, the cheese did not burn but rather turned a nice golden brown. Also, instead of making 2 quiches, I decided to make 1 deep dish (see photo). This required me to turn the oven down at the 40 minute mark to 350 F and bake an additional 15-20 minutes. Perfection!

I made this for friends and they really enjoyed the dish. The only change I made was to leave off the spinach. I will make this again in the future.

This is my first low rating. It was terrible! And I love quiche, and spinach! I ended up putting ketchup on it to try to make it better. I'm embarrased to have served it to my family. I'll stick with the wild rice and ham from this site. If I could give this a lower rating I would. Leaves a bad after taste in your mouth and the flavors do not blend well... at all. I see most everyone who gave it 5 stars altered the recipe then rated it... I made it exact, but I'm glad I only made one.

Shut the front door!!! This quiche was amazing!!! I cooked the spinach with the bacon mixture for some added flavor. Holy smokes! A crowd favorite after one try!!!

Listen up, quiche purists! I mixed everything together instead of layering and it was very quiche-like. I made some other changes: in an effort to reduce carbs and fat, I did not use pie crusts, but baked all of this in a 9x13 pan. I used 12 oz turkey bacon, omitted the ham, added chopped red pepper, used egg beaters instead of eggs, and fat free half and half instead of cream. It's an awesome quiche / breakfast casserole.

This deserves WAY MORE than 5 stars!!! Yes, it's THAT good! Hands down, the best quiche recipe I've yet to make. My husband most definitely agreed and went back for seconds! I guess real men really do like quiche! Nothing too delicate here though; this is a VERY hearty dish! After all, there is bacon, ham, cheese, sour cream, half & half, and eggs.... All are ultra-rich! BUT, you can slim it down some by using "reduced fat sour cream", half real eggs with half egg beaters and low fat cheeses. Trust me, it will STILL taste extremely rich, even when subbing some of these lower fat alternatives!!! I used green peppers in place of mushrooms, because I do not eat the nasty fungus! Other than that, I followed the recipe exactly and WOW! It was outstanding! I think the addition of the sour cream to the spinach is what makes this exceptional. Just be certain to drain all the liquid from the spinach so your quiche won't be soggy. THANK YOU, Clark for an excellent recipe!

Loved it. I will never understand why others feel that they are the diet police. The calories and nutritional information are there for all to see.

This is a really great recipe! I made this recipe with just one basic variation for the ladies tea at my church and it dissapeared! Even the men who were serving us loved it! The one adjustment that I made was to substitute equal weight measurement of chopped broccoli flowerettes for the spinach since we were already having a spinach salad. I also mixed it up a couple of days ahead of time before I baked it in the crust. That set all the flavors in motion and was wonderful. My next variation on this quiche will be to use one or the other of the meat as the Ham seems to take over and hides the bacon. I also used the cream cheese crust recipe I found here in All Recipes and found it to be super simple and a very easily workable crust that went perfectly with this quiche.

5 stars for taste! I made as directed and would make the following recommendations - cook the pie crust a little first, not bother sauting the onion mixture, and watching the top for browning. In my oven, the quiches cooked for an hour. Thanks for a keeper!

Sinfully delicious!! Didn't use ham, used 12 oz bacon. Didn't use crust either and layered as directed into a 9 x 13 pan. Excellent recipe!

My whole family LOVED this quiche! I made 2 homemade crusts,used stoneware pie pan for 1 and a glass pan for other,my crust was cooked with no mushiness..used good varieties of 4 types of cheeses(chunked) along w/the parmesan,left out the mushrooms,used heavy cream w/the eggs..crazy good!! My anti-spinach son ate it ALL.Glad I made two..Thanks Clark!!

Re: mushy crusts. Layer the bottom layer with the ham, then the mushrooms, before adding the more liquid layers. Also use whole cream instead of half-and-half it is also less watery.

I rarely review recipes, but this one was too good to pass on...you must try it! I love this recipe, you can't go wrong. I always double the eggs, spinach, sour cream and heavy cream and make 4 quiches. Great frozen and reheated. Thank you Clark!

The sour cream was a new addition to quiche for me. But, it is now a necessity. You are only limited by your imagination when it comes to adding meat and vegetables. I make meatless for some family members, only bacon and cheese for some or throw in cooked roast beef, turkey, chicken or whatever I have on hand. Clean out your refrigerator and toss in dabs of leftover vegetables for a wonderful surprise dish! My family loves quiche and a salad and the leftovers are just as good tomorrow! I'm making 8 for a family reunion next weekend. They are great cold, too.

I deinitely LOVED this recipe, however I used 1/2 the amount of ham and bacon and used 2 9" deep dish pies to make it. I also used 1/2 as much cheese but I substituted 2% reduced fat cheeses to make it lower fat. I also used 1/3 more spinach. I found that it improved in flavor the longer I kept it in the refrigerator so If you need to prepare a meal for brunch it would be in your best interest to compile the ingredients and bake it fr 1/2 of the alloted time at least a day ahead and freeze it. Just before you need to serve it then put it in the oven for the rest of the time. I highly recommmend it as is, but I modified it because I am a WW.

This has made me famous! :) The big change I make is I only use Swiss cheese, no other kind. I use 16 oz total and people love it. I also add a little nutmeg to the egg mixture. When I have been out of sour cream, I have subbed for (very) softened cream cheese with the same great results. I also make this with home made pie crusts. Very time consuming in all (including the time to make the crusts) but always worth it!

I'm so glad I listened to you Clarke! I made two pies worried that it may be two much quiche but when I noticed that before the day was over my husband had already eaten half of one I was so happy I made two! His family also loved the quiche! The only thing I did differently was to omit the salt... enough salt comes from the bacon and the the cheeses. Also I added basil to the spinach and sour cream mixture. Delicious!!

I made four deep dish quiches with this recipe (I increased it only just a tad since everyone was saying it made a lot). I gave two away and kept two myself - heehee. Been having it for breakfast or lunch each day - and sending hubby to work with it, too. Really tasty - will make it again for sure :)

Delicious! I followed the recommendation to blind bake 2 deep dish crusts and was also prepared with a backup 1 1/2 qt casserole sprayed with nonstick for the overflow. I filled both crusts and made another crustless quiche in the casserole, cooked in my convection microwave while the quiches were in the oven. Now I know I can make it crustless and it is fabulous too. I froze the 2 pies, put them in the fridge the night before serving to houseguests, and heated at 325 for about 40 minutes. Delicious! Next time I'm not sure I'll use both bacon and ham, should be fine with either. I also am thinking of using prosciutto crumbles instead.

My children (16 and 11) H. A. T. E. quiche and said this was the greatest thing EVER. I have nothing else, really, to say. That says it all. It has earned its place of honor on the monthly rotation schedule! Thank you!

This was very good! I followed advise from others and pre-cooked the pie crusts for 5 mins. before filling them. I also used fresh baby spinach that I sort of cut up before adding to the sour cream & s&p. It was easy and tasted fine. I have to say, they smelled delish while cooking and there is a good chance that I will be making this again.

We have corrected the baking time listed in the recipe.

awsome!!!! i used Marie Calendars deep dish pie shells, and I did not add as much ham, cheese, etc (seemed like alot) I put everything but the egg mixture in the pie shells then poured the egg mix over it till just about 3/4 full. Baked up great, froze one for about two weeks and it was great when reheated. Seems like a very easy recipe to change the flavors as you desire.

This recipe was great! The only amendments I made were as follows: cut it in half, used a deep dish pie crust, pre-baked the crust for 10 minutes, reduced the half and half slightly, baked for 45 minutes, and mixed all ingredients rather than layering. It was the best recipe I've ever made.

My husband jokes around saying real men don't eat quiche..well now that he tried this..he thinks the name should be changed because he thought it was YUMMY and wants to remain a real man!!! Only changes were I used 2 deep dish frozen pie crusts that I baked 7 minutes prior to cooking. I left out the mushroom and added instead cut up zucchini and broccoli from my garden. I used fresh parsley as well and ofcourse..you can't leave out the garlic. My pie crusts were stuffed..just be careful to pour the egg mixture on the cheese SLOWLY..or it will just spill right off the sides. I didn't use as much cheese and don't think you really need it all. If you were to use it all I would make three pies instead. GREAT SHARE!

This is the best quiche I have ever had, and the first one I have ever made from scratch. I subbed Canadian Bacon for the ham and smoked Gouda for the Monterey Jack; I did not have any mushrooms this round, but I will be sure to get those in the next time. Even after waiting 45 minutes after they were cooked (it was postponed for trick or treating because of the amount of time prepping the ingredients) and staying in a (200 degree) warm oven, it was still a huge hit with my husband and 9-year-old. The three of us ate one whole quiche, and will eat the other for dinner tonight. Great recipe! It realistically can take an hour to prep and get into the oven, if you are not using pre-prepped ingredients. Cooking/cooling/chopping the bacon and chopping the "ham" and defrosting/drying the spinach and grating the cheeses, and cutting the onion and not even mushrooms took me over an hour. Be sure to use deep-dish pie pans, as Clark added in his review. I am noting the prep time as 60 minutes and the "ready in" time to be 2 hours.

I made Clarks Quiche for mothers day brunch, it was fabulous! I changed a few things, instead of half and half I used whole cream, and I added some white cooking wine while I sautéed the onions and mushrooms, and I made some hollandaise to top when I served it! So so good! Also I used a 9x13 pan, I just added more crust! There is some much of this that the pan was a perfect size! Thanks Clark I will definitely put this in my special collection!

This quiche had wonderful flavor. It was much chunkier and less custard than a typical quiche - but, really good. I made exactly as is, but, without mushrooms because I didn't have any. Next time I will be sure to add them in. Thanks for the tips from other reviewers to use deep dish crusts - you definitely need them. I served with a simple green salad.

Great recipe. Do avoid soggy crusts I usually bake the shell for about 10 minutes before adding the ingredients. Also, make sure ALL of the water is out of the spinach or in my case....I use fresh.

No Stars This will need 3 deep dish pie crusts not 2 and the prep time is way off

You can't beat this wonderful quiche! I leave out the diced ham and add a little more crumbled bacon. I always have guests rave about the dish and ask for the recipe.

Good recipe to get you going if never made before.

The flavoring was very good. I would however cut back on some of the cheese, I don't feel it is very neccessary to have as much as the recipe called for. Also, I don't it need both the bacon and the ham, I would suggest having one or the other. I used green onions instead of regular onions and used a few dashes of cayanne pepper to add an extra zing. I again would suggest cutting back on a few ingredients because I ended up making a total mess of my oven. The quiches ended up overflowing. I admit I did like this recipe and I will make it again but I will modify to more of my liking. It was also very easy to make and my boyfriend and his 10 year old son absolutely loved it. His son was giving my hugs and kisses for making it.

This was wonderful!! I have tried several other recipes and this was the best (better the next day!) It was easily adaptable and easy to make. I left out mushrooms and bacon and my kid each had two helpings. Make sure you use 9 inch pie crusts though! Great flavor

I am not a fan of eggs, but I do like them mixed with other things and this quiche was better than I had ever tasted in any restaurant. I also add some diced ham which I carmelize with the onions. Lots of flavor

The measurements are correct for a deep dish glass pie plate. I made one quiche only (but will make another one next week for the office), using the recipe for "Best Ever Pie Crust" for the crust. I think I'd omit or reduce the amount of bacon next time; I thought it too overpowering. Other than that, this is a very good quiche recipe. **EDITED** I just made two of these quiches for work and won raves. I omitted bacon (subbed with more mushrooms) and cut down on the parmesan to reduce the strong salt flavour. I added garlic also. I think I will continue to make it with these modifications. I had one person say they're not really a quiche person, but they loved it. Also, another person pronounced this the best quiche he's ever had!

I reate this recipe four stars. It had a wonderful taste, but the crust was soggy for some reason. I used the frozen deep dish crusts, and made the recipe exactly as it read. Was I supposed to cook the crust before filling? Perhaps the sour cream from the spinach mixture made it soggy? Or the water from the mushrooms?

This was fantastic! Made it and froze it a week before company came and they loved it! I used two Marie Callendar 9" deep dish pie crusts. I had leftovers as well--next time I'll make a third. I wasn't crazy when reading about the layers and not having a good ratio of ingredients since there's too much liquid, so I mixed everything together before pouring it in the crust. This worked great--even, homogeous distribution of ingredients and it was thick so I filled the crusts up and nothing ran over. I thawd the quiche and then heated one in 325 oven for 40 minutes. The remainder I just microwaved the subsequent days. The flavor, consistency, etc. was amazing. This will be my go-to quiche recipe. To speed things up I bought pre-diced onions and ham, shredded cheddar, and sliced mushrooms. I cooked the bacon in the microwave as I always do, so it wasn't that time consuming. Well worth it!

This was a wonderful recipe. I made it for my in-laws during a visit and they loved it! We ate a quiche & an half. I gave the rest to my neighbors to try and they loved it as well. The only thing I did different was use "Tastefully Simple Bacon Bacon" bacon bits, (my mother-in-law really watchs her diet) and omited the ham (I didn't have any). I also didn't cook the spinach first. It worked out perfectly... there wasn't any left!! I also added a bit of garlic. I am making this recipe on again on Saturday for a brunch I am having. Revised: 4/4/12 I made this quiche last night for breakfast this morning. I made it as directed this time, halfing the recipe. FABULOUS! The only thing I would do differently next time is omit the extra salt. Between the bacon, ham & cheese, I feel it would be salt enough.

I did everything as posted in the recipe and it was a disaster when it should have been a wonderful treat for Father's Day Brunch. Only the top 1/4 of the pie was cooked, even after baking for 40 mins. and settling outside the oven for 10 mins. We could only salvage the quiche by scraping off the top 1/4 of the pie and eating that and even that was mediocre.

I rarely cook and I made this for the first time on Mother's Day expecting 20 people. I followed the directions exactly and this was FABULOUS! My guests were talking about this for days after Mother's Day. I was told it was beginner's luck and would never be repeated. I plan on making this every Mother's Day because the recipe is so well constructed I am 100% confident I can have complete success once again. This is probably the best recipe I ever found on this site. Thank you Clark for posting it!

Love this recipe! I never change a thing. I made mini quiches using this recipe... turned out perfectly!

I just wanted a spinache and mushroom quiche so I didn't add the ham and bacon...turned out SUPER!!! I will definitely use this one again.

I'm not looking at another quiche recipe, ever.. the best! Used almost all organic ingredients. I omitted the bacon. I used fresh rainbow chard cut into strips instead of spinach and mixed it into the onion mixture seconds before I removed it from the burner; chard wilts quickly. I added chopped garlic to onion mixture. I used pre-cooked thickly sliced quality pork roast that I bought from the deli and cubed it. I used MARIE CALENDER Deep Dish pie crusts. Reduced amount of half and half. Omitted Monterey Jack cheese (not necessary). Reduced the total amount of cheese; you simply don't need so much. You can tell while you're grating how much you need. I actually can't wait for my in-laws to visit so I can make this for them :) THE ABSOLUTE BEST!!!

I loved this recipe and will make it again and again! I made the quiche just like the instructions except I mixed the onion/ham mix with the spinach and cheeses before adding to the pan instead of layering. I had a hard time fitting all of the egg mixture and had to throw a little away, but it turned out great! The whole family LOVED it! It made a great Father's Day breakfast! I also pre-baked the pie crusts a bit and it still wasn't totally done on the bottom at the end. I recommend browning the bottom and wrapping the top in tin foil so it doesn't brown before adding filling.

This is a fabulous recipe for quiche! It is very forgiving if you want to play with the fillers too and use different combinations of vegetables and meats.

Exellent recipe. Simple enough to whip together with the help of my little kitchen helper. I omitted the meat because I didn't have any and threw in bacon bits on top just before cooking. Turned out great. So good in fact that my 2 year old asked for another piece and even had leftovers for breakfast-spinach included! Definitely will make again meat added.

Major drawback is that the deep dish is NOT specified enough. I have egg and cheese all over my baking sheet (it's still in the oven), which I'm not thrilled about. It sure does smell good, though.

Delicious! I used 2% (or was it 1%?) milk with no problems; I just made sure that I beat well the 7 eggs that I used. I cut back on the cheese amounts (about 4oz each) and just used the cheese I had in the house: sharp cheddar & provolone in addition to the parmesian. I think it needs stronger flavored cheeses because of all the competing flavors in this quiche. I didn't have ham, so I used bacon only, and I defrosted a brick of spinach to add (made sure it was *very* dry). Baked in two deep dish frozen crusts--I baked them in advance for about 8 or so minutes, then added the ingredients. Per several other reviews, I did sprinkle some of the cheese on the bottom of the crust to further firm it up before adding everything else. I premixed all of the remaining ingredients and just poured it all in; I didn't do it by layers. I covered the pies with tented foil to prevent the crust from over browning but removed the foil in the last 20 min or so to brown the filling. I baked for about about an hour. Lovely quiche, I froze one it held up really well.

While we liked the flavour of this quiche, it didn't turn out exactly as expected. Following the suggestion of one other reviewer, I omitted the bacon and increased the amount of ham - don't do this (ham takes up more volume than bacon), so in the end there was just not enough room for the eggs! Next time I make this, I will decrease the amount of ham and add the bacon as per the recipe - hopefully this will work better. One final observation is that the pie crust should be partially baked before adding the ingredients - the bottom crust of the pastry didn't cook very well.

Prep time took longer than I expected and this made a ton of filling. I did scale it back to make just one pie but still had more than enough filling. Husband loved it. Thanks for sharing.

This was great! Even the kids that would never eat spinach ate this...and loved it! I would not change a thing. I did use deep dish pie crusts, and poured the egg mixture a little at a time and allowed it to sink into the cheese before pouring more. The crusts were very full when I put them in the oven, and did overflow a little, but the baking sheet caught the run off. Thank you for this fantastic recipe, we will definately make it again!

This was very yummy!! I took the egg whites from 1 egg and a teaspoon of water and brushed the pie crust before baking. I prebaked the pie crust at 375 for 10 minutes. You will not get a soggy crust this way. I also only used 6 eggs and it turned out perfect. I layered all ingredients as stated in recipe. I only added a pinch of salt to the spinach and sour cream mixture, other than that, you do not need the extra salt. The bacon, ham and cheese have plenty of salt, and you can always add salt later. Thanks!

This turned out amazing for me! I did some substitutions based on what I had on hand but the basics of this recipe are great. Best thing about Quiche is you can use whatever veg you have around! I didn't have mushrooms, bacon, ham or enough spinach. Instead I used chicken breast, onion, asparagus, cauliflower and red pepper with the little bit of spinach I had. Passed the boyfriend test and will make it again!!

So good! I took out all the meat and added more spinach and mushrooms. I also used the shredded "mexican" blend mixed with shredded mozzerella instead of the cheddar and monterey jack. The prep was way longer than 15 minutes. I also cooked it for an addition 5-10 minutes. And like the other posters, I used a frozen deep dish pie crust (I let it defrost while I was prepping). I served this at a brunch with bagels and fruit. No one touched the bagels. It was all about the awesome quiche!

I agree with the other reviews - this is an excellant quiche, however, the filling is enough for 3 or 4 quiches. I bought frozen deep dish pie crust and it was overflowing and I cut the cheese and filling in 1/2. I would buy 4 pie crusts and divide all the filling ingredients among them. Increase the egg/half-n-half mixture by 1 1/2 or 2 times and freeze the extra quiches. I also used fat free sour cream and fat free half-n-half and you could not tell the difference at all! Loved the recipe, Got rave reviews from everyone. I will make again and again.

This was really good. I scaled this down to make only one quiche and used a deep dish pie shell. However I had a mess in my oven. Almost all the egg mixture bubbled out of the pie shell. Next time i will try leaving out the spinach and not layer the ingredients in the shell. Instead mixing them all together prior to pouring in the shell, this way i can leave out the extra amout that will not fit and still get some eggs in the quiche.

I give this recipe 5 stars BUT the prep time is significantly more than 15 minutes. It's more like an hour and 15 minutes. I challenge any seasoned chef to prepare this in 15 minutes. My family feels like all the effort is well worth it.

I wish I could add more stars! This was awesome and like other moms if your picky child eats it and says "yummy can I have some more", then life is good! Like others I used fresh baby spinich and it turned out perfect! Love you clark.

I changed the recipe up a bit. I cut it in half so that I wouldn't have too much left over. I also cut the ham and just did bacon. I used fat free half and half and fat free cheese. It was fantastic! I want more but I already had enough. It is so good .. there was some spice missing but not sure what.

Made it exactly per Clark's instructions, and it was delicious! A definite keeper.

The ratings are well deserved -- this is a great quiche. I've made it three times, tweaking each time. We tried first with ham, but our favorite was browned breakfast links cut into about four pieces. The first time, I mixed the spinach mixture with rest. Next time, I tried layering and the wife said it had too much spinach. Last time, I mixed it all together again (same amounts of everything) and she thanked me for cutting back on the spinach. I've found there's too much filling for regular shells, but just enough for deep dish. I also covered the tops with foil last time for about half of the cooking time and while they weren't as browned when done, the cheese was much easier to cut through with a fork the next day when microwaved.

Clark is a genius! This quiche is the BEST I've ever baked myself OR had. You can substitute ANY of the add-ins (like ham, bacon, spinach, etc) for anything else. I've made this recipe with sausage & onion, and with bacon & broccoli and many other variations. It always turns out wonderful! I'm SO glad I stumbled upon this recipe-- and you will be too!

This is the perfect symphony of ingredients for a delicious quiche!! I have made it 4 times now, and I do have to agree that 3/4 of the cheese mixture is more than enough and overflow is almost always an issue....so be sure to place on a foil lined cookie sheet. That could just be the result of different pie crusts...I used a 9 inch deep dish Albertson's brand all 4 times. Also, I used fresh chopped parsley instead of dried, and it looks beautiful! Look for my uploaded quiche photo. No need to use olive oil to soften onion...just use the grease from the bacon...MUCH better flavor! In the end, the ingredients come together for an amazing taste! Love the sour cream toss with the spinach (or I used broccoli once for a change...delicious!) Now I'm getting requests for this in place of Birthday gifts!!! Thank you, Clark!! :)

Very good but makes a lot. Sometimes I freeze one or give it to my husband to take to work. I have omitted the spinach and parmesan before when I didn't have either one on hand, and it still comes out really tasty. I'm not a big fan of eggs either and I really enjoyed this recipe!

I made this last night and my whole family just loved it! Even the spinach was gobbled up by my picky 7 year old. The only problem i ran into was thingredients overflowing out of the pie dish. I will use a deep dish next time. GREAT quiche!! will make again!!

Very good. The taste was phonominal but next time I will add more eggs as it fell apart when scooping it out so it didn't hold that quiche texture. I will make it again though for sure!

wonderful! made this to take to my sister-in-laws for Mothers Day and everyone raved on how good it was. I followed the recipe just as described. I wouldn't change a thing. It did make 3 8 inch frozen deep dish pie crust without over flow, if i'd had 9 inch pie crust i would have been able to make 2 pies. Thank You for a wonderful recipe!!

This quiche is super delicious. I substitued turkey bacon simply because I don't eat beef or pork. My girls, 3 and 6 LOVED it too and now ask for quiche. :)

I think the recipe should call for deep dish 9 in. pie shells. I followed the measurements exactly, yet couldn't fit all the ingredients into the purchased frozen pie shells. Only 2/3 of cheese and 1/2 the eggs were put in. Then the eggs overflowed onto the cookie sheet. Tastes Great though, cooked the rest of the eggs and ate with the quiche.

Big hit at our house. I followed the recipe exactlyas written.

This was very good and enjoyed by most of the family. Made it just as written except I pre-baked crusts 10 minutes and used cheddar and swiss (it's what I had). Like the layering but will probably not do it next time. I'm not a fan of onions and have to bury them in stuff so finding a layer of them was unappealing to me. The taste was good though.

Quite rich but very good. I would cut down on the sour cream layer next time. Will make again though - with a few adjustments to tailor to my taste.

If I could give this more than 5 stars I would. I have made many, many quiches and this is by far the best. I did not add the ham. That was the only change I made. This is definitely a keeper. Delicious!!

Mmmmm-mmmm! You da Man, Clark!

I have used this recipe time and time again and it never fails that I get asked for the recipe!! Kudos, well done!

Made this for a baby shower brunch this morning and got rave reviews. I left out the ham and mushrooms and used 2 packages of Kroger bacon crumbles to save time and mess. I did cook my pie crust first for 10 mins as some other reviewers had suggested and my crust was not soggy. I also let it cook 45 minutes as others had suggested. I will absolutely make again. Thanks Clark!

Hello Mr. Clark, this was absolutely wonderful. I did make some changes... I did not have half and half or the mushrooms so I used cream of mushroom soup. I took a couple of slices to work today, and they want me to bring the other pie.. Thank you for the great recipe!

Too bad there are not 10 stars to rate your Quiche! FANTASTIC!! ABSOLUTELY DELICIOUS!! Easy, quick and worth every effort. Great Job Clark!!

This was yummy and easy

DELISH!!! made this for my husband today for a valentines breakfast. he LOVED it! i 1/2'd the recipe for just one pie. Used a premade refrigerated crust and pre-baked for 10min prior. glad i did - would have came out soggy if not. Careful on the "salt to taste"...i used a few dashs but will use a lot less next time! (i had forgotten how salty the cheese is!)

This quiche is so delicious you won't want to make any other recipe. I left out the ham because I didn't have any. It was so perfect that I wouldn't add it in the future. I paired it with a light salad consisting of Boston lettus tomato, apples, walnuts, cheddar, parmesan, a little olive oil, a sprig of basil.

Holy Quiche!! I made this as my first attempt at homemade quiche yesterday... absolutely fantastic!! I did cut the recipe in half, as I was only cooking for my husband and I, but it set up perfectly, and I had absolutely no problem with overflow in my 9-inch deep dish. I did make a few minor adjustments to my taste... added chopped green and red peppers to the ham mixture, and a layer of very finely diced jalepenos between the ham and cheese mixtures for an added boost. Absolute perfection!!

rich and delicious, but the bottom crust didn't get well cooked, and it does have a different texture than a "regular" quiche, and so might be off-putting for the quiche purist.

I’m glad I scaled this recipe in half to only make one quiche because it wasn’t that good (then again, maybe I just don't like quiche). Mine did not set up and was runny, but was firmer and had better flavor and texture the next day. Definitely make this the day before. I left out the bacon because I had a lot of ham. I also used fresh spinach and reduced-fat sour cream.

This was an outstanding dish. Hope you dont mind but I left the spinach out. Not a green eater. Also I used portabella mushrooms which added a hearty flavor. Very good though and I will definitely make it again. (Even better since the rest of the family doesnt eat mushrooms, all mine.)

Cooked the quiche exactly as specified in the recipe. It tasted good but took FOREVER to make. I actually think I prefer a more simple quiche -- a little ham, mushrooms & Swiss. This one seemed to have WAY too much going on. It was a little heavy and overwheming and I won't be making it again. Not worth the effort.