Great BASIC recipe concept. I made this for work and cleaned out my fridge for the ingredients. I used sauteed onions and peppers, chorizo, swiss cheese, ham. Since I used a deep pie dish I upped the eggs to 6 and cooked one hour. Really turned out well. Thanks for posting a great "reference" recipe!!
I made this in a Pillsbury refrigerator pie crust and threw in some asparagus, bacon, and Monterey Jack and Jarlsburg cheese. It was good hot as well as cold. My daughter said I should give it 7 stars.
This simple recipe results in a beautiful, light, fluffy quiche that I'll be making again and again. I added julienne ham, monterey jack cheese and a touch of (believe-it-or-not) Mexican cheese dip that I had left over in the fridge. Turned out very well. Next time, though, I think I'll keep it simple and make it without anything but the eggs, milk and cheese -- it's that good!
Great base recipe! Me and my boyfriend had never made a quiche before and this was a real help! We've used it twice now, we did a jarlsberg, spinach and mushroom and a bacon and corn one. The only thing we did differently was a deeper cook pan, and two extra eggs. We also bought uncooked pastry sheets and used those (as opposed to a frozen, uncooked pie in a tin).
I used shredded cheese, tomatoes, this garlic cheese SPREAD i had in the fridge and i even used soy milk because we were out of regular. it turned out wonderfully!
I did this with Crabmeat, shrimp & chopped Clams. Used swiss cheese, chopped onion. Made a terrific Seafood Quiche.
This is some yummy stuff! I made this last week for my mom because she had a friend over for brunch. I used diced ham, frozen thawed broccoli, cheddar cheese, and mozarella. It was AWESOME! Thanx for a great recipe!
I noticed that my mixture didn't fill piecrust, it was about an inch below sides. I think next time I will add about 3 more eggs and another 1/4 cup o milk. It all tasted great, I had mushrioms, cheese, I used fresh spinach, parsley, cilantro, onion.
I also throw in a few tablespoons of butter, cubed up pretty small. It makes the pie taste richer and helps the crust to brown. I try to bake the crust for about ten minutes before I add the mix. I also cover the edges with foil so the crust does not get too brown.
I was SO irritated looking for the basics of quiche and then finally was so happy to find your recipe!!! It is our family favorite with a few twists now and we will forever eat quiche and know that real men really do eat quiche!!!!!!