7 Reviews

I loved the idea of using thinly sliced meat for the crust. I didn't have Canadian bacon so used deli pastrami and otherwise followed the instructions. The quiche was delicious with a set center yet creamy taste. I was amazed that the meat/crust didn't get dried out but stayed moist and fork tender. Thanks for a great recipe. Next time I may add a little cooked sausage to the quiche, especially if serving to men.

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BeachGirl May 17, 2003

Three stars for a solid recipe but that was either too much brie or my palate is not fancy enough. Well I had never had brie before and I thought this would be delicious, given the parmesean and canadian bacon, but the brie was way too overpowering and made the whole thing taste sour. and not a good sour. next time i will leave out the brie and use parmesean and asiago, since i know those two cheeses go well together and have a sharper taste instead of sour

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starsofclay June 29, 2012

This recipe was great tasting, and it was great making the crust with the Canadian Bacon. I used a smaller pie plate and used 8 pieces of Canadian Bacon; 5 eggs; 1/4 cup Miracle Whip; 1/4 cup Parmesan and 2 ozs. of Feta. Will definitely make this again.

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Madray7 July 11, 2008

I made this with chunks of Polish ham instead of the Canadian bacon and used Eggbeaters instead of eggs and 1/4 cup mayonnaise since I have to watch my cholesterol. Otherwise I left the recipe as is. We loved this. My husband, who doesn't usually have seconds of anything, asked for a second helping, so it must have been good!

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Irmgard December 25, 2006

I made this, but in a crust, so I chopped up the canadian bacon and tossed it in with the other ingredients. A very manly quiche, very rich, very pretty. I used a French cheese called Couloummiers, a cousin to brie and found it much easier and less messy to break it up with my fingers than to cube with a knife. Very nice quiche.

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Kasha October 21, 2005

I happened to have some leftover Canadian Bacon and Brie from another recipe try this week and was looking for a recipe to use it in. This fit the bill, with the exact amount I had leftover. I liked the idea of the crust, but was kind of iffy on the whole brie thing. Maybe I just don't like the flavor of brie, or maybe I did not mix it enough, but the taste was a bit too strong. I would probably try this idea again with other meats and cheeses. Thanks so much!

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merrilife May 20, 2005

Excellent! I substituted regular bacon for the Canadian bacon to be more economical. I also substituted feta for the brie cheese, since I already had feta in the house. It turned out great and looked beautiful -- perfectly browned. I plan on trying it again some time with brie. Definitely a keeper!

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Gigina February 07, 2005
Brie and Canadian Bacon Quiche