I agree with others, make sure you pre-bake the crust or it gets soggy. Otherwise, this recipe was great! Instead of flour, I used baking powder 'cause it fluffs up the eggs more, and that's the way I like 'em.
Excellent versatile recipe! I made mine with 1% milk, 1 cup of sharp cheddar cheese, 1 cup of pepper jack cheese and 2 cups raw broccoli florets. I spiced it up a bit with paprika and red pepper flakes. The texture of the quiche was beautiful while the broccoli retained a bit of crunchiness. I enjoyed the contrast in textures. I baked the crust alone while I prepping the other ingredients as suggested by other reviewers. Definitively a keeper.
Nice tasting quiche. I did cut the cheddar down to 1 cup which worked well. My add ins were bacon, onion and green pepper. Made my own crust from this site and it was fab.
Great quiche recipe that isn't runny and comes out light and fluffy every time. I like to use caramelized onions, mushrooms, and asparagus for my filling and either swiss, white cheddar, or sharp cheddar for the cheese. I like that this is a simple recipe that lends itself to a wide variety of fillings (broccoli, spinach, ham, fire roasted bell peppers, sun dried tomatoes, etc, etc, etc) and cheeses (harder cheeses like cheddar, gouda, and swiss work best, you can use other cheeses like brie or ricotta as a part of the filling for that extra cheese pop), yet still manages to be a wonderfully fast recipe to prepare. The hardest part of making this quiche is waiting to eat while the tantalizing scents waft through the air in the last half hour of cooking.
Perfect recipe for a quiche! Used it to make my very first quiche and it came out perfect - hubby and young daughter absolutely loved it ("excellent!") I did pre-bake the shell for about 5-7 minutes and there was absolutely no sogginess (as is the case normally it seems with quiche). The consistency was solid, yet light - very good. A tip for newbies - I was concerned when the quiche center rose quite high but it settles within minutes of taking out of oven. Thank you for posting - no more store-bought quiches for us!
Love this recipe and have made it several times in the past two weeks! I also use 4 eggs, and vary fillings depending on what I have. Thanks so much for posting!
This was great. I used it as a basic recipe and added 2 c cooked vegetables. Was great when it was first baked, good for breakfast the next morning, and made a great left over dinner that night. I used skim milk and it still had a nice texture. Next time I'll reduce the veggies to 1 1/2 c. Was a little too veggie with 2c. Thanks for posting.
This is a wonderful basic quiche recipe. It is so versatile and easy to modify. I've switched out the cheddar and used jack or pepper jack, added some mexican spices, a small handful of cilantro, some ortega chilis and it's made a delicious Mexican meal. I've also made it with swiss cheese and added crimini and white mushrooms for a yummy mushroom quiche. So many possibilities! One tip that I can add is that the type of eggs you use DO make a difference. Everytime I use the Egglands Best, my quiche has raised more and been more light and airy. Thanks for posting!
Awesome! Instead of pre-baking the crust I left them on the back of the stove top as the stove was preheating. It worked great!
I made two types of quiche:
1. 1/2 mozzarella, 1/2 cheddar, sauteed spinach w/ garlic. (left out the parm)
2. 1/2 mozzarella, 1/2 cheddar, sauteed asperagus, 1 can of mushroom (drained), 1/4 cup chopped onion (small dice), parmesan.
Yum! Great staple recipe.
I made this quiche for Christmas breakfast. I prepped it the day before. I baked the pie shell first and then mixed up the rest of the ingredients and put in the fridge overnight then baked the entire quiche in the morning. I used cheddar cheese, parmesan, garlic powder, and some mild sausage I had browned. Mine was done after 50 minutes. Everyone loved it and it looked beautiful.