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I make almost the identical quiche. I use half and half to make it a little lighter and also add 1/8 tsp nutmeg for our taste. We like the cheeziness (is that a word?) of the 1 1/2 cups grated Swiss cheese (about 6 oz), especially with the lighter cream. I make this same recipe either with or without the pastry crust.
Absolutley delicious. I used your cream fraiche recipe also but should have doubled it for this recipe as you needed 12 oz. My husband gave it a thumbs up and went back for seconds. I will definitely make it again.
Excellent quiche. I made it to serve at a ladies brunch. I used my own recipe for creme fraiche and think that was a key ingredient to the rich taste and fluffy texture. I also used a pie crust, because I think it looks so elegant. It had a wonderful cheesy and bacon flavor and was a big hit at the brunch. Thanks GinnyP.
I tried this, adding sauteed mushrooms, and it was fabulous! My only suggestion is to lighten up on the cheese, or use a mild version. Also, you do have to measure the cream, as the consistency doesn't hold up with alterations! All in all, I loved it, my kids loved it, and I've served it to company with rave reviews. Thanks for the post!
This quiche tasted very good and the directions worked out exactly as directed. I did use the creme fraiche, as the recipe poster suggested, and thought it did indeed produce a nice texture. I think I would have preferred a bit less cheese and more eggs, however. I had never made a crustless quiche before and thought it looked a little too bare without a crust. I also found it a bit harder to serve without a crust to support it, even though I did let it cool a good 10 minutes or so before servng to allow it to settle. Nevertheless, the taste is very enjoyable and I would make this again, but just add an extra egg or two and reduce the cheese a bit, and I would also add a crust.
I enjoy making quiches. This was a nice twist. I used heavy cream - and finely chopped Swiss cheese. It turned out GREAT! My sons (6 and 4 yrs. old) - have requested that we have this 'every night!' A keeper - thank you so much! Great for me too, on a low-carb diet to lose weight and control my blood sugar levels. This recipe fills all needs beautifully - AND is very tasty!
I loved this because it is crustless and I can't have crust on my Atkins diet. I must admit that I substituted mushrooms for the bacon, but otherwise it was perfect. In the past I have always made quiche with lo fat milk, but since I am allowed hi fat, I made it with the cream and it was excellent.
Delicious! I used pre-cooked crumbled bacon, which I keep in the freezer, so this was even easier. I have never used a water bath for a crustless quiche, but I think it helped with the texture. I used some Swiss and some sage-flavored Darby cheese. The only thing I would do differently, is to use a smaller pie plate, which would make the quiche thicker, and it would be easier to use the water bath, since the 9-inch pie plate was a tight fit in the only pan I had big enough to hold it.
Great recipe, easy as can be, very tasty and very adaptable! I made this a couple of times now, once 'as is' and once with the following 'reductions' to make it a bit healthier - turkey bacon, egg beaters, reduced fat sour cream... really my hubby enjoyed the reduced fat version much more than I did... but it still turned out very well and the people I work with were 'sniffing' around me while I was eating.... (I'm going to make a large batch for everyone on Monday) Thanks for sharing Ginny
Excellent recipe. I like it because it's crustless, cutting down on calories. My husband raved and said I could make it anytime!