Basic Quiche

Second try with this recipe and it was great. Changes I made were cutting salt in half, used 1/2 Monterrey Jack cheese and 1/2 Swiss instead of gruyere, added cut asparagus to skillet with spinach after onion sautéed. Used a Pillsbury refrigerator pie crust in a quiche dish and baked before filling. Second half of baking I added asparagus spears on top with slices of tomato in between spears. It was beautiful and tasted great!

Tried this recipe twice and believe it will be the only recipe I use for quiche. I didn't use Gruyere because I didn't have it on hand, I substituted other cheese and it was still very good.

This quiche was delicious and a hit at brunch. I only had 4 oz. of gruyere on hand, and that was plenty. I used a ready made deep dish pie crust, and the filling reached the brim. I can't imagine where double the cheese would have gone!

I made this for dinner and it was great. I had everything in the fridge except the cheese but after reading the reviews it didn't matter. With this recipe ingredients are limitless, I added spinach, onions, peppers, mushrooms, some chopped ham I needed to use up and mon/jack cheese, the one thing I did omit was the crust and it was still good, this is a keeper!!!!

I made this for brunch last weekend. This is by far the best quiche I have ever eaten, anywhere. I was unable to find gruyere cheese, so I substituted colby jack and a small amount of jack with habanero peppers, which I had on hand. I added some baby bella mushrooms while the onions cooked, and stirred in some cubed ham before filling the crust. Everyone swooned.

Yum!!! This is a delicious quiche. I did change the recipe a bit. I added a cup of diced ham and only used one onion instead of two. I baked it in a Trader Joes crust in my own pie pan for 40 minutes. It came out perfect. My husband and I loved it. Will only use this recipe from now on for quiche. Yes....my husband eats quiche!!

Delicious and fun to make. I've never had Gruyere, but it was good. My husband liked it but would have wanted some meat in it.

I made this for brunch with pear salad and spicy potatoes. It was amazing. It looked too simple to be so good. But it is just the perfect combination of just the right ingredients. I didn't change anything except I used a refrigerated pie crust in a glass dish. I would recommend using a food processor to grate the cheese as it is very hard.

I have made this recipe multiple times and it has always turned out well. I've made it with both parsley (as the recipe calls for) and chopped fresh spinach and both were delicious! I serve with a baby green salad.

Easy and delicious recipe. Leaves a lot of room for adding additional ingredients. I added mushrooms, bacon, bits of ham and used colby jack cheese. Very yummy.

This was a great recipe! It had so much flavor as is. It's also great and very versatile, you could pretty much add anything that you like and I think it would come out great. Some things I thought about adding were goat cheese (plus the cheese that the recipe calls for), bell peppers, mushrooms, and a meat of choice.

I made this over the weekend for a friend I invited over for brunch. It was delicious!!, so easy to make, and a great hit. I kept the receipe as is, but I also added some half chopped cherry tomatoes. I've (somehow) messed up quiches in the past, but this was spot on. I will definately make again & again!

We made this for lent. Added spinach and a little nutmeg, used cheddar instead of Asiago, because thats what we had. We ate the whole thing. Yum! We will try again adding other ingredients

Used a refridgerated pie crust in a 10' glass pie plate. Didn't have half and half so used lowfat buttermilk. Sauteed a half cup of sliced mushrooms with the onions and stirred in a half cup of steamed spinach. Everyone, even the kids, absolutely loved it! My daughter said I would need to hide it from her! Served with tomato soup. This dish would be a perfect special occasion brunch with a salad, fruits and mimosas. Will make this again, but will experiment with lightening it.

couldn't find gruyere for a price i was willing to pay so i used fontina and a pre-grated three cheese blend from the deli. i doubled the recipe to make two quiches and they both overflowed in the oven - the cookie sheet underneath is a must! i added ham and halved the onion. in the end it was good but nothing special. investing in a higher quality crust might have helped.

I substituted monterary Jack cheese and added ham. Family loved. Used the make in pie pan crust I have on file.