I have made this recipe twice. Both times I used pre-made crust that SAYS it is deep dish but it is very shallow. Tenderflake lard crusts. I used large eggs and the recipe made two quiches. (One ham and Swiss topped with fresh grated parmigiano reggiano and one ham and cheddar.) If I made my own crust and made it in a true deep dish crust, it would have made one quiche perfectly. THE RECIPE ISN’T THE PROBLEM, the problem is Tenderflake saying that their pie crust Is deep dish which it certainly is NOT!!!
This is my go to quiche. I have made it for several years. I use a 9 inch pie plate and have never had an issue with spills.
I used only 1 cup of half and half (fat free). I added a dash of nutmeg. I used a deep pie dish and molded the pie crust to fit the larger pan, and thus didn't have any issues with spillover. Quick, easy and versatile. Good for company but not good for waistline!
I haven't tried this recipe, but my guess is that the recipe was tested using medium eggs and they were, as the recipe instructs, only lightly beaten. Large or extra large eggs and extra air beaten into the mixture will make a difference in the final volume. That said, two quiches is better than one ;-) I'm going to try this recipe.
I added some green onion. Maybe I needed a deeper 9" dish & pie crust, even though I bought "Deep Dish 9-inch Pie Crust". I had enough left over to make 2 quiches. Not complaining, my 3 yr old daughter and 1 yr old son ate 1/4 of a pie each. Tasted wonderful!
WARNING: The liquid portion of half and half and eggs are DOUBLE what is needed. The rest worked out fine. Cut the half and half down to 3/4 cup and use only 3 large eggs unless you want two pies. I added onion and mushrooms and they whole thing was terrific.
I made this last night as a way to use up some left over ham. It was wonderful! My fiance', who wasn't very excited when I told him we were having quiche for dinner, loved it and asked for seconds. I'm not sure why the one poster had trouble with this fitting in her pie dish. I baked it in a 9" pyrex pie dish and it fit perfectly.
This is a great general quiche recipe. We ate half the pie in one sitting. I'd add a bit of oomph with some Dijon mustard to boost the flavor. It would go very well with the Swiss and ham. You can read my full review at Taking On Magazines: http://bit.ly/Wx81rC
Great recipe but made a few changes. I added mushrooms, salt, pepper, and topped with scalloped tomatoes. I also used FF milk with cream of tartar instead of cream. I was a bit smarter than the previous reviewer and knew how to fill a quiche but I put a tray under just incase of spill over (was not an issue). You could also use a 9x13 pan if you are concerned about overfilling and line with crust, puff pastry, cornbread mix and butter, or whatever you have a taste for.
I always think quiche recipes will be hard. Silly me! This one is super easy. Definitely start with the pie crust. Huge time saver!
Use fat-free half and half to cut much of those fat grams
very easy and doesn't require any unusual ingredients. I added 1/2 teaspoon of nutmeg for a little spice.
Very tasty recipe. However, after following the recipe, I found that I could not fit all of the egg mixture in the pie crust (I was even using a deep dish 9 inch crust) after putting in all of the fillings, so threw out about 1/2 cup of the egg mixture. Good idea to put the foiled pan under the pie, because about 1 1/2 cups of it boiled out of the pie. Next time, I would split the recipe in half or make two quiches with the amount given.
This is an easy recipe. I prefer to use mozzarella cheese rather than swiss. I also add some chopped onion for flavor.
Delicious! I did not pre-cook the spinach - just put in the bottom of the quiche pan, laying ham and cheese on top. I only used 1 cup of cheese - half cheddar and half mozzarella (that is all I had in the fridge!).