Comments on: Pioneer Woman’s Quiche

By: Joanne Lofthouse

Joanne Lofthouse — Tue, 01 Apr 2014 01:48:40 +0000

Loved this! Really tasty and great consistency. Only had a shallow quiche dish so used only half portions of most of the ingredients – except the eggs and cream. I made a full amount of the eggs and cream but used just half of it for this quiche and the other half for a plain Quiche Lorraine.

By: Michelle

Michelle — Sat, 04 Jun 2011 14:51:34 +0000

Real men might have to eat quiche now!

By: hecrabsoup

hecrabsoup — Tue, 19 Apr 2011 09:30:31 +0000

A great quiche in its own right, but also a great starting point!

I happened to have some pancetta, so I used that instead of bacon. Incredible. Also, throw in some frozen spinach! (thawed, drained)

The deep dish tart pan is essential for this recpie, OR! Just make two quiches (quichi?) in regular 9″ pie crusts. We baked one and froze the other. The frozen one of course took more time to finish than the fresh one, but the outcome was still delicious.

By: kitchenlovenest

kitchenlovenest — Thu, 03 Jun 2010 16:13:16 +0000

Wow–this is soooo good. =) You really do need a deep dish pan though, because I didn’ t have one and the filling didn’t fit!

By: Brandy

Brandy — Mon, 19 Apr 2010 14:32:35 +0000

Made this for my co-workers, they loved it of course.

By: Brandy

Brandy — Fri, 09 Apr 2010 15:50:13 +0000

I made this for a yarn party I threw at my house, I have to say it turned out amazingly! I had to adjust the recipe a little bit otherwise it would have come pouring out the sides of the pie crust….
I did half the bacon, half the mushrooms, and did cheddar instead of swiss cheese.
I made the filling the night before, so that morning all I had to do was pour it in the pie crust and bake.
The ladies were all very impressed, and so was I.
YUMMY

By: mmhocking

mmhocking — Tue, 08 Dec 2009 19:01:13 +0000

This is delicious. I’ve made it twice. My only personal recommendations is to use half an onion (I found the whole onion to be too much.) The second time, I used half-n-half instead of whole cream, which tasted great but required about 30 minutes more baking. I’m going to make it again this weekend and try adding cornstarch to thicken it up just a bit for a quicker cooking time.