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sparklyjules on 10.21.2012
I was looking for a brie-based quiche similar to one I’d had a Mimi’s restaurant and was fantastic. This quiche is even better than Mimi’s. It is the best quiche I’ve ever made. And I’m going to make it again. I used vegetarian bacon and it was terrific. I think I’ll add just a tiny bit of milk to make it less dense, but the taste, texture, everything is outstanding. Can’t recommend enough. GF made it and she loved it, too.
Lynnelle Brown on 9.18.2012
This was delicious! It will be my go-to quiche recipe from now on.
Lauren on 7.26.2012
Really good as is (and a guaranteed hit with guys), but this recipe shines as a great foundation for improvisation. For me, adding caramelized onions, sauteed mushrooms and some chopped spinach–and subbing in Greek yogurt for the sour cream–catapulted the flavor from “yum, this is good” to “everyone stops, licks their plates and asks for more.”
Heather G. on 12.26.2011
Fixed this for Christmas morning and it was amazing! There were 4 of us and we finished it clean. The only change I made was adding some grated onion to the egg mixture. Will definitely make this again!
sjmum22 on 6.30.2011
Made this tonight for dinner and it was a huge hit!! Hubby liked it so much he asked me to make another one for the weekend!
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Betty York on 11.26.2017
I made this tonight. I did not use 6 eggs – I used 5 large ones. I still had too much “filling” to fit in the deep dish pie crust. The Brie added a delicious flavor which was different than our regular quiche. I will add more Worcestershire sauce next time – I didn’t use the entire teaspoon.
I pre-baked the crust for 8 minutes. I let it cool a half hour or so and then added the ingredients. Our oven at 375 cooked this more quickly than I liked – so I put it down to 370. Cooked about 40 minutes total. This is now the way I will make quiche!
Kristi on 11.10.2014
Hi, I just made this today and for some reason the inside is still runny. Does anyone know why? I have baked it for the required 45 minutes, plus an extra 17 minutes. I followed the directions to a T, so I’m not sure what happened. Anyone have any thoughts??
toplessmuffin on 5.31.2011
I made this for a brunch for our teachers, one with caramelized onions, one without. Both were absolutely divine, but the caramelized onions just took it right over the top. Making it again tonight for my husband’s birthday dinner. Real men might not eat quiche, but they sure as heck like egg pie!
joantat on 5.8.2011
This sounds delicious. I have made other quiches which were accepted well by the men in my house and I will definitely be trying this one.
rghawki on 5.7.2011
I just made this. It is sitting on the cabinet cooling. I’m going to put it in the ice box for tomorrow morning but it looks so good I want a piece now.