Reviews & Comments

I have a 30+ Betty Crocker Recipe book and it says to bake the quiche at 425 for 15 mins then lower to 300 for 35 to 45 mins longer but 325 works better to set the crust and it can take up to 50 min or more to set it depends on what you use for veg and meat.

I made this quiche and i thought it was fantastic. I did have to cook it much longer than it said. I used a frozen pie crust which i thawed and followed directions for pre cooking crust before filling. I also used whipping cream (not heavy whipping cream) instead of half and half and i added an extra egg and extra cheese and bacon. (you can never have too much cheese and bacon) and instead of sprinkling cheese bacon and onions into crust i whisked it into egg mixture. I used all other ingredients just like the recipe said. i would recommend not adding extra egg, cheese, and bacon cause i had just a little too much filling for crust and not enough to make a second one. I then wrapped foil around crust then baked for the 50 min at 350 but it was not done still runny. I then covered whole quiche with foil to prevent it from burning and baked for a total of 35 more min checking periodically to see if it was done and make sure it wasn't burning. once it was done i let it cool and served and it was delicious. Just took longer to cook than expected. Next time i will just follow the recipe to avoid wasting the extra filling i had.

Yes, I have an early 1950 BC Cookbook and Quiche Lorraine calls for Nutmeg. Why would anyone put Cayenne Pepper in this???

For DateBarMix: See Step 5 for filling instructions. You've probably figured that out by now - wish I'd seen your post last December. : )

This recipe is just fantastic. I make it regularly, though I tend to use cheddar as no one in my house likes Swiss cheese. Everything's better with bacon!