Reviews & Comments

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!