second time and both were perfect!!

This was a yummy dish and fulfilling after 2 to 3 servings. I use Pillsbury pie crust and I added chiozo meat. No need for salt when bacon and the chiozo meat has it. But i did add garlic, onion powder, pepper, and Badia Completely Seasoning. Family loved it. Definitely will make again.

Excellent. Our new neighbor commented several times it was the best quiche ever. Cooked to perfection. I did use a Pillsbury pie crust.

Easy, delicious and quickly gone!

We make this at least twice a month! We use a gluten free crust and no bacon, shredded sharp cheddar, chopped kale (buy a big fresh bag and keep it frozen in the freezer) and decorate the top with thinly sliced tomatoes. I have to reduce the milk by a bit or it overflows. Making it again for the umpteenth time tonight! Edit- with the gluten free crust you bake the crust first for about 10 min uncovered at 400° (it will keep it from sticking). Then fill it and cover the edge with foil to bake the quiche.

I added some cherry tomatoes to the recipe. My wife said it was the best quiche she ever had. Super easy to make.

Very good!! I didn’t use her crust this time but look forward to trying it as well next time!! The filling was very good! Made a second quiche in the same day!

Great recipe. Substituted cooked broccoli for spinach. Used a premade deep dish pie crust. Who says real men don’t eat quiche? Only cooked for 37 min. On a cookie sheet. Delicious

1st time with this recipe. i added sausage, onions, and cilantro...what a hit!!!

This was delicious...we loved it for lunch...easy to make and I added some chopped fresh mushrooms that I had on hand...will definitely make it again!

Followed instructions exactly and it was perfect!! Very easy and not runny at all! I WILL make again

easy to make and taste great

Very good- don’t need to cook the full 45minutes.