Clark's Quiche Recipe

I am so glad that you have all enjoyed this recipe. When I said a 9 inch pie pan, I was referring to a nine inch deep dish pie pan (glass type). This will hold the entire mixture. If you don't have the deep dish type, cut back on liquids. I always cook mine on a cookie sheet, just to be on the safe side. Let your pie set up before serving. Hope this helps too! Enjoy!

First time reviewer and I respect the idea of adhering to original as closely as possible to give best comparison. I made this with what I had on hand. It is not clear in directions if you need regular or deep dish pie crusts. YOU NEED DEEP DISH PIE CRUSTS, or you must scale back the cheeses, eggs and liquid. I only had regular pie crusts, and it was apparent after adding the spinach/meat mixture that there would not be room for all the rest, so I reduced the cheeses to about 12 oz, the eggs to 6 and the half & half to 3/4 cup and I still had a little cheese left over. I precooked the pie crust (punctured multiple times with fork) 10 min at 400°. The (adjusted) mixture cooked up beautifully and I loved it and the Mrs said I can make it again.

This quiche turned out beautifully. I halved the recipe to make only one quiche. I saute'd the onions in a little bit of the bacon drippings. I added the spinach to the onion-mushroom mixture and cooked it for a short time. Like many others, I did not layer. I elected instead to stir all together. I also precooked my pie crust for a few minutes before loading it with the quiche mixture. My guest raved about it, and couldn't believe I had actually made it. This will be my "go to" recipe for company.

I made this today for Mother’s Day and it was delicious! It made 2 large quiches. I made one “meaty” and one “vegetarian.” I liked the deep dish filling to crust ratio in this recipe! Per the suggestions of some others, I did prebake my crust for 10 minutes. Meanwhile, I sautéed the onions, then added the mushrooms, and finally added a bag of fresh baby spinach until it cooked down/wilted. Rather than layers, I mixed all the ingredients together (except for the meat, which I added to only half of the mixture for my “meaty” quiche. The store was out of half & half, so I used whipping cream. The store was out of frozen spinach, so I used fresh...I’m glad I did! For the meat, I crisped precooked bacon and a few brown-n-serve sausages (cut up) in the microwave for quickness.) Even though I made a few changes, this recipe is great and I think allows you to tweak to your tastes.

So rich and flavorful. I mixed it all together then poured instead of layering it. I used fresh spinach instead of frozen, heavy cream in place of half & half and I used "mexican blend shredded cheese" parmesan & gouda. I used the pillsbury deep dish pie crusts that come in a two pack and it was just the right amount for both.

Turned out amazing. What I did differently was * instead of spinach I used 1 med size spaghetti squash and let it cool off for awhile so it was dry. * Instead of ham I used maple sausage from the night before. * Also I didn't have (unexpired ha ) sour cream so I substituted plain greek yogurt. Ended up making 3 9inch pies Was fantastic!

I made this as a practice run for a brunch and I'm so glad! Here's what I discovered. You need deep dish pie crusts. I pre-baked mine for about 7 minutes and they shrank as, crusts do, to a half inch below the rim of my deep dishes. So make sure you have large pie crusts. Definitely pre-bake them though. My crusts were perfectly golden. Also I baked my quiches for an hour and 5 minutes. I can't imagine them being done after 40 minutes. They took about 45 minutes to prepare, I grated cheese so that likely added to prep time. Finally you have to let them set for about 10 minutes to absorb the liquids. I was concerned once I removed them from the oven as they seemed to be underdone but they were fine after sitting a few minutes. I skipped the bacon, I didn't have any. And I used fresh spinach, about two handfuls. The end result was great. This recipe is a keeper. I'm making it for my brunch with confidence now.

I've used this recipe for years, but instead of layering the ingredients, I mix them all together and then pour into the pie crusts. I also prebake the crusts for 10 minutes before I pour in the ingredients. This recipe is also very easy to cut in half and only make one pie. I've taken this quiche to brunches and other people have also brought quiche. The other pies were only half eaten--mine was always devoured with folks asking for the recipe. The prep is a little extra work, but well worth the effort. Anytime I have served this, it has always been a hit. It's great reheated as a leftover and also freezes very well.

I used frozen pie crusts so I cut the amount of cream in half and I used 5 eggs. I approximately halved everything else because my frozen pie crusts were really shallow. If you watch the video, you can get a sense of what the right ratios should look like. I will say that quiche never looks like there is enough egg mix until it goes in the oven, so trust your recipe. This was easy, and delicious! It would be fantastic with homemade crust! I prefer a crisper crusts than my husband, so I would bake to recipe for him. Since he's away, I followed another poster, and started mine on high @ 425 F. I left it on that for 10 minutes, then reduced to 375 for the remaining time. It was ready in about 30 minutes total. I used the browning as a guide. I waited 5 minutes to eat, and then had a huge piece. OMG so good! Yaay! Oh, I didn't have any Monteray Jack cheese so I used mozzarella. It was a good substitute but I bet the Jack cheese is sublime. I understand some folks don't like reviews with altered recipes, but I only changed it because I didn't have everything so I made do. I think my adaptation keeps the integrity of the original, so my review is for anyone who may not have exact ingredients on hand, including future me. If my adaptation was good, this recipe will be amazing made exactly as posted. Thank you, Clark!

This was soooo good. And easy to modify based on what I had available. I used swiss chard instead of spinach. I used double bacon and no ham. I used cream cheese instead of sour cream, mozzarella instead of monteray jack cheese, and milk with some leftover bacon fat for the half-n-half. It took a little longer than 40 minutes for it to cook though. I also cooked all the veggies and mixed them with bacon and cream cheese for the bottom layer, rather than doing them separately. All this fit with no room to spare. :-) This one is definitely a keeper.

The is the best quiche recipe I've found! I've been making this for years now. I use shaved ham instead of cubes, which is the only change I've made. Finally figured out that, if you use Pillsbury Pie Crusts in two double-layer cake pans, you will have more than enough room for all the ingredients, with no spillage. I am going to try pre-baking the crusts a bit before filling them, so that it reheats better. I gave some leftovers to a friend recently, and he gave it a 11.5 out of 10!

I decreased a lot of the fats: five pieces of bacon, 1/2 cup sour cream, whole milk instead of cream, half the amount of cheese. It was delicious so I can imagine how decadent it is when made as written.

I've been making this for many years as our Christmas breakfast! My family can't wait for it!!!!

I make a vegetarian version of this quiche. I omit the bacon and the ham and add 12 to 15 drops of liquid smoke to get the smoky flavor. It works like a charm! I also add in some broccoli for some extra vegetables. When I want a lighter version, I use light cream or evaporated milk instead of heavy cream and have never noticed a difference in the flavor. This quiche is a staple in my house and is always a hit!

I’m shook — this turned out incredible.

This is my favorite quiche recipe and is always a hit when I serve it. No changes to the recipe, two deep pie dishes, delicious and plenty of leftovers for us and the guests to take home. It’s a bit labor intensive but worth every minute of prep! Love it.

This is my go to for quiche! Everyone loves it. My kids fight over left overs. Highly recommend this recipe

This is an amazing quiche. Can I bake it and freeze it for about a week?

No changes made, tastes phenomenal! It’s my go to quiche recipe for having company over. I usually pair it with a kale salad on the side from the recipe book “Love Real Food”. It’s a hit every time I’ve made it. Can be a long process but oh so worth it!!

I've made this many time, sometimes I do half broccoli chopped up with the spinach, its a fabulous recipe and I always get compliments.