Mediterranean Quiche

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This is very tasty. I modified a bit: I added red pepper to onions, and did not use zucchini. I also used quite a bit more mushroom than was called for, and added baby spinach towards the end of the vegetable cooking. For the eggs, I used 4 medium eggs and only 3/4 cup of half and half, and I added some nutmeg. I also just used a store bought crust, and cooked for 45 minutes. Everything else was kept the same. I would definitely recommend trying this one out.

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Makes a perfect meal!

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I've made this quiche several times, and it is always a big hit with our family! The only modification I make to the recipe is I cut the amount of half and half down to a 1/2 cup. I've also found that the quiche does not bake through in 25-30 minutes (in my oven, so I usually bake mine about 45 minutes.

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I messed up with the timing (I only checked the cooking time for the filling and not for the crust!, but it came out flavorful, delicious and rich. My guest thought that it contained meat, since it was so rich. I was in a hurry and I served the quiche soon after it was baked, but it was very runny. It solidified properly by the time we had the second serving, so it is very important that you let it sit for 30 minutes. I also received huge compliments on the crust. It was very messy, but was well worth it. I will add this to my go to repertoire for sure.

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Delicious, basic quiche recipe. The fresh herbs, tomato and combination of cheeses make it unusually good. We brought it for a dinner party potluck and it was very popular.

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This was super easy to make (I subbed in a store-bought pie crust instead of making my own and turned out really yummy. Perhaps I missed the memo where this is a breakfast/brunch quiche (hindsight! so it wasn't quite filling enough as a dinner entree by itself but I'll definitely make it again!

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This was a hit! Even when we strayed a bit from the menu, the quiche turned out to be wonderfully awesome and easy to make. It was my first quiche as well. We omitted the mushrooms since my fiance is not a fan of mushrooms, and we added more pepper since we're fans of cayenne. Also, please don't judge but we had goofed and instead of making our own crust, we picked up a store-bought crust -- which turned out to be graham cracker pie crust LOL -- and it actually turned out really tasty, with some unusual, yummy flavors. We're going to repeat this recipe with graham cracker crust again. We'll definitely use this recipe for future parties. Thanks, Emeril!

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Made this quiche for a company party and it was the highlight of the party for everyone, without a doubt one of my favorite recipes I have made in recent history.....MAKE THIS DISH!

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I just made this recipe for a book club meeting and it was a huge hit. I actually made two, one with the sun-dried tomatoes and one that used ham in place of the sun-dried tomatoes. Both were excellent, but I think I liked the ham version better because it better complimented the other flavors, whereas the sun-dried tomatoes tended to slightly overpower each bite.

It would have been nice if the recipe provided a few tips, such as what can be made a day in advance (the filling or the crust, perhaps?, how the pastry shell should look after pre-baking it, and how to know when the quiche is ready come out. Also, while the crust was quite good, three tablespoons of water was not enough to bind it together. This may have been due to the fact that my flour was cold. In the end I added more water. The resulting pastry shell was tasty and flaky, though slightly tough.

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This is one of the best breakfast quiches I have ever had. It will definitely become a "go to"!