Leek, Bacon, and Gruyere Crustless Quiche

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Really great! Used it once for a brunch last week and will be doing it as a dinner this week.
Great taste and wonderful with a fresh avocado/blood orange salad on Frisee.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Love, love LOVE this recipe! I made it for my parents and syblings who are definately foodies. I made it the day before I was going to serve as it was more convient. Everyone loved it. I am anxious to make it and eat it right away!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fabulous! I eat low carb and always made crustless quiches. Super yummy for a sunday brunch or light dinner with mixed greens.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I changed this recipe a little by using half gruyere and half swiss cheese, and by adding 8oz of extremely cooked down sauteed mushrooms. The flavor was fantastic, and it was easy to make. Although it stayed a little runny the first night, the consistency was perfect the next day, so I guess an hour wasn't long enough to let it sit. This is great comfort food!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Bacon is my favorite food, with cheese following in a very close second place. I made this quiche to change things up from my usual (although I always go crustless and it is delicious! I will definitely be making this again with the leeks, and will maybe try adding some sausage or peppers, and possibly try different cheeses.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It was perfect, the only change I would make is to spin the leeks before adding them to the quiche. They made the final product a bit watery. I will definitely make this again!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I gave up gluten for Lent so I wanted to make a crustless quiche, and I used this recipe as a guideline. I was concerned about it holding together and so I used 2 eggs and 3 egg yolks. It held together fine, but I do not have much experience with quiche so I'm not sure if it still needed more eggs for a different texture or not. I agree about using less butter. I used the 2 tablespoons and it was just too much. 1 tablespoon would probably do. In my quiche I used some fully cooked bacon that you microwave. Maybe it works differently then regular bacon, but I find that it becomes rubbery in the quiche and I will leave it out next time. I also used cheddar cheese instead of gruyere and around 1/2 pound of Maple Sausage. It was delicious and it took around 40 minutes in my oven. I will definately try other variations on this in the future.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The flavor was very good, but there were not enough eggs. While quiche held together, it was too soft and should have been firmer. Next time I will use more eggs and maybe a bit less half-and-half. You also need only 1 T. of butter for the dish. A bit more Gruyere is in order. I chopped the leeks - do not omit or substitute anything else for the leeks because they are the star of this quiche!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made this several times. Leeks, bacon and Gruyere are awesome together. I cook the leeks a little differently, though. I thinly slice them then saute in the butter. It's a delicious recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this without the bacon and it was still delicious. I also used 3/4 cup gruyere and 1/4 swiss cheese and instead of grated parmesan, i used a three cheese shredded mix (asiago, fontina, parmesan - 365 whole foods brand because these are what I had on hand. I also used 1 cup heavy cream and 1 cup 2% milk as I did not have half and half - still delicious ;