Deep-Dish Ham Quiche with Herb and Asparagus Salad

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 found the dish easy to prepare. Cheated a little, I I did buy the ready made crust. My friends who meet for brunch once a month were so delighted with it. The taste was smooth and excellent with the asparagus.
Thank you, it was a big hit. Joy

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 really like the deep dish approach on this recipe and using the springform pan makes serving so easy. I thought it would be missing something without the cheese, but I found the egg custard to be very light and allows for a nice serving. I used half n half instead of cream and the baking time worked just right.

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

this is so yummy on it's own you don't need the salad on the side, but it does give a fresh appeal to it. I have a difficult time with the crust on this quiche...it seems to be not quite enough. quiche is one of my favorites so I have tried many variations. I absolutely love alton's crust recipe so i have switched that up and the flakiness with tyler's filling is to die for.

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 make quiches but never a deep dish version like this. It really came out well. I saw comments on cooking time so was sure to give it plenty of time and had no issues. Also, I really struggle with pie crusts so I used the store bought version (I know shame on me. The 9 inch pillsbury was barely large enough to stretch it up the sides of the springform pan. Also, I made the night before and gently heated in oven the next morning, was fine.

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've been making this quiche for years and it's always a hit. I must say that it works best for me in a 10" spring-form pan instead of a 9" and I do increase the recipe for the crust to accommodate. I also have to admit I've never made the salad. It sounds delicious, but I have too many picky eaters for that. Thanks Tyler!

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

Sorry, Tina. Adding cheese to this classic French dish would lead to the inclusion of "au Gruyere", "au Brie" or "vosgienne" to its name. The classic dish ... according to Julia Child and Le Cordon Bleu ... is "a baked dish that is based on a custard made from eggs and milk or cream in a pastry crust", usually served open-faced. No mention of cheese. Since the dish originated there, I'll defer to their custom. But, that's not the point. Did you even try the dish? I did. It took a little more time and effort than I like, but it was delicious and well worth the effort. I will definitely make it again. Just not when I'm in a hurry.

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

Just sharing a Mother's Day brunch recipe so simple even the kids get help out.

http://miocibo.com/2009/05/07/scrambled-egg-bruschetta

It tastes especially good to mothers served in bed!

;D

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 always thought Quiche's had cheese in them. Every quiche I've ever had did so when I saw this picture I said to myself. gotta see what is in it. All it is is a ham and onion omelet. No cheese. Where's the cheese.

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

to the cooking, or else you'll get a runny center like I did. I couldn't serve it b/c of the center not being done. I added 20 minutes but it still came out too runny.

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 quiche turned out to be very tasty, light and fluffy! Instead of making the pie crust myself I bought the store made version which worked great. Also I used smoked turkey instead of ham. I was trully surprised with the results that I got from this recipe.