Total TimePrep: 15 min. Bake: 55 min.
Agree with Helen. Classic quiche ratio is ALWAYS 2 to one (milk to egg) Given that , 5 eggs is way too many . This recipe needs to be adjusted accordingly. Recommend reducing the eggs to no more than 4 eggs max.
This took MUCH longer to cook that stated. I wish I had reduced the number of eggs from 5 to 3. It was WAY too eggy for my taste. Disappointed.
Followed recipe, but needed 2-9 " crusts (Marie Callenders frozen) for the amount of filling made. Added mushrooms to onions in the saute. Used 1/2 tsp. salt and added 1/4 t pepper. Otherwise, the steps for making this quiche are spot on, especially the pre-baking of the crusts. With two quiches from this recipe the total time of baking was about 55 min. Start checking at 45 min.
I made this for a brunch and everyone loved it!
salmon and eggs-two of my favorite foods. what a perfect way to have them together!
This recipe was very good. This was my first time making quiche and I couldn't find a 10inch crust so I made it with the 9inch deep dish. It was a little full and I had to cook it longer, but it still turned good.
This was my first quiche to make. It was pretty easy to make considering my inexperience with cooking. I definitely recommend getting salmon that says it is cleaned, free of bones/skin/etc. The first can I opened was a 14 oz can which ended up having skin and bones still in it, so I could not use it. The quiche turned out great though!