Brie and Canadian Bacon Quiche

I loved the idea of using thinly sliced meat for the crust. I didn't have Canadian bacon so used deli pastrami and otherwise followed the instructions. The quiche was delicious with a set center yet creamy taste. I was amazed that the meat/crust didn't get dried out but stayed moist and fork tender. Thanks for a great recipe. Next time I may add a little cooked sausage to the quiche, especially if serving to men.

Three stars for a solid recipe but that was either too much brie or my palate is not fancy enough. Well I had never had brie before and I thought this would be delicious, given the parmesean and canadian bacon, but the brie was way too overpowering and made the whole thing taste sour. and not a good sour. next time i will leave out the brie and use parmesean and asiago, since i know those two cheeses go well together and have a sharper taste instead of sour

This recipe was great tasting, and it was great making the crust with the Canadian Bacon. I used a smaller pie plate and used 8 pieces of Canadian Bacon; 5 eggs; 1/4 cup Miracle Whip; 1/4 cup Parmesan and 2 ozs. of Feta. Will definitely make this again.

I made this with chunks of Polish ham instead of the Canadian bacon and used Eggbeaters instead of eggs and 1/4 cup mayonnaise since I have to watch my cholesterol. Otherwise I left the recipe as is. We loved this. My husband, who doesn't usually have seconds of anything, asked for a second helping, so it must have been good!

I made this, but in a crust, so I chopped up the canadian bacon and tossed it in with the other ingredients. A very manly quiche, very rich, very pretty. I used a French cheese called Couloummiers, a cousin to brie and found it much easier and less messy to break it up with my fingers than to cube with a knife. Very nice quiche.