Jarlsberg Quiche

I made this using store bought pastry sheets and rolled the sheets a little thinner, and then made them as small quiche's. The family loved this, even DH who is not a wrap for quiche.The only thing I would change is to leave out the salt next time, as we found it a little salty with the bacon.But with that said..... We all enjoyed this quiche so very much, and I will be making this again for sure.<br/>Thanks Baby Kato.

I used filo dough instead of a deep dish pie shell which I gave it a nice flaky gourmet crust - it turned out amazing! Note: I used 3 cups of jarlsberg cheese and I added 1/2 cup of caramelized onions and garlic. I love this recipe! I will try this again but use a small cupcake baking pan and make mini-quiches for my next party!

Mmmm, I loved this! The jarlsberg cheese made a wonderful addition and the general texture was spot on. I didn't have a pie shell so used a regular pastry sheet brushed with milk and the cooking time was spot on for the pastry, so that option is worth a try as well for anyone that would prefer a thinner crust.

My DH says this is the best quiche I have ever made! I used 8 ounces of deli-sliced Swiss cheese. I placed about half of the cheese on the bottom of the cooked pie shell, then tore what was left into pieces and mixed it into the eggs. Most times, in my experience with cheese and eggs, the eggs overpower the cheese. In this recipe, the cheese is very prevalent in taste and texture--and that is what we thought was outstanding! We also loved the crunch of the bacon on top. Thanks, BK this is a keeper.

We love quiche and this was a nice one. I really liked the combination of the jarlsberg cheese with the bacon. Thanks BK for another winner.