I made this dessert for a famliy bbq and got rave reviews. Even my brother who said he didn't like cheesecake said it was good. Like a previous review, mine also split when cooked the minimum time but the blueberry mixture easily hid the crack.

Reviewed On: Jul. 25, 2008

The first time I made this quiche, I pretty much stuck to the original recipe with the exception of a couple of things out of personal taste. I'm not an onion person so I sprinkled dried minced onion over the bacon and cheese mixture. I also used white sharp instead of swiss cheese. The result was real good except the texture was really soft and not very 'quichelike'. The second time, I used only one cup of cream and added two more eggs for a firmer texture. Next time I will try just a cup of milk. I also added 2 tsp of dried parsley for a little color. Overall a very good recipe!

Reviewed On: Jul. 4, 2008

This batter turned out quite well which surprised me considering how thin it is once you add the entire beer. I did dip in flour first and it created a nice thin, crispy crust. I may try only 6 oz of beer next time since I prefer a little thicker batter on my fish. I was worried about too much salt as other reviewers mentioned but I used sea salt and it wasn't too salty at all.

Reviewed On: May 10, 2008