I just made this for the first time tonight and thought that the recipe was pretty good. I changed a few things. I used Bisquick (for the crust), Canadian Bacon (6 slices diced), sea salt grinder (reduced amount used), black peppercorn grinder, mixed cheddar shredded cheese (2.5 cups) and tabasco (increased amount). As others have said the egg and evaporated milk mixture was a little too much, so I simply tossed out what was extra. While baking my quiche slightly overflowed in the first 5 minutes at 400 degrees. But after I turned down the oven to 350 degrees the quiche seemed to be more stable thus no more overflow. I did bake at 350 degrees for 30 minutes. The center was still a little wobbly but set up during the 10 minutes I let the quiche rest before serving. Overall, not a bad recipe. Just be sure to watch your quiche!

Reviewed On: Feb. 12, 2005

Turned out better than expected. Only minor problem was that the pan got a bit too sticky.

Reviewed On: Mar. 30, 2004