Someone brought this quiche to a brunch and I immediately asked for the recipe. I loved the creamy texture of the quiche paired with the crisp crust. There's something about the blend of cream, eggs and cheeses that is superb. I happened to have smoked salmon on hand so I used that instead of bacon. My husband said it was the best quiche he's ever had easily. I agree with the other reviewers about the runny consistency when taken out of the oven and the onions and mushrooms might be considered underdone to some. Next time I'll saute the onions and mushrooms as suggested by other reviewers. This quiche is one of those dishes that is almost better the next day. We heated it up the next day and it had a firmer consistency and still had all the great flavours as the day before.

Reviewed On: Nov. 24, 2009

Beef Rendang? More like Beef Rendon't. I made this recipe thinking it was similar to a dish at our favorite Malaysian restaurant but I got it wrong and did not like this dish at all. I spent the majority of the day gathering ingredients from a specialty store and then I painstakingly followed the directions of making the paste etc. What I ended up with was this fibrous strange dish with a weird taste and tons of leftovers that I don't want to eat. For me this recipe was not worth the time or effort.

Reviewed On: Sep. 15, 2009