Quiche Lorraine II Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Dec. 28, 2005
I'm not sure what happened here but, 90 minutes later, my quiche is still not set and the bottom of the pan is filled with water - possibly from the ham? I used cheddar cheese but that shouldn't have made a difference. It's a good thing I fried up some potatoes because at this point, my dh is tired of waiting on dinner.
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Reviewed: Oct. 22, 2005
excellent, wil use many more times
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Cooking Level: Intermediate

Home Town: Loganholme, Queensland, Australia

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Reviewed: Jul. 5, 2004
I'm a total beginer when it comes to cooking but found this recipe to be pretty straight forward. I had a hard time getting the custard to thicken until I turned up the heat a little higher and I also had to leave the quiche in the over for 10 minutes more than the recipe calls for. Maybe because my quiche dish is quite thick. Next time I do it I think I'll go for a little more custard filling, a little less cheese, and a little more meat.
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Reviewed: Apr. 2, 2004
This is a good recipe, but I think the cheese amount is suppose to be 1/2 cup not 1/2 pound
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Reviewed: Jan. 28, 2004
Awesome! The whole family liked it. I substituted kraft fat free cheddar for the gruyere cheese.
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Cooking Level: Intermediate

Home Town: Hermon, Maine, USA
Living In: Beaver Falls, Pennsylvania, USA

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Reviewed: May 11, 2003
In trying out a variety of quiche recipes from this site, I found this to be one of the best. It makes a wonderful custard-type filling. I used 1/4 cup minced green onion, 1/2 cup ham, and omitted the nutmeg. I think pie crust takes away from the quiche, so I do a quick spray with olive oil flavored cooking spray in the quiche pan, then dust it with 2T cornmeal.Second time around, I used 1/2 whipping cream, and 1/2 half and half. Great both ways, but creamier texture with whipping cream/half and half. Yummy!
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