Lovely quiche -- I changed very little by using 5 eggs rather than 3, and I used half and half instead of milk, because that's all I had on-hand. Added some white pepper, but I omitted salt from the quiche, because the bacon and cheese carry enough sodium. We thought it was perfect. I used a ready made pie crust, but I must say that next time I'll make my own so that it will hold its shape and give me a more substantial crust. The ready made crust shrinks a bit too much during the initial baking time. As a side note, I wanted to experiment with some new small casserole dishes (about 1 quart size from Sur La Table). So I've also made this quiche without a crust and cooked it in the small bowls without oiling them first. They came out great, though next time I will oil the dishes a bit. Now I know I can make this for company in pretty casserole-type single serving dishes -- and without having to make crust if I don't have tine. Lastly, maybe it's just my oven, but it took a lot longer than 40 minutes to bake this. Just keep an eye on it. Great recipe, LADYNUSS.
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