Delicious, and very easy for someone who had never made quiche. However, I did make some changes. Instead of herb and lemon mix, I used garlic and herb (that's what the store had). Instead of mushrooms, I used Roma tomatoes. Instead of half&half, I used 3/8 cup + 2 tbsp. of lactose-free milk and 1/2 tbsp. of margarine. I had an extra pie crust, so I just used it instead of crescent rolls. Instead of monterey jack, I used mozerrella as it is less dairy-potent for someone who is lactose intolerant (lower the fat content, the lower the lactose). My only complaint is that I had to cook the quiche for around 50 minutes instead of 30... could have been something with my oven, so it's a minor complaint. The end result was wonderful.
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