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Quiche Lorraine II

Reviewed: Sep. 20, 2009
This is a great recipe. I used 1.5 cups heavy cream rather than the 2 cups milk in the recipe. I had a bit of a problem when cooking the mixture of eggs and cream as lumps formed. I used a double boiler the second time I made the quiche, but lumps still formed. I am a beginner cook. But I would recommend making sure you stir the mixture fervently and stand over it to assure the lumps don't form.
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