Well, I hate to be the lone dissenter here... but this was.... eh - OK. I mean, its pretty hard to go wrong with cheese and bacon, and it is basically tasty, but the texture has some issues. First it was very greasy. (This may have been my fault, it calls for swiss, I had cheddar, which probably has a higher fat content, but even still, it really didn't need the extra butter.) I ended up with a pool of oil sitting on top. The second problem I had was the timing. At 35 minutes, it still didn't look quite done, so I turned the broiler on for a bit. Even then, I didn't think it was quite cooked enough. Perhaps if I had used one of those thin aluminum pie plates, the timing would have been better. I also think the amount of milk may have been kind of high contributing to it seeming like it hadn't really set up. And lastly, I had thought that the flour might sort of settle making it somewhat more solid at the bottom. That didn't really happen. The bottom was just slightly thinker glop. On the plus side, it was quite quick to put together and seriously - Bacon - Cheese yum. I think next time, if i am going to do something like this - sans pastry, I might just farget the flour and make a frittata.
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Well, I hate to be the lone dissenter here... but this was.... eh - OK. I mean, its pretty...