Id give it 4 1/2 stars if I could. I made it pretty much straight from the recipe. However, since I used a pork rind crust I cut back on one slice of bacon. I used a 9 1/2 glass pie dish and it was the perfect size for the ingredients. I baked at 400 for about 8 minutes and 300 for 20. (My oven runs a little hot maybe, so it might me closer to 425/325. I pre baked the crust for 5 minutes at 350 to keep it from getting totally soggy. I didnt have any problem with the texture though some might consider it "scrambled eggy" after it rested about 20 minutes. Ive had quiches from gourmet shops that ran anywhere from runny to curdled, so Im not going to compalin.
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Id give it 4 1/2 stars if I could. I made it pretty much straight from the recipe. However,...