Posted 8/14/2011 7:54:32 PM
First, you can take my review with a grain of salt, because I altered the recipe a bit. I used diced smoked ham instead of bacon, and used grated cheddar instead of finely shredded swiss cheese. I cooked the onions until translucent before adding to the quiche. And I used a prepared pie crust (refrigerated from the store). I used heavy whipping cream rather than half-n-half.
What went well: the instructions to line the pie crust with foil while baking (before adding filling)saved the crust from burning later in baking. The flavor was good.
What could have been better: The consistency was more like a light mousse than a quiche. I've never had such a silky quiche before in my life. I cooked it for the full 50 minutes and the oven got a little too hot during cooking, so I know it was completely cooked. I personally prefer a quiche with a little more substance/firmness to it. Perhaps it came out the way it did because I used regular grated cheddar instead of finely shredded cheese. Not sure. But I won't be using this quiche recipe again.