On Sat, 26 Jul 2008 02:35:06 GMT, Wayne Boatwright
> wrote:

>We're probably pretty close on proportions. I also use a pre-baked crust
>and pile in whatever ingredients and cheese I'm planning to use. I usually
>whisk 3 eggs in a 2-cup measure, then add light or half and half cream to
>make 1-1/2 cups total.

<slapping forehead> That's sooo logical! I think my measure would be
1-1/4. Gotta try that next time! Gosh, I feel so stoopid.

>Right now I'm hankering for one with bacon, sauteed
>onion, and swiss cheese, with a tablespoon or so of parmesan.

Me too! I use Jarlsberg, my absolute favorite "cooking" cheese,
instead of swiss. Maybe we should do a quiche virtual cook-in on
Sunday!



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West