I have tried to make a number of quiches in the last few months and have
yet you have one that came out really good. The first one was made with
eggs, ham, mushrooms and condensed milk (I know but that was the
recipe). It came out fine, but it was so sweet I felt like I was eating
desert. The second qiche was made with eggs, mushrooms, tomatos and 2%
milk, it tasted funny, but no matter how much we cooked it, it never
really set up.

Can anybody tell me what I am doing wrong, or point me to a recipe that
they have tried and had work well.

Thanks!
Matt Shoop