"Matt Shoop" wrote in message ...

>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.

Well, every can of condensed milk I've seen is sweetened. I would
expect a quiche using condensed milk to be sweet. I use condensed milk
when I make flan which isn't really all that much different from
quiche in many ways except it's sweet.


>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.

A more detailed recipe especially as it relates to the number of eggs
and the quantity of milk would help. One thing I'll tell you is that I
use half and half when I make quiche.

I use four eggs and two cups of half and half for one quiche. So long
as you don't add anything too wet to the quiche it should set up fine.
I kind of wing it with the other ingredients but usually add some ham,
broccoli, onion and Swiss cheese. I'll bake the quiche at 425F for 15
minutes and then reduce the temp to 300F 30 minutes or so until a
knife comes out reasonably clean when inserted about half way between
the edge and the center of the quiche. I learned how to make quiche
from the Betty Crocker cookbook my mom gave me when I moved out of the
house many years ago.

Good luck,
-Mike