On Tue, 22 Mar 2005 16:09:13 -0800, Matt Shoop >
wrote:

>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

Are you sure the recipe didn't cal for evaporated milk, not condensed
milk? It's easy to get them mixed up, they sell them side by side on
the shelf, they are both canned milk, but they are vastly different
products. I can see a quiche made with evaporated milk but not
condensed milk.

My favorite quiche recipe uses sour cream, eggs, a variety of cheeses,
onions and bacon. It's pretty foolproof.

Cathy