One time on Usenet, Matt Shoop > said:
> 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).

Does the recipe call for condensed milk or evaporated milk? Condensed is
usually? always? sweetened.

> 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,

What did it taste like that was "funny"?

> but no matter how much we cooked it, it never
> really set up.

2% might be too thin -- I use half & half or whipping cream.

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

I do, I do! :

Bacon Quiche

Pastry for one 9-inch pie crust
10-12 slices bacon, cooked and crumbled
¾ C. swiss cheese, shredded
¾ C. cheddar cheese, shredded
½ C. onion, finely chopped
4 eggs
2 C. whipping cream
¾ tsp. salt
¼ tsp. black pepper
1/8 tsp. red (cayenne) pepper, ground

Heat oven to 425º. Lay pastry in quiche pan. Sprinkle
with bacon, cheese, and onion. Beat eggs slightly, beat in
remaining ingredients. Pour into quiche pan, bake uncovered
for 15 minutes. Reduce oven to 300º F, bake about 30 minutes
longer, or until inserted knife comes out clean. Let stand
10 minutes before cutting.

Chicken Quiche: Replace bacon with one whole chicken
breast, cooked and cut into cubes. Replace red pepper
with ½ tsp. dried thyme, crushed.

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF