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Bacon Cheddar Quiche
Reviews:
April 04, 2009

This was a BIG HIT when I made it for brunch with my girlfriends. I baked it 35 minutes at 400 degrees in a pie crust like other reviewers, and it turned out perfect! I found it was very flexible too. I used turkey bacon and a little less of it, a lot more mushrooms, and chihuahua cheese instead of cheddar. I think that using the evaporated milk was the key to having it set right because it was perfectly firm in the center, but not at all burnt or overcooked on the edges. Thanks!

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