*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Really should rate this at a 3, but I am giving it a 4 because it has so much potential! First of all, an absolute MUST, is baking the pie crust for 8-10 mins before filling otherwise you end up with a soggy bottom. Cover the edges with tin foil or a pie edge cover because they WILL burn by the end of baking, specially at that temp. As for the temp, I would reduce it to 400F next time, which is plenty hot enough to bake a quiche. I did add some onions that I softened in the microwave and some garlic powder - I would add more next time. Also, I would change up the cheese and do a mixture of cheeses like cheddar, mozza, parm, and asiago. The milk and cream need to be reduced to allow the egg to set properly - I would reduce the milk and cream both to 3/4 cup EACH. The next time I make this with the changes I've noted, I will update.
I think I needed to cover the crust with foil toward the end. I had to take it out because it was really getting brown. I would have preferred the texture a bit firmer (so I guess cooked longer). Also next time I might try to add spinach or onion or a different kind of cheese. It was a little mild in flavor. Also the milder flavors taste better when it isn't so hot out of the oven.
Oh my goodness, I just finished eating 2 pieces of this for dinner and it was DIVINE!!! I would not change a thing, the simplicity of it is what makes it so good...just perfect! It was light yet filling...a bite of custard mixed in with cheese YUM!!! This is probably my favorite recipe off this site to date. I wouldn't change a thing as far as the recipe goes but definitely, when you're making something so focused on the cheese I would splurge and buy a really high quality sharp cheddar from Trader Joe's or an equivalent. YUMMMMM is all I can say and I have ONE happy tummy tonight:O)