Chapter 2 in the quiche saga
Thank you to you guys who commented on the all important milk in the quiche question the other day! I finally made it, using the 2%. I used this recipe, minus the thyme and plus half a sauteed onion, and it came out perfectly! Not watery or greasy, and it's not overly rich as quiche goes. (I mean, it's still eggs, butter, cheese and bacon.)
Yay!
Yay!