|(Photo by Taste of Home)|
We loved this quiche! I made quite a few changes in the recipe, but it was still yummy. I made 2 quiches because I wanted to give my dad part of one. So I made one with a regular pie crust and one with a gluten free pie crust (both homemade). I used quite a bit less ground beef -- less than a half pound for each one. I think you could even get by with a quarter pound in each one. I used bacon bits rather than cooking bacon, and used probably 1/3 cup for both quiches -- so, 2 to 3 tablespoons in each. With the dill relish, I used about 1/2 cup for both quiches -- about 1/4 cup in each one. The liquid seemed like it would be too much. I used 1 cup of fat-free half and half and 1/2 cup of 2% milk for both quiches, so it was about 3/4 cup cream/milk in each quiche. I didn't measure the cheese -- just sprinkled it on. Probably 1/2 cup to 3/4 cup on each one. I topped them with just a shake or two of grated parmesan, as I didn't have any of the shredded type on hand.
I served this with green beans and a spring mix/baby spinach salad on the side. Mr. T said this is a "keeper" recipe, and I completely agree!