Right off the bat, I thought the ratio of 3 eggs to a full cup of half and half was weird. I also thought it strange to be instructed to just briefly cook the leeks until they're wilted, but before they give off any liquid. This sounds to me like a recipe for wet quiche. I would think you'd want to cook those leeks until all the liquid is out and they've had a chance to sweeten up and take on flavor from cooking. No? Apparently not.
Result? Wet quiche. The eggy part was very soft. It was an odd texture. I didn't like it at all. There was not a lot of flavor. The lemon zest came through, but, as Matt said, "Why do these eggs taste like lemon? Yuck." Basically, lemon was the only flavor that came through. It smelled delicious while it was baking, but that was an illusion.
Yuck, yuck, yuck. I ate one slice, Matt ate as much as we could, and we threw the rest out. This is the first quiche I've ever made that we didn't obliterate.
|Looks good, smells good. Tastes bad.|
Conclusion: Hated it. I'm keeping the puff pastry idea, but filling it with other quiche mixtures.