Reviewed: Apr. 13, 2012

This is a wonderful piecrust! I made a double batch so I can use the second crust for a chicken pot pie in a day or two. It bakes golden and light, and tastes like a cheese cracker. I used my broccoli-mushroom-onion-bacon-cheddar recipe, using evaporated milk instead of regular. This is the best quiche I've ever made! I started to bake the unfilled crust as the directions said, but saw it was shrinking. So I removed it from the oven and stretched it back into shape, filled it with the quiche mixture, and baked it. It came out so good! I recommend that instead of pre-baking this crust you just fill it and bake all at once. Thank you for the great recipe.

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Reviewer:

jzuberbuehler

Reviewed: Mar. 2, 2012

This was a good recipe, Joanna. It was my first time making a quiche and I chose this cheese crust. I used cheddar but see where another reviewer used parmesan - I'm sure that is excellent too! I used a regular 9-inch glass pie dish and did not QUITE have enough crust. But that did not affect the outcome of the quiche. I stretched it as far as I could and the quiche did not stick. It was still easy to serve. I will use this recipe again.

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Reviewer:

Olivia

Cooking Level: Expert

Reviewed: Nov. 20, 2011

okay

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Reviewer:

hyerground

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Reviewed: Oct. 23, 2011

This was a great quick and easy recipe in a pinch. I used it as a base for a egg quiche with breakfast sausage and green/red peppers. I had all of the ingredients on hand and it made just enough to fit a 9 inch round pan. This is a keeper!

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Reviewer:

Melissa Kay

Cooking Level: Intermediate

Home Town: South Lyon, Michigan, USA

Living In: Marquette, Michigan, USA

Reviewed: Sep. 30, 2011

Simple recipe with crispy results! Made this with the vegetable quiche recipe on this site.

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Reviewer:

jennipupu

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Seattle, Washington, USA

Reviewed: Jul. 16, 2011

I am horrible at making crust and this one was easy and tasted awesome! The cheese is a really great touch.

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Reviewer:

joojoobee

Reviewed: Jun. 12, 2011

Much tastier than plain flour/shortening crust. I needed to add a few extra TBSP flour, but flour amounts always vary to some degree anyway. I also like to add about a tsp total of dried herb combinations (basil, oregano, rosemary, thyme) to get a cheese/herb crust. This recipe is a keeper!

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Reviewer:

DutchMac

Reviewed: Feb. 13, 2011

So easy, so good. I make this every Sunday morning now. Thanks!

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Reviewer:

kpierson

Cooking Level: Expert

Home Town: Bloomington, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Jan. 25, 2011

I used this crust on top of a vegetable pot pie, and it worked out great! Wonderful flavor and texture. The pie baked for 40 minutes at 375 degrees.

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Reviewer:

lisa

Reviewed: Jul. 28, 2010

this came out really nice especially for my very first homemade crust. i only had 4 tbsp butter, so i supplemented it with oil. it came out great - light and cheesy - perfect complement to the custard i used for my quiche! thanks!

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