I tried this twice today as a dry run for our Bastille Day celebration. I used my grandmother's pie crust recipe which is delicious, but I did not have a deep dish pie plate so I used a springform pan. First time it seemed like I did something wrong with the pie crust as it was mushy on the bottom. Second time the crust was better but did not cook thoroughly on the bottom, which I think might be a result of the wonderful custardy-light filling. I think this is a fantastic recipe using a deep dish pie crust pan, but I need to tweak it when using a springform pan, which I thought gave it a café-like appearance. All in all, I will always use this recipe as a go-to for a light, fluffy quiche. Husband is French and thinks this is fantastic.
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I tried this twice today as a dry run for our Bastille Day celebration. I used my...