I have made quiche so many times with this recipe (2 or 3 times a month) and have to say that this is the perfect base recipe! Couple of notes - the recipe doesn't specify but I recommend a deep dish crust. Also I have made mine with milk every time as cream isn't a regular item in the fridge - I add an extra egg too since milk isn't as thick as cream. Don't forget to wrap thin strips of foil around the crust so it doesn't burn. Our family favorite is minced garlic, green pepper, diced sausage links, with provolone cheese, and parmesan sprinkled on the top before cooking makes a crispy golden crust on top. Super yummy. Thanks for posting!
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I have made quiche so many times with this recipe (2 or 3 times a month) and have to say that...