This is a good basic recipe for Quiche, but it doesn't come out right from the directions provided. There is a lot of water, and I used fresh veggies. I had to cook it for about an hour to cook off some of the excess water(plus dabbing it with a paper towel even after all that extra cook time.) It turned out edible, but not as good after all the fuss. If I were to try this recipe again, I would cook the broccoli and onion(and use half an onion-a whole onion is WAY too much. Trust me, it turned into an onion Quiche.) a little bit longer to try and cook out some of the water. I would have put the cheese on the bottom(it's hard to cut when all the cheese is on top because it creates a brown crunchy layer). Everyone said to do that to help keep the crust from getting soggy which doesn't matter, the water has to go somewhere. I always try the recipe as instructed first though; it was not the best idea. I would use 3 eggs and 1 cup of milk. I'm not sure what pie crust the poster used? I got a 9" as recommended- it spilled through the holes in the crust and overflowed all over the counter(partially my fault,I should have poured slower), and I still had leftover liquid. Line the oven with aluminum foil on a lower rack, to prevent burning material on the oven's heating elements. Overall, it came out OK. I will move on to other Quiche recipes though.
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This is a good basic recipe for Quiche, but it doesn't come out right from the directions...