This is good. I have a few suggestions to make this easier (my mother is from Lorraine and made quiches for us when I was growing up). First, feel free to use whole milk to give this quiche a lighter texture. Second, use a fork to poke holes all over the bottom of the crust before prebaking - it prevents it from bubbling up. Another option is to use pie weights but my mother's trusty fork is just an easy solution. Finally, just before putting it in the oven, sprinkle a bit of paprika over the top of the quiche. It doesn't add much flavor but it adds plenty to the appearance of the quiche. Bon appetit!
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This is good. I have a few suggestions to make this easier (my mother is from Lorraine and...