This is an excellent base recipe, exactly as it is written, for quiche. It tastes best with cream or half and half as the author suggests. I found a non-frozen quiche baked for 1 hr 15 min at a 325* oven turned out great. I have never actually frozen this recipe, I imagine it would take longer to bake if it were frozen. For my personal preference, I use a rice crust made with over cooked rice, 1 egg & a pinch of onion powder minced with a pastry blender and pressed into the pie pan. When I mix it, I omit tossing the cheese with flour making it gluten free. I like to add a pinch of white pepper to the egg mix, then I just use the cheese, meat and veggies I have on hand.
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This is an excellent base recipe, exactly as it is written, for quiche. It tastes best with...