Successful recipe! I made a few revisions. Reduced butter to 2 Tbps & based on other reviewers' comments, I reduced the eggs to 3, cheese to 4 oz, mushrooms to 6 oz, spinach to 4 oz. I also used 1/2 c heavy cream + 1/4 c almond milk in place of the regular milk. To prevent soggy crust, I prebaked my 9 inch crust and sauteed the mushrooms and spinach till most of the moisture was gone, then added the seasonings to the veggies. When assembling the pie, I sprinkled 2/3 of the cheese in the bottom of the prebaked crust as a moisture barrier. Veggies, then custard mixture, and pushed the veggies down into the custard. Baked 40 min at 375, then added remaining cheese to top & covered the exposed pie crust with foil to prevent burning. Baked another 10 min. DH tasted and proclaimed "Now THAT's a quiche!" but said it was a tad too salty. Next time I'll add the cheese moisture barrier during the last 5 minutes of prebaking the crust and cover the crust with foil when assembling the pie + reduce the salt.
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Successful recipe! I made a few revisions. Reduced butter to 2 Tbps & based on other...