Mmmmmm... this stuff is really good. I doubled the recipe, planning on making one with crust, and one without. I also added between 1/2 to 3/4 pound of little shrimp, doubled the green onions, and put in a sprinkling of garlic powder. I followed the baking directions for the crust and filled it up, and then added about 1/4 cup of flour for the crustless quiche and found that I had enough for 2 more!!! Bonus! I baked all three at the same time as indicated (30 minutes on, 30 minutes off), and found that the 2 crustless came out perfect and delicious! The one in the crust, however, was still very runny. This very well could have been from baking all 3 at the same time? Anyways, I put in the crusted quiche (by itself of course) for another ~15 minutes with the oven on, and ~20 minutes with the oven off (while devouring half of one of the low-carb crustless quiches) and then the middle seemed to be a bit soft, but done. If I had to do it again, I would have left it in 20/20 minutes the second time. Still - and EXCELLENT QUICHE! Thanks for posting it for us!
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Mmmmmm... this stuff is really good. I doubled the recipe, planning on making one with crust,...