This was absolutely amazing. I have been making quiche for a long time and I am so happy I have found this recipe. First, this recipe has taught me the mistake I have made in past was to follow the pie crust manufacturer for cooking times and temperatures, which caused overcooked and dried out crusts. For now on I will follow times and temps specified in this recipe, the crust was so light and buttery. The amounts were also perfect for 2 pies. I didn't have heavy cream so instead used 10% cream and it was great. I also varied the cheese mix based on what I had on hand (2 year old cheddar, swiss cheese, medium cheddar). Once the onion started to caramelize I added the green pepper and ham to the pan. I didn't have dried tarragon and forgot to add the vinegar and it turned out just fine as is. I especially like that this recipe is for 2 pies; I will freeze one for later. THANK YOU!!
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This was absolutely amazing. I have been making quiche for a long time and I am so happy I...