This is a wonderful piecrust! I made a double batch so I can use the second crust for a chicken pot pie in a day or two. It bakes golden and light, and tastes like a cheese cracker. I used my broccoli-mushroom-onion-bacon-cheddar recipe, using evaporated milk instead of regular. This is the best quiche I've ever made!
I started to bake the unfilled crust as the directions said, but saw it was shrinking. So I removed it from the oven and stretched it back into shape, filled it with the quiche mixture, and baked it. It came out so good! I recommend that instead of pre-baking this crust you just fill it and bake all at once. Thank you for the great recipe.
Was this review helpful?
4 users found this review helpful
This is a wonderful piecrust! I made a double batch so I can use the second crust for a...