Amazing quiche! I followed this recipe exactly as written for Mother's Day brunch. My guests loved it, had seconds, asked to take some home and raved that they felt they were at a "country club restaurant". I made this a day ahead of the party, let it sit out for a half hour before warming it in the oven at 250 for about a half hour. I distributed the egg mixture evenly over both quiches by spooning the liquid in small amounts over the top of the bacon/asparagus blend. They appeared to be not quite "full" but after baking were perfect- not overstuffed or heavy. Quiche is French, after all!!! The quiche "settled" in the refrigerator overnight and was perfect the next day! Simple and elegant for brunch with a salad, rosemary potatoes and fruit. I will use this again for entertaining (so easy to make the day before) and may experiment with my own lower fat versions to eat when guests are not here. Thanks for the great recipe!!!
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Amazing quiche! I followed this recipe exactly as written for Mother's Day brunch. My guests...