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Clark's Quiche

Reviewed: Apr. 5, 2013
As written, there are a number of issues with this recipe that make me give it only 3 stars. However, with a few changes, it earns 5! The issues: too much filling for even 2 deep-dish pie crusts! too much cheese too much meat not quite enough eggs and 1/2 and 1/2 to extend the filling to a third small quiche My fixes: In addition to 2 Marie Callendar deep dish crusts, I used a small baking dish to make a crustless third quiche with the extra filling. That way, none of the pies overflowed and I have one to keep and eat now, one to take to my event, and one to freeze! To accomodate this third quiche, I had to add two eggs and an unmeasured but small amount of 1/2 and 1/2- maybe 1/3 cup? I used 8 oz of extra sharp aged Tillamook cheddar, about 3 oz of Moneterey Jack, and about 3 oz of a shredded parmesan-romano mixture. I cheated and used a package of pre-cooked bacon- 2.5 oz of it snipped into small pieces. And I substituted frozen chopped broccoli for spinach- thawed and drained but not cooked. With these fixes, I am EXTREMELY happy with the results. I cooked them all in one oven at the recommended temperature and for 40 mins, and they are perfectly browned and done. Thank you to Clark for providing this recipe from which we can all build our own masterpieces. :)
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