Reviewer:

Reviewed: Dec. 31, 2012

This was terrific. I had a little extra so I rolled it out into a small circle, put some shredded beef with a tablespoon of barbecue sauce in the middle, folded it over, sealed it with a fork, and baked it for a 10-15 minutes in the oven along with the crust. A new recipe was born. Yum.

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Reviewer:

Laura

Reviewed: Dec. 20, 2012

This is the best crust! I had no idea you could put cheese in it :) I would definately do 1 and 1/2 of the recipe for a good sized 9" pie crust though. Can't wait to use it again, thanks!

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Reviewer:

dawndido

Cooking Level: Intermediate

Living In: Surrey, British Columbia, Canada

Reviewed: Oct. 13, 2012

Delicious. This works well for a thin quiche. Even though i added more flour, anyway. thin quiche being 5 eggs and 1 cup of milk/cream

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Reviewer:

yummy

Reviewed: Sep. 30, 2012

This turned out great for me. I added a bit of salt to the dough.

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Reviewer:

JNJ

Reviewed: Aug. 7, 2012

GREAT! It looked weird when adding water (i guess it's because i'm not used to making pie crust!) and it was a bit sticky, but i just refrigerated it and added a little bit of flour later. I do agree that you need to stretch the recipe a little and add flour, butter, etc... if you want to fill your pan without having to roll the dough too thin. I personally doubled the recipe for two crusts and added 1 tbsp butter and 1/8cup flour, it was ok, but it could have taken more. Thx so much Joanna!

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Reviewer:

nathpascoal

Reviewed: Jun. 21, 2012

love this recipe, been using as my standard for my quiches. yum! and so easy too! thanks!

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Reviewer:

scuba_mama

Cooking Level: Intermediate

Reviewed: Apr. 13, 2012

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.

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Reviewer:

jzuberbuehler

Reviewed: Mar. 2, 2012

This was a good recipe, Joanna. It was my first time making a quiche and I chose this cheese crust. I used cheddar but see where another reviewer used parmesan - I'm sure that is excellent too! I used a regular 9-inch glass pie dish and did not QUITE have enough crust. But that did not affect the outcome of the quiche. I stretched it as far as I could and the quiche did not stick. It was still easy to serve. I will use this recipe again.

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