I'm not so sure about the cooking instructions on this recipe. After pre-baking my crust for 5 minutes, I had to leave my quiche in the oven at least 35-40 minutes. I don't know why but the crust on the bottom didn't look cooked through. The quiche tastes good, but it's a bit moist. I cut out the bell peppers, used canned lump crab, and didn't add the wine since I didn't have a bottle open. Instead of swiss I used a mexican blend and a bit of shredded parmesan on top - definitely had to use 1 cup or more. I might make this again with some changes.
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I'm not so sure about the cooking instructions on this recipe. After pre-baking my crust for 5...