This is so yummy! I made enough for 2-9 inch quiches, so I tripled the cream, eggs, flour, butter, and lemon juice. I had a little bit left over, but doubling it didn't cut it. I used a pound of italian sausage and a pound of mushrooms. I also only used 1/8 c butter for the mushrooms, and there was plenty of liquid (and I did dump the drippings from the sausage out before adding the mushrooms to the pan). I also used refrigerated (not frozen) crusts, pressed down into my own 9 inch dishes, which may account for the need for more egg mixture. I did also add fresh baby spinach to the top of the quiche before adding the egg mixture. I probably used a little more that a cup of shredded parm on both quiches and top it with fresh ground italian seasoning. My family loved it! :)
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This is so yummy! I made enough for 2-9 inch quiches, so I tripled the cream, eggs, flour,...