Great base recipe, but I absolutely love it with a few tweaks. I use 6 eggs, 1 cup of half and half, 2 cups of cheddar, half of a red onion (on the smaller side), half of a package of precooked bacon (about 5-6 slices), 1 tsp honey dijon mustard, 1/2 can of chopped spinach (drained very very well), one deep dish frozen pie shell, a few dashes of garlic powder/Italian herbs/rosemary, and a few grinds of fresh cracked pepper. The recipe doubles beautifully when you're shopping for ingredients. I put the pie crust in for 5 minutes (otherwise the crust doesn't seem to fully cook), then smooth out any air bubbles and put 2/3 cups of cheese on the bottom. I put the quiche in with aluminum foil over the top for the first half of the time, then rotate the quiche and remove the foil for the second half. I keep the temperature and time the same, and it turns out beautifully. Even my friend who's a chef said this is one of the best quiches that she's had.
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Great base recipe, but I absolutely love it with a few tweaks. I use 6 eggs, 1 cup of half and...