I absolutely love making quiches (they're quick, versatile and ALWAYS well received), and this one is particularly "yummy". When I make quiche, I use homogenized milk when it's just the family, half-and-half if it's a "company over for dinner" occasion, and heavy cream for holiday hors d'ouerves. With this quiche, I also put out sour cream, a mild salsa, and some quacamole -- just in case someone (like myself) wants to "dress it up" a bit. I use store bought pie crusts and have never put flour in my egg mixture. In my infrawave oven, it takes just 5 minutes to pre-bake the pie crust and 17 minutes to bake the quiche -- with perfect results just about every single time.
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I absolutely love making quiches (they're quick, versatile and ALWAYS well received), and this...