Ingredients
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1
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2
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2
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1
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1
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1/2
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1/2
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1/2
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-
-
-
-
-
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Directions
Quiche – Master Recipe, Master recipe for quiche., I believe this is the second quiche I have ever made. The first was more hardy and we loved it. This one melted on our tongues and we love it too. I think I’ll serve this quiche along with side items such as a fruit medley to give the meal more substance. I didn’t have whole milk or heavy cream so I subbed in 2 cups of half n’ half and it turned out perfectly. Added bacon and a couple marinated artichoke hearts with cheddar cheese… and a little basil. Used a premade pie crust and filled it to the brim. Luckily I had a pan under the pie to catch spills when I transferred it to the oven. Definitely need a crust with this quiche because it would be too delicate to remove from a pan otherwise. Good stuff – Thanks for posting!, This quiche turned out perfectly — a delicate, fluffy custard that melts in your mouth. As other posters said, I’m disappointed the directions aren’t clear; nonetheless, I’ll add my own notes and definitely use this recipe again. It’s true that you shouldn’t worry about how runny the initial mixture is — it sets up wonderfully. I made two in glass pie plates, and they took just over 50 minutes at 350 degrees. I added finely diced plum tomatoes, chopped cooked bacon and shredded cheddar cheese. I think next time I’ll prefer to use add-ins that have less “texture, ” as the bacon’s chewiness didn’t seem to fit the delicate texture of the quiche. I’m thinking I might add in some shredded hash browns, onion and cheddar cheese next time. Then sprinkle the bacon on top during the last few minutes of baking so it stays crispy. So in that respect, Bliss was right: if you’re expecting a hearty quiche, look elsewhere. But if you like a less egg-y, delicate custard filling, you’ve found it. Thanks for posting!
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Steps
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1
Done
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Preheat Oven to 375. |
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2
Done
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Fill Parbaked Shells and Bake Until Set. |
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3
Done
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Any Filling You Wish to Use. |
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4
Done
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Serve Warm or at Room Temperature. |
