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Yes I made this and love it so much it has been one of the recipes I make for my Family throughout the week. I love this recipe so Delicious and very easy
Elise – would this recipe translate well to making a crustless quiche Lorraine?
Hi Toni, this recipe has a fairly classic quiche ratio of eggs to liquid (3 eggs to 1 1/2 cups liquid), which means it’s on the soft side. So I’m guessing that as long as the crustless quiche is kept in its baking pan, you’re fine. It doesn’t have enough structure to stand on it’s own. It would need another egg, and perhaps a 1/4 cup of flour in the mix.
I forgot to take pictures, but it turned out wonderful. It looked like your pictures and tasted delicious.
I’m so glad you liked the quiche Joseph!
I have made this quiche over and over so many times because it is so very easy , not to say that it isn’t also so delicious.
G r e a t .
Questions bout pie weights. If using beans or rice can those ingredients be consumed in another recipe or does baking them ruin them for consumption?
Hi Issica, great question! My mother once cooked my pie weight pinto beans by mistake and couldn’t understand why after twice as much cooking as usual, the beans were still tough. I ate them thinking, “there is something wrong about these beans”. When we figured it out, we had a good laugh. They will be edible, but you wont want to eat them. Just keep them in a sealed container and use them when you need to use pie weights.
I prepared the butter crust and did the blind baking. The crust burned – do you think that 20 min plus 10 min and plus 30-40min is too much baking? Can the blind baking be shorter? Thank you.
Hi Bettina, yes you can shorten the blind baking time.
Can you use half & half instead of separately using milk and heavy cream?
Yes, I think that would work fine.
This was absolutely delicious, but very wet – after 40 minutes it looked perfect and golden brown on top, but the insides were still gooey. I switched to convection and cooked for an additional 25 minutes to cook it through and it was still a bit too moist on the inside after cooling. I’ve made quiches before and I’ve never used an entire cup of milk, so I will be making this again and will try adding an extra egg and omitting the milk (but keeping the cream) instead. The taste was really great despite the texture.
Emmental cheese makes this quiche even more delicious.
Would it be possible to substitute bacon for tuna?
Hi, Elsa! The flavors and textures would be very different if you use tunafish, but yes, the quiche would still bake and set up just fine. Just make sure to drain the tunafish very well so you don’t add too much moisture. I’d also probably skip the nutmeg since I think that spice would taste really odd with tuna. Good luck!
Delicious! I made this in a prepared frozen crust (made by a famous namebrand lady who makes pies!). The whole recipe fit just fine and I baked it for 50 minutes at 350 degrees. It was a hit at a work breakfast.
Hi! Do you have any recommendations for freezing this quiche? Thanks!
Hi, this recipe looks delicious, and I can’t wait to make it. But I would rather try it in my 9″ pie pan (2″ deep). Looking at some of your other quiche recipes, it looks like I will need to double the recipe. Will that work, and will increasing the bake time affect the quiche? Thanks!
Hi Mary, my guess is that you should easily be able to double the filling. The bake time will take longer, but I’m not sure by how much. You’ll need to experiment!
Perfect for my schools food practical everyone loved it thank you sooooo much
You are welcome Moya! I’m so glad everyone like it!
Wonder if it would ruin it to add a veggie like spinach or mushroom?? Would it change the taste?
Also, what is the key to not a soggy crust bottom? Cheese first?
The next time I make this I will omit the salt. The end result was very salty to us. The gruyere and bacon give it plenty of flavor.
I also leave out the salt. The bacon has plenty.
I made this yesterday for my french class and it was a hit! So amazing! Everyone loved it and they even ate twice. My teacher is french and she said it was “vraiment française”.
This looks terrific! I’d like to make this recipe for my french class, and I was wondering if its possible to substitute the bacon for ham?
Yes, smoked ham.
Instead of using heavy cream i used cream of mushroom soup and didnt use chives or nutmeg. Also instead of cheddar cheese i used mozzarella cheese its not as dark and not as green but dont worry because it is still gorgeous. my family loved it.