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Best quiche ever. Lovely texture. I used boursin in place of goat cheese.
Just a note to tell you that your site is GREAT. You actually make me think I can make a good pie crust…All your explanations and pictures do make it much easier to follow – what’s happening …Thank you :-)
I HAVE BEEN ENJOYING YOUR RECIPE POST FOR QUITE A WHILE NOW AND NEVER MISS CHECKING EACH AND EVERY ONE OF THEM. YOUR LETTERS WITH THE INFORMATION AND STORIES ARE AS IMPORTANT AS THE RECIPES IN MY BOOK. YOU HAVE A WONDERFUL THING GOING HERE AND I HOPE YOU KEEP IT UP FOR A LONGTIME TO COME. THANK YOU SO MUCH FOR SHARING ALL OF THESE WONDERFUL STORIES WITH THE RECIPES. IT MAKES THEM ALL THE MORE ENJOYABLE TO MAKE AND SAVOR.
Thank you Gail! I’m so glad you like the recipes.
Can ricotta be used in place of goat cheese? Always love your site.
Hello Brooklyn Girl, I don’t see why not. Goat cheese is a bit tangy-er though. You might want to add a little lemon juice or vinegar.
I used a round of Boursin instead of goat cheese and my family loved it. It’s now the best quiche I ever made!
I had such high hopes for this recipe but unfortunately nobody in my family liked it. For me I think maybe it was just too salty. People who are not accustomed to heavily salted food might be more satisfied by reducing the salt by at least half. I see so many good reviews, so maybe the main issue for us is that I’m usually pretty light-handed with the salt.
I have made this 2 times with Swiss Chard and I have received so many compliments a must try for any skeptic… It’s definitely my New favorite.
Oh my goodness! This is the best quiche recipe I have ever tried. I made no changes, other than using fresh spinach because it is available right now where I live. Yum!!
Made this today and it was excellent. I made a couple minor tweaks though. I used feta cheese instead of goat cheese, and I left out the lemon zest and added a dash of nutmeg instead. It came out a little watery, so next time I will try frying a little flour with the shallots to prevent that.
You have to press the liquid out of sauted fresh spinach ALOT. I use a strainer and a spoon.
I made this tonight and it was delicious. I may blind bake the crust if I make this again as the center was a bit soggy, still more than edible. I used 10 ounces of fresh greens cooked down to 6 ounces. Thanks for the recipe!
I made this for breakfast today and my husband and I’m almost…almost embarrassed to say we’ve almost finished it! It was pure perfection. Your recipes never disappoint. I’m SO glad I found your name in my other favorite blogger, Vanilla Garlic. OK, I’m off to finish the quiche!! ;-)
I’m sog glad you like the quiche Daria!
This was tonight’s dinner with a simple side salad. Delicious! Thank you :)
I’m so glad you liked it Heather!
I made this dish for our Thursday morning family breakfast, it was great. Once all the prep work is done, so easy to put together. I did use pre-made pie crust my Aunt had donated to the cause. It was great.
Awesome Michelle, I’m so glad you liked it!
I am a big fan of your site. I just made this recipe, and it is delicious. So much better than those sold in delis.
It was just right for two small frozen pie crusts. I put the batter, which is quite liquid, in the frozen crust right off the freezer, and popped into a 375F oven for about 10min, lowered to 350F, and then left there until golden for about 40-50min more.
Thanks for sharing your adaptation to two smaller frozen crusts Marcio!
Perfect meal for spring—I agree. But it also reminds me how long it has been since I have made a quiche. They microwave soooooo well.
Elise, have you tried this crust recipe with whole wheat flour instead of AP flour? Thanks for yet another great recipe.
Hi Helaine, no I haven’t, but if you do, please let us know how it turns out for you!
Is there any way you can think of to make this for 2 ?? I large quiche would just go to waste for us…THanks so much!
You can halve the ingredients, all of them, make mini crusts and put them in a muffin tin, fill with quiche filling, bake for much less time (no idea how long, you would have to experiment. Or you can just bake it, and freeze what you don’t eat!
I wonder if this would work with goat milk….looks divine.
Oh this looks lovely! I will give this a go. I’m making a lot of flans at the moment and I think the kids will love this one too. I’m still getting to grips with making pastry though. It’s always a bit hit and miss. I love a cheese pastry too. What are your top pastry tips? My hands are usually freezing cold, so surely I should be a pastry queen! Thanks for the recipe!
Hi Holly, for this pastry crust you don’t have to have anything cold, in fact, if the butter is too chilled it will make it harder to work with. My tips are to use your hands to make the crust, use enough butter (ratio in the ingredient list), and to work with butter that has had a chance to sit at room temp for a few minutes so that it’s easier to manipulate with your hands. Good luck!
Great! I will try your tips and see if my pastry turns out better next time! Thank you so much!
Hi Elise – another great recipe, thank you. If I’m not able to get artichokes, could you suggest what else I could use that would taste good?
Hi Malar, I would just add a couple more ounces of cooked spinach instead then and call it a spinach quiche. Mushrooms are good with spinach, if you use them, you have to cook them first and get out as much of their moisture as you can.
It’s in the oven cooking right now. Can’t wait to try it! Just wanted to mention that you need to add the lemon zest in step 3 (at least that’s what I’m assuming). Thanks for sharing.
Thanks Rebecca, good catch! Fixed it. :-)