Made it exactly per the directions and it was very moist. Reheated in the oven the next day (coated in foil) and was simply as moist the next time we ate it. Can’t sing this recipe’s praises sufficient.
I cooked the mushrooms in somewhat butter and cooked them on low for about 15 minutes to make sure I obtained all of the water out. This is a star of a recipe and will certainly be my go to for brunch.
I’ve been making this for a year or so. Everyone will get a bit and I serve it with roasted root veggies. A couple of occasions I’ve switched the spinach for a comparable amount of asparagus and mushrooms (sautéed). Great recipe that I actually have shared with friends who’ve also had success.
It’s pretty fast to make up for dinner and tastes like you spent lots of time on it. I made this for a brunch…unbelievable!!! Used the frozen crust you recommended, and it was beautiful. Furthermore, I made the quiche several days ahead and froze it. I’ve hardly ever made something so easy, and so spectacularly delicious!
How To Make Quiche
This has become my favorite quiche recipe. The ratio of egg to cream is perfect and makes a velvety mixture that cooks up beautifully. I love an excellent spinach quiche recipe, and with silverbeat and shallots growing in abundance in our backyard, I discovered your recipe and determined to whip it up. It’s presently within the oven, and we will’t wait to eat it shortly. I made this utilizing broccoli and mushrooms as a substitute of spinach.
- To save time, Betty Crocker™ pie crust combine is an easy substitute for a from-scratch crust.
- This meal-in-pie-kind supplies loads of bacon, a creamy custard and a flaky crust.
- Your quiche Lorraine can be eaten sizzling from the oven or served in cold slices the following day.
I actually have made it many times as written. I even have also made it with a mix of half and half and 1% milk and it still comes out very good. Next time I will make it crustless to cut down on calories and fat. I love this quiche and make it usually. Gruyere is delicious but pretty expensive, so generally I’ll use another cheese.
It’s hard to not love this recipe given the quantity of heavy cream and cheese. Would welcome some ‘more healthy’ modifications that do not sacrifice too much on the flavour. Made this for my mom/household on Mother’s Day morning. I’ve never made a quiche earlier than and admittedly, wasn’t even positive that I was a fan of quiche.
My husband liked it however did tell me subsequent time to make use of extra Gruyere. I think the broccoli could have overpowered it a bit.
Definitely a keeper and a lot easier than I expected it to be. All of your recipes have been a hit.
Laura Calder’s Quiche
I’ve made this quiche 5 instances thus far and it’s one of the best spinach quiche I’ve ever had. I made 2 of those for my mom’s 76th birthday and it was a HUGE hit with the crowd of 10. I did it crustless as I additionally served Jenn’s cinnamon swirl bread (from her awesome cookbook). I decreased the spinach slightly and added mushrooms which labored nice.