http://foododelmundo.com/2009/11/15/quiche-with-a-perfect-crust/ Fri, 25 May 2012 14:48:43 +0000 hourly 1 http://wordpress.com/ http://foododelmundo.com/2009/11/15/quiche-with-a-perfect-crust/#comment-7328 Mon, 14 May 2012 02:20:55 +0000 http://foododelmundo.com/?p=3296#comment-7328 [...] from here and technique from [...]

]]> http://foododelmundo.com/2009/11/15/quiche-with-a-perfect-crust/#comment-7038 Sat, 10 Mar 2012 22:27:48 +0000 http://foododelmundo.com/?p=3296#comment-7038 It was good. Not yet what I’m looking for for my taste, but I will make it again and would not turn down seconds!

]]> http://foododelmundo.com/2009/11/15/quiche-with-a-perfect-crust/#comment-6797 Sun, 01 Jan 2012 20:47:19 +0000 http://foododelmundo.com/?p=3296#comment-6797 Back here again. Last time it worked out quite well…

]]> http://foododelmundo.com/2009/11/15/quiche-with-a-perfect-crust/#comment-6575 Thu, 27 Oct 2011 21:43:35 +0000 http://foododelmundo.com/?p=3296#comment-6575 thanks! the crust recipe sounds great & it’s just what i was looking for! great tips as well!

]]> http://foododelmundo.com/2009/11/15/quiche-with-a-perfect-crust/#comment-6478 Sat, 27 Aug 2011 03:51:26 +0000 http://foododelmundo.com/?p=3296#comment-6478 I had never made quiche before so was TERRIFIED to even attempt it. I found this recipe online and it turned out perfectly. My husband said it was one of the best things I’ve ever made and has begged me to make more. I have made more and have found that you don’t have to add the exact ingredients listed. I have also sauteed other veggies together with some breakfast sausage and it’s turned out just as good. Thank you for the recipe!

]]> http://foododelmundo.com/2009/11/15/quiche-with-a-perfect-crust/#comment-6189 Thu, 03 Mar 2011 18:29:23 +0000 http://foododelmundo.com/?p=3296#comment-6189 [...] Quiche Pie Crust Recipe: http://foododelmundo.com/2009/11/15/q… [...]

]]> http://foododelmundo.com/2009/11/15/quiche-with-a-perfect-crust/#comment-5516 Tue, 02 Nov 2010 19:59:16 +0000 http://foododelmundo.com/?p=3296#comment-5516 I thought this crust was a little too salty. Next time I wouldn’t add all the salt.

]]> http://foododelmundo.com/2009/11/15/quiche-with-a-perfect-crust/#comment-3274 Wed, 24 Mar 2010 03:21:03 +0000 http://foododelmundo.com/?p=3296#comment-3274 I’ve never par-baked the crust for quiche recipes – I’m sure you could, but might need to cover the fluted edge for a portion of the baking time so it wouldn’t burn.
~Mary

]]> http://foododelmundo.com/2009/11/15/quiche-with-a-perfect-crust/#comment-3273 Wed, 24 Mar 2010 03:19:07 +0000 http://foododelmundo.com/?p=3296#comment-3273 This crust recipe has never called for a rest period – but you’re welcome to do so – I’m sure it wouldn’t harm the outcome.
~Mary

]]> http://foododelmundo.com/2009/11/15/quiche-with-a-perfect-crust/#comment-3272 Wed, 24 Mar 2010 01:09:57 +0000 http://foododelmundo.com/?p=3296#comment-3272 Sorry, one more thing. You also didn’t blind bake the shell. It’s always confused me when and when not to do that. Please advise.
David

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