Spinach Quiche

Page 274

Cuisine: French | Course Type: Other

(1 review)

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Recipe Reviews

The quiche was very flavorful, and the crust was excellent. I had to pre-bake it, and it actually came out without the bubbles I got the last time I pre-baked a crust. The quiche was a little watery in the middle, even though I cooked it for an extra five minutes. Next time, I might try slicing steam holes in the top of the quiche once it has baked long enough to set a little. My theory is that the steam couldn't escape the way it can in a regular pie that one cuts vents into the crust for.

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