Tiger's Quiche
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- Recipe categories: Eggs, Cheese, Gruyere, Cheddar,
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- ratings & reviews(6)
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Average Rating:
Total Reviews: 6
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By missfridayjones...
seattle, 87
on June 01, 2010
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We make tons of quiches of all kinds, but more often than not, this one is our base. Perhaps because we use deep dish crust, our cook time is typically 60 minutes instead of 30.
By texxlade_486759
Ft Worth, TX
on August 29, 2007
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Quiche is suppose to be reasonably simple and standard. Who has 1 LB of flour to invest when they're shopping a recipe?
Jeez!
By osirisduat_7378194
Ithaca, NY
on April 10, 2007
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Very Good!
By LOVE2COOK IN WNY
BUFFALO, NEW YORK
on January 16, 2006
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I HAVE THIS FIRM RULE....MAKE THE RECIPE EXACTLY AS PRINTED THE FIRST TIME, NEXT TIME I CAN GET CTEATIVE. SO I ADDED 2 CHOPPED & SAUTEED LEEKS, 2 HANDFULS OF GRUYERE & LEFT OUT THE GOAT CHEESE, 10 SLICES BACON, NO THYME----DELICIOUS. THE OUTSTANDING PART----THE CRUST! SIMPLY INCREDIBLE!!!!!!! THE ABSOLUTE FLAKIEST,[I'M SURE FROM THE BUTTER / LARD COMBO], BUTTERY FLAVORED,OUT OF THIS WORLD CRUST!!! ALSO, IT MADE WAY WAY MORE THAN ENOUGH. I USED A CUISINART 11" HEART SHAPED EARTHENWARE BAKER & PROBABLY HAD ENOUGH CRUST TO MAKE ANOTHER 9" CRUST. NOT COMPLAINING, NOW I KNOW FOR THE NEXT TIME. IN ADDITION, IT WAS A VERY HARD BRITTLE CRUST TO ROLL, SO I SIMPLY PRESSED IT IN THE BAKER, & CRIMPED THE EDGES-----YOU'D NEVER BE ABLE TO TELL. I THINK THIS CRUST WOULD BE DELECTABLE WITH CHICKEN POT PIE. GONNA TRY IT NEXT. THANKS JAMIE!!!!!!
By novice #2
Mass
on December 13, 2004
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This was so fast and it was gone in 5 minutes!
By tattoo_riot_1130671
Winnipeg
on September 27, 2004
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Excellent quiche recipe. First time I've ever baked any kind of quiche, and I thought it turned out very well. Perhaps the presentation wasn't as great as Mr Oliver's, but it was fantastic.