this was delicious! reminded me of a long lost recipe i had for quiche lorraine, but the mushrooms are a nice addition. thanks heather
Delicious! Worked really well. Used 2x the olive oil crust http://www.food.com/recipe/quick-n-easy-quiche-crust-18185 plus added some ingredients and used a fairly large pan.
This is just like the Quiche Loraine that they make in Quebec Canada - what my husband refers to as "airplane food"! I broiled the bacon & patted dry with paper towels, added sauteed onions & mixed 1/4 tsp ground nutmeg into the custard. Pay attention to the DEEP DISH part of the instructions - I didn't notice that so I had a "bubble over" in my oven. Thanx Heather!
This is a very good quiche. The only thing I did differently was to reduce the amount of milk/cream I used - I found from past experience that even if a pie shell is listed on the package as deep dish, it isn't much higher on the sides than a regular pie crust and I didn't want to have to clean my oven. The quiche still turned out beautifully. I used some good Gruyere cheese that I had left over from another recipe and the sauteed onions. Delicious!