This is a good solid quiche recipe, even Betty Crocker thought so when they posted it on their site. Not anything wrong with reposting a recipe, but credit should be given where credit is due...even the pat in the pan pie crust quote is the same...
I made a few different quiche at a brunch, & this was the big hit at my brunch. I used fresh baby asparagus (just blanched them for 15 mins in boiling salted water) and used the extra stalks to make a pattern on the quiche like Fairy Nuff's picture. The only change I made was to use a sour cream/milk mix instead of whipping cream. Thanks for a great keeper!
My guests loved this recipe! I make it often for our family too and it travels well for pot luck suppers/lunches. I've cheated occasionally and used a store-bought crust and it tastes just as good.
My original review for this recipe (which follows) does not pertain to this recipe. The recipe I made called for fresh ingredients and had a much better method. I still follow the recipe I originally reviewed and would never think of making this version. My family enjoys the recipe as it WAS written at least once a month. This is a superb recipe! The crust was easy to make and the custard filling perfect. The flavours of smoked salmon and asparagus marry well. I'm afraid I forgot to buy the dill so subbed chives, though the flavour was still great. Next time I will make sure I have the dill. I found that my quiche was ready 30 minutes after reducing the cooking time. Thanks so much for a really great recipe.
Yummy!My family loved this and I even have leftovers for DHs lunch tomorrow!