This was delicious but I think I should have used a deep dish pie shell ... I had a large amount of liquid left over! Can anyone confirm? It is not my recipe so I did not want to edit!
I was very pleased with how this turned out. I used fat free half and half and havarti cheese as that was all I had on hand. I added 1/2 teaspoon of onion powder as I didn't have a shallot. The quiche set up nicely when I took it out of the oven. This was delicious and I will make it again.
No doubt, it is now my standard from which I make all other quiches. I made it as a Christmas gift for several neighbors to their delight. someone said "something from the heart and hearth" and I thought that was nice. I did find as someone else said that there was a lot of liquid so I increased the size of my quiche dish. It rose like a souffle - and the author is right - it's more like a custard. I would serve fresh as it deflates after awhile. The recipe as it was phenomenal. Thanks very much.
Loved this quiche and bet it would be even better with gruyere. I used monterey jack because I forgot to pick up gruyere at the grocery store. I used a deep dish pie shell and still had a half cup of egg/milk mix leftover. Thanks for sharing!
Really enjoyed this quiche! I used 2 cups of half and half, which worked perfectly! I really enjoyed the cheeses and the nutmeg put a special spin on it. Very nice, will be made again!
from sues cookbook really nice
This is a very good quiche...I made it for ZWT #6's weekend trip to Scandinavia and it was worth the trip! Served with a tossed salad for a perfect dinner.