Thank you, Lynette! I made a crab quiche for a brunch, yesterday morning, and though it was well received, I wasn't satisfied with it. I am up late making two quiches for Thanksgiving breakfast and this recipe looks a lot better. I'm on it!
@@alireid5874 It was SO much better. I used the same batter in a second quiche, Ham and Gruyere, and it brought tears to my eyes. I strongly recommend this recipe.
@@alireid5874 Oh, and I always blind bake my crusts. Store bought roll-outs, I think everyone agrees, are excellent but making my own (Martha Stewarts Foolproof Pie Crust made in a food processor) is even better. The recipe calls for all butter but I use half butter (flavor) and half lard (texture).
I used this recipe for our family's Christmas dinner and it was a hit!! Thank you!!
Thank you so much So glad you all enjoyed it. ! It's one of my favorite recipes. 😊😊😊
Thank you, Lynette! I made a crab quiche for a brunch, yesterday morning, and though it was well received, I wasn't satisfied with it. I am up late making two quiches for Thanksgiving breakfast and this recipe looks a lot better. I'm on it!
What did you think?
@@alireid5874 It was SO much better. I used the same batter in a second quiche, Ham and Gruyere, and it brought tears to my eyes. I strongly recommend this recipe.
@@alireid5874 Oh, and I always blind bake my crusts. Store bought roll-outs, I think everyone agrees, are excellent but making my own (Martha Stewarts Foolproof Pie Crust made in a food processor) is even better. The recipe calls for all butter but I use half butter (flavor) and half lard (texture).
Awesome