Of course you can make fancy quiche recipes , but even if you don’t you’ll still be very happy with the results. The Quiche is baked just until it is nicely browned and the custard filling is set (a knife inserted one inch (2.5 cm) from the edge comes out clean). This helps distribute the heat, which cooks the quiche evenly, and it eliminates the chance the pan will leak in your oven.
I honestly do not follow many recipe blogs/sites, HOWEVER…I have made an exception for yours. Today I have made combinations of fillings and pastries that I think go together well – lemony spinach and wholemeal pastry for example. I tried this recipe one night for a change and it quickly became my family’s most favorite!
You don’t need to brown the fish first; just dice it and add scatter over the prebaked crust in place of the lardons. Note: I usually defrost the frozen spinach quickly by placing it in a fine mesh strainer and running hot water over it. I then gather the spinach into a ball and squeeze it dry.
Maybe my tin was bigger than yours – at any rate, we had just about enough mushrooms using the amount from your recipe. A fellow gardener once told me that he used a potato ricer to squeeze ALL the water out of thawed frozen spinach. This mini quiche recipe is a go to favorite quiche recipe for breakfast, brunch, showers, and parties!
I let my dough get to warm and stretchy (zoinks!), repaired the rips with the pinch method, & par baked it, and then had disaster when I tried to take it out of the oven and half the crust broke off! I was just talking with an older male co-worker who grew up in South Philly and he said that this was his favorite pie, but he didn’t have a recipe.
