I am one of those who makes pie more than bread. I think pie crust is a cynch. Be brave, give it a go; there is no better tutorial than King Arthur Flour (except maybe a dear friend by your side) Whenever I make pie crust I usually make double so I have a spare crust for a quiche. My mother used to say "if you can read you can cook". Quiche is one of my favorite foods. When I use ham in a quiche I will give it a quick saute first to get some of the water out so it does not make my quiche runny. I usually use about four eggs and 1 1/2 cups of milk or cream. I am going to try your proportions next time. Glad to know what the internal temp should be. I love how versatile quiche is. You can put darn near anything in it. I particularly like crabmeat. I'm thinking some asparagus and crab w/ Jarlsberg for Easter bruch sounds pretty good. Happy Easter, Happy Spring!

• Reply