Prebake it slightly as Laurie instructed. Reheats beautifully, however do not freeze unless you want watery quiche. The cheese, cream and eggs separate.
- Each forkful is undeniably wealthy, however has a light and delicate mouthfeel.
- You also can cowl your baking dish tightly with aluminum foil, then a minimum of two layers of saran wrap.
- Trim any edges that are very lengthy, then fold the overhang underneath and pinch to form a thick crust edge.
- Quiche Lorraine can both be saved complete or sliced within the fridge.
Because I’ve deemed it my job to ship recipes that others wish to make efficiently, I truly respect each of their suggestions. And oh how I can relate to Amy, and man, I wish the recipe had measured as much as her expectations like it did for me and others who have made it. Salt, pepper seasoning the quiche making it a savory …Read more