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This is only my second time making quiche, first time with this recipe. I'm still baffled as I'm watching it puff up in the over that it only called for 3 eggs. It's taking longer than expected and I lowered the temp as suggested by another review to avoid the crust burning. I'm worried it'll be a lot more sweet than to my liking. We'll see.
I can't believe Martha makes this without swiss cheese... to make this recipe a knockout, sprinkle swiss cheese on the bottom of the tart (on top of the crust). I love cheese, so I use about 1 cup. Enjoy!
I agree, Adelenne. I use nutmeg whenever I'm working with eggs. It lends such a delightful floral undertone. It's especially good in baked macaroni with gruyere, too.
I added a 1/8 teaspoon of nutmeg powder to give it more taste. Make sure the temperature is about 375 degree or little lower when baking the tart with the mixture in or the crust will become burnt before it's done. It's very rich in taste.