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Herbed Quiche with Blue Cheese

Recipe photo courtesy of STEVEN FREEMAN

Indulge in the fine balance of blue cheese and herbs in this luscious dish from "Farm to Fork," by Emeril Lagasse.




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How would you rate this recipe?
  • bovine.feline
    13 MAR, 2016
    I had the same problem as the previous reviewer--9 inch pan is the right size and even rather full for that size. I also had to more than double the bake time to over an hour. I followed the recipe exactly except that I only had fresh tarragon, and added dried thyme and dried oregano. It looked beautiful, but the flavor is just OK, kind of bland. Perhaps using all fresh herbs is key. For this amount of fat and calories, I want more flavor.
  • octbbmsu
    20 APR, 2015
    My husband loved this recipe. But there are a couple of problems with the recipe. First it says 8" pie pan and I didn't read that and used and 9" pie pan and I think that there is an error. The 9" pie pan fit the filling perfectly. I did not pre-read the recipe which says to have everything at room temperature. I think this effected the cooking time. I had everything cold and just mixed it up in my Vitamix. It took an extra 40 minutes to cook. I assume this was because everything was cold.

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