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This delicious quiche recipe is courtesy of Elisabeth Prueitt.

Source: The Martha Stewart Show, September Summer 2007



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How would you rate this recipe?
  • MS12157780
    16 DEC, 2010
    The crust is a Pate Brisee, which is the first crust I ever learned to make and the only one I prefer to use for almost any pie, savory or sweet. And I can not bake worth a flip. But if you follow the video instructions of any of Martha's video's for pie crusts, she always says to make it COLD and bake it hot. If so, you can not go wrong.
  • nunahk
    29 JUL, 2010
    please can someone tell me how many yields this quiche can make? i have a party of 10 guests and i wanna know if it's enough. thank you
  • spundy23
    5 FEB, 2010
    I don't care what they say about quiche not being for real men. I'm gorging on this tomorrow.
  • Genevieve_US
    25 JUL, 2008
    Oh My God! Is this ever good! Faviorite: zucchini bacon. Impt. Hint:: dry zucchini between paper towels to absorb excessive moisture. I used apple cured bacon, fresh whole milk from. Made creme fraiche bought (2 pkg) crust from Trader Joes. Hint: 9" inch shellI pressed in the shell, cut 2inches or so off second and pieced it around the top. Fillled the crust with parchment and RICE to top to keep sides from sliding down. Not great as Martha's crust but very good. 10x2 only way to go.
  • Persephone113
    13 DEC, 2007
    The filling is actually enough for two quiches. If you check Elizabeth Pruiet's book [u]Tartine[/u], you can see this.

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