Yes, a quiche is more like “cooking” than “baking”, but I did make my own pie crust, so that counts, right?
I used the Quiche Lorraine as a springboard for the quiche, since the ingredients are easily changed.
- 1/2 pound plain sausage instead of bacon
- colby-jack cheese instead of swiss cheese
- added most of 2 peppers (1 red and 1 green)
Overall, the quiche gets 3 1/2 stars out of 5, but the crust by itself is 4 stars out of 5.