Quiche Recipes: Quiche

Jul 03, 2006 Delicious and versatile! I made two versions: one with a crust (used Butter Flaky Pie Crust) and one without. I'd recommend using a crust because the cheese on the crustless one got overcooked whereas the one with the crust came out perfectly. Homemade crust is definitely the way to go as the butter compliments the flavor of the quiche (also no transfat). I added broccoli, paprika and fresh ground pepper. Instead of swiss, I used a reduced fat blend of cheeses (Montrey Jack, cheddar, mozz, & colby). I also used part half & half and part milk. I used 1 egg and 1/2 C egg substitute to cut down on the cholesterol, fat, and calories. Great recipe!

—chibi chef 

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