A thick quiche, full of delicious ingredients. Satisfaction guaranteed!

The quiche I bought in store tasted terrible, since then, I cooked many quiche recipes.While resting the pastry in fridge, make the filling. Adjust the cooking time depending on the oven. If the quiche starts burning, cover with aluminum foil. For 24-26cm [9.4-10.2 in] round mold. Recipe by Engel

Traditional french meal. Easy to do and lot of room personal/seasonal preferences.

Goes faster with a freezer crust.

Since I was young I loved the French cuisine. This simple authentic recepe has always been one of my favorites.You can eat this quiche hot or cold. Tastes great with a green salad.Tips: you can add all kinds of different ingredients to your liking e.g. mushrooms, broccoli, chicken, ham, paprika, spinage etc.

Quiche Lorraine is probably the most traditional form of quiche. Aside from the eggs the primary, and highlighted, ingredients are bacon and shredded cheese (generally swiss). This is just my version of the dish which always turns out so light and fluffy.

This quiche is easy and delicious, and it can be enjoyed warm or cold, for breakfast, lunch or dinner.#GlobalApron #cheese #pancetta #pie #shallots #lunch #supper #dinner #breakfast #comfort #food

This was one of the best quiches I've cooked! It's really easy because my recipe doesn't need pastry! The recipe is enough for a regular sized heat-resistant dish(about 18cm). Try it!!