Its delicious its not a full crusted quiche but it stands pretty good! I was gonna call it Cast Iron Quiche.

Quiche: a savory, open-faced pastry crust with a filling of .... fill in the blank .... served hot or cold.

Good for any meal of the day, especially a luncheon. Rich and delicious.

We just simply love quiche! It is just so easy- truly!I believe that everyone can cook. All it takes is a few easy starter recipes. Add this to your collection.

I make quiche with various fillings, but my favorite is caramelized onions. This is my own variation of a recipe I learned a long time ago. It takes some time to make caramelized onions, but your hard work is sure to be rewarded by praise. We serve this quiche to guests.Usually, the dough is rested in Step 5, but this dough is easy to handle so you can just go ahead and roll it out.(If the dough gets too soft to handle when the weather is hot, refrigerate it for a while.)It takes a lot of time and effort to make the caramelized onions, so if you make it the day before and refrigerate it, it's a lot easier to make the quiche. You can freeze it too.Add salt sparingly. Recipe by putimiko

it's an easy recipe :flower

Hi guys! I am sure you will love this yummylicious quiche lorraine. It can be prepared with lot of other fillings but I guess the chicken mixed with mushroom and broccoli gives this tart a specific taste. Personally make me think of my childhood. U can eat it cold or warmed up a bit. Is very nice and easy to prepare as long as u have all ingredients. Enjoy it! :-)

mmmmmmm yum! :hungry

Cheese is a passion for me—I love all kinds, and the stronger, the better. We always have a variety of cheeses at home; my son and I are big fans. This recipe is a tribute to my love of cheese, using up some leftover pieces that were getting a bit hard. It turned out to be a great way to avoid waste, and I really enjoyed it. I hope you like it as much as I do! Feel free to use your favorite cheeses to make it your own.For this recipe, I used Comté (French), Parmesan (Italian), Emmental (Swiss), Manchego (Spanish), and Mahón (from the Balearic Islands). Quiche is originally from France, specifically the Lorraine region—hence the name "Quiche Lorraine." But it's a close cousin to Italian pizza or Spanish cocas: you start with a crust and top it with whatever ingredients you like or want to use up.

I made these quiches crustless to cut back on carbs. They turned out awesome and taste wonderful.

Spinach is hidden by blending and broccoli is roasted to make a great way to serve veggies to kids. This quiche has a good amount of veggies without sacrificing texture for kids.