This one is key to nearly all of these recipes. If you don’t use this you’ll be making something other than a quiche. Since all of our recipes are designed to make two pies that fill two 9-1/2″ pie pans, this is critical to use this mix to add the final touches to your quiche.
This is for making 2 quiches.
Ingredients
- 8 eggs
- 1/2 pint of half and half
- 1/2 teaspoon salt
- 1 teaspoon pepper
Preparation
Since our quiches’ fillings are usually prepared the prior day and assembled into the pie shells very early in the morning, we usually prepare this so that it’s just a quick whip and pour into the loaded pie shells. We use a 1/2 quart container to combine all these ingredients and whip them up. Then keep them refrigerated until final assembly.
Final Assembly
Since this usually happens around 0600 on Sunday mornings, the simpler the better. After the pie pans are filled with the quiche du jour contents and almost ready to go in the preheated oven, get this out of the refrigerator. Whip this up again for a couple of minutes to help make it a little fluffier and add this to the pies. If the recipe calls for an additional topping this should be your next to the last step before going into the oven.