I’ve never made quiche before, and actually didn’t really even know what it was until I decided to make this one for dinner. Since I don’t know what quiche is supposed to taste like, I have nothing to base my opinion on, but I thought it was pretty darn good. I made seasoned potato skins and biscuits topped with a very thin layer of honey to go with it, and it went over pretty well. Cambria ate as much as me again. Erica ate a little of hers but didn’t seem to like the quiche or the biscuits much, though (surprise here – she hated them last time) she wanted more of the seasoned potatoes. Isaac ate all his quiche so he could have more biscuits, and Cambria ate all her quiche and two biscuits – again, more than me!
Kimball said my crust was perfect, which was a great accomplishment because until now I’ve never been able to get a nice flaky crust on anything. I always add too much water and knead it too much. So thanks, Jenni, for the tutorial whenever that was (Thanksgiving?). I apparently learned something. 🙂
The biscuits were made from the recipe on the bisquick box (again I halved the recipe), but I didn’t cut them into individual biscuits until after I cooked them. It took a bit longer to cook that way (maybe an extra 4 minutes or so) but they were done all the way through. I probably kneaded them a little long so they weren’t as flaky as they could have been, but that could also have been from mixing up the dough about 20 minutes before I was ready to bake them. Also could have been because I made them from a mix instead of from scratch.
Modifications to the quiche recipe: I cut the entire recipe in half (including only making half a pie shell), mainly because I wasn’t sure my family would eat it or enjoy it and I hate having tons left over that nobody will eat but me. I don’t have half and half, and honestly didn’t even really know what it is, but I substituted 1/2 cup reconstituted dry milk and 1/2 cup heavy whipping cream for the 1 cup half and half. (I have since learned that half and half is a mixture, 1 to 1 ratio, of whole milk and cream so my substitution was pretty close.) I also used up the rest of the reconstituted apples left over from the Mini Tarts I made on Monday instead of cutting up fresh ones. Instead of using a 9" pie pan I used a smaller pan (it holds about 5 cups water) with straight sides. I got the crust in there and then regretted it because I wasn’t sure the pieces would lift out without munching the crust, but they came out beautifully. Also, it says to cook it to an internal temperature of 165 but no more than 185. I don’t have an instant read probe thermometer so instead I cooked mine until a knife inserted in the center came out clean (as per my Betty Crocker instructions) and it took about the 45 minutes the recipe claims.
