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1984 Views 12 Replies 7 Participants Last post by  isaac
i was wondering if anyone can recall the formula (ratio.. whatever) for quiche

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I've used the Julia Child ratio (one large egg plus cream to make 1/2 cup) successfully for years. However, if you add any high water content ingredients to the filling (like spinach or broccoli for example) you need to make allowances for the extra liquid. The filling won't set up properly otherwise.

That sounds good.
When you make a crustless quiche, how do you prevent it from sticking to the pie dish? I've never done it before because I couldn't get past that fear.

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