Cookaholics Bulletin Board

I've never made a quiche but I just might try this one, mostly because she's living in my town.

http://www.huffingtonpost.com/jamie-schler/summer-in-nantes_b_912908.html
...lou

Lou,

I make quiche a lot. (We are contractually obligated to provide breakfast to hotel guests...our restaurant is in the lobby of the hotel, and one of our daily offerings is quiche.) I'd go with the french equivalent of half & half (and use about half again as much, i.e., about a cup and a half for a 8-9" quiche; add an extra egg and a yolk. I say this because I'm not sure her recipe has enough liquid, but that also depends on the height of your crust.

I bake lower (about 325 in a convection oven until brown, about 40-45 minutes) as 375 (under convection) tends to puff it too much. So, I'd base temp on the kind of oven you're dealing with. (And, it deflates after you let it rest regardless at which temp you cook it at.)

But, everyone has different ways to make quiche, so just go for it.

Amy