Thomas recommends using a 2-inch ring mold for the quiche shell. As I don't have such a tool, I will be using small, individual pie plates. Yes, Thomas, I know I risk overcooking the custard. I think I can manage the risks... This quiche is a traditional one- Quiche Lorraine- made with bacon and onion. I also made a vegetarian version by omitting the bacon and adding spinach.
|Spinach quiche on the left.|
Lorraine's on the right.