But if you want something a little more substance with crust, you’ll love this quiche which can be serve for brunch, lunch or dinner with a salad on the side! Oh, baby – love the pie crust recipe and technique. Need to make sure the veggies are well drain and not to overfill the pie. Add left over chicken broth until the desired consistency is reached. I wasn’t thrilled with the Cook’s Illustrated vodka recipe, either. The broccoli was cooked before adding it to the egg/cream mix. Never handle by edge of pie pan. Lay the pie crust into the springform, lightly pressing it do the bottom and sides, leaving about an inch border from the top of the pan. Pour mixture over pie crust. I used a Pillsbury pie crust that worked very well with the weight of the filling. The quiche starts out with a pie crust as the base. Earlier this week I shared a spinach crustless quiche recipe which I love! **9. In the prepared mini muffin cups, press 1 round of pie crust into the bottom and up the sides of the cup. What a crust! Gluten-free pie crust is more fragile than regular pie crust as it lacks the sticking power of the gluten. On a lightly floured surface, gently roll out one of the refrigerated pie crusts just enough to extend it by an inch or so in diameter. **2. In a medium bowl whisk together eggs, yolks, half-and-half, salt, and pepper until combined. With a 2 and ½ inch floured biscuit cutter, cut 12 rounds. The pillsbury crescent roll was not a good idea. Also the center came out extremely wet. The crescent roll barely covered the pie pan. Lightly grease a 9x9-inch dish. Heat oven to 350°F. Next time I'll use a tried and true pie crust recipe that I have or buy a ready made pie crust for time sake. I usually use a store bought crust (Pillsbury is my go to) to save time, but you can definitely make a homemade pie crust too. Preheat oven according to your recipe directions. Need to precook the pie crust first if using crescent roll dough. Bake quiche on top of cookie sheet 35-40 minute or until quiche is set and a knife inserted in center comes out clean. Mozzarella iinstead of gruyere was used which gave the quiche a little milder flavor. Make 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust-Filled Pie. Maybe a regular pie crust would help. Open and unfold one pie crust, and press out any fold lines. Cold is it! I try to use the higher butterfat content butters for pie crust – such as Vermont Butter and Cheese Company. This was cooked in a deep dish glass pie plate, and the amount of filling was perfect for that size dish. Place crust on top and brush with egg whites or butter. Repeat with remaining pie crusts. It is much easier to employ the “extrusion method”. I’ve used lard plus butter and all-butter – I like the all-butter best for flavor. Crock-Pot Meat Loaf. I Drained the squash mixture b/4 adding it to the pie shell, so I had no problems with a soggy crust. I love making meat loaf in my slow cooker because it always comes out moist and never dry. In the same bowl used to prepare the crust, combine chicken, carrots, onion, celery, frozen peas, condensed soup, celery seed, pepper, salt, garlic powder. Place mixture in bottom. Pie crust base. **Oven cook - From Frozen **Bake Instructions: **For one-crust pie (for quiches, pecan, pumpkin or custard pies) **1. Pie may be served warm in 30 minutes or cooled after 2 hours. Using fork, poke holes in the base all over and bake according to package directions. Chicken Quiche. And the ketchup and brown sugar glaze has to be my favorite part. Read More The quiche was delicious, however, I'm giving it 4 stars b/c the pie crust recipe was time consuming and hard to work with. Move quiche to …