Kristin had made a small request for a crab quiche, which was also her Grandmother Junes favorite as well and it gave me a chance to break in my new 12 inch deep pie plate. Oh yes, slight modifications to the recipe had to be made to accommodate the roughly 50% increase in volume! ( you can’t just add 50% to the recipe — check your results as you go along) And , yes, for quality control I had to ‘taste’ every step along the way!!
Here is the basic recipe for my crab quiche.
I changed the recipe slightly adding 10 eggs, sherry and Armagnac made an appearance and more ‘goodies’….
Bake something today!
Roger
PS… yep, I had enough leftover for a second 8″ pie!