A Note From SaraTane
There are few brunch items that I love more than a quiche! When I'm making this eggy creaiton, I'm looking for a cheesy, baked egg filling loaded with tons of veggies, all incased in a flaky, buttery crust. The key to a perfectly crispy-not-soggy crust lies in blind baking the crust. I recommend par cooking any sturdy veggies that you might be adding to the filling, like root veggies, asparagus, peppers, etc. Throw in some fresh herbs and don't forget to season! If you're preparing this for a brunch, you can always make the pie dough a day ahead!
@saratane
Brooklyn, USA