Preparation info
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Appears in
Cooking for Crowds

By Merry White

Published 1974

  • About

I like serving individual quiches for the first course of an elaborate dinner. They are rather filling, so make them small—I use small foil pans, about 3 inches across. Or make several large quiches to slice. If you make a large quantity of the basic egg and cream filling, you can make several kinds of quiches for a buffet, in one baking, simply by adding cooked spinach to some, grated cheese and sautéed onion to others, and raw shrimp to still others. (Or cooked artichoke hearts, or blanch