The high-sided, free-form crust makes this spring quiche an especially elegant addition to brunch. If you can’t find hot-smoked salmon, cold-smoked will also be scrumptious, although it will lose some of its silky texture once it’s baked.
Make Ahead Tips
You can bake the crust up to a day ahead and the quiche up to 2 hours ahead.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I made this for a staff brunch, and all I can say, is wow! wow! wow! Everyone loved it. I used drained canned artichoke hearts instead of frozen, and the bit of vinegar added a nice touch.I also replaced half of the all purpose flour with whole-wheat pastry flour, which made the crust a bit more hearty, to complement the strong flavors of the filling.
This recipe is perfect---no changes needed. I have never made a high-sided quiche before but always thought they looked beautiful. Mine looked even better than the picture. I made the crust the day before (highly recommend for time purposes). When I was putting the quiche together I felt like there wasn't much for seasoning---it was perfect. Baking times--perfect. Excellent recipe for company. Sooooo good!
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?