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!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…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?