Hi Bold Bakers! This is the only quiche recipe I make and you can customize it with any mix-ins you like! Plus, I’ll show you how to make the most amazing homemade buttermilk pie crust. So let ...

2. Set the phyllo on a clean work surface and cover with a damp paper towel. Working with one sheet at a time, brush it lightly in streaks with the melted butter.

2. Press piecrust into bottom and up the sides of a 9-inch pie plate. Set aside. 3. In a large bowl, combine spinach and stir-fried vegetables and place on top of uncooked crust.

Quiche has so much going for it. It’s easy to make, makes a great impression, and once you get the basic formula, you can dress it up or down with whatever happens to be in the fridge or pantry ...

Bette-Jane Hardersen of Bloomfield wrote in to request a quiche recipe for a high school classmate who remembered it from a column that Bette-Jane’s mother used to write for the Berkshire Eagle.

Pour the cream mixture into the pie crust over the ham and cheese. Bake the quiche for 50-60 minutes until puffy and golden – it will deflate considerably as it cools so take a picture quickly ...

After that hunk of one-pound lard is refrigerated, you must cut it into ½ cup sticks. Just think of it as a hunk of butter you are cutting into even sticks.