All Allium Deep Dish Quiche- Dessert Person

I have been going quiche crazy! I made three quiches in three weeks, and have started to nail down what makes a good quiche. Making a quiche seems so simple, but it is SO much work! There is certainly no making a quiche on short notice, unless you buy a frozen pie crust from the grocery store. The crust must be made, chilled, placed in the tin, refrigerated, blind baked, the filling needs to be made, and then the whole thing needs to cook for a hour.

I made this quiche for Mark and his friends when they were spending the day at the house, and it was a hit! The deep dish style of the quiche looked so dramatic! Unfortunately I am completely unskilled at making things look cute/neat/pretty so my crust is very “rustic” (a nice way of phrasing it :) . However the tall crust looked incredibly appetizing and dramatic. It was filled with leeks and onions and some bacon (I added a little extra) and turned out fantastic. This was a ton of work, but for a great result.

Claire recommends patching up the pie crust with flour and water, and I certainly had to do this post baking. I also really enjoyed her trick of putting the foil in the pie crust along with my pie weights to help the crust keep its shape while baking. I really enjoy getting to watch her YouTube videos and have her book. Her instructions are very thorough and she gives some great tips.

This recipe can be found on page 309 in Dessert Person