First off, the crust on this quiche was super crumbly and fantastically tasty. That is all.
I had an abundance of eggs from our chickens, and was looking for something to make for dinner, so I pulled out the deep dish fluted quiche pan, and got to it. I adapted the crust from a blog post I saw here. I have used the recipe for tart shells int he past with great success, and wanted to try it gluten free. It worked like a charm. Continue reading