Topic: quiche formula needed

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Posted at April 28, 2012, 11:48 am:

I'm looking for a quiche formula, that can be done in a full sheet pan, and cut into squares, to be served as a nibble before a program--the custard needs to be adaptable to adding things like spinach, sauteed mushrooms, etc...to make my life easier (yeah, right!!). What I'd like to do is to make one pan of one flavor, and another pan of a different flavor...any help would be greatly appreciated...thanxxxxxx...th' catering guy...you can also e-mail me privately if you'd like thcateringguy@yahoo.com thanxxxxxxxxxx, again.

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

I normally crack a gallon of eggs (about 60), add a quart of heavy cre...

Same formula as for creme caramel, custard, etc: For every liter of m...

I would tend to agree about the soggy crust in the middle.

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