Deep-Dish Quiche with Sausage, Broccoli Rabe, and Mozzarella
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Appears in Cook's Illustrated July/August 2010
Since the whole point of eating quiche is to indulge in the rich, creamy custard, we decided to make it more than just the backdrop to an overload of fillings.
WHY THIS RECIPE WORKS
The success of our streamlined deep-dish quiche Lorraine recipe depended on the right ratio of eggs to liquid, plus gentle, even heat. To add the quiche’s fillings without affecting our perfect custard, we whisked a little cornstarch into t...
