RECIPE: Linda C - Spinach Quiche
I saw an old posting with your spinach quiche recipe. It looks so good. I was thinking about adding proscuitto (sp) and maybe red or green bell pepper to the recipe. Should I saute this with the onion and garlic? And do you think this would be adding too many ingredients to the recipe? Also, is this for a 9" deep dish or regular crust, and do you do anything to keep the crust from getting soggy, or does it work well with a raw crust?
Thanks for your help. I am planning to make this for a friend's birthday next week. I appreciate your response.