Cost Breakdown

Critical Success Points

• • Par‑baking the crust to prevent sogginess
• • Applying egg wash and flour‑water paste to seal any cracks
• • Cooking the allium mixture until fully caramelized
• • Baking the final quiche at a low temperature until the custard is just set

Safety Warnings

• • Handle hot skillet and oven with oven mitts to avoid burns.
• • Raw eggs can carry salmonella; keep the custard mixture refrigerated until baked.
• • Sharp knives are used for chopping onions and other alliums.