Building on last week's episode and using Pate Brisee dough, Taunya gives you the guidelines on how to make a perfect quiche with whatever you have available in the fridge. She also gives you the Magic Ratio of eggs to cream and a list of tips and guidelines that will have you be a quiche expert in no time. Find out the real reason why Taunya is so obsessed with health insurance. WE LOVE REVIEWS! Please leave a review with your favorite podcast app. The sisters REALLY appreciate it. If we receive 50 review, Melody will talk you through how to make her secret chocolate Souffle. The sisters also give an update on the business. You can email the sisters at [email protected] would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipe: NOTES! When you blind bake, don't use beans, use sugar! you can reuse the sugar AND you'll have some slightly toasted sugar! You can use, cream, 1/2 and 1/2, or milk--The heavier the cream, the more custardy the quiche will become. Bake Slow and Low. 1 hour at 300 degrees until set (the middle can still be a little jiggly) Remember the ratio 1 large egg to 1/2 cup cream (or milk) For a 9" round quiche, use 2 cups of filling (meat, cooked veggies, cheese) and remember, quiche is a custard, not baked eggs! http://www.thekitchn.com/how-to-make-a-fool-proof-quiche-168459