Two pics of yesterday's foray into the world of quiche-making. Two of the quiches were made with frozen spinach; the other two were made with fresh spinach. Conclusion: go with fresh every time, but make sure the spinach is totally dry before sticking it into the pie crust. The fresh-spinach quiches turned out perfectly; the imperfectly drained frozen-spinach quiches ended up with soggy bottoms. Not tragic: a few minutes at high heat atop our new range ended up fixing the problem.
Ladies and gentlemen: quiches!
I had to substitute milk for heavy cream, which may have detracted a bit from the overall puffiness of the quiches. Wish you could smell the goodness: eggs, milk, three types of cheese, spinach, mushroom, dried onions, bacon, salt, pepper, and a tiny bit of Italian seasoning. Much butt was kicked.
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Marathon
12 years ago
1 comment:
Just a helpful hint, a smidge (1/8 tsp) of cornstarch added to the custard can prevent a watery spinach problem.
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