Here's a quiche we made. I don't remember what it was for but I'm sure it was good!

We've really improved our quiche game over the years. Used to struggle with soggy crusts and overflowing filling but have gotten much better. We've been making our homemade pie crust, rolling it out in a pie bag, and parbaking it, which ensures it doesn't get soggy when the filling is added. When adding the filling I usually pour in the last bit of filling when the quiche is already on the oven rack so it can't spill while I'm moving it. The next step is to figure out how to make a nice-looking crust edge. We've tried making a wavy one with our fingers but by the end of the baking process it gets kind of warped.

Anyway, we like quiche.

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