Wednesday, May 26, 2010
Thursday, May 20, 2010
Thursday, May 13, 2010
I love quiche, and I think I know why. It's an egg and cheese pie in a crust. How could you not like that? Well, ok, my wife doesn’t care for it, or at least, she didn’t before. It's hopefully another dish I have converted her on (see cake, carrot). I made it the other night and did a little fiddling with the recipe I usually use and what do you know, she liked it! And so did I.
Quiche can be a finicky beast because of introducing such a wet filling into a delicate crust. I pre-bake my crust, which I believe is the standard. But I tried baking it a little longer this time so the bottom would crisp up and not get too soggy. On a tangent for a moment, I don’t use pie weights. I think they are a waste of money. I mean, you have to use aluminum foil anyways to line your pie and then add weights, so why not use something cheap? Like beans! I keep a bag of dried pinto beans that I use for pie weights. I like it.