Dammit—quiche again! I had leftover custard and frozen (homemade!) American breakfast sausage in my freezer, so why not throw in some shredded cheese, onion flakes, and dried parsley and make one last quiche? Sorry if you're sick of that word by now. Believe me, I understand. I'll be bringing in the following quiche, which is less suntanned than my previous ones, to the office—mainly for me to lunch on, but also for others to snack on if they want to.
First pic:
Click on the pic below to enlarge:
This one baked for 35 minutes at 200ºC, then for 20 minutes at 150ºC, then at 200ºC for the last 5 minutes, but now with the top burners on, acting like a broiler. The crust looks sloppy but otherwise perfect, and the quiche itself has set nicely after cooling. I think this'll be a good one. Oh, yeah: the pie crust is handmade this time—no food processor involved. I did use one tool, though: my spanking-new pastry cutter, which helped me prep the dough. To be honest, I think I prefer the food-processor method, which is easier in terms of both food-prep and cleanup. One regret this time: no Gruyère. Sadness.
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