Some pics of the megaquiche:
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| ingredients about to be thrown together |
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| A quiche this huge takes a long time to reach an internal temperature of 165º-185ºF (about 75º-85ºC). The oven actually gets smoky as the quiche bakes. You put the quiche in at 425ºF (218ºC) for about 20 minutes to get it started, then you leave it at about 375ºF (191ºC) for 60-80 minutes. Then you take it out and let it cool overnight, and in theory, you've got a decent quiche. Mine is suntanned again, but that's the price you pay when you bake with the small oven I have. I've done more normal-looking quiches before, but they were smaller. Some of the butter from the crust dripped out of the springform pan onto the bottom of the oven and contributed to the smokiness, but this was toward the end of the process, so I didn't trigger the fire alarm, although I did ventilate my room and turn the fan on medium to make sure no alarms started blaring. |
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| final product, looking a bit suntanned as I said |
Half of this quiche goes to my boss as a gift. Also to be photographed later: my pulled-pork sliders (which I tried tonight—kickass). Be on the lookout.
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