Yesterday's experiment and dinner. I only hope it turns out well!
Is that a question? This quiche was fantastic, and really easy to make if you buy store made crust. I'm not trying to make myself sound good, but there is no other way to say this. It was fantastic! Emphasis on was. Ya, we kinda already ate it.
Okay, so this post has a lot of photos, so I'm going to have to write a long commentary.
I love edible experiments. Once, when I was in third grade, I threw together a whole lot of random stuff (sugar, butter, flour) and made "Mystery cookies" I never knew how much stuff I put in of what. They tasted great frozen, but I could never re-create that.
This, on the other hand, I wrote down about how much of what I put in.
But just looking at that, I can't tell why in the world I'd want to know that, besides the fact that I want to make that this minute.
The tomatoes started out at the bottom, but I guess they drifted up, up, and into my mouth. Wonder how that could happen?
Actually, I don't care.
Well, I told you I had a lot of photos! Note to the people who said, "MORE PICTURES!!!!": :) this post is for YOU. Or anyone, really.
Here is the recipe:
- 7 eggs (you can use 6 instead)
- 1/2 cup finely grated cheese (Note: this makes a very mild flavor, so if you love cheese, feel free to add more)
- Shake of:
- 1 1/2 cup mini tomatoes, sliced in half (optional. I arranged mine like a mosaic, covering the entire bottom crust. However, if you don't like this, feel free to omit.)
- Other goodies you think will be good
Pre-heat oven to 175 celsius Whisk eggs to perfection (see note 2 for tips). Add cheese in batches, and continue to add the spices. Roll out the pie crust and fit in pan (see note 3 for a tip on what I did) Place in tomatoes and/or goodies. Pour in egg mix, and bake for 25-35 minutes. Let cool before slicing and eating.
1. This is a recipe that can easily be changed with your needs. If you'd like to see something different, please, please comment!
2. I've figured out that you can tell when the eggs are whisked to perfection because it will become very runny.
3. I had a bit of dough left, so I braided it and put it around the rim of the pan.
Question of the Week:
What type of quiche would you most want to try? Be wild! How about curry quiche? Or even pizza quiche? Now that would be fun to try... even though I don't like pizza that much! ;) Please comment!