After working on the cat perch/post I made a quiche for tomorrow's staff meeting. I was all excited about my lovely crust before I put it in the oven, but once it got in there, it sank down below the lip of the pie plate. I know I was supposed to use pie weights but I didn't have any and I didn't want to use beans or pennies. Here is the sunken crust with the goat cheese.
And here is the finished product. The crust was almost completely submerged under the quiche mixture, but it was all tasty in the end.
The best part about making quiche is making pie gods with the "leftover" crust. (Secret revealed: I always make enough crust to make pie gods). To make: roll out pie crust, drizzle a little milk on the top and spread it around with your fingers then sprinkle cinnamon & sugar on top. If you want, you can roll up the crust and slice for lovely cinnamon sugar cookies, but I prefer to just slice up large pieces and bake the whole thing flat.
Delicious!
And here is the finished product. The crust was almost completely submerged under the quiche mixture, but it was all tasty in the end.
The best part about making quiche is making pie gods with the "leftover" crust. (Secret revealed: I always make enough crust to make pie gods). To make: roll out pie crust, drizzle a little milk on the top and spread it around with your fingers then sprinkle cinnamon & sugar on top. If you want, you can roll up the crust and slice for lovely cinnamon sugar cookies, but I prefer to just slice up large pieces and bake the whole thing flat.
Delicious!
1 comment:
Yummy! That looks SO good! And I lobe making dough gods, as my granny Sterner called them! -S
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