![]() ![]() Otherwise, it won’t settle at the bottom! You can either stir the mixture by hand or use a blender. The key to the magic is to make the mixture smooth.But if you just can’t get rid of your quiche craving, just omit the salt and use less bacon. This recipe is hardly the dish to make when you’re cutting back on salt.Serving a large crowd? Double the recipe and cook it in a 9×13 baking pan.Be sure to give it 15 minutes to cool and set. Don’t be tempted to slice the quiche right after baking, or it will fall apart.The center should still be wobbly when you take it out. Bake the quiche just until the edges are set. If you leave it in the oven for too long, chances are, your custard filling won’t turn out jiggly and beautiful. ![]() This will prevent their juices from disrupting the moisture balance in the quiche. Saute them quickly to dehydrate them a little. If you’re adding veggies to your quiche, be sure to cook them beforehand as well.This will help it ooze out more juice as it bakes, giving more flavor to the quiche. ![]()
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