06-12-2007, 09:26 PM
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#967
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Wild Rumpus Facilitator
Join Date: Mar 2003
Location: In a teeny, tiny, little office
Posts: 14,167
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quiche
Quote:
Originally posted by tmdiva
This is basically what I do, except I use a deep-dish pie pan, so need 1.5 C of half and half (or cream, but half and half works just fine). I use (more or less) the pie crust and quiche recipes from the Bittman. Sunday I made one with a half pound of asparagus, blanched for 15 seconds and shocked in cold water, and a half-pound of Copper River sockeye cut into one-inch cubes. And 4 oz. finely grated gruyere, as above. And I've been baking at 325, but I'm thinking about bumping it up a tad. The pie crust should be about half-baked before you put anything else in it, too. If you need more details, PM me.
tm
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In my oven, I need to go 350 or the crust turns to mush before the egg sets, even if it's fully blind-baked. The salmon sounds good. Do you pre-cook or put it in raw?
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