Claire
Master Chef
I'm going to have to post this several places, I guess, since few visit this site.
I am cooking a brunch for a half-dozen people. My husband wants quiche, which isn't my favorite. Every time I've made it it has taken much longer than expected. He wants one tourtiere and a quiche. I will do it, but does anyone know a rather fail-safe recipe for the quiche? I'm thinking a mushroom. Husband wants a spinach, but no matter how I squish it, it winds up too watery.
Help is needed in timing this all. I can do tourtiere backwards and forwards, I've bought the crusts for all of it. It's the quiche that I'm concerned about.
I am cooking a brunch for a half-dozen people. My husband wants quiche, which isn't my favorite. Every time I've made it it has taken much longer than expected. He wants one tourtiere and a quiche. I will do it, but does anyone know a rather fail-safe recipe for the quiche? I'm thinking a mushroom. Husband wants a spinach, but no matter how I squish it, it winds up too watery.
Help is needed in timing this all. I can do tourtiere backwards and forwards, I've bought the crusts for all of it. It's the quiche that I'm concerned about.