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Old 08-26-2008, 06:47 PM   #11
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I say just do it! If the pastry edges start to cook too fast just cover with foil.
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Old 08-26-2008, 08:10 PM   #12
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Quote:
Originally Posted by *amy* View Post
Can you give a link or post the recipe in its entirety?
That's the entire recipe. I'm creating it from a combo of different quiche recipes I've used in the past.

Kitchenelf ~ I was pretty much just going to line the bottom so the eggs would get an edge rather than burning the crust. I wish I could explain my vision better. I guess I'll just do it tomorrow night and report back.
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Old 08-26-2008, 08:34 PM   #13
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Sounds interesting. Let us know how it turns out.
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Old 08-26-2008, 10:09 PM   #14
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Quote:
Originally Posted by Callisto in NC View Post
That's the entire recipe. I'm creating it from a combo of different quiche recipes I've used in the past.

Kitchenelf ~ I was pretty much just going to line the bottom so the eggs would get an edge rather than burning the crust. I wish I could explain my vision better. I guess I'll just do it tomorrow night and report back.
I can visualize that - the crust will just be on the bottom. Sounds interesting and good!!!!! I'm leaning towards blind baking....you? Do you think it will puff without blind baking? I know...that's why you asked us Blind bake one and not the other?
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Old 08-27-2008, 05:41 AM   #15
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A different suggestion (I know, you didn't actually ask....) is to simply use smaller tins to bake the quiche in, making smaller quiches. Instead of a 9 inch shell, try 6inch.
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Old 08-27-2008, 12:52 PM   #16
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That would be Wonderful

I think that using the crescent rolls would taste wonderful. I have to agree with par-baking the crust. Crescent rolls have a higher fat content and tend to bake slower in the middle especially when covered by fillings. 5-7 min should do it to give your quiche an even and thorough baking.

Instead of replacing the bacon with crab, leave the bacon and add crab and I'll be there for dinner!
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Old 08-27-2008, 01:06 PM   #17
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Oh! you could even; once the top firms up a bit, brush with melted butter and sprinkle a little onion salt over it. That would create a flavor medley from first bite to last bite. Yummy! I might even top with cheese first then the butter and onion salt. Maybe a mixture of Romano and Swiss.
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Old 08-27-2008, 01:18 PM   #18
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P.s.

Oh and I'm not peddling products but, bake it in stoneware. That will help remove any excess moisture and give your quiche firmness.
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Old 08-27-2008, 01:31 PM   #19
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Look who showed up to the party!!!!

I could use my 4 loaf stone and see how that would work. But then I have to serve it on something and you know me, there's generally not a lot of extra dishes around.

If the "carb queen" doesn't have to carb up tonight maybe tonight's the night to try this.
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Old 08-27-2008, 01:35 PM   #20
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Quote:
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Look who showed up to the party!!!!

I could use my 4 loaf stone and see how that would work. But then I have to serve it on something and you know me, there's generally not a lot of extra dishes around.

If the "carb queen" doesn't have to carb up tonight maybe tonight's the night to try this.
Won't it be hard to remove from the 4-loaf stone pan? Seems like low sides are the way to go.

Chef2337 - welcome to DC. Feel free to edit your posts if you want to add something - just click the edit button in the lower right corner of your post, be sure your cursor is at the end, and add away!
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