I think of a tart as unbaked (filling, the crust can be blind baked) and a pie as baked.
I think of a tart as unbaked (filling, the crust can be blind baked) and a pie as baked.
I think of a tart as unbaked (filling, the crust can be blind baked) and a pie as baked.
If you make quiche in a tart pan but bake it, is it a pie or a tart?
I don't believe I stated a type of pan...a quiche is baked, so by my definition it is a pie whether you bake it in a pie pan, tart pan or bed pan.
(waiting for the "EWWWwwwww")
Real Men Don't Eat Quiche!!!
Would you have a piece of my egg, tomato, asparagus pie? Swiss cheese on top?
I would for you.
I've never heard of making quiche in a tart pan. Is this just for the sake of argument?
What is your definition of pie? Tart?
I think of tart as a loose woman.
I always bake the crust blind and add the custard mixture when the crust is cold.Hi all,
I love cooking and I'm usually not half bad at it, but when it comes to baking desserts I seem to fail more often than succeed. My latest disaster is a custard pie. I followed a recipe from allrecipes called "Grandma's Egg Custard Pie" which uses 3 eggs and 2.5c scalded milk, and has you cook the pie at 400° for 30-35 minutes. At 30 minutes it was still liquid, and at 40 minutes my pie crust was burning so I pulled it out, hoping it would "set" or some similarly magical mysterious thing would happen that would make it work out. The recipe is rated very highly, so I'm guessing the fault is somewhere in my court...
A top comment said I didn't need to scald the milk, so I didn't. Is that true? Can I add cold milk instead of heating it?
I used 1% milk. The recipe just said "milk", so I used what I have in the fridge. Could that be the problem?
The recipe says to "mix together" the eggs, sugar, salt and vanilla, stirring well. I did that, but I'm wondering if I need to actually use a blender instead? I just whipped it around with a fork for a few minutes.
Does anyone have an idiot-proof recipe that they'd recommend instead?
Thanks for any help!