2022-10-16 Sunday supper

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dragnlaw

Site Team
Staff member
Joined
Feb 16, 2013
Messages
7,904
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Waterdown, Ontario
Andy, the recipe originally calls for just Swiss. I have used just Gruyere at times, which I think is my favourite, but this time I used Swiss as the bottom layer and Gruyere on the top. Actually came out a different flavour again. All of which is GREAT! Can't lose with any combination!
 

cjmmytunes

Head Chef
Joined
Apr 15, 2013
Messages
1,884
Location
Elizabeth City
I had leftover ribeye steak, macaroni & cheese, and sweet peas. (Still have leftover m&c and sweet peas left - can't figure out how to cook for just one.) .5 Costco blueberry muffin (those things are HUGE!) and walk for dessert.
 

Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,798
Location
Massachusetts
Andy, the recipe originally calls for just Swiss. I have used just Gruyere at times, which I think is my favourite, but this time I used Swiss as the bottom layer and Gruyere on the top. Actually came out a different flavour again. All of which is GREAT! Can't lose with any combination!
I just might have to make that. But I'll make it without a crust as a frittata. Because, as you know, real men don't eat quiche.
 
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