http://www.craftyrachel.com/blog/2007/03/25/basic-quiche/ from Paris to New York, Rachel crafts a baby, a dissertation, and other life adventures. Wed, 11 Jan 2012 06:06:25 +0000 hourly 1 http://wordpress.org/?v=3.1.3 http://www.craftyrachel.com/blog/2007/03/25/basic-quiche/comment-page-1/#comment-32 rachel Sun, 25 Mar 2007 17:22:19 +0000 http://www.craftyrachel.com/blog/2007/03/25/basic-quiche/#comment-32 ooo, sounds delicious, Megan! I would love to know how the feilletée turns out; I haven't tried that kind yet, but coincidentally I actually picked some up to attempt an apple pie recipe I have in my head. Ha, we'll see how that turns out... I think the watery issue is mostly with the mushrooms. They are like 120% water! ooo, sounds delicious, Megan! I would love to know how the feilletée turns out; I haven’t tried that kind yet, but coincidentally I actually picked some up to attempt an apple pie recipe I have in my head. Ha, we’ll see how that turns out…
I think the watery issue is mostly with the mushrooms. They are like 120% water!

]]> http://www.craftyrachel.com/blog/2007/03/25/basic-quiche/comment-page-1/#comment-31 megan Sun, 25 Mar 2007 17:14:42 +0000 http://www.craftyrachel.com/blog/2007/03/25/basic-quiche/#comment-31 I use the pate brisée too, and I have one cooking right now that is feuletté (?) just to see how it turns out. I usually use eight eggs, then throw in some tomato with peppers and/or ham. I haven't had too much trouble with wateryness though. I just mix it all together and pour it in. Turns out okay. I use the pate brisée too, and I have one cooking right now that is feuletté (?) just to see how it turns out. I usually use eight eggs, then throw in some tomato with peppers and/or ham. I haven’t had too much trouble with wateryness though. I just mix it all together and pour it in. Turns out okay.

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