As the magazine cover shows, this is a yummy quiche!
I did change the crust from a filo crust to a sesame seed pie crust. Then 1/2 cup of feta crumbled, a large container of spinach saute'd with onion, 1/2'd cherry tomatoes and the custard was 3 fresh eggs from the coop and 1 cup of 1/2 &1/2. This actually tasted better cooled than piping hot. The flavors had time to settle and meld together. I would make it again with a few changes.
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