On Sun, 30 Dec 2007 16:34:29 GMT, "Karen in NC"
> wrote:

>
>"Nancy Young" > wrote in message
...
>>I should know this, but I don't make things like this often,
>> so I could use some advice.
>>
>> I want to make a quiche without a crust. I have the eggs,
>> spinach, mushrooms, bacon, onion ... I just don't have or want
>> to make a crust.
>>
>> Can I just do the usual routine, saute all the vegetables and
>> bacon, incorporate them with the eggs and cream (and nutmeg
>> and s&p) and bake it in a pie dish? Or is that idea fatally flawed.
>>
>> I want something I can put into the refrigerator for later, not an
>> omelette I'd eat now.
>>
>> nancy
>>
>
I just went to an "upscale" little restaurant in Honolulu and that is
what they served when we asked for the quiche on the menu. It was
delicious. The quiche had a sort of rice base but I think the rice
just became the bottom layer when it was cooked. It had ham and
mortadella. They served a small side of lettuce greens with small
amounts of rocket and other greens with a light balsamic dressing, on
the same plate, and it was a really tasty combination. The quiche
looked like it was cooked in a square glass dish.

I'd say go for it!

aloha,
Cea
roast beans to kona to email
farmers of Pure Kona