FoodBanter.com - View Single Post

cshenk

wrote:

> On Saturday, January 11, 2020 at 12:42:26 PM UTC-6, cshenk wrote:
> >
> > Humm, there's something else I've never made. Quiche. Maybe next
> > weekend?
> >
> I don't think I've ever met a quiche I didn't like.
> >
> > I saw one recipe that appealed and can look up again. In addition
> > to a veggie component, it used surniname broken to smaller pieces
> > and placed on the shell then you carefulled added the mixed rest in
> > and baked...
> >
> What is that? I looked it up and it tells me it's a country. Nothing
> hinted at it being food.
> >

I probably misspelled it. 'Fake crab/lobster' is what folks call it.

> > For all that I make our breads, making a pie shell doesn't excite
> > me at all so I'll check the store and get a premade one.
> >
> Some people will faint dead away at the thought of a pre-made pie
> crust but I've not been disappointed in the ones I've bought. I grab
> the deep- dish variety to have plenty of room for the ingredients.
> I'm going to offer some unsolicited advice; bake that quiche on a
> cookie sheet in case there might be some bubbling over. Doubtful,
> but it will save cleaning the oven floor.

I ended up making a sort of version of it today but it was late so
ended up in the fridge. Odd day here, had to make a trip for a friend
who's ceiling fell in (drywall only). As we ran out, I was making a
dough to try as a shell and had the rest ready and by the time we got
back, a fast pizza was a better idea.

Definate on the pan underneath and we did bake it up and it did indeed
spill, but I had a pan under it. Quiche for breakfast?

> >
> > While we definately eat bacon, beef, pork, poultry and such,
> > seafood is our main meat.
> >
> To me, any of your ingredients would make a very tasty quiche.