I'm looking for the link someone posted recently to an article on making a proper

M

melissa-dallas

Well-known member
quiche lorraine. The author was saying it should be made in a deep round cake pan rather than a pie pan. I thought I saved it and now can't find. After having a wretched little quiche tartlette for lunch (undercooked puff pastry, overcooked spinach filling) I want to go home and make one.

 
That's it. Wouldn't it have been horrible if I'd had to buy a bunch of extra cream

& half-and-half and cheese because I couldn't find the recipe. Whatever would I have done with them? smileys/wink.gif.

 
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