Sunday, April 4, 2010
I brought a slightly modified version of Joy the Baker's Crustless Quiche to a cheese-themed Iron Chef potluck party. 'Substituted white Vermont cheddar for the crumbled blue cheese. I think in the future, I'd probably also use frozen spinach instead of fresh (less preparation effort/time). Overall, it was very tasty, and doing away with a crust really makes the process so much simpler.
...but is a crustless quiche really a quiche at all? Is a savory tart actually a tart? Does any of this matter?
P.S. Happy Easter :)
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