Friday, November 16, 2007

Quiche of Death

Note to quiche-makers: if you use the coarse side of the cheese grater, all the Gruyère sinks to the bottom and bonds with the crust. Ew.

I since made a second quiche, which overflowed the crust a bit. Fortunately, this just left delightful browned eggy bits all over the underside of the crust.
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