
Today I made quiche, amazed by how easy it is. I used a bunch of eggs, some milk, some pesto, sliced olives, and cheese at the bottom before the filling. I put some basil leaves on top for flair. I am currently baking the second one (had an excess of filling and two frozen crusts), and I think that I will wait and put the basil leaves on at the very last second so they only get slightly crispy.
Yummers, Abby! Sounds like the perfect Sunday brunch fare! Good idea about holding back on the basil leaves: The Bulldog Cafe' used to do that basilleavestoosoononthetop routine, too, and the leaves wound up like black paper fragments. Did it work better for you on the second one?
ReplyDeleteI ended up just not doing it on the second one, I was ready to be done cooking at that point. Can't wait to eat them for lunch all week!
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