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Topic: Potato-crust Quiche  (Read 3140 times)
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« Reply #10 on: August 17, 2008 12:06:44 PM »

Hi.  Followed your advice and now have recipe.  Thanks and cioa!
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« Reply #11 on: August 17, 2008 02:41:56 PM »

you can make the bottom crispy by doing a layer of hash browns instead of mashed potatoes  Smiley

mmmm... that sounds good!

Hi.  Followed your advice and now have recipe.  Thanks and cioa!

Great! Smiley
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« Reply #12 on: August 17, 2008 04:36:03 PM »

Mmm that looks so good! You did a great job on it, it looks! Smiley
Thanks for posting the recipe (and pix! I love food pix!) for us to try! I think I might give it a go!! Cheesy
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« Reply #13 on: August 24, 2008 06:54:43 AM »

omg! i want this in my belly now!
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little0rosa
« Reply #14 on: August 29, 2008 06:44:09 PM »

So i tried this the other day. I would DEFINITELY suggest that you either bake the cruse separately before adding the veggies, or make hash browns as someone else suggested, because I didn't and it came out pretty mushy. Besides that it was tasty though Smiley I used squash, zucchini, spinach, and some tiny cubes of tofu. yum. Oh and I'd suggest doubling the amount of cheese, but then I love cheddar.
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Avian Flight
« Reply #15 on: September 02, 2008 08:42:43 PM »

I made this too! The crust doesn't seem to firm up but I'm not sure if it's because I didn't bake it long enough. Also, I forgot to cook my broccoli and peppers so the extra water made the "quiche" part sorta like gravy instead of forming a quiche. Next time I will use more eggs, less milk and cooked veggies. Lovely flavor though! Thanks! (pic on my blog if anyone's interested).
« Last Edit: September 02, 2008 08:43:02 PM by Avian Flight » THIS ROCKS   Logged

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