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Quiche

28Mar09

The twist here is the potato crust.  Taken from Emeril's recipe (although with different fillings).  I made the potato crust from scratch, and employed a new gadget, the Potato Ricer, to extract unecessary moisture from the grated potatoes (see here).

 

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posted by
3/29/09

dude that looks awesome. and that crust especially looks amazing. so how did the vegs fair? did they all sink down, or were they decently mixed?


posted by
3/29/09

YUMMY!!! Veggies throughout or did your four asparagus sink to the bottom! The crust looks delicious!!!!


posted by
3/29/09

The veggies were evenly distributed. The egg was thick enough to suspend them. In classic fashion I was overthinking it.



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