Curmudgeonalia
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June 13, 2005

On Quiche Shells

Whenever doing a savory quiche, try this:
Bake the shell as directed, but before use, brush the hot shell with an egg wash containing a tsp. or so of prepared mustard and bake it for another minute or two. It sets the wash, seals the shell, and when you fill it the quiche the shell will not get soggy. Great little trick.

Similarly, with other quiches, use a little egg wash without the mustard to similarly seal the shell.

Ciao!

Posted by The Curmudgeon at June 13, 2005 04:28 PM