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I wanted a quiche for breakfast tomorrow, so I started to make a quiche shell. Now, I'm changing my mind because of the amount of eggs I would have to use. There is now pie crust dough chilling in my fridge.
Does /ck/ have any suggestion? What pie, quiches, or tarts are you all fond of?
General thread about pie crust!
Here is the recipe I used:
http://www.mrbreakfast.com/superdisplay.asp?recipeid=3201
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do you not have the $1.50 to buy more eggs?
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>>9061534
throw away evil carbohydrates
make crustless quiche
join keto master race
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>>9061534
I'd make a savory pie like chicken pot pie, but I'm not big on desserts.
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>>9061534
Peach tart, it's summer time here in America and they're in season.
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>>9061534
Mini-fruit cobblers. Whatever fruit you have. Apple, peach, blackberry, whatever.
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>>9061534
I will use the eggs.
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>>9061602
>putting additional sugar in your dough
Americans...
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>Quiche that is less than 2inches deep.
They found out in the 70's that shallow quiche is shit. It's a custard and custards don't cook well in that shape. 2" is the perfect depth for quiche.
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