Paru Learns to Quiche

Cooking and baking are the only activities I have been in the mood for of late. To indulge my whims, I bought a set of tart pans. The recipe I used for preparing the crust, made enough dough for a 9-inch crust and a 6-inch crust. I baked the bigger one the same day (as per recipe instructions), but I poured so much of the filling in that it overflowed and post-bake, the quiche came out with a soggy bottom and with its sides stuck to the pan. The pan was scorched. In spite of the sogginess, Mike polished off the quiche; he liked the filling- eggs, evaporated milk (my substitute for heavy cream and milk), mushrooms, scallions, sharp cheddar and salami, seasoned with salt and pepper- personally, I didn't care for the sharp cheddar.

That was two days ago. Today I decided to improvise. I was able to pop out the frozen crust from the 6-inch pan and spray the surface with olive oil. I got the oven to 425F, then put the frozen crust back in and prebaked it with weights for 12 mins at 400F. I removed the weight, poked holes in the dough with a fork and baked it for another 8 mins at 350F. I will leave it in for 10 mins next time.

I poured in the new filling- a mishmash of leftovers- egg, evaporated milk, triple ale onion spread (acquired at our local cheese shop), chili flakes and salt, placed two halved campari tomatoes pan fried with garlic, and topped it all off with provolone cheese and dried basil. I stuck it in the oven for another 28 mins.

No soggy bottom and great flavors-- we are both pleased with the results this time :)