21 February 2010

Weekend Recipe

Tonight, I am making a quiche. And I'm making a deep quiche, like I've been told proper ones are. I've done this once before, and it results in a really rich, custardy texture, so I'm excited.

The idea was lifted from this page. I should try making regular custard at some point as well. Sadly, because it takes an hour and a half to cook (and longer to set), I will be up until way too late. But it will be a voluptuous breakfast.

I made a few changes to the recipe (no bacon or onions, added spinach) because I have a vegetarian roommate. Tomorrow, I'll post about how it came out.

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