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Home > posts > 2018 > 11 > 2018-11-06_Curry_Quiche.html
Curry Quiche
/posts/2018/11/2018-11-06_Curry_Quiche.html
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Meredith made a roasted-veggie curry quiche using the technique from The Kitchn (LOCAL[@rev]). The pie crust was the Trader Joes frozen (but not formed) crust. She blind-baked it for 15 minutes with the weight but did not do it more without (even though suggested by The Kitchn). That ended up working fine though.
The actual filling was some roasted veggies she made earlier in the week:
She followed the instructions on the cheese and added some curry and roasted garlic powder to the egg mixture (where she used half-and-half in place of heavy cream).
It came out really good. Meredith is going to start making these to have as quick and easy breakfasts. And we liked Trader Joes' crust (even though we thought it was going to be hard to roll out).