Comments on: Healthier Quiche Lorraine

By: ellaella

ellaella — Tue, 08 Apr 2008 23:59:42 +0000

{{{{Sandi!!!}}}} - OMG, it’s good to see you. Listen, you put your family first. That’s to be applauded, not something to apologize for. It’s great to have you back.

(And, yes, this is good!)

By: (((((HUGS))))) sandi

(((((HUGS))))) sandi — Tue, 08 Apr 2008 19:33:22 +0000

I’ve stayed away for TOO LONG~OH this looks soooo goood! (((((HUGS))))) sandi

(((((HUGS))))) sandi’s last blog post..Unsorted Thoughts

By: ellaella

ellaella — Tue, 08 Apr 2008 11:03:21 +0000

I looove spinach but can’t remember the last time I had spinach quiche. Thanks for the reminder!

When you need to make piecrust, there’s plenty of help here if you need any. I can’t remember if you were around for my Pie Week but if not, I have a lot of information and crusts. Just click ‘pies and tarts’ in the category cloud.

Yeah, I’ll take the blame for your quiche and cookies meal, hee.

By: sage

sage — Tue, 08 Apr 2008 04:03:40 +0000

Intersecting food wavelengths. Again. Sort of. LOL

Mine was the speedy spinach quiche from epicurious.
RTU piecrust, frozen spinach . . . . *blush*
It was yummy That was the last piecrust in the deepfreeze so I’ll now try to mend my wicked ways.

“Healthier Quiche Lorraine”, for sure, the next time; with snickerdoodles for dessert ~ ’cause ella made me do it!

By: ellaella

ellaella — Tue, 08 Apr 2008 01:52:34 +0000

Hi Kathy - Isn’t evaporated milk a wonder? I love it in mac and cheese.

Provolone and Gruyere sounds great! I like Provolone combined with other cheeses; it seems to bring out the best in all of them. I’m definitely going to try it your way.