Tried making spinach quiche again, but this time using milk instead of cream. The consistency ended up being more like scrambled eggs; so, cream is much better. Also, I just cooked the spinach with the onions before adding to the milk and eggs mixture; and it seems that it is better to have chopped the spinach as well. I also probably didn't add enough cheese this time; or maybe it was because of the type of cheese I used. The other time definitely turned out better.
Some other ideas I had:
- I could try using tofu instead of milk; and put it all in a blender. The consistency would probably be closer to what I would expect
- I could try using the ingredients I do for my normal Mexican scrambled eggs and see if adding in salsa would make for an interesting Mexican quiche
- Definitely for baking, it is best to put it on foil and then use it to cover the edges towards the latter part of cooking, so that the crust doesn't burn
No comments:
Post a Comment