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Robb and I devoured a handsome and delicious quiche last night. I used a recipe from Breakfast, Lunch, Tea: Rose Bakery for their savory tart dough and creme filling. We had a variation of one of her recommendations: Bacon, Cheddar, Parmesan, and Asparagus. It is a shame it was so good, otherwise I would have posted a picture.
The crust recipe makes enough for three tart pans. I used one third for our dinner last night and then prepared my mini tart pans for future desserts or savory dishes. I am not sure, will my desserts taste odd in a savory crust? I hope not. There is enough butter in it to make it delicious.
This Friday is a very important day. It is Pi Day! (3.14). We plan to celebrate with a few round pies and tarts! Stay tuned for what we actually create. Hurrah!
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