Souffles and Quiches

How I Learned to Make Crust

Quiche and souffle class started with my team being assigned a deep dish quiche recipe. The dough had been made in advance, so I rolled it out and put it into the springform pan below…

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But…the dough began to fall apart in the oven. It was too greasy. So…even though it was going to put us behind, I had to make a crust from scratch. Luckily, we had the recipe. A cup of flour, a half-cup of corn meal, a stick of butter (Earth Balance, in this case), and some salt and sugar. I made up the crust but it came out too oily. We consulted the recipe and realized we’d made a mistake with our ingredients and added too much Earth Balance. So…I made a second crust, which turned out great. The result: I can make a quiche crust with no recipe. Repetition is a great way to learn!

Below: Some nice mini-quiches with purple carrots.

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Below: Egg roulade.

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Below: Chocolate souffles made by my team. Very delicious!

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Below: A really nice presentation of mini-quiches.

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One thought on “Souffles and Quiches

  1. Pingback: The Meaning of Easter: Pizza Pot Pie and Bready Quiche « The Sunday Bottles

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