Ramadan Chronicles: Quiche

on

Hello it’s quiche again.

Been a while, hasn’t it?

So I’m all done and back in Malaysia with the smallest Fizzle (That is to say, AFizzle); and the Fizzle parents. It’s about 10°K hotter than I am used to and people were bugging me about blogging inactivity (Me? Never). So I thought I might as well do something comfortable, like quiche.

Quiche is comfortable and soft. To eat, obviously. And to make.

We made 2 quiches, using the same quantities as before. Incase you are lazy and don’t like clicking links to old posts, the quantities are listed below:

  • 500g
  • 250g
  • 4
  • 1tsp
  • 8tbs (In reality it’s really more by eye and feel of the dough)

Oh, and here are the ingredients in no particular order:

  • Salt
  • Butter
  • Milk
  • Egg Yolks
  • Flour

Please note, the trickiness of the butter is 0%, but everything else is tricky.

The filling we made with a bunch of stuff (as illustrated beautifully below by Microsoft Word):

Quiche - Filling

Then we made the mix, which was a bunch of eggs, and yoghurt and cream cheese, and poured it all into the dough. Obviously, we flattened the dough balls and made them quiche-shaped first.

(Like so)

Quiche - Dough

Anyway. Long story short, things happened and we ended up with this:

Quiche - Quiche

I know what you’re thinking, I think so too.

3 Comments Add yours

  1. Anonymous says:

    Enjoyed the game of match the ingredients to the quantities. 30% trickiness.

    Liked by 1 person

  2. SFizzle says:

    😂😂😂 And here I was thinking, he finally put the recipe!

    …Btw. I know, right! You read my mind 😌

    Liked by 1 person

  3. KR says:

    trickiness:) 🙂

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s