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:
- 8tbs (In reality it’s really more by eye and feel of the dough)
Oh, and here are the ingredients in no particular order:
- Egg Yolks
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):
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.
Anyway. Long story short, things happened and we ended up with this:
I know what you’re thinking, I think so too.