August 13, 2005


Originally uploaded by stockholm cindy.
just made and thoroughly enjoyed: bacon & roasted corn quiche. the shell is from scratch and the corn is fresh off the cob.

ok, so the slightly milky bit at the back (actually half & half, butter, eggs, and a mixture of crumbled provolone and lorraine swiss cheese) needed to set for a few minutes longer, but just a few minutes (which it did). i had somewhat of a "burning milkfat" crisis at the beginning, so i sorta rushed to turn the oven off and let the residual heat do the rest of the cooking.


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