samia at idlelion.net
Thu Apr 12 05:35:36 PDT 2012
I recently had a quiche Lorraine from a grocery store that was fantastic
served as unheated leftovers. I'm trying to find a recipe to mimic that
for bringing to events for lunch. So far, all I've figured out is that
two cups of milk/cream/etc creates a dense, congealed quiche that is
difficult to choke down.
Does anyone have a favorite recipe for tarts/quiche served cold?
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