This morning, I had a hankering for quiche for breakfast. The refrigerator vegetable drawer yielded mushrooms and onions. I thought we had some ham or turkey, but we didn't, so I settled for vegetable quiche. In the freezer were store-bought pie crusts left over from Christmas.
All of the quiche recipes I consulted said to pre-bake the crust, and to put dried beans in the crust while it baked to keep it from bubbling up. So I poured a bunch of dried garbanzo beans in the crust and baked it for 10 minutes.
When my filling was ready, I took the pie crust out of the oven and discovered that the garbanzo beans had BAKED INTO the crust.
I tried to pour them out, but they were stuck fast. Had to dig them out, one by one, with a spoon.
The bottom of the crust was a pocked mess. I smoothed it with the back of the spoon and moved on.
Maybe I should have thawed the crust, first?
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