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Quiche question
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<blockquote data-quote="DCUKMod" data-source="post: 1989374" data-attributes="member: 345386"><p>For me the texture differs between an omellette and crustless quiche, although fritatta comes close.</p><p></p><p>The beauty of doing a fritatta, or crustless quiche is you can multiple portions and refrigerate. Somehome I don't find an omelette the same second time around. Although, that could just be in my head.</p><p></p><p>I do crustless quiche in a foil lined sandwich sponge tin - ideally with a loose bottom to get it out of the tin (hence the foil lining). Alternatively little ones in ramekins or timbale dishes. Ideal for packed lunches and the like</p></blockquote><p></p>
[QUOTE="DCUKMod, post: 1989374, member: 345386"] For me the texture differs between an omellette and crustless quiche, although fritatta comes close. The beauty of doing a fritatta, or crustless quiche is you can multiple portions and refrigerate. Somehome I don't find an omelette the same second time around. Although, that could just be in my head. I do crustless quiche in a foil lined sandwich sponge tin - ideally with a loose bottom to get it out of the tin (hence the foil lining). Alternatively little ones in ramekins or timbale dishes. Ideal for packed lunches and the like [/QUOTE]
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