If you like lemon bars, you'll like this citrus tart. It's like the lemon bar's lighter, more sophisticated cousin. At first glance you expect a heavy, rich custard, but the texture is light and the taste tart and tangy. And it was way more successful than the lemon souffles I made around the new year and would rather forget, after they fell and tasted awful eggy. But everyone raved about this tart, and my friend Charmie asked if it would "make an appearance on wasb." "What does that stand for?" I asked. "What about second breakfast!" she said. It was so cute, I figure I have to start using the acronym.
Tuesday, January 19, 2010
Thursday, January 7, 2010
I thought this was the coolest idea for a quiche. A hash-brown-like crust of potatoes encases an egg filling. I chose this for New Year's brunch because my friend has wheat/gluten allergies, and the usual flaky butter crust would have been out of the question. I used a simple cheese and scallion filling instead of the mushrooms and leeks in the original, since we hate mushrooms and my friend doesn't eat ham, bacon, or asparagus (the other things I had on hand). Will I make this again? The crust was a bit time-consuming for my tastes, and I needed more in the filling for my own personal tastes, but it was fun to try it once. I might play around with it in the future.
Update: In the process of editing, I think I deleted the recipe! You can find it on King Arthur Flour's website at: http://www.kingarthurflour.com/recipes/potato-crust-quiche-recipe.