This is one of my first recipes from "The Sweet Side of Amy's Bread," fast becoming one of my most trusted and useful cookbooks. the cust is a butter/cream cheese, whole wheat flour concoction which ends up being more short than flakey which isn't to say i minded that. i loved using my mini tart pans as these yielded perfectly portioned meals; great for storing in the freezer and ready on command (after a brief whirl in the microwave) on those desperate nights with nothing but celery in the fridge.
spinach and mushrooms sauteed in butter...3 eggs and 1 cup half and half (or my adaptation: 2/3 skim milk, 1/3 heavy cream) the perfect "filler" for baked tarts/quiches.
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