ext_15486 ([identity profile] stoutfellow.livejournal.com) wrote in [personal profile] stoutfellow 2006-09-10 10:34 pm (UTC)

In the recipe that I use (from the Moosewood Cookbook) the top layer is a milk-and-egg custard. If I don't add flour, it doesn't set. The quiche still tastes OK, but it's runny, and for some reason that puts people off.
(4 comments)

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