ext_15486 (
stoutfellow.livejournal.com
) wrote
in
stoutfellow
2006-09-10 10:34 pm (UTC)
no subject
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.
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