Chef Batty is wild in the kitchen again, this time with a Potato-Crust Quiche. I used a 10” springform cake pan which was nice for the thick potato crust, a 9“ pan would work better with regular pastry, an 8” pan could work (with smaller quantities of ingredients.) Grease the pan sides, it may be non-stick for cakes but this cheesy, starchy amalgam will adhere to almost anything. Solid food,
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