tag:blogger.com,1999:blog-6582692272669990668.post93784541261688351..comments2023-07-27T11:00:31.561-05:00Comments on Pittsburgh Needs Eated.: Quiche LorraineUnknownnoreply@blogger.comBlogger7125tag:blogger.com,1999:blog-6582692272669990668.post-73015447949322238112008-11-18T02:12:00.000-05:002008-11-18T02:12:00.000-05:00I love your blog. :)I can recommend the savory ta...I love your blog. :)<BR/><BR/>I can recommend the savory tart dough from the Tartine cookbook. It's lovely - tender and very flaky, and a cinch to put together. I think I have a few recipes using it on my blog, but the whole book is totally awesome. <BR/><BR/>Great photos! I love a good quiche in the cold weather.Irenehttps://www.blogger.com/profile/16448602119075297554noreply@blogger.comtag:blogger.com,1999:blog-6582692272669990668.post-83903494385051914042008-11-16T14:23:00.000-05:002008-11-16T14:23:00.000-05:00Ooh, gruyere! That's my favorite cheese of all tim...Ooh, gruyere! That's my favorite cheese of all time, the number one reason I look forward to fondue on New Year's Eve. <BR/><BR/>It looks really delicious, and I need to branch out more towards the savory side of baking.Christinehttps://www.blogger.com/profile/17361819186011561670noreply@blogger.comtag:blogger.com,1999:blog-6582692272669990668.post-7020964075316091852008-11-11T16:02:00.000-05:002008-11-11T16:02:00.000-05:00I want to try some butternut squash pie now that I...I want to try some butternut squash pie now that I've tasted yours (it was my favorite dessert of the evening). I am also enjoying the leftover ginger cake - paired with fresh sliced pears and port is a tasty combo.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6582692272669990668.post-5386920784941111592008-11-11T09:18:00.000-05:002008-11-11T09:18:00.000-05:00Those pictures are beautiful. Adding nutmeg must b...Those pictures are beautiful. <BR/><BR/>Adding nutmeg must bring out all of the lovely flavor in a quiche lorraine. It sounds delicious!Chocolate Shavingshttps://www.blogger.com/profile/08900248703903229677noreply@blogger.comtag:blogger.com,1999:blog-6582692272669990668.post-62150172651446949132008-11-11T08:53:00.000-05:002008-11-11T08:53:00.000-05:00hi, random pittsburgher who bakes a lot here. (th...hi, random pittsburgher who bakes a lot here. (though nothing i do is as impressive as your stuff.)<BR/><BR/>My mother, who makes fantastic quiche, has always sworn by the basic pastry crust in the 2 vol Julia Child Mastering the Art of French Cooking (or something like that). I don't recall her ever having problems with the cooked crust/overcooked center. have you tried that one?<BR/><BR/>thanks for your always drool worthy photos!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6582692272669990668.post-4634235542420833912008-11-11T08:26:00.000-05:002008-11-11T08:26:00.000-05:00That is such a classic but I have never made it. Y...That is such a classic but I have never made it. Yours look delicious, Lisa!Patricia Scarpinhttps://www.blogger.com/profile/14025126825422974626noreply@blogger.comtag:blogger.com,1999:blog-6582692272669990668.post-5159194440440828972008-11-10T15:14:00.000-05:002008-11-10T15:14:00.000-05:00ha this is one of the first recipes I learned at s...ha this is one of the first recipes I learned at school :) This looks yummy :)Snooky doodlehttps://www.blogger.com/profile/00310434713490902199noreply@blogger.com