Looking to CHs for some advice. many thanks for any ideas, suggestions re: technicals.
On Sunday am I need to make quiche in 9x13 pyrex. It will be ham, mushroom, cheese for a church reception. i can make pie crust or use packaged. For some reason I'm blocked on how to do this - in a rectangular pan re: crust. ? and should I pre-bake?? Bottom crust only??
I'm concerned about middle getting done. I could use 2 8" square pans maybe. The idea is to have square servings on a service plate for the buffet, not pie-slices which are harder to manage. Is there anything I can prep ?
I'm also making a med-style spinach/greens square pie w/phyllo and will prep/refrigerate the filling Sat evening and bake early on Sunday am.
all suggestions deeply thanked.