So, I made another Joe Pastry two-day quiche. I put in Gruyere, asparagus, zucchini, leeks, and spinach. It is truly amazing. Deceptively light and very yummy. EDIT: Oh, and ham bits.
We are two 50-ish folks with smaller appetites. This is a large chunk of quiche and calories.
At this point, I always want to preserve the uneaten portions by freezing them. I slice, wrap in plastic, and freezer-bag it (faithfully labeling and dating it!)
In the past, the slices have wept copiously upon being thawed, causing a puddle on the plate and rendering soggy the formerly crisp crust.
This time, I tried something new: I included 2 teaspoons of potato starch in the egg mixture. We could not tell it was there when we ate the results.
Does anyone out there, a. think the potato starch will work, or b. have a better idea?
Or am I just screwed on frozen quiche?
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...