OT: How do you move a Quiche?

What a good idea, John! I have a casserole carrier, but it's rather large for some things. This quiche/pie carrier is a great idea. :)

with a fork... cut off a wee bit and shovel it into my mouth, of course. great use of those small offcuts, remnants or samples you often find in the shops. i had to zoom in to see the buttons, i was thinking velcro, i like buttons better. well done you! j.

"John" wrote... Here is the answer to this age old question," how do you get a quiche from point A to point B"? It is also and an answer to the question what am I going to do today that is totally frivolous and yet oh so necessary. The answer lies within the 2 links below. this is what happens when you have a rainy day, some drapery fabric leftovers, and too much time. Enjoy. 2 pics

John

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Let's talk about the casserole carriers. I'd like to make a few for gifts. The thing I haven't quite worked out in my little brain is food. (As in lasagna swiping onto the inside of the carrier.) Do you simply make the carrier of Very washable stuff or line it in vinyl or how does that go? Polly

Since we cut fat there is little quiche headed out of the kitchen. : (

You carrier is w> Here is the answer to this age old question," how do you get a quiche

Howdy!

Eggs, low-fat cheese, low-fat evapo milk : low fat quiche.

Looks like John's moving his quiche in a piece of drapery material. Quiche never lasts long enough to be moved out of this house. Answer to the question: Yvette Mimieux

Meanwhile, back at the ranch, it's finally cold enough to pull out some heavier quilts for the beds. Will be putting them back in the pile as it warms up in a couple of days. We have quilts of all sizes & several warmths. ;-)

Happy Holidays!

R/Sandy

You have a good crust recipe that is nice and flaky AND low fat? That is a problem. I haven't met a low fat crust that is worth the bother and I have tried more than a few. I am always willing to taste test more though.

Taria

Sandy Ellis> Howdy!

My wife uses cling wrap stretched over the top of he quiche, and It doesn't stain anything that way. She made 4 different quiches for one of her women's groups that she was responsible for bringing a portion of the meal too. That is what triggered the inspiration or making this one. I made one other one, today, and tomorrow I will make 2 more, so that she has a full quiver of quiche caddies to choose from. They are really fairly simple to whip out, once you work out the proper assembly procedure.

John

Don't try to say that after tea martoonies. Polly

John wrote, in part> I made one other one, today, and tomorrow I will make 2 more, so that she has a full quiver of quiche caddies to choose from. John

adding a bit of flour to the egg mix will give you a bit of a faux bottom crust. flour settles to the bottom during cooking. just be sure it is well mixed thru the egg mixture so no lumps. works well for eating cold for lunch or picnics. i cant find my recipe, has been a while since i used it tho. i checked online and tho didnt find mine, i did find a few using bisquick...much the same as using flour i'd think. it should also drop to the bottom when cooked. so a search thru google results ought to find you one that works for you too. if i do find mine i'll post it here. j.

"Taria" wrote... You have a good crust recipe that is nice and flaky AND low fat? That is a problem. I haven't met a low fat crust that is worth the bother and I have tried more than a few. I am always willing to taste test more though. Taria

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you gotta raid the quilting supplys to cover the food, oh well. Press and Seal ought to work out nicely. :) j.

"Polly Esther" wrote... Let's talk about the casserole carriers. I'd like to make a few for gifts. The thing I haven't quite worked out in my little brain is food. (As in lasagna swiping onto the inside of the carrier.) Do you simply make the carrier of Very washable stuff or line it in vinyl or how does that go? Polly

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Howdy!

Those who want to eat the crust, eat the crust. The rest can skip it. I don't have a problem w/ simple solutions.

Meanwhile, back at the ranch, we're in the midst of an ice storm "event". It's icky out there.

Just a thought that flashed across my mind when I read this, Taria: what about a crumb base, like cheesecake, but made with savoury biscuits or, better yet, oatcakes (to help counteract the cholesterol in even a low fat recipe!)? Can't see why it wouldn't work - even be extra tasty! . In message , Taria writes

Herein is Contained the Complete Collection of the Curious Containers known as Quiche Caddies. This Completes the Contract for their Construction.

John

Darned clever, John! Now see if you can figure out how to move a soufflé from here to there without it falling? If you manage it, I want to know!!!

Polly, I tend to make my carriers with washable, and absorbent fabrics. I also try to make sure that I carry containers that have a fairly tight fitting cover of some sort too. Press and Seal does work for this too.

Pati, > Let's talk about the casserole carriers. =A0I'd like to make a few for gi= fts.

Yep. Also, if I have an especially messy item to carry, I like to pad out the carrier with a kitchen towel to sop up any spills. BTW, decorator fabric is nice for carriers and tote bags, but I'd be sure to shrink the cloth first. PAT in VA/USA

Pati, > Let's talk about the casserole carriers. I'd like to make a few for gifts.