![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dragonlady7via http://ift.tt/2bdzame:seramarias replied to your post “ineptshieldmaid replied to your post:i always miss the best…”
I’ve got a low-carb person, and we’ve made quiche successfully by oiling a pie tin, then powdering it with parmesan cheese to make a ‘crust’ for the rest of the quiche. It’s a little more delicate, but it eats just fine.
We just make frittata, and it’s become a thing that we have frittata every Thursday. Because that’s basically just a quiche only with no crust. So. I couldn’t do that on a Tuesday if Thursday is Frittata Day.
I only have a little parmesan in the house. The only cheese we reliably stock in bulk for crew lunches is cheddar, and i doubt that’d work for the same purpose.
I’ve got a low-carb person, and we’ve made quiche successfully by oiling a pie tin, then powdering it with parmesan cheese to make a ‘crust’ for the rest of the quiche. It’s a little more delicate, but it eats just fine.
We just make frittata, and it’s become a thing that we have frittata every Thursday. Because that’s basically just a quiche only with no crust. So. I couldn’t do that on a Tuesday if Thursday is Frittata Day.
I only have a little parmesan in the house. The only cheese we reliably stock in bulk for crew lunches is cheddar, and i doubt that’d work for the same purpose.
