Hot Quiche

Sunday morning, we got up early and went to the supermarket to buy the ingredients for our latest adventure in cooking - quiche! We made our own dough for the crust, and mixed it by hand.

Then, we needed to roll it out, but couldn't find a rolling pin. Instead, we washed and used an empty wine bottle. It worked surprisingly well!

Then, with help from Abbe, we laid it into the pie tins and fixed up the edges for a beautiful crust.

Tip: When making quiche or pie, don't let the crust dry out while you create the insides. Place a damp paper towel over the dough to keep it nice and moist. 

We made two quiches: mushroom-spinach and spinach. Both quiches also had feta cheese, cheddar cheese and of course, eggs. They came out of the oven looking delicious, and they tasted delicious too.

We had some leftover dough so we attempted to make croissants, but they didn't fluff up in the oven. Moral of the story: if you want to make croissants, you have to use a croissant recipe.