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 Post subject: Pi(e) Day
PostPosted: Tue Mar 13, 2012 10:01 pm 
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
(Pi as in 3.14)

We have an overabundance of eggs (I checked in with my egg guy at work the same day Kathy went to market) so we decided to have a quiche one night this week. Turns out that Wednesday is Pi Day so our timing is getting better as we get older.

We have some leftover grilled asparagus, a little less than a cup of diced tomatoes from a can, some bacon and sharp cheddar. A little nutmeg will go in there as well.

What are some of your favorite quiche add-ins?


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 Post subject: Re: Pi(e) Day
PostPosted: Tue Mar 13, 2012 11:26 pm 
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1149
Smoked turkey and pine nuts; the classics of spinach, bacon, sautéed onions and gruyere; mushrooms; butternut squash.


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 Post subject: Re: Pi(e) Day
PostPosted: Tue Mar 13, 2012 11:52 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
For tommorrow's extra-special Pi Day ( it's 3.14.12 ), I'll be making a Key Lime Pie.

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The Fuzzy Chef
Serious Chef iz Serious!


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 Post subject: Re: Pi(e) Day
PostPosted: Wed Mar 14, 2012 5:46 am 
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 419
Location: Northeast Louisiana
I made two crack pies for my daughter's math class. I dusted a Pi sign on the top of both with powdered sugar. They are cool. No pie for me today...My husband and I are going to a 7-course wine dinner tonight and I can't wait!

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 Post subject: Re: Pi(e) Day
PostPosted: Wed Mar 14, 2012 6:44 am 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Boy, this sneaked up on me this year. I've been slammed at work (it's Spring Break and the we're having great traffic...thank you Ullr for finally bringing us snow). I have no idea what kind of pie to make. Need inspiration...

Becca, where are you guys going?

Amy


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 Post subject: Re: Pi(e) Day
PostPosted: Wed Mar 14, 2012 7:03 am 
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 419
Location: Northeast Louisiana
Here is the menu: http://bayouchef.squarespace.com/storag ... dinner.pdf

This is the restaurant: http://www.cheferic.biz/

I have loved everything I have tried from this chef, and he is super nice. I just hope we get through the wine reception without embarrassing ourselves. We are not big wine drinkers. This will also be my first time to try lamb. I hope I like it.

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 Post subject: Re: Pi(e) Day
PostPosted: Wed Mar 14, 2012 7:08 am 
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Joined: Thu Dec 18, 2008 7:37 pm
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Location: Telluride, CO
beccaporter wrote:
This will also be my first time to try lamb. I hope I like it.

I think you will. Lamb chops are a very easy introduction into the flavor.

Have fun!

Amy


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 Post subject: Re: Pi(e) Day
PostPosted: Wed Mar 14, 2012 7:16 am 
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Joined: Thu Dec 18, 2008 7:18 pm
Posts: 1244
I made a pot pie Monday and will make a mini coconut cream pie tonight with the leftover dough scraps. I wanted to do more but just can't muster up the energy.

As far as add-ins for quiche, I like bacon. :lol:


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 Post subject: Re: Pi(e) Day
PostPosted: Wed Mar 14, 2012 7:27 am 
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Joined: Thu Dec 18, 2008 7:37 pm
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Location: Telluride, CO
Darcie wrote:
As far as add-ins for quiche, I like bacon. :lol:

Quelle suprise!

I make quiches all the time. (The restaurant is located on the first floor of a boutique hotel, so we're contractually obligated to supply a buffet breakfast to their guests...one of the standard items is quiche.) Quiche Lorraine is my absolute favorite (there's a reason Darcie and I like each other so much), but I'd say my second favorite is our wild mushroom, made with whatever we have seasonally.

Amy


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 Post subject: Re: Pi(e) Day
PostPosted: Wed Mar 14, 2012 1:11 pm 
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
I love Quiche Lorraine, too. But for pi day I'm making cherry pie with a woven top. All the boys love it. And it's so easy.
fitzie


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