For my first Smitten Kitchen recipe, I decided to go with savory. We needed dinner. I actually meant to make the Roasted Fingerling and Carrot Coins, but then I decided we needed a main course, and by the time I figured that out, it was too much food to have both. So instead we had the Tomato-Glazed Meatloaves.
They were supposed to be made with brown butter mashed potatoes, but I lost a little momentum by then, so I just made regular mashed potatoes, with the yukon gold potatoes I had been planning to use for the roasted fingerlings. I’ll make the brown butter ones for another post.
Quiche is one of the things that I always wish I made more often. Since I now have the world’s fastest and easiest pie crust recipe thanks to my awesome sister-in-law, and I have the world’s most fool-proof (you would think…) quiche filling recipe, I really have no excuse. So this week, we embarked on another quichey adventure.
The pie crust recipe makes enough for one 9-inch pie pan, but I really like thinner pie crusts, so I typically end up with too much dough. This time, I solved that problem by doubling the recipe and making three quiches (well, okay, two and a tiny) instead of one. My filling problem, oddly, goes the other direction – probably because I actually have a 9 1/2 inch deep dish pie pan. So in order to make enough filling for all three quiches, I basically faked it in the realm of 2 1/2 times the recipe.