The recipe I used for Wednesday’s pie left me with a quite a bit of extra dough. If I’d left it in the freezer I’m sure it would have wound up pushed to the back and forgotten, so today I put it to good use with some of the other Thanksgiving Day leftovers and make some quiche. After consulting a few different recipes online I decided to wing it. First I baked the crusts (in the Sun Oven, of course) then filled the individual tart pans with a mixture of 4 eggs, about 2/3 a cup of mashed sweet potato, cooked chopped swiss chard, some crumbled cooked bacon, and grated Parmesan cheese. Then back to the Sun Oven to bake until the filling was set. The four pans would fit on the leveling tray, but for easier handling, and better air flow, I used two of the dehydrating racks as pictured below.
This entry was posted on Saturday, November 26th, 2011 at 5:47 am and is filed under Bacon, Daily Solar Cooking Recipe, Dehydrating, Eggs, Pie, Solar Cooking Tips. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.