the eggs are used in recipes because they have the nutation's to make the taste and to mix the flower and sugar.

What kind of question is this? Please try harder. What kind of question is this? Please try harder.

ham being meat an also greasy pork i would say an upset stomach, but also depending on what kind of ham could change the effects, like ham steak has 7 to 8 grams of fiber so the combination of grease and fiber could cause diarrhea.

No more than 3 or 4 days.

I do not know. It is cooling now. There is ham & frozen spinach along with 1/2 and swiss cheese. Interesting when I go to La Madeline they always have pies out in closed buy not cooled glass cases. Also, other places that have pies do not have them cooled either. Please let me know. I would like to put foil over it like a pie and than after eating tomorrow dinner time than put in refrigerator or freezer.

yes

bla

bla

black sheep have you any wool...

All-purpose flour is usually best, unless the recipe specifically states otherwise.

Shake the quiche lightly, it should be firm around the edges with a slight wobble in the centre. Also, you can poke a table knife or a wooden skewer about a half inch deep into the centre of the quiche and remove it, it should be clean, similar to testing a cake.

It is the main ingredient in quiche. A quiche is usually eggs, cheese, and other things in a pie crust and baked. Without the cheese it would be just baked eggs.

Definitely.

There is no need to cook pastry before freezing. Pre-heat oven to 400 degrees F 2. Place FROZEN pie on cookie sheet to catch any run over from juice. 3. Cook at 400 degrees for 30 minutes and then reduce heat to 350 degrees for approximately 35-45 minutes. 4. The Pie is done when the pie is bubbling around edges. 5. If your pie crust starts to brown before fruit bubbles, reduce heat by 25 degrees or cover loosely with foil.

Here is a link with instructions on "Blind Baking" which is what it's called when you simply need to bake your pie crust before filling it. It instructs to bake the crust at 350F for 15-20 minutes if you are just pre-baking and will be baking it more after adding the filling. Bake for 30-35 minutes if you need the crusts completely baked. I just finished baking my crusts, and I didn't have anything to weigh the crust down with, so it has a few air bubbles (which can be pushed down if you catch them while the crust is still soft) and on one the side partially rolled down instead of staying up on the edge. Other than that, they look like great pie crusts. :D http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.pastry/Pastry.cfm

Yes, but there will be very little flavour, and the consistency may be rather soft.

soda, champagne, coffee, tea, lemonade, orange juice, wine

I was wondering about something similar to this. I make individual quiches with the canned crescent rolls or layer biscuits as crust. I was wondering if I could assemble them the night before Christmas and then bake them in the morning. I know the filling will be ok, but I was wondering about the crust. Anyone know?

Quiche is a savory egg-based dish that can be served at any meal. To eat quiche the first step is to cut it into slices. Using a sharp knife cut the quiche into wedges. Then transfer the slices to a plate. You can eat the quiche either hot or cold. If it has been chilled you may want to heat it up in the microwave or oven. When eating the quiche consider adding condiments such as ketchup mustard or hot sauce for extra flavor. You can also pair it with a side salad to make a complete meal.

• Cut the quiche into wedges using a sharp knife
• Transfer the slices to a plate
• Eat the quiche either hot or cold
• Add condiments such as ketchup mustard or hot sauce for extra flavor
• Pair with a side salad to make a complete meal