Prompt: Recipe Swap

[runpunkrun]

Got a recipe that worked, and you just want to share it real quick? One that worked, but wasn't your thing? One that almost worked, but needs some tweaking before you'd fully recommend it? One that didn't work at all, and you're looking for a version that does?

Come on in: Leave a recipe. Take a recipe.

Comments

Re: Rice Chex Pie Crust

[rosefox]

Hm! Though actually, oil is one of the things I'm looking for advice on. The times I've made pie crust with coconut oil, it hasn't gone well.

Re: Rice Chex Pie Crust

[runpunkrun]

Ahh, I think I remember reading about that, yes.

I use avocado oil whenever a recipe calls for melted butter or melted coconut oil, and I haven't had any problems yet, but I don't make pie crusts. I have an oil and almond flour crust I use for lemon bars that turns out great, and would probably work for a quiche...though it'd probably get soggy if you had leftovers...and the almond flour might burn while you're waiting for the custard to set. The crust can only tolerate about forty minutes in the oven, and you'd want to par-bake it before you added the custard, and that's about twenty minutes right there.

I might be wrong though! There are plenty of recipes for almond flour quiche crusts out there. A quick Google search suggests folks just let the edges go extra golden brown.