1/ if you like sous vide (@random_eddie), like eggs (@Spivonomist ) or live on a farm and likely have free eggs (@BrowningMachine) >
7/ It's perfect. I bake the quiche, let cool, slice, then lightly freeze for 15-20 min before scooping from pie plate.
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8/ Scoop slices into vac-seal bags, then vac seal. Hit the abort button before ful vac - don't want to crush them.
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9/ Quiche is also great bc it productively uses up bacon fat / rendered back fat, which we have a surplus of. I make the crust thusly:
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