Tuesday, June 1, 2010
with spinach, onions, and gruyere. I made the crust with the aptly named "Foolproof Pie Crust" recipe from Cook's Illustrated. Though I did in fact out-fool it: "I won't bother to pre-bake it" I thought. "It won't matter" I thought. Next time I'll pre-bake. We had it with salad and the pictured carrots, harvested by my spouse.