Following the success of the quiche made with my very own homemade pastry, I was persuaded to make K a pecan pie. This time I made a rich sweet shortcrust pastry, adding icing sugar and egg, and then a pecan pie filing using a Mary Berry recipe. It tasted a bit eggy on the day it was made, but the flavours melded, and it was pronounced preferable to my Bakewell tart, which surprised me as that is always enthusiastically recieved.
Quiche has been made two more times since the first, with different fillings, all being equally successful. Here is the latest - asparagus, tomato and goats cheese....
Sergeant Cluff Stands Firm with a Percy Special
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