Would this be too heavy if made with a regular tart pastry crust. Non-sweetened of course. . .
No - I don't think so. It's a very quiche like consistency. I usually bake it for 20 minutes, then cover the edges in foil and bake it for another 10-15 to make sure it's baked in the center.
Burgers! Pimento cheese! pies!
Genius recipes for a genius Labor Day.
Un-junk your closet (or hide it).
Alice Waters's favorite tools.
A more carrot-y carrot cake.
Get your shine on.
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