I would like to make a quiche for a Sunday afternoon birthday party. How many days in advance can you make a quiche?
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Amanda is a co-founder of Food52.
This is a wonderful carrot soup, that can be made ahead: http://www.food52.com/recipes... And I'd make the quiche crust one day in advance, and fill it and bake it on Sunday morning.
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Hi there. Potato Soup and my Fav tortellini soup are great the next day. Potato isn't mine, but I double the good stuff (potatoes and bacon). http://www.angelfire.com.... Theresa Lua's Tortellini Soup ...2t olive oil1C chopped onion2 garlic cloves1 28-oz can Muir Glen whole tomatoes2 pkgs fresh tortellini (one white & one green)1/2-3/4 lb meatballs* - optional3 cooked & cubed (bbq'd is best) Johnsonville sausage (beer&braut YUM) - all meat is optional1 extra lg can chicken broth1 15oz can Cannelini beans (white kidney)2t dried or fresh parsley1t dried or fresh basil1/2t ground black pepperParmesan cheese - grated *if adding meatballs, I add 1/2 pkg dry Golden Onion or onion soup mix to 1lb lean beef. Form TINY balls (bite size) and fry until brown in olive oil. Drain.Rough chop canned tomatoes reserving all liquids. Heat olive oil in soup pot and sauté onion & garlic until translucent. Add basil & parsley and carefully cook another minute or two. Add tomatoes & ALL liquids (incl. Broth). Bring to boil, reduce heat, add meats and simmer for 20 minutes. Add tortellini and beans. Simmer GENTLY according to pasta pkg (20 min max!). When pasta is tender, spoon into bowl & top w/Parm cheese or cool to refrigerate. Enjoy!! ~April Hughes aka Carletta
Merrill's butternut squash soup is also a season-appropriate soup which can be made ahead. http://food52.com/recipes.... As a side note, I recently made it but didn't have leeks, so I just used some shallots and onions instead. I also didn't have sherry and used cognac instead. The soup was fantastic! I agree with Amanda about making the quiche crust the day before. Depending on what kind of filling you're using, you can also sauté the vege's and meat the night before so that all you have to do on Sunday is fill the quiche with your already sautéed filling, add the eggs/cream/milk filling, and pop that bad boy in the oven. Enjoy the party!
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