Oops Quiche...

Do you ever do something and then immediately realize it was a mistake. I started out with a plan of making a quiche with Pancetta, Spinach, Onion and Feta Cheese. And I did make that filling. But something went wrong between the rolling out of the crust and putting the filling in the crust.

I love my crust recipe. The crust is my favorite part of any pie, quiche, pot pies, meat pies... The best crust ever is my sister Lenore's. It is so flaky. Next favorite... Mine! Sorry but it is!

Anyway I was rolling out the crust and for some stupid reason thought I would make a free form tart instead of a quiche. So I put the crust in the quiche pan and add the filling and the egg mixture and proceeded to fold the crust over. Then I see some of the egg mixture seeping out. Duh! I immediately realize my mistake. Of course it is going to over flow. It was too late. I said a quick prayer and popped it in the oven...

 Well it looked good and yes it was quite tasty!

Puff Pastry Tart with Sweet Potato, Pancetta and Scamorza

Again visited food52.com. When I made the Tuscan Onion Confit I noticed a comment left by someone saying they used the confit with puff pastry. I had all the ingredients for that recipe except for the Scamorza.

As it turned out we were not fans of the Confit so I made the Pastry Tart with Sweet Potato, Pancetta and Scamorza. Now I had never used Scamorza before. What it is is a dried mozzarella cheese. It tasted just like the kind of mozz cheese they sell in the dairy case. It actually was creamier than the dairy case cheese, just a lot drier than the fresh mozz.

Anyway, this was quite a good dish. There are no leftovers for lunch tomorrow.

I also made a soup of just chicken broth and the Roasted Chicken Purses I had in the freezer. It reminded me of the cupalets (not sure of the spelling on that) that my sister Lenore makes for Christmas dinner. That is my favorite Christmas dish.