Recipe(tried): Nut Crust for a Savory Quiche (using crackers)
Breakfast and BrunchHi Kim,
Whenever I make a savory cheesecake, I use the following recipe, pressed into a 9-inch springform pan. Maybe you could try it as a base in your quiche dish or pie plate.
SAVORY NUT CRUST
3/4 cup finely chopped nuts
3/4 cup finely crushed Ritz or Wheat Thins
1 tsp. dried herbs of choice
3 Tbsp. melted butter
Mix well; press into bottom of dish.
Bake at 325 degrees F / 10 minutes.
Let cool on rack while proceeding with recipe.
Whenever I make a savory cheesecake, I use the following recipe, pressed into a 9-inch springform pan. Maybe you could try it as a base in your quiche dish or pie plate.
SAVORY NUT CRUST
3/4 cup finely chopped nuts
3/4 cup finely crushed Ritz or Wheat Thins
1 tsp. dried herbs of choice
3 Tbsp. melted butter
Mix well; press into bottom of dish.
Bake at 325 degrees F / 10 minutes.
Let cool on rack while proceeding with recipe.
MsgID: 0222602
Shared by: Peg / MA.
In reply to: ISO: Nut Crust for savory dish
Board: All Baking at Recipelink.com
Shared by: Peg / MA.
In reply to: ISO: Nut Crust for savory dish
Board: All Baking at Recipelink.com
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| Reviews and Replies: | |
| 1 | ISO: Nut Crust for savory dish |
| kim-washington | |
| 2 | Recipe(tried): Nut Crust for a Savory Quiche (using crackers) |
| Peg / MA. | |
| 3 | Thank You: Nut & Cracker Crust suggestion |
| kim-washington | |
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