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Reviewed Savoury Swiss Chard Tart

Tuesday, Aug 16, 2011 on Cooking Channel

"I may never make another type of quiche! If you haven't tried making one Laura's way with the high sides pastry in a spring form pan you are missing a big improvement in texture and taste. I used 1/2 teaspoon of salt and 1/4tea of pepper for the "salt & pepper to taste". This seemed to be perfect and not too much even with the salt in the cheese a""