Post #4139152
2026-07-27 14:27 UTC
@transitionalaspect@fnordon.de I was guessing something egg-based would balance out the herbs, but was thinking more like a quiche liquid filling; starting with hard-boiled is I guess easier.
But I'm sorry to hear the flavour still ended up too intense. Hard to know the correct quantities with fresh herbs. Variety & growing conditions change their intensity, and recipe ingredient lists are usually imprecise, anyway.
Maybe some (pre-cooked) bulb onions instead of green ones might have helped with the leafyness? Or even potatoes. And some cheese, to hold it all together & add some savoury flavours. (It would basically be a completely different recipe at this point...)
For salvaging the current pie, maybe some hollandaise over top?
Replies (1)
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@transitionalaspect@fnordon.de 2026-07-27 15:42
@AmeliasBrain@mstdn.ca Yoghurt worked really well! And yes, I think I'll have to do some bastardization of this recipe. Although also: if this had been part of my dinner rather than all of my dinner, it would have been fine.