> Incidentally, how strong do you find the salt content in this quiche dish? Pillsbury crescent rolls, the soup mix, and the cheese might possibly make things a bit too saline for me. Don't get me wrong, I always cook with at least some salt. It just strikes me, from the nutritional chart on vegetarianrecipe.com, that 4-5 grams of salt in a 9-inch pie-tart quiche might be somewhat on the high sodium side.

Actually, I usually end up adding salt to my portion at dinner time, but that's only because I'm used to a higher salt content. I've been adding salt to just about everying since I was 12. (Doctor's orders) So I'm probably not a good person to ask.

> I was wondering whether I could use Tenderflake Shortening Pie tart & Crust instead, but I think the dough has the same problem with being too salty right from the start.
>
> Wolfspirit

Go ahead and try anything. That's the fun part of cooking! Just don't blame me if it's icky.

Ti'hehe'cia