On Sat, 26 Jul 2008 00:01:44 GMT, Wayne Boatwright
> wrote:

>On Fri 25 Jul 2008 04:49:52p, Christine Dabney told us...
>
>> On Fri, 25 Jul 2008 19:43:40 -0400, Billy <Hereiam@hotmaildotcom>
>> wrote:
>>
>>>On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright
> wrote:
>>>
>>>>>> BROCCOLI QUICHE
>>>>>> (Linda Sue's)
>>>
>>>After learning Julia's basic quiche procedure, I can't recall even
>>>needing a recipe for quiche again. Anything from hams to clams
>>>make great quiche.
>>
>> Thomas Keller has a fantastic one in his Bouchon cookbook.
>>
>> Christine
>>
>
>Do you recall how it differs from Julia's?

I've been making quiche "free hand" for so many years, I've forgotten
whose "recipe" I use. Basically, I generously pile whatever filling I
want, usually a spinach/cheese mixture, into the parbaked (is that a
word?) crust and judge how much liquid I need to top it off. Usually,
it's maybe a cup of whole milk (really any milk or cream I have on
hand) and no more than two eggs to fill a 9 inch pie plate.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West