On Fri 25 Jul 2008 07:16:35p, told us...

> 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.

We're probably pretty close on proportions. I also use a pre-baked crust
and pile in whatever ingredients and cheese I'm planning to use. I usually
whisk 3 eggs in a 2-cup measure, then add light or half and half cream to
make 1-1/2 cups total. Right now I'm hankering for one with bacon, sauteed
onion, and swiss cheese, with a tablespoon or so of parmesan.

--
Wayne Boatwright
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Friday, 07(VII)/25(XXV)/08(MMVIII)
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I hate prejudiced people.
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