On Fri 25 Jul 2008 09:02:30p, told us...

> On Sat, 26 Jul 2008 02:35:06 GMT, Wayne Boatwright
> > wrote:
>
>>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.
>
> <slapping forehead> That's sooo logical! I think my measure would be
> 1-1/4. Gotta try that next time! Gosh, I feel so stoopid.

It's just an easy to remember formula for me. IIRC, that's what Julia
Child once recommended. It just stuck in my mind, like forever. :-)

>>Right now I'm hankering for one with bacon, sauteed onion, and swiss
>>cheese, with a tablespoon or so of parmesan.
>
> Me too! I use Jarlsberg, my absolute favorite "cooking" cheese,
> instead of swiss. Maybe we should do a quiche virtual cook-in on
> Sunday!

My favorite is actually Gruyere, but I often don't have it on hand, so I
use Swiss. Jarlsberg and Emmthaler are also great choices for quiche.
whichever one of them I can find will do.



--
Wayne Boatwright
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Friday, 07(VII)/25(XXV)/08(MMVIII)
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All suspects are innocent until proven
Discordian in a Court of Chaos.
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