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?

For the basic custard, only minor differences. Julia uses 1/2 cup dairy
per large egg (4 cup dairy per 2 eggs) and Keller uses 2/3 cup dairy per
large egg (2 cups milk, 2 cups cream, 6 large eggs). Julia allows the
dairy to be milk, cream, or half milk and half cream. Keller specifies
half milk and half heavy cream.

The big difference is that Keller's quiche is 2 inches thick. The
combination of the additional cream and the thickness tends to result in
a creamier center for the quiche. It really is good.

Here is a sample and picture of Keller's recipe for quiche.
http://www.foodandwine.com/recipes/o...ushroom-quiche