On Mon 28 Jul 2008 09:01:41a, Robert Klute 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?
>
> 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
>
>

Thanks, Robert, for the details. I've filed this away for reference. The
link was a good one to keep, as well.

--
Wayne Boatwright
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Monday, 07(VII)/28(XXVIII)/08(MMVIII)
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Dreams are free, but you get soaked on
the connect time.
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