On 2008-07-27, Janet > wrote:

> I agree--and this recipe sounds disgusting. Frozen broccoli? Watery mess.
> Not to mention the incorrect proportion of cream to egg. Not to
> mention....oh, why bother.

I wholeheartedly agree on both points, janet. Can't make a good omelet with
mosture laden ingredients. It will weep and be watery. Even fresh onions
and fresh mushrooms must be sauteed till the moiture is driven out. This is
almost impossible with frozen veggies. This also applies to dairy. I would
never use anything less than whipping cream. Not even 1/2n1/2.

A quiche is an egg heavy custard, not an omelet. It is rich from the dairy
fat and cheese. Apologies to my beloved Julia, but milk or even 'arf-n-'arf
make it watery. I'll say no more than just reveal my perfect egg/cream
ratio. Four xtra lrg eggs to 1 pint of whipping cream. Note that from that
4 eggs, only the egg mixture remaining after brushing the raw pie dough with
it, and baking to a golden brn (375F approx 7-10 mins), are used. Punch
"lotta" holes in raw pie dough with fork before baking to prevent bubbles.
Keeps the crust from getting soggy and the remaining egg mixture is just the
right ratio. Will not weep, thick enough, along with fine-med grated
cheese, to keep ingredients suspended, and airy enough to rise and collapse
into a to-die-for custard.

With this mixture I've made bleu cheese/shrimp, smoked salmon and
asparagus (must saute), mushroom/grn onion (saute) n' bacon, etc.

enjoy =D
nb