On Mon 28 Jul 2008 04:01:56p, notbob told us...

> 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

I generally agree with all that, notbob. I would *never* use milk, no
matter how rich it might be. I get consistently good results with half and
half, but that's only when I have no vegetables in the filling, only bacon,
some sauteed onion (yeah, I know that's a vegetable), and a substantial
amount of cheese. Otherwise, I use heavy cream, if including other types
of vegeetables, meats, or seafood. I always prebake my crust, although
I've only used slightly beaten egg white to seal it before baking. It
never occurred to me to use the beaten whole egg. However, my crusts are
never soggy. Been making them this way since the 1960s, but I'll give your
entire method a shot.

--
Wayne Boatwright
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Monday, 07(VII)/28(XXVIII)/08(MMVIII)
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Fine, DON'T have a nice day, see if I care.
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