"notbob" > wrote in message
...
> 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.
>

My favorite is pizza quiche. I do use half and half, along with hot
Italian sausage, green peppers, and black olives. But I use enough cheese
that it is not watery. I have not made this in ages. It has a layer of
tomato sauce.