On Thu, 23 Jun 2011 09:05:05 -0700 (PDT), Nancy2
> wrote:

> On Jun 23, 1:31*am, sf > wrote:
> > On Wed, 22 Jun 2011 22:22:52 -0700 (PDT), spamtrap1888
> >
> > > wrote:
> > > We buy practically zero canned foods other than tomatoes for sauce.
> > > Black beans if we're going to make burritos or something. Evaporated
> > > milk for quiche.
> >
> > You use evaporated milk for quiche? *Do you use a regular recipe and
> > substitute evaporated milk or do you have a special one? *I only use
> > evaporated milk for pumpkin pie. *I've never had the nerve to use it
> > for anything else because I'm afraid it might give whatever I'm making
> > a funny taste.
> >
>
> Not sweetened condensed milk, fat-free evaporated milk - I use it all
> the time in my quiche recipe, which was published in Family Circle (I
> think) and calls for evaporated milk. I've changed it a bit over the
> years.

I hadn't mixed up one with the other, but I always think evaporated
milk must taste like the can and my rationalization of pumpkin pie
made with it is that the spices cover up the tinny taste. I must have
tasted it when I was a kid and got that impression, because although I
use it - I never taste it before the item is cooked... probably
because if I did and didn't like it, I wouldn't touch whatever it is I
made.

> There's no real taste to it when it's in quiche. You'd have
> to be told it had evap. milk.

Thanks for that observation. I always have a can of it on hand, but
am not very creative with how to use it. Maybe I'll branch out. Do
you find it's a good substitute for cream?
>
> Here's my recipe:

Thanks!
>
> Cheesy Bacon Quiche (makes 2)
>
> 2 9-inch unbaked pastry shells (serve one now;
> freeze one)
> 1 lb. bacon, fried and crumbled into bits
> 1/2 C. chopped onion, divided
> 1/2 C. chopped green pepper, divided
> 3 C. shredded cheese, to taste (I use a combination of
> Monterey Jack, Colby and Cheddar)
> 4 - 5 eggs, depending on size. I use Jumbo, and still use 5, for the
> deep dish pie shells
> 2 T. flour
> 2 tsp. parsley flakes
> 1 tsp. seasoned salt
> 1/2 tsp. pepper
> 2 tsp. garlic powder
> 3 C. light cream or evaporated milk (I use fat-free)
>
> Heat oven to 425 deg. F., and bake pastry shells for 6 minutes.
> Remove and reduce temperature to 350 deg. F. Beat eggs thoroughly and
> add in the flour, parsley, salt, powder and pepper. Slowly beat in
> the milk. Divide bacon, onion and green pepper into the two partially-
> baked pie shells. Put shredded cheese on top of other ingredients.
> Carefully pour the liquid mixture into the pie shells over the other
> ingredients. Bake 30 to 35 minutes until knife inserted in center
> comes out clean. Cool 5 to 10 minutes before serving; if freezing
> one, allow it to cool completely.
>
> N.


--

Today's mighty oak is just yesterday's nut that held its ground.