On 9/11/2017 2:11 PM, notbob wrote:
> On 2017-09-11, jmcquown > wrote:
>
>> The original recipe for broccoli quiche called for that elusive american
>> "Swiss" which some poster finds difficult to find.
>
> As a huge quiche fan, I gotta ask: did you first saute the broccoli
> until it had given up most of its liquid moisture?
>
> I find that NOT sautéing the veggies leaves a lot of moisture in the
> pie, which will cause it to "weep" considerably, upon cooling. You
> would not think it, but even mushrooms have quite a bit of moisture
> that must first be cooked out. I usually accomplish this by
> sautéing/sweating any veggies --including onions-- to decrease this
> moisture.
>
> nb
>
It was frozen broccoli florets so I heated them in a steamer basket over
simmering water to get rid of the ice crystals and to soften it a bit
more than tender crisp (I don't want crisp veggies in a quiche); then
let it drain in the sink. No problems with the veggies weeping. I'm an
old hand at this, too much moisture has never been a issue.

Jill