In article >,
notbob > wrote:

> On 2006-08-22, OmManiPadmeOmelet > wrote:
> >
> > A good tomato and bacon quiche is rather good too with a bit of cheddar.
>
> Ooh ooh! ...that sounds really good. I usually do bacon/mushroom.
> How do you prep your tomatoes?

Blanch, peel, chop and drain. ;-)
I drink the leftover tomato juice with great pleasure...
It's not much trouble, really!

> You can't leave too much moisture in
> your veggies or the quiche will weep. Do you use dried tomatoes?

Nope! Roma.
Not much juice in those to drain out.

>
> One of my faves, and a great combo, is salmon/asparagus quiche. I use
> dried/smoked salmon and pan fry my aspargus to reduce moisture.
> Grilled veggies also work great for quiche.
>
> nb

Damn that sounds good, thanks!

"leftovers" quiche can always be interesting, but I rarely do that.
Quiche's are usually planned.

Carmelized onions are often a good addition depending on what you are
doing.

Sausage, carmelized onions, chili peppers in small amounts, perhaps some
Chorizo.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson