On 2008-07-26, sf <sf> wrote:

> That one should hold together, considering the number of eggs!

No kidding. Closer to a creamy ....watery.... omelet. See my reply to Janet.

nb

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

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

"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.

On Mon, 28 Jul 2008 22:31:30 GMT, notbob > wrote:

>On 2008-07-26, sf <sf> wrote:
>
>> That one should hold together, considering the number of eggs!
>
>No kidding. Closer to a creamy ....watery.... omelet. See my reply to Janet.
>
I don't want my quiche to have the texture of a frittata, nb. I
prefer it softer, but I have so much filling you really can't tell.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On 2008-07-29, cybercat > wrote:

> 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.

Now, that's one I never tried. Sounds intriguing. Don't you get a lot of
grease from the sausgage?. I'd try Chinese sausage.

nb

On 2008-07-29, sf <sf> wrote:

> I don't want my quiche to have the texture of a frittata, nb. I
> prefer it softer, but I have so much filling you really can't tell.

Agree on both counts.

nb

On Jul 25, 5:05*pm,
(myzgs) wrote:
> BROCCOLI QUICHE
> (Linda Sue's)
>

Quiche is supposed to have a pastry crust.

N.