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Excellent Quiche Recipe!
On Fri 25 Jul 2008 04:49:52p, Christine Dabney told us...
> On Fri, 25 Jul 2008 19:43:40 -0400, Billy <Hereiam@hotmaildotcom> > wrote: > >>On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright > wrote: >> >>>>> BROCCOLI QUICHE >>>>> (Linda Sue's) >> >>After learning Julia's basic quiche procedure, I can't recall even >>needing a recipe for quiche again. Anything from hams to clams >>make great quiche. > > Thomas Keller has a fantastic one in his Bouchon cookbook. > > Christine > Do you recall how it differs from Julia's? -- Wayne Boatwright ------------------------------------------- Friday, 07(VII)/25(XXV)/08(MMVIII) ------------------------------------------- ------------------------------------------- Sometimes I wake up grumpy. Other times I let her sleep. ------------------------------------------- |
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Excellent Quiche Recipe!
On Sat, 26 Jul 2008 00:01:44 GMT, Wayne Boatwright
> wrote: >On Fri 25 Jul 2008 04:49:52p, Christine Dabney told us... > >> On Fri, 25 Jul 2008 19:43:40 -0400, Billy <Hereiam@hotmaildotcom> >> wrote: >> >>>On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright > wrote: >>> >>>>>> BROCCOLI QUICHE >>>>>> (Linda Sue's) >>> >>>After learning Julia's basic quiche procedure, I can't recall even >>>needing a recipe for quiche again. Anything from hams to clams >>>make great quiche. >> >> Thomas Keller has a fantastic one in his Bouchon cookbook. >> >> Christine >> > >Do you recall how it differs from Julia's? I've been making quiche "free hand" for so many years, I've forgotten whose "recipe" I use. Basically, I generously pile whatever filling I want, usually a spinach/cheese mixture, into the parbaked (is that a word?) crust and judge how much liquid I need to top it off. Usually, it's maybe a cup of whole milk (really any milk or cream I have on hand) and no more than two eggs to fill a 9 inch pie plate. -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
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Posted to rec.food.cooking
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Excellent Quiche Recipe!
On Fri 25 Jul 2008 07:16:35p, told us...
> On Sat, 26 Jul 2008 00:01:44 GMT, Wayne Boatwright > > wrote: > >>On Fri 25 Jul 2008 04:49:52p, Christine Dabney told us... >> >>> On Fri, 25 Jul 2008 19:43:40 -0400, Billy <Hereiam@hotmaildotcom> >>> wrote: >>> >>>>On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright > wrote: >>>> >>>>>>> BROCCOLI QUICHE >>>>>>> (Linda Sue's) >>>> >>>>After learning Julia's basic quiche procedure, I can't recall even >>>>needing a recipe for quiche again. Anything from hams to clams >>>>make great quiche. >>> >>> Thomas Keller has a fantastic one in his Bouchon cookbook. >>> >>> Christine >>> >> >>Do you recall how it differs from Julia's? > > I've been making quiche "free hand" for so many years, I've forgotten > whose "recipe" I use. Basically, I generously pile whatever filling I > want, usually a spinach/cheese mixture, into the parbaked (is that a > word?) crust and judge how much liquid I need to top it off. Usually, > it's maybe a cup of whole milk (really any milk or cream I have on > hand) and no more than two eggs to fill a 9 inch pie plate. We're probably pretty close on proportions. I also use a pre-baked crust and pile in whatever ingredients and cheese I'm planning to use. I usually whisk 3 eggs in a 2-cup measure, then add light or half and half cream to make 1-1/2 cups total. Right now I'm hankering for one with bacon, sauteed onion, and swiss cheese, with a tablespoon or so of parmesan. -- Wayne Boatwright ------------------------------------------- Friday, 07(VII)/25(XXV)/08(MMVIII) ------------------------------------------- ------------------------------------------- I hate prejudiced people. ------------------------------------------- |
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Posted to rec.food.cooking
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Excellent Quiche Recipe!
On Jul 25, 9:35*pm, Wayne Boatwright > wrote:
> > >*Right now I'm hankering for one with bacon, sauteed > onion, and swiss cheese, with a tablespoon or so of parmesan. > > What time do you want me to be there?? |
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Posted to rec.food.cooking
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Excellent Quiche Recipe!
On Sat, 26 Jul 2008 02:35:06 GMT, Wayne Boatwright
> wrote: >We're probably pretty close on proportions. I also use a pre-baked crust >and pile in whatever ingredients and cheese I'm planning to use. I usually >whisk 3 eggs in a 2-cup measure, then add light or half and half cream to >make 1-1/2 cups total. <slapping forehead> That's sooo logical! I think my measure would be 1-1/4. Gotta try that next time! Gosh, I feel so stoopid. >Right now I'm hankering for one with bacon, sauteed >onion, and swiss cheese, with a tablespoon or so of parmesan. Me too! I use Jarlsberg, my absolute favorite "cooking" cheese, instead of swiss. Maybe we should do a quiche virtual cook-in on Sunday! -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
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Posted to rec.food.cooking
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Excellent Quiche Recipe!
On Fri 25 Jul 2008 09:02:30p, told us...
> On Sat, 26 Jul 2008 02:35:06 GMT, Wayne Boatwright > > wrote: > >>We're probably pretty close on proportions. I also use a pre-baked >>crust and pile in whatever ingredients and cheese I'm planning to use. >>I usually whisk 3 eggs in a 2-cup measure, then add light or half and >>half cream to make 1-1/2 cups total. > > <slapping forehead> That's sooo logical! I think my measure would be > 1-1/4. Gotta try that next time! Gosh, I feel so stoopid. It's just an easy to remember formula for me. IIRC, that's what Julia Child once recommended. It just stuck in my mind, like forever. :-) >>Right now I'm hankering for one with bacon, sauteed onion, and swiss >>cheese, with a tablespoon or so of parmesan. > > Me too! I use Jarlsberg, my absolute favorite "cooking" cheese, > instead of swiss. Maybe we should do a quiche virtual cook-in on > Sunday! My favorite is actually Gruyere, but I often don't have it on hand, so I use Swiss. Jarlsberg and Emmthaler are also great choices for quiche. whichever one of them I can find will do. -- Wayne Boatwright ------------------------------------------- Friday, 07(VII)/25(XXV)/08(MMVIII) ------------------------------------------- ------------------------------------------- All suspects are innocent until proven Discordian in a Court of Chaos. ------------------------------------------- |
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Posted to rec.food.cooking
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Excellent Quiche Recipe!
<sf> wrote in message ... > On Sat, 26 Jul 2008 02:35:06 GMT, Wayne Boatwright > > wrote: > >>We're probably pretty close on proportions. I also use a pre-baked crust >>and pile in whatever ingredients and cheese I'm planning to use. I >>usually >>whisk 3 eggs in a 2-cup measure, then add light or half and half cream to >>make 1-1/2 cups total. > > <slapping forehead> That's sooo logical! I think my measure would be > 1-1/4. Gotta try that next time! Gosh, I feel so stoopid. > >>Right now I'm hankering for one with bacon, sauteed >>onion, and swiss cheese, with a tablespoon or so of parmesan. > > Me too! I use Jarlsberg, my absolute favorite "cooking" cheese, > instead of swiss. Maybe we should do a quiche virtual cook-in on > Sunday! The standard Julia proportion is 1 egg to 1/2 cup of cream. |
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Posted to rec.food.cooking
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Excellent Quiche Recipe!
On Sat, 26 Jul 2008 00:01:44 GMT, Wayne Boatwright
> wrote: >On Fri 25 Jul 2008 04:49:52p, Christine Dabney told us... > >> On Fri, 25 Jul 2008 19:43:40 -0400, Billy <Hereiam@hotmaildotcom> >> wrote: >> >>>On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright > wrote: >>> >>>>>> BROCCOLI QUICHE >>>>>> (Linda Sue's) >>> >>>After learning Julia's basic quiche procedure, I can't recall even >>>needing a recipe for quiche again. Anything from hams to clams >>>make great quiche. >> >> Thomas Keller has a fantastic one in his Bouchon cookbook. >> >> Christine >> > >Do you recall how it differs from Julia's? For the basic custard, only minor differences. Julia uses 1/2 cup dairy per large egg (4 cup dairy per 2 eggs) and Keller uses 2/3 cup dairy per large egg (2 cups milk, 2 cups cream, 6 large eggs). Julia allows the dairy to be milk, cream, or half milk and half cream. Keller specifies half milk and half heavy cream. The big difference is that Keller's quiche is 2 inches thick. The combination of the additional cream and the thickness tends to result in a creamier center for the quiche. It really is good. Here is a sample and picture of Keller's recipe for quiche. http://www.foodandwine.com/recipes/o...ushroom-quiche |
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Posted to rec.food.cooking
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Excellent Quiche Recipe!
On Mon 28 Jul 2008 09:01:41a, Robert Klute told us...
> On Sat, 26 Jul 2008 00:01:44 GMT, Wayne Boatwright > > wrote: > >>On Fri 25 Jul 2008 04:49:52p, Christine Dabney told us... >> >>> On Fri, 25 Jul 2008 19:43:40 -0400, Billy <Hereiam@hotmaildotcom> >>> wrote: >>> >>>>On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright > wrote: >>>> >>>>>>> BROCCOLI QUICHE >>>>>>> (Linda Sue's) >>>> >>>>After learning Julia's basic quiche procedure, I can't recall even >>>>needing a recipe for quiche again. Anything from hams to clams >>>>make great quiche. >>> >>> Thomas Keller has a fantastic one in his Bouchon cookbook. >>> >>> Christine >>> >> >>Do you recall how it differs from Julia's? > > For the basic custard, only minor differences. Julia uses 1/2 cup dairy > per large egg (4 cup dairy per 2 eggs) and Keller uses 2/3 cup dairy per > large egg (2 cups milk, 2 cups cream, 6 large eggs). Julia allows the > dairy to be milk, cream, or half milk and half cream. Keller specifies > half milk and half heavy cream. > > The big difference is that Keller's quiche is 2 inches thick. The > combination of the additional cream and the thickness tends to result in > a creamier center for the quiche. It really is good. > > Here is a sample and picture of Keller's recipe for quiche. > http://www.foodandwine.com/recipes/o...ushroom-quiche > > Thanks, Robert, for the details. I've filed this away for reference. The link was a good one to keep, as well. -- Wayne Boatwright ------------------------------------------- Monday, 07(VII)/28(XXVIII)/08(MMVIII) ------------------------------------------- ------------------------------------------- Dreams are free, but you get soaked on the connect time. ------------------------------------------- |
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