"Billy" <Hereiam@hotmaildotcom> wrote in message
...
> 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.
>

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.

"Janet" > wrote in message
...
>
> "Billy" <Hereiam@hotmaildotcom> wrote in message
> ...
>> 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.
>>
>
> 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.
>

Uh...oh, then I'd better not try it. (My lack of cooking skills is showing
again.) I do love quiche, though, and would like a recipe for a good
*crustless* one that will retain its shape.

MaryL

On Sat 26 Jul 2008 11:04:20p, MaryL told us...

>
> "Janet" > wrote in message
> ...
>>
>> "Billy" <Hereiam@hotmaildotcom> wrote in message
>> ...
>>> 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.
>>>
>>
>> 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.
>>
>
> Uh...oh, then I'd better not try it. (My lack of cooking skills is
> showing again.) I do love quiche, though, and would like a recipe for a
> good *crustless* one that will retain its shape.
>
> MaryL
>
>

Sorry... Crustless quiche is an oxymoron.

--
Wayne Boatwright
-------------------------------------------
Saturday, 07(VII)/26(XXVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Only fools are certain; it takes
wisdom to be confused.
-------------------------------------------

On Sun, 27 Jul 2008 06:41:07 GMT, Wayne Boatwright
> wrote:


>Sorry... Crustless quiche is an oxymoron.

A crustless quiche is called a timbale.

Christine

On Sun 27 Jul 2008 02:34:23a, Christine Dabney told us...

> On Sun, 27 Jul 2008 06:41:07 GMT, Wayne Boatwright
> > wrote:
>
>
>>Sorry... Crustless quiche is an oxymoron.
>
> A crustless quiche is called a timbale.
>
> Christine

Nevertheless, not a quiche. :-) And a timbale is generally not in the
shape of a quiche.

--
Wayne Boatwright
-------------------------------------------
Sunday, 07(VII)/27(XXVII)/08(MMVIII)
-------------------------------------------
Today is: Parent's Day
-------------------------------------------
Confucius say too much.
-------------------------------------------

On Sun, 27 Jul 2008 06:41:07 GMT, Wayne Boatwright
> wrote:

> Crustless quiche is an oxymoron.

Not really....it's called a frittata.

On Sun 27 Jul 2008 04:43:30a, Billy told us...

> On Sun, 27 Jul 2008 06:41:07 GMT, Wayne Boatwright
> > wrote:
>
>> Crustless quiche is an oxymoron.
>
> Not really....it's called a frittata.
>

But it's not called a quiche, crustless or otherwise.

Frittatas are delicious, but they are frittatas, and the consistency of
makeup is entirely different.

--
Wayne Boatwright
-------------------------------------------
Sunday, 07(VII)/27(XXVII)/08(MMVIII)
-------------------------------------------
Today is: Parent's Day
-------------------------------------------
Dogs look up to us; cats look down;
pigs treat us as equals
-------------------------------------------

On Sun, 27 Jul 2008 01:04:20 -0500, "MaryL"
-OUT-THE-LITTER> wrote:

>and would like a recipe for a good
>*crustless* one that will retain its shape.

You need to be looking for a frittata. That will be different than a
quiche with a crust.

MaryL wrote:

> Uh...oh, then I'd better not try it. (My lack of cooking skills is
> showing again.) I do love quiche, though, and would like a recipe for a
> good *crustless* one that will retain its shape.

I think you might love a Spanish tortilla (like a frittata, but from
Spain). I'm eating one right now. Here's what I do:

1) In an oven-safe frying pan, cook onions, potatoes, and whatever other
veggies you want (mushrooms? peppers?) in olive oil until they're soft
enough to eat but not mushy. My mom adds meats -- ham, etc. -- but I
don't like that. Set the veggies off the heat while you prepare the eggs.

2) While the veggies are cooling, beat eggs in a bowl. For my smaller
frying pan, I use 6 eggs; for the big one, usually 9 or 10.

3) Add cheese to the eggs. I usually use grated or shredded parmesan,
1/2 to 1 cup, but any grated cheese will do.

4) Add the still-warm veggies to the egg mixture and mix it all
together. Now, in the same pan you cooked the veggies in, add a bunch
more olive oil and heat the oil for a minute. Then add the egg mixture
all at once.

5) Cook on low heat without disturbing until the bottom is golden brown
and the top has started to set, around 20 minutes, then stick the whole
thing under the broiler for a few minutes until the top is golden brown
as well. (Some people flip the thing out onto a plate, put it back in
the pan, and fry the other side, but that's too much trouble for me.)

6) Cut into wedges and serve.

When we lived in Spain, we must have eaten this three times a week for
four years, and I never got tired of it. My favorite is to make enough
for leftovers, and then eat it cold with lots of salt the next day.

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef

"Serene Vannoy" > wrote in message
...
> MaryL wrote:
>
>> Uh...oh, then I'd better not try it. (My lack of cooking skills is
>> showing again.) I do love quiche, though, and would like a recipe for a
>> good *crustless* one that will retain its shape.
>
> I think you might love a Spanish tortilla (like a frittata, but from
> Spain). I'm eating one right now. Here's what I do:
>
> 1) In an oven-safe frying pan, cook onions, potatoes, and whatever other
> veggies you want (mushrooms? peppers?) in olive oil until they're soft
> enough to eat but not mushy. My mom adds meats -- ham, etc. -- but I don't
> like that. Set the veggies off the heat while you prepare the eggs.
>
> 2) While the veggies are cooling, beat eggs in a bowl. For my smaller
> frying pan, I use 6 eggs; for the big one, usually 9 or 10.
>
> 3) Add cheese to the eggs. I usually use grated or shredded parmesan, 1/2
> to 1 cup, but any grated cheese will do.
>
> 4) Add the still-warm veggies to the egg mixture and mix it all together.
> Now, in the same pan you cooked the veggies in, add a bunch more olive oil
> and heat the oil for a minute. Then add the egg mixture all at once.
>
> 5) Cook on low heat without disturbing until the bottom is golden brown
> and the top has started to set, around 20 minutes, then stick the whole
> thing under the broiler for a few minutes until the top is golden brown as
> well. (Some people flip the thing out onto a plate, put it back in the
> pan, and fry the other side, but that's too much trouble for me.)
>
> 6) Cut into wedges and serve.
>
> When we lived in Spain, we must have eaten this three times a week for
> four years, and I never got tired of it. My favorite is to make enough for
> leftovers, and then eat it cold with lots of salt the next day.
>
> Serene
>
> --
> "I think I have an umami receptor that has developed sentience." -- Stef

It sounds well worth a try (except, no potatoes for me...but there are lots
of other veggies I can use).

Thanks,
MaryL

MaryL wrote:

> It sounds well worth a try (except, no potatoes for me...but there are
> lots of other veggies I can use).

No Spanish cook would dream of making a tortilla without potatoes, but
in my understanding, the Italian counterpart (called a frittata) has no
potatoes in it.

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef

Serene Vannoy > wrote:

>No Spanish cook would dream of making a tortilla without potatoes, but
>in my understanding, the Italian counterpart (called a frittata) has no
>potatoes in it.

I'm not sure how traditional it is, but I often see potato in
a fritatta.

Steve

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 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