BROCCOLI QUICHE
(Linda Sue's)

10 ounces frozen chopped broccoli, cooked and well drained
8 ounces cheddar cheese, shredded
2 ounces onion, chopped, about 1/3 cup
6 eggs
1 cup heavy cream
1 teaspoon salt
Dash pepper
Spray a large glass pie plate. Put the broccoli, onion and cheese in
the bottom of the plate. Beat the eggs, then whisk in the cream, salt
and pepper. Pour evenly over the cheese. Bake at 350º for 35-45
minutes, until a knife inserted in the center comes out clean. Let
stand 10 minutes before cutting.
Makes 6 servings
Can be frozen
Per Serving: 379 Calories; 32g Fat; 18g Protein; 5g Carbohydrate; 2g
Dietary Fiber; 3g Net Carbs



This is so good! I added 4 cooked, diced chicken breasts to up the
protein. And I left out the onion...was just too tired to cut one up.
I will probably eat this for breakfast and lunch tomorrow.

:lol:

View the attachments for this post at: http://www.jlaforums.com/viewtopic.p...80311#15180311

On Jul 25, 5:05*pm,
(myzgs) wrote:
> BROCCOLI QUICHE
> (Linda Sue's)
>
> 10 ounces frozen chopped broccoli, cooked and well drained
> 8 ounces cheddar cheese, shredded
> 2 ounces onion, chopped, about 1/3 cup
> 6 eggs
> 1 cup heavy cream
> 1 teaspoon salt
> Dash pepper
> Spray a large glass pie plate. Put the broccoli, onion and cheese in
> the bottom of the plate. Beat the eggs, then whisk in the cream, salt
> and pepper. Pour evenly over the cheese. Bake at 350º for 35-45
> minutes, until a knife inserted in the center comes out clean. Let
> stand 10 minutes before cutting.
> Makes 6 servings
> Can be frozen
> Per Serving: 379 Calories; 32g Fat; 18g Protein; 5g Carbohydrate; 2g
> Dietary Fiber; 3g Net Carbs
>
> This is so good! I added 4 cooked, diced chicken breasts to up the
> protein. And I left out the onion...was just too tired to cut one up.
> I will probably eat this for breakfast and lunch tomorrow.
>
> *:lol:
>
> *View the attachments for this post at:http://www.jlaforums.com/viewtopic.p...80311#15180311

=========================================

C'est une quiche faux!
Es una fritatta.
;-)

Lynn en Phargaux

On Fri 25 Jul 2008 03:45:41p, Lynn from Fargo told us...

> On Jul 25, 5:05*pm,
> (myzgs) wrote:
>> BROCCOLI QUICHE
>> (Linda Sue's)
>>
>> 10 ounces frozen chopped broccoli, cooked and well drained
>> 8 ounces cheddar cheese, shredded
>> 2 ounces onion, chopped, about 1/3 cup
>> 6 eggs
>> 1 cup heavy cream
>> 1 teaspoon salt
>> Dash pepper
>> Spray a large glass pie plate. Put the broccoli, onion and cheese in
>> the bottom of the plate. Beat the eggs, then whisk in the cream, salt
>> and pepper. Pour evenly over the cheese. Bake at 350º for 35-45
>> minutes, until a knife inserted in the center comes out clean. Let
>> stand 10 minutes before cutting.
>> Makes 6 servings
>> Can be frozen
>> Per Serving: 379 Calories; 32g Fat; 18g Protein; 5g Carbohydrate; 2g
>> Dietary Fiber; 3g Net Carbs
>>
>> This is so good! I added 4 cooked, diced chicken breasts to up the
>> protein. And I left out the onion...was just too tired to cut one up.
>> I will probably eat this for breakfast and lunch tomorrow.
>>
>> *:lol:
>>
>> *View the attachments for this post at:http://www.jlaforums.com/viewtop
>> ic.php?p=15180311#15180311
>
> ========================================
> C'est une quiche faux!
> Es una fritatta.
> ;-)
>
> Lynn en Phargaux
>

Too bad your name isn't Margaux. :-)

--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/25(XXV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I haven't lost my mind; it's backed up
on tape somewhere!
-------------------------------------------

On Fri, 25 Jul 2008 22:59:13 GMT, Wayne Boatwright
> wrote:

>Margaux. :-)

Margaux Phargaux.....that sounds like an intestinal discomfort issue.
Hey everybody....back away quickly, and let's hope the mustard doesn't
crust over.....

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.

On Fri 25 Jul 2008 04:43:40p, Billy told us...

> 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.
>
>

'tis true!

--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/25(XXV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
CAT: Walking ego with fur.
-------------------------------------------

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

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.
-------------------------------------------

"myzgs" > wrote in message
...
> BROCCOLI QUICHE
> (Linda Sue's)
>
> 10 ounces frozen chopped broccoli, cooked and well drained
> 8 ounces cheddar cheese, shredded
> 2 ounces onion, chopped, about 1/3 cup
> 6 eggs
> 1 cup heavy cream
> 1 teaspoon salt
> Dash pepper
> Spray a large glass pie plate. Put the broccoli, onion and cheese in
> the bottom of the plate. Beat the eggs, then whisk in the cream, salt
> and pepper. Pour evenly over the cheese. Bake at 350º for 35-45
> minutes, until a knife inserted in the center comes out clean. Let
> stand 10 minutes before cutting.
> Makes 6 servings
> Can be frozen
> Per Serving: 379 Calories; 32g Fat; 18g Protein; 5g Carbohydrate; 2g
> Dietary Fiber; 3g Net Carbs
>
>
>
> This is so good! I added 4 cooked, diced chicken breasts to up the
> protein. And I left out the onion...was just too tired to cut one up.
> I will probably eat this for breakfast and lunch tomorrow.
>
> :lol:
>
> View the attachments for this post at:
> http://www.jlaforums.com/viewtopic.p...80311#15180311
>

This looks like it would be great for me. I don't eat any flour, and quiche
usually has a crust (and sometimes does not hold together too well without
the crust). This one appears to be crustless. Great! I'm going to try it.

Thanks,
MaryL

On Jul 25, 7:20*pm, "MaryL" -OUT-THE-LITTER>
wrote:
>
> This looks like it would be great for me. *I don't eat any flour, and quiche
> usually has a crust (and sometimes does not hold together too well without
> the crust). *This one appears to be crustless. *Great! *I'm going to try it.
>
> Thanks,
> MaryL
>
>
Shredded potatoes also make a nice 'pie' if you don't indulge in
flour.

I have a little problem with zigzags recipe of adding FOUR cooked,
diced chicken breasts to his/her quiche which he/she stated was in one
pie plate. That must have been a dishpan instead of a pie plate this
quiche was cooked in with all the other ingredients. Or very tiny
chicken boobs.

"itsjoannotjoann" > wrote in message
...
On Jul 25, 7:20 pm, "MaryL" -OUT-THE-LITTER>
wrote:
>
> This looks like it would be great for me. I don't eat any flour, and
> quiche
> usually has a crust (and sometimes does not hold together too well without
> the crust). This one appears to be crustless. Great! I'm going to try it.
>
> Thanks,
> MaryL
>
>
Shredded potatoes also make a nice 'pie' if you don't indulge in
flour.

I have a little problem with zigzags recipe of adding FOUR cooked,
diced chicken breasts to his/her quiche which he/she stated was in one
pie plate. That must have been a dishpan instead of a pie plate this
quiche was cooked in with all the other ingredients. Or very tiny
chicken boobs.

Yes, that does sound like a lot of chicken. The shredded potatoes won't
help me, though. I have diabetes. I am not on a true low-carb diet, but
after diagnosis I completely eliminated flour, potatoes, pasta, rice, and
sugar (actually, *any* added sugar, but I do eat fresh fruit). As a result,
my BG has been under tight control, and I have not needed any medication
since March 2005. I do realize that many/perhaps most diabetics eat these
things "in moderation," but complete avoidance has worked better for me.

Thanks,
MaryL

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

On Fri, 25 Jul 2008 19:20:04 -0500, "MaryL"
-OUT-THE-LITTER> wrote:

>This looks like it would be great for me. I don't eat any flour, and quiche
>usually has a crust (and sometimes does not hold together too well without
>the crust). This one appears to be crustless. Great! I'm going to try it.

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


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

Mae West

On Fri, 25 Jul 2008 18:45:59 -0700 (PDT), itsjoannotjoann
> wrote:

>On Jul 25, 7:20*pm, "MaryL" -OUT-THE-LITTER>
>wrote:
>>
>> This looks like it would be great for me. *I don't eat any flour, and quiche
>> usually has a crust (and sometimes does not hold together too well without
>> the crust). *This one appears to be crustless. *Great! *I'm going to try it.
>>
>> Thanks,
>> MaryL
>>
>>
>Shredded potatoes also make a nice 'pie' if you don't indulge in
>flour.
>
>I have a little problem with zigzags recipe of adding FOUR cooked,
>diced chicken breasts to his/her quiche which he/she stated was in one
>pie plate. That must have been a dishpan instead of a pie plate this
>quiche was cooked in with all the other ingredients. Or very tiny
>chicken boobs.

I can't imagine chicken breasts as a part of a crustless quiche, I
might serve them on the side.... well, to be honest, I wouldn't even
serve them on the side. Give me a meatless quiche, salad and I'm
fine.


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

Mae West

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.
-------------------------------------------

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??

On Fri 25 Jul 2008 07:25:07p, told us...

> On Fri, 25 Jul 2008 18:45:59 -0700 (PDT), itsjoannotjoann
> > wrote:
>
>>On Jul 25, 7:20*pm, "MaryL" -OUT-THE-LITTER>
>>wrote:
>>>
>>> This looks like it would be great for me. *I don't eat any flour, and
>>> quiche usually has a crust (and sometimes does not hold together too
>>> well without the crust). *This one appears to be crustless. *Great!
>>> *I'm going to try it.
>>>
>>> Thanks,
>>> MaryL
>>>
>>>
>>Shredded potatoes also make a nice 'pie' if you don't indulge in flour.
>>
>>I have a little problem with zigzags recipe of adding FOUR cooked, diced
>>chicken breasts to his/her quiche which he/she stated was in one pie
>>plate. That must have been a dishpan instead of a pie plate this quiche
>>was cooked in with all the other ingredients. Or very tiny chicken
>>boobs.
>
> I can't imagine chicken breasts as a part of a crustless quiche, I
> might serve them on the side.... well, to be honest, I wouldn't even
> serve them on the side. Give me a meatless quiche, salad and I'm
> fine.

I prefer a meatless quiche, too, except for those with bacon. I can't
imagine chicken in or alongside a quiche. Has no appeal for me.



--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/25(XXV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
This tagline is programming you in
ways that may not be apparent for
months, or even years.
-------------------------------------------

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

On Sat, 26 Jul 2008 02:50:13 GMT, Wayne Boatwright
> wrote:

>I prefer a meatless quiche, too, except for those with bacon.

Oh, I know.... bacon, just a couple of strips, in an otherwise cheese
quiche is absolutely fabulous! I like a few cut up scallions in it
too.


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

Mae West

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.
-------------------------------------------

On Fri 25 Jul 2008 09:05:07p, told us...

> On Sat, 26 Jul 2008 02:50:13 GMT, Wayne Boatwright
> > wrote:
>
>>I prefer a meatless quiche, too, except for those with bacon.
>
> Oh, I know.... bacon, just a couple of strips, in an otherwise cheese
> quiche is absolutely fabulous! I like a few cut up scallions in it
> too.

I forgot all about using scallions, haven't done it for ages. Thanks for
reminding me.

--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/25(XXV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
He not only overflowed with learning,
he stood in the slop. --Sydney Smith
-------------------------------------------

On Sat, 26 Jul 2008 04:28:35 GMT, Wayne Boatwright
> wrote:

>> Oh, I know.... bacon, just a couple of strips, in an otherwise cheese
>> quiche is absolutely fabulous! I like a few cut up scallions in it
>> too.
>
>I forgot all about using scallions, haven't done it for ages. Thanks for
>reminding me.

My favorite "appearing" and tasting "quickie" as the kids pronounce
it, is applewood bacon or ham and asparagus radiating from the center
with the tips at the crust edge. So easy to make and looks
beautiful.

On Sat 26 Jul 2008 03:51:16a, Billy told us...

> On Sat, 26 Jul 2008 04:28:35 GMT, Wayne Boatwright
> > wrote:
>
>>> Oh, I know.... bacon, just a couple of strips, in an otherwise cheese
>>> quiche is absolutely fabulous! I like a few cut up scallions in it
too.
>>
>>I forgot all about using scallions, haven't done it for ages. Thanks for
>>reminding me.
>
> My favorite "appearing" and tasting "quickie" as the kids pronounce
> it, is applewood bacon or ham and asparagus radiating from the center
> with the tips at the crust edge. So easy to make and looks
> beautiful.

Yes, I bet it does.

--
Wayne Boatwright
-------------------------------------------
Saturday, 07(VII)/26(XXVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Things are getting worse. Please send
chocolate.
-------------------------------------------

MaryL wrote:

> Yes, that does sound like a lot of chicken. The shredded potatoes won't
> help me, though. I have diabetes. I am not on a true low-carb diet,
> but after diagnosis I completely eliminated flour, potatoes, pasta,
> rice, and sugar (actually, *any* added sugar, but I do eat fresh
> fruit). As a result, my BG has been under tight control, and I have not
> needed any medication since March 2005. I do realize that many/perhaps
> most diabetics eat these things "in moderation," but complete avoidance
> has worked better for me.

Yeah, every diabetic is different. James eats plenty of potatoes and
pasta and rice, and hasn't needed meds in a couple years. He chooses
low-to-moderate fat intake and lots of exercise as his ways of
controlling his blood glucose, and it works for him.

Seren

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

"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.

<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.

"Michael "Dog3"" > wrote in message
. ..
> Serene Vannoy >
> : in rec.food.cooking
>
>>
>> Yeah, every diabetic is different. James eats plenty of potatoes and
>> pasta and rice, and hasn't needed meds in a couple years. He chooses
>> low-to-moderate fat intake and lots of exercise as his ways of
>> controlling his blood glucose, and it works for him.
>
> Moderation works for me. I also have CAD (coronary artery disease) and
> it's no picnic trying to balance fat/carb intake. I've found my niche
> though and it's working. I still need meds but my last A1C was 4.9. Must
> be from eating a lot fewer of the Hershey's Kisses.
>
> Michael
>
>
> --
>

That's a great report! My A1c is usually 5.2, and I'm pleased with that.
No candy, but I eat quite a bit of fresh fruit (especially berries), and
that satisfies my sweet tooth.

MaryL

"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 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.

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

> Crustless quiche is an oxymoron.

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

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

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 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
-------------------------------------------

"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 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

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.
-------------------------------------------