On abf in the thread "Some lunch goodies" Shawn posted his photo of
some poached eggs.
Then the conversation went on and he said "I have been hard poaching
eggs, and chilling them for use in wraps,
salads, etc. It's much easier than trying to peel boiled eggs."

He also offered "for a different texture, whiz them up before
poaching"

Great ideas and I was going to do that with my last two eggs this
morning then I got to thinking, if I'm going to whiz the eggs why not
add a few goodies to them as well. And...if I was going to add a few
goodies as well, might as well try and make some miniature quiches.
Brilliant. Except I have nothing to use as a crust, well, crust less
quiches are fine too. If I were a white bread eater I would trim the
crusts off of a couple of slices of plain ol' white bread and roll
them thin with a rolling pin, butter both sides and line the cups with
them, trimming to fit. I'll try that another time.

So here's what I did.

Gathered my ingredients together. I have some thinly sliced ham,
onion, Brie cheese, my last two eggs so this dang well better work, a
smidgen of mustard to add to the egg mixture and milk. And of course
some freshly ground salt and pepper.
http://i36.tinypic.com/xcswuu.jpg

I cooked the onion in some butter until it was soft and added the ham
just long enough to heat it up.

Mixed up the eggs, milk, mustard, salt and pepper.
http://i37.tinypic.com/15x70o3.jpg

Placed some ham and onion mixture into the buttered poaching cups and
topped with a square of Brie cheese.
http://i36.tinypic.com/2eltfyx.jpg

Added the egg mixture
http://i34.tinypic.com/fc1o5s.jpg

Here is where I started holding my breath

Gently started transferring the filled cups to the hot water. On the
way to the pan I thought dang these are heavy, I hope they don't sink
to the bottom of the pot and fill with water. Luckily I had just
enough water. They did touch bottom but did not fill with water. I
really don't think they would have floated.
http://i33.tinypic.com/25hfzhj.jpg

Peeking through the lid they are puffing up just fine.
http://i34.tinypic.com/21lonxl.jpg

Here's the perfect poached quiche plated. The other one I kinda ruined
appearance wise when I checked for doneness.
http://i35.tinypic.com/2lji55f.jpg

I broke open the not so perfect looking one to show the melted cheese
inside. mmmmm
http://i36.tinypic.com/25iu6ao.jpg

I think these would be so great on a brunch or luncheon plate.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 8/27

On Aug 29, 12:16*pm, koko > wrote:
> On abf in the thread "Some lunch goodies" Shawn posted his photo of
> some poached eggs.
> Then the conversation went on and he said "I have been hard poaching
> eggs, and chilling them for use in wraps,
> salads, etc. It's much easier than trying to peel boiled eggs."
>
> He also offered "for a different texture, whiz them up before
> poaching"
>
> Great ideas and I was going to do that with my last two eggs this
> morning then I got to thinking, if I'm going to whiz the eggs why not
> add a few goodies to them as well. And...if I was going to add a few
> goodies as well, might as well try and make some miniature quiches.
> Brilliant. Except I have nothing to use as a crust, well, crust less
> quiches are fine too. If I were a white bread eater I would trim the
> crusts off of a couple of slices of plain ol' white bread and roll
> them thin with a rolling pin, butter both sides and line the cups with
> them, trimming to fit. I'll try that another time.
>
> So here's what I did.
>
> Gathered my ingredients together. I have some thinly sliced ham,
> onion, Brie cheese, my last two eggs so this dang well better work, a
> smidgen of mustard to add to the egg mixture and milk. And of course
> some freshly ground salt and pepper.http://i36.tinypic.com/xcswuu.jpg
>
> I cooked the onion in some butter until it was soft and added the ham
> just long enough to heat it up.
>
> Mixed up the eggs, milk, mustard, salt and pepper.http://i37.tinypic.com/15x70o3.jpg
>
> Placed some ham and onion mixture into the buttered poaching cups and
> topped with a square of Brie cheese.http://i36.tinypic.com/2eltfyx.jpg
>
> Added the egg mixturehttp://i34.tinypic.com/fc1o5s.jpg
>
> Here is where I started holding my breath
>
> Gently started transferring the filled cups to the hot water. On the
> way to the pan I thought dang these are heavy, I hope they don't sink
> to the bottom of the pot and fill with water. Luckily I had just
> enough water. They did touch bottom but did not fill with water. I
> really don't think they would have floated.http://i33.tinypic.com/25hfzhj..jpg
>
> Peeking through the lid they are puffing up just fine.http://i34.tinypic.com/21lonxl.jpg
>
> Here's the perfect poached quiche plated. The other one I kinda ruined
> appearance wise when I checked for doneness.http://i35.tinypic.com/2lji55f.jpg
>
> I broke open the not so perfect looking one to show the melted cheese
> inside. mmmmmhttp://i36.tinypic.com/25iu6ao.jpg
>
> I think these would be so great on a brunch or luncheon plate.
>
> koko
> There is no love more sincere than the love of food
> * * * * * * * * * * * * * * * *George Bernard Shawwww.kokoscorner.typepad.com
> updated 8/27

This seems more like a poached omelette than a poached quiche. I hope
it tasted good.

The crust of a quiche is an integral part of the quiche to me.

Susan B.

On Fri 29 Aug 2008 02:09:03p, sueb told us...

> On Aug 29, 12:16*pm, koko > wrote:
>> On abf in the thread "Some lunch goodies" Shawn posted his photo of
>> some poached eggs.
>> Then the conversation went on and he said "I have been hard poaching
>> eggs, and chilling them for use in wraps,
>> salads, etc. It's much easier than trying to peel boiled eggs."
>>
>> He also offered "for a different texture, whiz them up before
>> poaching"
>>
>> Great ideas and I was going to do that with my last two eggs this
>> morning then I got to thinking, if I'm going to whiz the eggs why not
>> add a few goodies to them as well. And...if I was going to add a few
>> goodies as well, might as well try and make some miniature quiches.
>> Brilliant. Except I have nothing to use as a crust, well, crust less
>> quiches are fine too. If I were a white bread eater I would trim the
>> crusts off of a couple of slices of plain ol' white bread and roll
>> them thin with a rolling pin, butter both sides and line the cups with
>> them, trimming to fit. I'll try that another time.
>>
>> So here's what I did.
>>
>> Gathered my ingredients together. I have some thinly sliced ham,
>> onion, Brie cheese, my last two eggs so this dang well better work, a
>> smidgen of mustard to add to the egg mixture and milk. And of course
>> some freshly ground salt and pepper.http://i36.tinypic.com/xcswuu.jpg
>>
>> I cooked the onion in some butter until it was soft and added the ham
>> just long enough to heat it up.
>>
>> Mixed up the eggs, milk, mustard, salt and
pepper.http://i37.tinypic.com/
> 15x70o3.jpg
>>
>> Placed some ham and onion mixture into the buttered poaching cups and
>> topped with a square of Brie cheese.http://i36.tinypic.com/2eltfyx.jpg
>>
>> Added the egg mixturehttp://i34.tinypic.com/fc1o5s.jpg
>>
>> Here is where I started holding my breath
>>
>> Gently started transferring the filled cups to the hot water. On the
>> way to the pan I thought dang these are heavy, I hope they don't sink
>> to the bottom of the pot and fill with water. Luckily I had just
>> enough water. They did touch bottom but did not fill with water. I
>> really don't think they would have
floated.http://i33.tinypic.com/25hfzhj
> .jpg
>>
>> Peeking through the lid they are puffing up just
fine.http://i34.tinypic.
> com/21lonxl.jpg
>>
>> Here's the perfect poached quiche plated. The other one I kinda ruined
>> appearance wise when I checked for
doneness.http://i35.tinypic.com/2lji55
> f.jpg
>>
>> I broke open the not so perfect looking one to show the melted cheese
>> inside. mmmmmhttp://i36.tinypic.com/25iu6ao.jpg
>>
>> I think these would be so great on a brunch or luncheon plate.
>>
>> koko
>> There is no love more sincere than the love of food
>> * * * * * * * * * * * * * * * *George Ber
> nard Shawwww.kokoscorner.typepad.com
>> updated 8/27
>
> This seems more like a poached omelette than a poached quiche. I hope
> it tasted good.
>
> The crust of a quiche is an integral part of the quiche to me.
>
> Susan B.
>

Crustless quiche (or for that matter, anything that belongs in a pie crust
and isn't) is an oxymoron.

Remember those "miracle" or "magic" quiches and pies that Bisquick used to
extoll over? There were few things more disgusting. The crap never did
really form a crust, but more of a baked sludge *near* the bottom, but not
really on the bottom.

--
Wayne Boatwright

*******************************************
Date: Friday, 08(VIII)/29(XXIX)/08(MMVIII)
*******************************************
Countdown till Labor Day
2dys 8hrs 43mins
*******************************************
You can fool all of the people some of
the time, and some of the people all
of the time -- and if you work it

On Fri, 29 Aug 2008 22:19:23 GMT, Wayne Boatwright
> wrote:


snippage

>
>Crustless quiche (or for that matter, anything that belongs in a pie crust
>and isn't) is an

>oxymoron.

What are you calling me!!!! Put up your dukes. I'm not that far from
Phoenix you know ;-)

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 8/29

On Fri 29 Aug 2008 04:02:17p, koko told us...

> On Fri, 29 Aug 2008 22:19:23 GMT, Wayne Boatwright
> > wrote:
>
>
> snippage
>
>>
>>Crustless quiche (or for that matter, anything that belongs in a pie
crust
>>and isn't) is an
>
>>oxymoron.
>
> What are you calling me!!!! Put up your dukes. I'm not that far from
> Phoenix you know ;-)

Then get your butt over here and we'll quiche it out together!

I bet you make wonderful quiches, but I'd still have to have the crust. :-)

--
Wayne Boatwright

*******************************************
Date: Friday, 08(VIII)/29(XXIX)/08(MMVIII)
*******************************************
Countdown till Labor Day
2dys 7hrs 55mins
*******************************************
The past is never dead. It's not even
past. --William Faulkner
*******************************************

sueb wrote:
> koko wrote:
>
> > So here's what I did.

<snip>

> This seems more like a poached omelette than
> a poached quiche. �

Actually more at coddled eggs.

On Fri, 29 Aug 2008 23:07:43 GMT, Wayne Boatwright
> wrote:

>On Fri 29 Aug 2008 04:02:17p, koko told us...
>
>> On Fri, 29 Aug 2008 22:19:23 GMT, Wayne Boatwright
>> > wrote:
>>
>>
>> snippage
>>
>>>
>>>Crustless quiche (or for that matter, anything that belongs in a pie
>crust
>>>and isn't) is an
>>
>>>oxymoron.
>>
>> What are you calling me!!!! Put up your dukes. I'm not that far from
>> Phoenix you know ;-)
>
>Then get your butt over here and we'll quiche it out together!

Nothing would make me happier.

>I bet you make wonderful quiches, but I'd still have to have the crust. :-)

I do make a crust when I make "real" quiches. This was just an idea
that grew from Shawn's post on abf.
Just another adventure in foodome or shall I say fooddumb. ;-)

koko



There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 8/29

On Fri 29 Aug 2008 05:31:05p, koko told us...

> On Fri, 29 Aug 2008 23:07:43 GMT, Wayne Boatwright
> > wrote:
>
>>On Fri 29 Aug 2008 04:02:17p, koko told us...
>>
>>> On Fri, 29 Aug 2008 22:19:23 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>
>>> snippage
>>>
>>>>
>>>>Crustless quiche (or for that matter, anything that belongs in a pie
>>crust
>>>>and isn't) is an
>>>
>>>>oxymoron.
>>>
>>> What are you calling me!!!! Put up your dukes. I'm not that far from
>>> Phoenix you know ;-)
>>
>>Then get your butt over here and we'll quiche it out together!
>
> Nothing would make me happier.

That would be a lot of fun, Koko. Maybe someday we can do it. Actually, a
quiche-a-thon might make an interesting part of a cook-in. I've made a lot
of different kinds of quiche, but my all time favorite is Quiche Lorraine.

>>I bet you make wonderful quiches, but I'd still have to have the crust.
:-)
>
> I do make a crust when I make "real" quiches. This was just an idea
> that grew from Shawn's post on abf.

I enjoy your adventurous nature and experimentation with food. I used to
do more of it years ago. David has such a limited palate that all the
experiments would either end up in me or in the garbage. :-(

> Just another adventure in foodome or shall I say fooddumb. ;-)

No, not dumb at all. How else would we discover new an different ways of
cooking and developing recipes?

> koko

--
Wayne Boatwright

*******************************************
Date: Friday, 08(VIII)/29(XXIX)/08(MMVIII)
*******************************************
Countdown till Labor Day
2dys 5hrs 53mins
*******************************************
My attention isn't hard to get. It IS
hard to keep...
*******************************************