Yes- I eat Quiche

Discussion in 'Cooking Forum' started by SeniorCoot, Aug 8, 2007.

  1. SeniorCoot

    SeniorCoot Elite Refuge Member

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    But I don't buy Latte's and no Croissants or Pasta salads(macaroni ok)
    Last night i made a new Quiche, for us at least.
    Used grated Zucc., Dungie crab, a jalepeno, small anaheim,purple onions-some Tony's Creole, S&P, Eggs, Milk,pie crust, and Mozzerella cheese. Baked it at 350F til a knife came out clean and it was brown on top--man with some chilled white wine and ratatouille it was great dining on patio.
    Note:I would sub Grueyere for Mozz next time but didn't have any last night.
     
  2. SP1187

    SP1187 Elite Refuge Member

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    just call it a fritatta.;)
     
  3. SeniorCoot

    SeniorCoot Elite Refuge Member

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    Then I couldn't or should not have a crust---or cheese in it--
     
  4. Packman

    Packman Elite Refuge Member

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    Quiche and wine?



    Well no comment as I have had both.:sp
     
  5. W.M.Cajun

    W.M.Cajun Senior Refuge Member

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    Crawfish quiche is good:tu
     
  6. SP1187

    SP1187 Elite Refuge Member

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    I have recipes for frittata's that call for the egg to be browned on both sides and contain cheese. I know browning isn't exactly a crust, but then again I've never made quiche. Is the crust a browning of the egg or some other ingredient.

    Did you try the caponatina yet?
     
  7. SeniorCoot

    SeniorCoot Elite Refuge Member

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    Puck calls for Puff Pastry but i usually use regular pis dough and lately i use pre made ones- books from France use Puff or short dough.Lard will make flakey dough and oil makes crumbly dough.
     
  8. DUCKLOGIC

    DUCKLOGIC Senior Refuge Member

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    Sounds good:p
     

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