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^ I don't use any raw vegetables in a quiche. If you're sauteing onions, mushrooms and the the like for use in the quiche, toss any boiled, steamed or leftover vegetables into the pan for a bit to get rid of excess moisture. Same thing if you are using a lot of fresh herbs.
It could be the milk. Quite a few recipes use light cream, half and half and evaporated milk in various combinations.
Baking at too high a temperature or for too long will also produce a watery quiche.
I throw a handfull of plain bread crumbs into the mix. I like a firmer quiche than a "custardy" one. I also use grated swiss instead of cheddar sometimes.
One other thing, 1/8 to 1/4 of a teaspoon of vanilla extract when beating the eggs is a great flavor enhancer, you don't taste the vanilla but it adds something thats hard to describe.
Location: Vermont, grew up in Colorado and California
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Quote:
Originally Posted by Town&Country
I throw a handfull of plain bread crumbs into the mix. I like a firmer quiche than a "custardy" one. I also use grated swiss instead of cheddar sometimes.
One other thing, 1/8 to 1/4 of a teaspoon of vanilla extract when beating the eggs is a great flavor enhancer, you don't taste the vanilla but it adds something thats hard to describe.
Location: Los Angeles>Little Rock>Houston>Little Rock
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[quote=michiforjoy;13073715]I have a great quiche recipe...
It is based of something I learned years ago when working in the kitchens of a French language camp one summer.
The main incredients are (layered in this order):
leek
spinach
mushrooms
broccoli
cheddar
and for the liquid:
4-5 eggs
2/3 c cream
nutmeg, cloves, thyme and rosemary
salt
45-60 minutes @400F!
That sounds delicious...love all of those ingredients!
Last edited by Beretta; 02-28-2010 at 07:54 AM..
Reason: original post was edited
I'm starting this now so, if anyone's around please give an opinion or any advise. I've been looking online for recipes and they're all over the place. I found a good one yesterday but failed to save it.
I'm going to blind bake the crust because I like to do that with a liquid filling. I have spinach and broccoli, Swiss and cheddar. I've decided to use the spinach and Swiss. The broccoli will last longer in the fridge and I have more uses for the cheddar than the Swiss.
I've chopped some onion and a bit of orange pepper. I'll lightly saute those and wilt the spinach in the same pan.
Shall I use a clove of garlic? Some recipes called for one clove of garlic. It wouldn't kill it but I don't know if it's necessary. I have some fresh mushrooms and ham - either, both?
The egg to milk/cream ratio is what confounds me the most. Some recipes use 2 eggs and some four or more, one cup of liquid or several. There doesn't seem to be any rhyme or reason to the ratio of egg, milk.
BTW, I'm using a 9" deep pie pan.
Last edited by Gerania; 10-13-2011 at 05:24 PM..
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Quiche
