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Old 10-19-2009, 09:43 AM
 
Location: SoCal desert
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If you're using water-rich raw vegetables (examples, mushrooms or zucchini) in the quiche, that may be where the water is coming from.
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Old 10-19-2009, 04:22 PM
 
Location: Mid-Atlantic
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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.
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Old 10-19-2009, 04:52 PM
 
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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.
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Old 10-20-2009, 06:07 AM
 
Location: Orlando
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Excellent ideas.... thanks everyone. can't wait to try them...yum!
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Old 10-20-2009, 07:07 PM
 
Location: Vermont, grew up in Colorado and California
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Quote:
Originally Posted by Town&Country View Post
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.
MMMM sounds good, must try.
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Old 02-26-2010, 05:29 PM
 
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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!

deleted

Last edited by Beretta; 02-28-2010 at 07:54 AM.. Reason: no links to websites by 1st time posters
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Old 02-26-2010, 05:44 PM
 
Location: Pittsburgh
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Yum! Now I'm really hungry for quiche!
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Old 02-26-2010, 05:45 PM
 
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
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Old 02-27-2010, 08:59 AM
 
Location: Pawnee Nation
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don't use milk.............
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Old 10-13-2011, 05:02 PM
 
Location: Mid-Atlantic
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Default Quiche

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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