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May 26, 2008

Comments

Mr_Conlin

I think I speak for all the men who read your posts, cook your recipes, eat at Guy Savoy, an live vicariously through you, that Quiche is not a problem.

Great photos, as well!

Joan Pan

I love quiche! It's the simple things in life that make you happy. hehehe

Oh, I have a friend in my program that is going to stage at Guy Savoy! His name is Justin - I think he has emailed you before.

Buck Turgidson

Is that right? Just a tablespoon of milk and a tablespoon of cream? The other recipes you referenced use at least a cup of milk so I was wondering. Thanks!

SAS

I've been making crustless quiche since being diagnosed celiac, but this looks delish! I'll be trying it soooon (doesn't hurt that I love emmenthal cheese). THANKS! Uh, I mean, MERCI!

I also make "crustless" pumpkin pies - simply make the filling and bake like a custard. I suppose that would work with any custard-style pie filling.

Erin

This is such a gorgeous presentation of crustless quiche. The rectangular tart pan really looks so much more polished. Plus I love the asparagus design you made on top. Great recipe!

Kimberlee

and it looks so lovely too! can't wait to try it.

Ms. Glaze

Buck – I've been making my own recipe wrong. No seriously. I just went over some old scribbled notes after I read your comment and realized I wrote 20 cl not 20 ml which is more like 1 cup + 1 Tablespoon. But, you know, I've been making this quiche ever since with 1 Tablespoon of milk and it's good this way. Thanks for catching that. I guess it just goes to show you how flexible this recipe really is ;-)

Ms. Glaze

The other thing I wanted to mention is that if you add tons of milk it will puff up over the asparagus and that diminishes the final look. With just a little milk it puffs up nicely. This is not a very thick quiche, only about 3/4" high.

The original recipe that I have is an old French one and calls for 20 cl of milk and 20 cl of crème fraîche and 4 eggs. I don't think a cup of crème fraîche would do anyone any good.

But, if the quantity of milk is irking you, add a little more, it won't harm the recipe any. Also, Kathy only adds 2 T milk to her 16 eggs, so I guess it all depends.

Again, thanks for comment!

Lydia (The Perfect Pantry)

Tomorrow morning I'm off to visit a large asparagus farm -- they have several acres planted, and you can go right into the sorting room to purchase. And now I know what I'll make when I get home -- this quiche!

Stu "El Inglés" Harris

Seems to me this'd work well with good fresh courgette, too. I'll try it and report back.

Kevin

Perfect timing. I'm catering a luncheon for someone with celiac disease in a month. I'll have to replace the asparagus with something in season then, but the cheese mixture sounds perfect.

Mad William

OMG, I so want to make one of these.

With a side of bacon.

one food guy

Looks awesome! I'll try this out for my next brunch.

Barbara

I've been a lurker on your blog for about 6 months now. I visit it whenever I'm feeling trapped at my desk in Ottawa and wishing I was in Paris, which is alarmingly often. I made your quiche for lunch this weekend and we ate it on the screen porch with a green salad and bottle of rose. Perfect! Thanks a lot. I think I'll tackle paella next.

Greg a L.A.

I wanted to make this, but when I went to look for rectangular tart pans, all I found was an 11x8" and 16x4". From the pic, it looks like you had one similar to the 16x4, which made me think of what I was going to put it on when I removed it from the pan?!? Please give me any suggestions you might have and a hint as to what size pan you used....and maybe where to get it (I checked sur la table and williams-sonoma).

While I'm at it, thanks for the great recipe and video for puff pastry. I made a Pithivier with apricots, turned out great, even better on the second one. More questions about that now.... I was trying to get very well defined scalloped edges....what's the technique for doing that? Also, do you have any recipes or thoughts on different fruits that work well with Pithiviers? Thanks!

Jackie

Greg,

I just ordered a tart pan on the williams-sonoma's website...on sale for $4.99!!! I thought the same thing you did about the size but then I counted the asparagus pieces across the top of the picture here and decided that the 14" length pan would work fine. The item # for the pan is 406371. Happy cookng! ;)

Jackie

Make that 9-406371

ana

can this be made without a tart pan????

brain hemorrhage

Its not actually my practice to post comments, but i thought i would say that this was nice.
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