On Friday, November 16, 2018 at 2:35:56 PM UTC-6, notbob wrote:
>
> On 11/16/2018 12:42 PM, wrote:
>
> > Last week I prepared a quiche with diced ham, sautéed mushrooms and sautéed
> > shallot. It was ok, nothing spectacular, but I ate it just the same. Meh.
>
>
> I jes wanna say, here, that I can see why yer quiche was so boring. Try
> bacon/grn onions/mushrooms.
>
> MEAT PART
> ------------
>
> !/2 lb bacon, fried crispy, and put aside fer crumbling back into
> custard mix.
>
My diced ham was lightly cooked in a touch of oil and a small pat of
butter. I sampled after cooling and had a hard time keeping my hand
out of the bowl. But this time I had no onions of any sort to put in
the mixture but it turned out great after snoozing in the 'frig for 2
days.
>
> ANY QUICHE
>
> 4 ozs of sharp cheddar (mixed in)
>
> 4 0zs of Parmasan (two oz mixed in, 2 oz sprinkled on top).
>
I used Swiss and a tad of Monterey Jack and a large handful of parmesan
this time as well. I went easy on the salt as the parmesan would be
salty.
>
> No thyme necessary ....or.....
>
> nb
>
The thyme was only added after reading a few recipes recommending it so I though 'why not?'