jmcquown wrote:

> -L. wrote:
> >> I had quiche, does that count? Spinach, mushrooms and bacon. To
> my
> >> amazement, it came out the exact same texture and taste as the
> >> quiche I used to make ... geez ... well over 20 years ago. I was
> >> thrilled. Nice change of pace.
> >>
> >> nancy
> >
> > Recipe? I can't make quiche to save my life. Just comes out
> > bland/boring.
> >
> > -L.
>
> Quiche is so easy to make. My secret ingredient is nutmeg (same with
> a lot
> of my soups). Just don't ask me to make pie crust. I buy the frozen
> deep-dish ones. 5 eggs, lightly beaten, whisk in some cream, sauteed
> veggies (minced onion, garlic, sauteed in butter) grated cheese -
> Fontina is
> good or Gruyere, both excellent melting cheeses -salt, pepper and
> nutmeg to
> taste. If you want, add some cooked crumbled bacon. Or add lightly
> steamed
> spinach, well drained, or chopped steamed broccoli. Mushrooms (if you
> like
> them). Pour the mixture into the crust and bake it about 25 minutes.
> Voila!
>
> Jill

My poor old copy of Julia Child's 'Mastering the art of French cooking'
quiche section is dog eared, stained and otherwise messed up due to my
love of her quiche recipes, of course her quiche lorraine is very good,
but i like the quiche aux fruit de mer the best, shrimp, crab or lobster
are all good but i like the fresh crab quiche the best. Her blue cheese
quiche is very good also. Tomato quiche with anchovies and olives,
onion quiche, onion quiche with anchovies and black olives, mushroom
quiche all are very, very good.

Her recipe for rapee morvandelle (gratin of shredded potatoes with ham
and eggs and onions) is essentially a quiche without a crust and served
from the oven proof dish it is baked in and is delicious.
---
Joseph Littleshoes