All this talk of quiche and I am ready to make one. I've got a fair
amount of different things to make one, I just don't have a good idea
of where I want to go.
What do you like?
Janet US

"Janet B" > wrote in message
...
>
> All this talk of quiche and I am ready to make one. I've got a fair
> amount of different things to make one, I just don't have a good idea
> of where I want to go.
> What do you like?
> Janet US

Lorraine.

On Sun, 31 Jan 2016 13:20:15 -0800, "taxed and spent"
> wrote:

>
>"Janet B" > wrote in message
.. .
>>
>> All this talk of quiche and I am ready to make one. I've got a fair
>> amount of different things to make one, I just don't have a good idea
>> of where I want to go.
>> What do you like?
>> Janet US
>
>Lorraine.
>
that's not a bad idea, I think I have a medium-sized piece of Gruyere
in the fridge. I'll put that on the list, I had actually forgotten
about that one. Thanks
Janet US

On Sunday, January 31, 2016 at 1:10:10 PM UTC-8, Janet B wrote:
> All this talk of quiche and I am ready to make one. I've got a fair
> amount of different things to make one, I just don't have a good idea
> of where I want to go.
> What do you like?
> Janet US

My spinach and pine nut quiche. Still my favorite of all we used to make at the restaurant. We featured a different quiche each day.

http://hizzoners.com/index.php/recip...-famous-quiche

"ImStillMags" wrote in message
...

On Sunday, January 31, 2016 at 1:10:10 PM UTC-8, Janet B wrote:
> All this talk of quiche and I am ready to make one. I've got a fair
> amount of different things to make one, I just don't have a good idea
> of where I want to go.
> What do you like?
> Janet US

My spinach and pine nut quiche. Still my favorite of all we used to make
at the restaurant. We featured a different quiche each day.

http://hizzoners.com/index.php/recip...-famous-quiche
============

Ooh that Italian one looks good!! Thanks for posting



---
http;//www.helpforheroes.org.uk

On 2016-01-31, Janet B > wrote:

> All this talk of quiche and I am ready to make one.

> What do you like?

My fave is mushroom n' scallions (grn onions).

I use both xtra sharp cheddar and fresh grnd parm/pecarino (half as
topping).

Others I've made; salmon n' asparagus (perfect pairing); shrimp n'
bleu cheese (not so great). I gotta try that one with spinach w/ feta
cheese.

I've never made a successful quiche with spinach. What a great excuse
to try. Fine pwdr snow now falling. Supposed to last thru Tues.


nb

On 31/01/2016 2:59 PM, ImStillMags wrote:
> On Sunday, January 31, 2016 at 1:10:10 PM UTC-8, Janet B wrote:
>> All this talk of quiche and I am ready to make one. I've got a fair
>> amount of different things to make one, I just don't have a good idea
>> of where I want to go.
>> What do you like?
>> Janet US
>
> My spinach and pine nut quiche. Still my favorite of all we used to make at the restaurant. We featured a different quiche each day.
>
> http://hizzoners.com/index.php/recip...-famous-quiche
>
I've saved that page, thanks!
However, I'm leary of buying pine nuts these days since I think many
"Italian" ones are re-packaged Chinese.
Graham

Sharp cheese, red onions, and bacon or sausage.

On 1/31/2016 4:10 PM, Janet B wrote:
>
> All this talk of quiche and I am ready to make one. I've got a fair
> amount of different things to make one, I just don't have a good idea
> of where I want to go.
> What do you like?
> Janet US
>
Aside from the recently posted spinach and feta cheese, I like broccoli
quiche, quiche lorraine.

Jill

On Sunday, January 31, 2016 at 2:25:07 PM UTC-8, notbob wrote:
> On 2016-01-31, Janet B > wrote:
>
> > All this talk of quiche and I am ready to make one.
>
> > What do you like?
>
> My fave is mushroom n' scallions (grn onions).
>
> I use both xtra sharp cheddar and fresh grnd parm/pecarino (half as
> topping).
>
> Others I've made; salmon n' asparagus (perfect pairing); shrimp n'
> bleu cheese (not so great). I gotta try that one with spinach w/ feta
> cheese.
>
> I've never made a successful quiche with spinach. What a great excuse
> to try. Fine pwdr snow now falling. Supposed to last thru Tues.
>
>
> nb

You have to make sure the spinach is squeezed nice and dry. Otherwise there's too much water and the quiche won't firm up.

On Sun, 31 Jan 2016 14:10:06 -0700, Janet B >
wrote:

>
> All this talk of quiche and I am ready to make one. I've got a fair
> amount of different things to make one, I just don't have a good idea
> of where I want to go.
> What do you like?
> Janet US

Lorraine is okay, but I prefer spinach. I have simple tastes.

--

sf

On 1/31/2016 6:30 PM, ImStillMags wrote:
> On Sunday, January 31, 2016 at 2:25:07 PM UTC-8, notbob wrote:
>> On 2016-01-31, Janet B > wrote:
>>
>>> All this talk of quiche and I am ready to make one.
>>
>>> What do you like?
>>
>> My fave is mushroom n' scallions (grn onions).
>>
>> I use both xtra sharp cheddar and fresh grnd parm/pecarino (half as
>> topping).
>>
>> Others I've made; salmon n' asparagus (perfect pairing); shrimp n'
>> bleu cheese (not so great). I gotta try that one with spinach w/ feta
>> cheese.
>>
>> I've never made a successful quiche with spinach. What a great excuse
>> to try. Fine pwdr snow now falling. Supposed to last thru Tues.
>>
>>
>> nb
>
> You have to make sure the spinach is squeezed nice and dry. Otherwise there's too much water and the quiche won't firm up.
>
Yes, you do. I use a collapsible steamer to squeeze the liquid out of
the spinach. Let it sit in the sink so any extra moisture drains out.
Some people tell me they use lint-free cotton towels for this.

Jill

On Sun, 31 Jan 2016 15:30:55 -0800 (PST), ImStillMags
> wrote:

>
> You have to make sure the spinach is squeezed nice and dry. Otherwise there's too much water and the quiche won't firm up.

+1

--

sf

On 1/31/2016 4:10 PM, Janet B wrote:
>
> All this talk of quiche and I am ready to make one. I've got a fair
> amount of different things to make one, I just don't have a good idea
> of where I want to go.
> What do you like?
> Janet US
>
Bacon and cheddar.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

> wrote in message
...
> Sharp cheese, red onions, and bacon or sausage.

Clasic lorraine. Bacon aand gruyerre cheese.



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On 2016-01-31 6:37 PM, sf wrote:
> On Sun, 31 Jan 2016 14:10:06 -0700, Janet B >
> wrote:
>
>>
>> All this talk of quiche and I am ready to make one. I've got a fair
>> amount of different things to make one, I just don't have a good idea
>> of where I want to go.
>> What do you like?
>> Janet US
>
> Lorraine is okay, but I prefer spinach. I have simple tastes.
>


I have had quiche Lorraine in the Lorraine, made with their local
cheeses. It was really good. My wife used to make a quiche Alsace which
had lots of Gryere and bacon,

On 1/31/2016 7:17 PM, Cheryl wrote:
> On 1/31/2016 4:10 PM, Janet B wrote:
>>
>> All this talk of quiche and I am ready to make one. I've got a fair
>> amount of different things to make one, I just don't have a good idea
>> of where I want to go.
>> What do you like?
>> Janet US
>>
> Bacon and cheddar.
>

Add sauteed onions to mine.

In article >,
says...
>
> On 1/31/2016 7:17 PM, Cheryl wrote:
> > On 1/31/2016 4:10 PM, Janet B wrote:
> >>
> >> All this talk of quiche and I am ready to make one. I've got a fair
> >> amount of different things to make one, I just don't have a good idea
> >> of where I want to go.
> >> What do you like?
> >> Janet US
> >>
> > Bacon and cheddar.
> >
>
> Add sauteed onions to mine.

Cheese and onion, made my aunt's way. She finely sliced a large white
onion and set it to soften in butter. Cut some strong cheddar into lots
of matchsticks. Line the quiche dish with pastry, spread the onions
thickly over it and scatter with mixed herbs. Then arrange the
matchsticks close together like the spokes of a wheel. Finally, pour in
the egg and milk/cream mixture (it should not completely cover the
spokes) and bake.

Janet UK

On 1/31/2016 7:47 PM, Dave Smith wrote:
> On 2016-01-31 6:37 PM, sf wrote:
>> On Sun, 31 Jan 2016 14:10:06 -0700, Janet B >
>> wrote:
>>
>>>
>>> All this talk of quiche and I am ready to make one. I've got a fair
>>> amount of different things to make one, I just don't have a good idea
>>> of where I want to go.
>>> What do you like?
>>> Janet US
>>
>> Lorraine is okay, but I prefer spinach. I have simple tastes.
>>
>
>
> I have had quiche Lorraine in the Lorraine, made with their local
> cheeses. It was really good. My wife used to make a quiche Alsace which
> had lots of Gryere and bacon,

Yep. I haven't made that in years but it is one of my favourites.

Jill

Favorite quiche? Bacon, cheddar and Mont/jack cheese, garlic, onion,
eggs, milk, diced green pepper, no broccoli or spinach in mine!

N.

On Sun, 31 Jan 2016 14:10:06 -0700, Janet B >
wrote:

>
>All this talk of quiche and I am ready to make one. I've got a fair
>amount of different things to make one, I just don't have a good idea
>of where I want to go.
>What do you like?
>Janet US

I prefer fritattas and kugels... I'm not too interested in all that
quiche pie crust... I'd leave the crust on the plate.

On 2016-01-31, jmcquown > wrote:

> On 1/31/2016 6:30 PM, ImStillMags wrote:

>> You have to make sure the spinach is squeezed nice and dry.
>> Otherwise there's too much water and the quiche won't firm up.

> I use a collapsible steamer to squeeze the liquid out of
> the spinach. Let it sit in the sink so any extra moisture drains out.
> Some people tell me they use lint-free cotton towels for this.

Bingo!!

That's what I was hoping for, some info on how to prep spinach for a
quiche. I know I must remove as much water as possible or the quiche
"won't firm up". My custard recipe will still firm up (4L eggs + 8oz
cream), but if sufficient moisture is not removed from the veggies, it
will cause my "firm" quiche to weep. For mushrooms, onions,
asparagus, etc, I sautè w/ min oil until all moisture is sweated out.

Thank you, ladies, for the very handy quichè w/ spinach tips.

I'm not going to the mkt, today. We're getting a mid-Winter snow
storm. It's still light pwdr snow, but it's continuous. Eight inches
since last night and it's still falling. I jes completed my first
full suit-up-like-Inuk all-encompassing snow shoveling.

nb

On 2016-02-01, Ed Pawlowski > wrote:

> On 1/31/2016 7:17 PM, Cheryl wrote:

>> Bacon and cheddar.

> Add sauteed onions to mine.

D0H!! I knew I left something out.

My fave is a mushroom, *bacon*, and scallion quiche.

(Dang! ....don't dare forget the bacon!)

nb

notbob wrote:
>
> I'm not going to the mkt, today. We're getting a mid-Winter snow
> storm. It's still light pwdr snow, but it's continuous. Eight inches
> since last night and it's still falling. I jes completed my first
> full suit-up-like-Inuk all-encompassing snow shoveling.

Break out the snowboard there, notbob. Sounds like fun snow.

Paul M. Cook wrote:
>
> wrote in message
> ...
>> Sharp cheese, red onions, and bacon or sausage.
>
> Clasic lorraine. Bacon aand gruyerre cheese.

"classic" lorraine contains no cheese

"tert in seattle" > wrote in message
...
> Paul M. Cook wrote:
>>
> wrote in message
>> ...
>>> Sharp cheese, red onions, and bacon or sausage.
>>
>> Clasic lorraine. Bacon aand gruyerre cheese.
>
> "classic" lorraine contains no cheese

OK, and a classic souffle contains no eggs.



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On 1/31/2016 9:49 PM, Janet wrote:

> Cheese and onion, made my aunt's way. She finely sliced a large white
> onion and set it to soften in butter. Cut some strong cheddar into lots
> of matchsticks. Line the quiche dish with pastry, spread the onions
> thickly over it and scatter with mixed herbs. Then arrange the
> matchsticks close together like the spokes of a wheel. Finally, pour in
> the egg and milk/cream mixture (it should not completely cover the
> spokes) and bake.

Yum!

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 2/1/2016 11:02 AM, Brooklyn1 wrote:

> On Sun, 31 Jan 2016 14:10:06 -0700, Janet B >
> wrote:
>
>>
>> All this talk of quiche and I am ready to make one. I've got a fair
>> amount of different things to make one, I just don't have a good idea
>> of where I want to go.
>> What do you like?
>> Janet US
>
> I prefer fritattas and kugels... I'm not too interested in all that
> quiche pie crust... I'd leave the crust on the plate.
>
Not me. I love the crust soaked with the flavors of the filling but
cooked long enough that it isn't completely soggy. The crust around the
edges is enough to add in some texture.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 2016-02-01 7:05 PM, Paul M. Cook wrote:
> "tert in seattle" > wrote in message
> ...
>> Paul M. Cook wrote:
>>>
>>> > wrote in message
>>> ...
>>>> Sharp cheese, red onions, and bacon or sausage.
>>>
>>> Clasic lorraine. Bacon aand gruyerre cheese.
>>
>> "classic" lorraine contains no cheese
>
> OK, and a classic souffle contains no eggs.
>
>

It probably was a matter of at one time someone in the Lorraine made a
dish and had only the eggs and lardon or bacon. Then they tried it with
cheese and we ended up withe new quiche and no public uproar demanding a
return to quiche classic. Quiche was a regional dish in
Alsace-Lorraine, a region on the French-German border that has changed
hands a few times and there is a definite German touch to their cuisine.
Every meal we had there was wonderful.

Paul M. Cook wrote:
>
> "tert in seattle" > wrote in message
> ...
>> Paul M. Cook wrote:
>>>
> wrote in message
>>> ...
>>>> Sharp cheese, red onions, and bacon or sausage.
>>>
>>> Clasic lorraine. Bacon aand gruyerre cheese.
>>
>> "classic" lorraine contains no cheese
>
> OK, and a classic souffle contains no eggs.

two stupids don't make a smart

On Sunday, January 31, 2016 at 10:10:10 PM UTC+1, Janet B wrote:
> All this talk of quiche and I am ready to make one. I've got a fair
> amount of different things to make one, I just don't have a good idea
> of where I want to go.
> What do you like?
> Janet US


I typically make either:

* spinach and bacon
* cherry tomatoes and blue cheese
* broccoli
* potato and asparagus

On Saturday, April 2, 2016 at 4:23:57 PM UTC-5, Michael Nielsen wrote:
>
> I typically make either:
>
> * spinach and bacon
> * cherry tomatoes and blue cheese
> * broccoli
> * potato and asparagus
>
>
Just wake up?