On 2006-08-22, OmManiPadmeOmelet > wrote:

> You really cannot compare quiche to pizza.
> They are two totally different kinds of food and both have their own
> merits.

Actually, they have a lot in common. Both have a crust, include
cheese and veggies, and are baked.

nb

notbob wrote:

> > You really cannot compare quiche to pizza.
> > They are two totally different kinds of food and both have their own
> > merits.
>
> Actually, they have a lot in common. Both have a crust, include
> cheese and veggies, and are baked.

So then an apple pie with cheese on top is like a pizza, because it is
made with a crust and baked?

Pizza is made with bread dough. It most often has a tomato sauce, but not
always. toppings are optional. Quiche is always made with a rich custard
filling.

In the area of France where quiche originated they have their own version
of pizza called an onion tart. It is a bread dough that has been spread
out like pizza and it is topped with cheese and lots of onion then bake
in a hot oven.

In article >,
Dave Smith > wrote:

> notbob wrote:
>
> In the area of France where quiche originated they have their own version
> of pizza called an onion tart. It is a bread dough that has been spread
> out like pizza and it is topped with cheese and lots of onion then bake
> in a hot oven.

Tarte Flambee in France, Flammkuchen in Germany,
my version of it is pizza dough spread with creme frache (or soft white
farmers cheese) with a tsp of nutmeg stirred into it, coursely chopped
slices of Canadian bacon (I use 0.4 lb), then diceded onion to blanket
everything. Bake as a normal pizza.

It's simple, tasty, and a whole lot less calories than standard
"cheesey" pizzas. Like a quiche, serve with dry riesling or
gewurztraminer for maximum ethnic experience.

- Bill

Coloribus gustibus non disputatum

In article >,
notbob > wrote:

> On 2006-08-22, OmManiPadmeOmelet > wrote:
>
> > You really cannot compare quiche to pizza.
> > They are two totally different kinds of food and both have their own
> > merits.
>
> Actually, they have a lot in common. Both have a crust, include
> cheese and veggies, and are baked.
>
> nb

True, but I don't make quiche with a crust.
I'm allergic to wheat.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
news
> In article >,
> notbob > wrote:
>
> > On 2006-08-22, OmManiPadmeOmelet > wrote:
> >
> > > You really cannot compare quiche to pizza.
> > > They are two totally different kinds of food and both have their own
> > > merits.
> >
> > Actually, they have a lot in common. Both have a crust, include
> > cheese and veggies, and are baked.
> >
> > nb
>
> True, but I don't make quiche with a crust.
> I'm allergic to wheat.
> --
> Peace!
> Om
>

Okay, from what I've understood from this group, a crustless quiche is more
like a frittata, is it not? I used to absolutely adore quiche, but
unfortunately, I can no longer eat eggs. I do, however, LOVE my pizza. My
husband doesn't eat pizza, but eats the heck out of eggs. Jack Sprat. :-/

kili

In article >,
"kilikini" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> news
> > In article >,
> > notbob > wrote:
> >
> > > On 2006-08-22, OmManiPadmeOmelet > wrote:
> > >
> > > > You really cannot compare quiche to pizza.
> > > > They are two totally different kinds of food and both have their own
> > > > merits.
> > >
> > > Actually, they have a lot in common. Both have a crust, include
> > > cheese and veggies, and are baked.
> > >
> > > nb
> >
> > True, but I don't make quiche with a crust.
> > I'm allergic to wheat.
> > --
> > Peace!
> > Om
> >
>
> Okay, from what I've understood from this group, a crustless quiche is more
> like a frittata, is it not? I used to absolutely adore quiche, but
> unfortunately, I can no longer eat eggs. I do, however, LOVE my pizza. My
> husband doesn't eat pizza, but eats the heck out of eggs. Jack Sprat. :-/
>
> kili

Hee!

Yeah, I guess a "crustless quiche" is pretty much a frittata... but I've
made psuedo-crusts out of sliced veggies. I need to make one and take a
pic but I rarely use my oven anymore.

Hmmmmmmmm........
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"kilikini" > wrote in message
.. .
>
> "OmManiPadmeOmelet" > wrote in message
> news
> > In article >,
> > notbob > wrote:
> >
> > > On 2006-08-22, OmManiPadmeOmelet > wrote:
> > >
> > > > You really cannot compare quiche to pizza.
> > > > They are two totally different kinds of food and both have their own
> > > > merits.
> > >
> > > Actually, they have a lot in common. Both have a crust, include
> > > cheese and veggies, and are baked.
> > >
> > > nb
> >
> > True, but I don't make quiche with a crust.
> > I'm allergic to wheat.
> > --
> > Peace!
> > Om
> >
>
> Okay, from what I've understood from this group, a crustless quiche is
more
> like a frittata, is it not? I used to absolutely adore quiche, but
> unfortunately, I can no longer eat eggs. I do, however, LOVE my pizza.
My
> husband doesn't eat pizza, but eats the heck out of eggs. Jack Sprat.
:-/
>
> kili
==============
If you can't eat eggs, maybe you could try it using Egg Beaters. I wonder
if that work.
-----------------
>
>

"pfoley" > wrote in message
.net...
>
> "kilikini" > wrote in message
> .. .
> >
> > "OmManiPadmeOmelet" > wrote in message
> > news
> > > In article >,
> > > notbob > wrote:
> > >
> > > > On 2006-08-22, OmManiPadmeOmelet > wrote:
> > > >
> > >
> >
> > Okay, from what I've understood from this group, a crustless quiche is
> more
> > like a frittata, is it not? I used to absolutely adore quiche, but
> > unfortunately, I can no longer eat eggs. I do, however, LOVE my pizza.
> My
> > husband doesn't eat pizza, but eats the heck out of eggs. Jack Sprat.
> :-/
> >
> > kili
> ==============
> If you can't eat eggs, maybe you could try it using Egg Beaters. I wonder
> if that work.
> -----------------
> >

I've thought of Egg Beaters, but never wanted to spend the money on them in
case they bother me. If I could get them at a restaurant to try, I'd
possibly do that.

kili

On 2006-08-23, kilikini > wrote:

> I've thought of Egg Beaters, but never wanted to spend the money on them in
> case they bother me. If I could get them at a restaurant to try, I'd
> possibly do that.

As I understand it, Egg Beaters are colored egg whites.

nb

In article >,
"kilikini" > wrote:

> I've thought of Egg Beaters, but never wanted to spend the money on them in
> case they bother me. If I could get them at a restaurant to try, I'd
> possibly do that.
>
> kili

It would probably be cheaper to make them and toss them than to order a
restaurant meal, even if you wind up tossing what you've made. JAT.


{ Exported from MasterCook Mac }

³Eggbeaters²

Recipe By: Barb Schaller post to r.f.cooking 8-23-06
Serving Size: 1
Preparation Time: 0:00
Categories: Miscellaneous

Amount Measure Ingredient Preparation Method
1 egg white
1 tsp. corn oil or safflower oil
1 tsp. nonfat dry milk powder

Combine ingredients in a bowl and whisk together until thoroughly
blended. The ingredients may be blended in a blender but too much
mixing makes the egg substitute frothy. Recipe may be multiplied by any
amount desired. One recipe makes the equivalent of 1 egg (1/4 cup).

Commercial egg substitute: 96 calories, 1 mg. cholesterol, 7 mg. fat,
120 mg. sodium.

Jeanne¹s substitute: 60 calories, negligible cholesterol, 5 mg. fat, 60
mg. sodium.

Source: Low-Calorie Cooking column by Jeanne Jones, Star Tribune
newspaper,Wednesday, 10/21/87.
‹‹‹‹‹
Additional Note, 2/10/89: Price for one package of Egg Beaters at Cub
Foods is $1.67 for the equivalent of 8 eggs. Whole eggs are
approximately $.75 per dozen. A substantial saving to make from scratch.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

"Melba's Jammin'" > wrote in message
...
> In article >,
> "kilikini" > wrote:
>
> > I've thought of Egg Beaters, but never wanted to spend the money on them
in
> > case they bother me. If I could get them at a restaurant to try, I'd
> > possibly do that.
> >
> > kili
>
> It would probably be cheaper to make them and toss them than to order a
> restaurant meal, even if you wind up tossing what you've made. JAT.
>
>
> { Exported from MasterCook Mac }
>
> ³Eggbeaters²
>
> Recipe By: Barb Schaller post to r.f.cooking 8-23-06
> Serving Size: 1
> Preparation Time: 0:00
> Categories: Miscellaneous
>
> Amount Measure Ingredient Preparation Method
> 1 egg white
> 1 tsp. corn oil or safflower oil
> 1 tsp. nonfat dry milk powder
>
> Combine ingredients in a bowl and whisk together until thoroughly
> blended. The ingredients may be blended in a blender but too much
> mixing makes the egg substitute frothy. Recipe may be multiplied by any
> amount desired. One recipe makes the equivalent of 1 egg (1/4 cup).
>
> Commercial egg substitute: 96 calories, 1 mg. cholesterol, 7 mg. fat,
> 120 mg. sodium.
>
> Jeanne¹s substitute: 60 calories, negligible cholesterol, 5 mg. fat, 60
> mg. sodium.
>
> Source: Low-Calorie Cooking column by Jeanne Jones, Star Tribune
> newspaper,Wednesday, 10/21/87.
> <<<<<
> Additional Note, 2/10/89: Price for one package of Egg Beaters at Cub
> Foods is $1.67 for the equivalent of 8 eggs. Whole eggs are
> approximately $.75 per dozen. A substantial saving to make from scratch.
> --
> -Barb, Mother Superior, HOSSSPoJ

Wow, thanks for the head's up, Barb!

kili

On Wed, 23 Aug 2006 10:37:43 GMT, "kilikini"
> wrote:

>I've thought of Egg Beaters, but never wanted to spend the money on them in
>case they bother me. If I could get them at a restaurant to try, I'd
>possibly do that.

They're real egg whites with fake egg yolks added. Unless they've
changed over the years. So it depends on what part of the egg you're
allergic to.

Carol

"Damsel in dis Dress" > wrote in message
...
> On Wed, 23 Aug 2006 10:37:43 GMT, "kilikini"
> > wrote:
>
> >I've thought of Egg Beaters, but never wanted to spend the money on them
in
> >case they bother me. If I could get them at a restaurant to try, I'd
> >possibly do that.
>
> They're real egg whites with fake egg yolks added. Unless they've
> changed over the years. So it depends on what part of the egg you're
> allergic to.
>
> Carol

And I'm thinking it's the yolks.

kili

In article >,
"pfoley" > wrote:

> "kilikini" > wrote in message
> .. .
> >
> > "OmManiPadmeOmelet" > wrote in message
> > news
> > > In article >,
> > > notbob > wrote:
> > >
> > > > On 2006-08-22, OmManiPadmeOmelet > wrote:
> > > >
> > > > > You really cannot compare quiche to pizza.
> > > > > They are two totally different kinds of food and both have their own
> > > > > merits.
> > > >
> > > > Actually, they have a lot in common. Both have a crust, include
> > > > cheese and veggies, and are baked.
> > > >
> > > > nb
> > >
> > > True, but I don't make quiche with a crust.
> > > I'm allergic to wheat.
> > > --
> > > Peace!
> > > Om
> > >
> >
> > Okay, from what I've understood from this group, a crustless quiche is
> more
> > like a frittata, is it not? I used to absolutely adore quiche, but
> > unfortunately, I can no longer eat eggs. I do, however, LOVE my pizza.
> My
> > husband doesn't eat pizza, but eats the heck out of eggs. Jack Sprat.
> :-/
> >
> > kili
> ==============
> If you can't eat eggs, maybe you could try it using Egg Beaters. I wonder
> if that work.
> -----------------

Question is, is it just chicken eggs?
My sister is allergic to chicken eggs. When she lived close by and I had
ducks, I'd save duck eggs for her. She loved them and was fine with
them.

A real treat for her was turkey eggs when I had a couple of turkey hens!
Their texture is closer to chicken eggs than duck, and the flavor is
very rich. She could also eat guinea eggs.

The eggs of any bird can be eaten, many have slightly different
textures. Best quiche I _ever_ made was made from fresh Ostrich egg.
I made it for a potluck. ;-) An Ostrich egg holds about a quart or so
and the yolk to white ratio is higher. They whip up much lighter and
fluffier than chicken eggs tho' due to a denser consistency to the white.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
news
> In article >,
> "pfoley" > wrote:
>
> > "kilikini" > wrote in message
> > .. .
> > >
> > > "OmManiPadmeOmelet" > wrote in message
> > > news > > > > In article >,
> > > > notbob > wrote:
> > > >
> > > > > On 2006-08-22, OmManiPadmeOmelet > wrote:
> > > > >

> > ==============
> > If you can't eat eggs, maybe you could try it using Egg Beaters. I
wonder
> > if that work.
> > -----------------
>
> Question is, is it just chicken eggs?
> My sister is allergic to chicken eggs. When she lived close by and I had
> ducks, I'd save duck eggs for her. She loved them and was fine with
> them.
>
> A real treat for her was turkey eggs when I had a couple of turkey hens!
> Their texture is closer to chicken eggs than duck, and the flavor is
> very rich. She could also eat guinea eggs.
>
> The eggs of any bird can be eaten, many have slightly different
> textures. Best quiche I _ever_ made was made from fresh Ostrich egg.
> I made it for a potluck. ;-) An Ostrich egg holds about a quart or so
> and the yolk to white ratio is higher. They whip up much lighter and
> fluffier than chicken eggs tho' due to a denser consistency to the white.
> --
> Peace!
> Om
>

You know, Kat, I have no idea! The only kind of eggs I've ever had were
chicken. I've also never tried free-range eggs, although that's what we buy
from the veggie stand, because I get so sick from chicken eggs it's not
worth trying even free-range. Why be sick for 2 days because of an
experiment? I just stay away and don't worry about it. I absolutely love
eggs, but they don't like me. It happens. :-(

kili

In article >,
"kilikini" > wrote:

> You know, Kat, I have no idea! The only kind of eggs I've ever had were
> chicken. I've also never tried free-range eggs, although that's what we buy
> from the veggie stand, because I get so sick from chicken eggs it's not
> worth trying even free-range. Why be sick for 2 days because of an
> experiment? I just stay away and don't worry about it. I absolutely love
> eggs, but they don't like me. It happens. :-(
>
> kili

If you have a chance to try duck eggs and want to brave it out? :-)
Might be able to find some from someone that has ducks locally...

Viral vaccines made in chicken eggs used to make a lot of people sick.
The ones made in duck eggs don't.

Cheers! :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
"pfoley" > wrote:

> "kilikini" > wrote in message
> .. .
> >
> > "OmManiPadmeOmelet" > wrote in message
> > news
> > > In article >,
> > > notbob > wrote:
> > >
> > > > On 2006-08-22, OmManiPadmeOmelet > wrote:
> > > >
> > > > > You really cannot compare quiche to pizza.
> > > > > They are two totally different kinds of food and both have their own
> > > > > merits.
> > > >
> > > > Actually, they have a lot in common. Both have a crust, include
> > > > cheese and veggies, and are baked.
> > > >
> > > > nb
> > >
> > > True, but I don't make quiche with a crust.
> > > I'm allergic to wheat.
> > > --
> > > Peace!
> > > Om
> > >
> >
> > Okay, from what I've understood from this group, a crustless quiche is
> more
> > like a frittata, is it not? I used to absolutely adore quiche, but
> > unfortunately, I can no longer eat eggs. I do, however, LOVE my pizza.
> My
> > husband doesn't eat pizza, but eats the heck out of eggs. Jack Sprat.
> :-/
> >
> > kili
> ==============
> If you can't eat eggs, maybe you could try it using Egg Beaters. I wonder
> if that work.
> -----------------
> >
> >
Egg substitutes work but it takes a little longer for the quich to set.
I add a little extra cheest to compensate. Problems with flour can be
minimized but using less. A usable crust can be made from a cup of
flour, canola oil to crumb stage(I usually sneak in a litle butter but
not neccessary), and then water to make it workable.

- Bill

Coloribus gustibus non disputatum