Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site bu-cs.UUCP Path: utzoo!watmath!clyde!bonnie!akgua!whuxlm!harpo!decvax!genrad!panda!talcott!harvard!bu-cs!root From: root@bu-cs.UUCP (Barry Shein) Newsgroups: net.cooks Subject: Re: Recipe for Quiche Message-ID: <439@bu-cs.UUCP> Date: Sun, 23-Jun-85 17:07:26 EDT Article-I.D.: bu-cs.439 Posted: Sun Jun 23 17:07:26 1985 Date-Received: Wed, 26-Jun-85 05:20:16 EDT References: <257@mhuxl.UUCP>, <414@myriasb.UUCP> Organization: Boston Univ Comp. Sci. Lines: 45 Ok, I may get flames for this but I always took the approach that quiche is an incredibly simple thing to do, these suggestions may not win cooking prizes, but who cares: First, ya need a crust. I buy a frozen one often. I could make a crust which would be much better but given a frozen one you've got 90% of the job done (eg. you can start at 11PM for a munchie, I doubt you would do this if you had a crust ahead of you!) You need about 1/2 dozen eggs, scrambled with some milk, cream, 1/2:1/2 or there abouts, a good splash of it ought to do it. You need some cheese, cut up some (say 1/2 lb) of swiss into little 1" or smaller cubes, dump it into the egg mixture. You probably want some veggies. Spinach is a favorite but watch out for liquid which spinach holds, it'll ruin the egg mixture. After boiling some briefly (fresh or frozen) I'll put it into a large colander and toss it into the air in a big clump letting it go splat several times back into the colander, pressing with your hands or squeezing like a sponge works too, trust me, get the liquid out (adding some salt to the cooking water helps also if you don't mind salt.) Cutting up some fresh tomatoes, onions or some such is good too. If you want, cube some ham, I don't but it's a common ingredient. A little salt and pepper if desired, I like garlic but that's optional. Mix it all together in the bowl and pour it into the crust (to the top is fine.) If you can cover the exposed crust with the egg mixture it'll shine nicely and help prevent it from burning (tho a cooler oven is preferred.) I use my finger, you can use a basting brush if you enjoy washing those things, I don't, easier to wash your hands. Just to be safe, put a cookie sheet with tinfoil under it, it's easy to spill and makes a mess. Bake it at 350-400 (better to err on the low side or you'll burn something) until sticking a knife in comes out reasonably dry and it looks firm (shake it), note that the knife may have melted cheese on it which is deceiving. Look, from my point of view, you're gonna take a crust and fill it with scrambled eggs and cheese and some veggies...easy as pie! Use your imagination from there (green peppers, bacon...whatever.) -Barry Shein, Boston University