Monday, November 16, 2015

How to Ruin a Quiche

How to ruin a quiche:  
1)  no salt and pepper
2)  no onion, no grated nutmeg, no pinch of cayenne
3)  advertised with spinch and mushrooms, but hard to find and even harder to taste
4)  lots of lots of  tasteless cauliflower
5)  lack of creaminess.  Just a big hunk of solidified glop 
6)  spectacular lack of cheese
7)  advertised potato crust thin and tasteless
8)  restaurant suspects it will still be on hand at end of day so puts two huge pieces on every plate

Thank heavens the salad and the dessert were good. 

Below is one of my quiches.  Note nicely browned crust, yellow color from eggs. Surface is colorful and hints at what's inside.  Shaped like a pie, not like a slab of lard.  

Grapeshot's Quiche, one of many delicious ones

You can buy a Pillsbury Pie Crust and have a quiche in the oven in minutes.  Use good ingredients and don't skimp.  Your own crust, quickly made in a food processor, would be even better.  For god's sake don't use Eggbeaters or any "faux" processed ingredients.  I like broccoli, spinach, mushroom, bacon, sausage or a combo. Or the traditional Quiche Lorraine.  Hard to beat that. Swiss cheese, please. A mixture of Gruyere or Emmental is good.  Fresh eggs, half and half, and plenty of seasonings.  Your friends and family will rave about it.  Add a salad and you have a great meal.  With leftovers, if  you're lucky. 

1 comment:

Michele Dorsey said...

Oh, my. That restaurant experience is definitely not up to your standards! Rather than be disappointed by my own inability to make a decent crust, I've been making quiche crustless for years. I don't miss the crust and it's sure gluten-free.