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Quiche Me Stupid
Oct. 9th, 2005 02:12 pmNote: The omission of a comma in the title is deliberate.
Before I begin, I should make a few stipulations. Although I'm willing to try out new recipes, I'm not adventurous; I follow the printed recipe, and don't get creative. I've done a fair amount of cooking in my day, but I don't cook much for myself any more; Thanksgiving is the main exception, though I'll occasionally get up the vim for it at other times. These two facts combine into a significant flaw: I often don't remember what went wrong, going by the book, and don't correct it the next time around.
Now, I've made quiche on many occasions; my favorite is a mushroom quiche, with either a good Swiss or a sharp cheddar cheese. I learned the recipe from the Moosewood Cookbook. (This is an excellent vegetarian cookbook, one of a series. During my days as a grad student, I went veggie for a while for financial reasons.) The quiches always came out rather well, but preparing them was a problem; the custard filled the pie plate to the brim (if not over), and getting it into the oven without spilling was difficult. Some years later, I bought the second book in the series, The Enchanted Broccoli Forest. From it, I identified the problem; the recipe in MC was designed for a straight-sided quiche pan, rather than the slope-sided deep dish pans I'd been using. EBF corrected the amounts, and the spillage problem went away.
Unfortunately, a new problem arose; the recipe said, "Bake at 375 for 40-45 minutes or until solid in the center when jiggled." This last never seemed to happen; even after 50 minutes, they were still somewhat runny.
A couple of weeks ago, the Department Chair threw a potluck party at his place. I decided to bring a quiche, forgetting, of course, the usual problem. It didn't work too well; although it tasted good enough, it was still semi-liquid, and a good third of it went uneaten. (I took it home and, some days later, ate it myself.) This time, though, I decided to look into the matter, and found that the EBF recipe neglected to mention adding flour to the custard. That explains a lot...
So, as I type, there is another quiche a-baking in the oven. This time there was no spillage, and, hopefully, solidity will be achieved. Fingers crossed.
Before I begin, I should make a few stipulations. Although I'm willing to try out new recipes, I'm not adventurous; I follow the printed recipe, and don't get creative. I've done a fair amount of cooking in my day, but I don't cook much for myself any more; Thanksgiving is the main exception, though I'll occasionally get up the vim for it at other times. These two facts combine into a significant flaw: I often don't remember what went wrong, going by the book, and don't correct it the next time around.
Now, I've made quiche on many occasions; my favorite is a mushroom quiche, with either a good Swiss or a sharp cheddar cheese. I learned the recipe from the Moosewood Cookbook. (This is an excellent vegetarian cookbook, one of a series. During my days as a grad student, I went veggie for a while for financial reasons.) The quiches always came out rather well, but preparing them was a problem; the custard filled the pie plate to the brim (if not over), and getting it into the oven without spilling was difficult. Some years later, I bought the second book in the series, The Enchanted Broccoli Forest. From it, I identified the problem; the recipe in MC was designed for a straight-sided quiche pan, rather than the slope-sided deep dish pans I'd been using. EBF corrected the amounts, and the spillage problem went away.
Unfortunately, a new problem arose; the recipe said, "Bake at 375 for 40-45 minutes or until solid in the center when jiggled." This last never seemed to happen; even after 50 minutes, they were still somewhat runny.
A couple of weeks ago, the Department Chair threw a potluck party at his place. I decided to bring a quiche, forgetting, of course, the usual problem. It didn't work too well; although it tasted good enough, it was still semi-liquid, and a good third of it went uneaten. (I took it home and, some days later, ate it myself.) This time, though, I decided to look into the matter, and found that the EBF recipe neglected to mention adding flour to the custard. That explains a lot...
So, as I type, there is another quiche a-baking in the oven. This time there was no spillage, and, hopefully, solidity will be achieved. Fingers crossed.
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