/ck/ - Food & Cooking

[Anonymous No.12603129]

We don't talk enough about quiche. Quiche is one of those foods that is simple to make, but people fuck it up so badly. Whenever I see a quiche that is dry, or grainy, or full of bubbles, or has a bad, thick crust, or...well, you get it, it really burns my britches.
Quiche should be delightfully creamy and smooth, with a flaky, golden crust, it should practically melt in your mouth.
If you've never made a pure cheese quiche, with no other fillings, you should, because it's a great way to learn the proper texture.
Pic related, not mine, and it even took me awhile to find a pic of a quiche that looked properly made.
But, good quiche is one of the "perfect" foods.

[Anonymous No.12603140]

Give me your quiche recipe then fuckass

[Anonymous No.12603143]

I buy puff pastry in the store, frozen.
It's one of the few items that's not worth the time to make it yourself and the possibilities are endless. Feta spinach pockets come to mind.
As far as quiche goes, quiche lorraine, leek and ham and broccoli and cheese are all pretty good with a cesar salad and also kinda healthy.

[Anonymous No.12603163]

IRL men bake quiche

[Anonymous No.12603274]

>>12603129
>>12603163
frittata master race here take your pleb shit elsewhere niggers

[Anonymous No.12603282]

>>12603129
This: >>12603140

>>12603274
Is there a culinary reason that I keep seeing non-circular cast irons pop up or is it just because it's easy to make in a factory?

[Anonymous No.12603292]

>>12603282
>Is there a culinary reason that I keep seeing non-circular cast irons pop up or is it just because it's easy to make in a factory?

It's a meme.

[Anonymous No.12603296]

>>12603129
>Making an egg pizza
Europeans are fucking disgusting.

[Anonymous No.12603298]

>>12603282
It is a 230 and it is amazing actually.

However, as this boy posted >>12603292 people have turned it into a meme.

[Anonymous No.12603303]

>>12603274
frittate are awful you peasant. tough as old boots

[Anonymous No.12603309]

>>12603298
>>12603282
he doesnt know about the based 230..
>the 230 is the pinnacle of cast iron skillets with patented octagonal multi-pour technology handcrafted by iron forging artisans in Portland, Oregon with handle that's wound from 300 series stainless steel rod stock and hand polished to high luster.

[Anonymous No.12603322]

>>12603282
It's because some anon is getting paid to shill them, follow the money on those kinds of posts.

[Anonymous No.12603323]

>>12603309
Ahh Portland land of artisanal free range quick lime vegan milkshakes it's all making sense

[Anonymous No.12603382]

>>12603322
Why do you newfags always mistake shitposting for shilling? You really should lurk for more that a few days before posting

[Audrey !T.UcHElyn6 No.12603648]

Friendly reminder to blind bake your crust before adding the egg mixture.

[Anonymous No.12604051]

>>12603648
Why are you using a Tripcode?

[Anonymous No.12604073]

>>12603303
What the fuck are you doing to your frittatas?

[Anonymous No.12604077]

>>12603382
Because they come here through a certain board that is utterly obsessed with shilling.

[Anonymous No.12604080]

>>12604051
it’s literally a tranny, that’s why

[Anonymous No.12604086]

>>12604080
Further proof that being a tranny is not a valid condition, but attention seeking behavior of a mentally ill individual.

[Audrey !T.UcHElyn6 No.12604093]

>>12604080
Unabashedly.

[Anonymous No.12604107]

>>12604093
Stop using a tripcode unless your identity is vital to the thread. Head on over the Reddit if you want to be recognized by name. Okay? I don't care that you're a tranny, but it's bad form to namefag.

[Anonymous No.12604132]

>>12604107
Not really. It's an intended feature put on this board by the site creators. It's acceptable to use it how you like. Maybe you shouldn't get so offended over a string of characters

[Anonymous No.12604139]

>>12604132
I see you took your tripcode off to post this reply. Good. Keep it off.

[Anonymous No.12604140]

>>12604107
Who gives a fuck, dude? Go eat some American plastic cheese product and cool off.

[Anonymous No.12604146]

>>12603382
Ironic shitposting becomes shilling over time even if it isn't intentional. Look at the boomer monster siiips

[Anonymous No.12604161]

>>12604139
Wrong. Why are you such a failure? I only said something because Audrey is one of the only genuinely helpful posters on this board. She makes good posts and the only the only things people ever have to say are

>HURRR TRANNY
>DURRR TRIP CODE

People who are different from you exist and that's OK. Get over it and grow up. Go back to your fast food thread

[Anonymous No.12604163]

>>12604161
Forgot screenshot

[Anonymous No.12604173]

>>12604132
>>12604140
>>12604093
>>12604161

You guys unironically shouldn't be posting on 4chan(nel) if you don't think anonymity isn't the defining feature, and entire point, of the site. Your opinions and comments alone are taken at face value. Assigning an identity to those opinions and comments completely defeats the purpose and you'd fit in better on Reddit, where you have a name and anonymity isn't valued.

You aren't special here. No one is. That is the point. So there is no need to clarify your identity.

[Anonymous No.12604184]

>>12604161
Put your trip back on tranny so you are filtered out of my feed like you filtered yourself from the genepool

[Anonymous No.12604195]

>>12604161
>She makes good posts and the only the only things people ever have to say are
>>HURRR TRANNY
>>DURRR TRIP CODE
Great. I'm glad "she" is a helpful addition to this board. Why does "she" feel the need to identify "herself" when "she" posts? There are certainly posters who don't use a tripcode that post very often with helpful and useful information that don't feel the need to identify themselves. No one else does.

[Anonymous No.12604202]

>>12604173
Site creators adding the tripcode feature disproves your autistic idea that anonymity is the defining feature of this board. Just like there is no need to identify yourself, there is also no need NOT to. Thanks for playing
>>12604184
See>>12604163

[Anonymous No.12604207]

>>12604195
Because she can? Why are you so obsessed over it?

[Anonymous No.12604215]

>>12604202
>Site creators adding the tripcode feature disproves your autistic idea that anonymity is the defining feature of this board.
You should always try to post anonymously, unless your identity is absolutely vital to the post that you're making. The feature was added if you made a thread and needed to identify yourself throughout the thread.

[Anonymous No.12604223]

>>12604207
>Why are you so obsessed over it?
Just curious why you need to be such an attention seeking faggot?

[Anonymous No.12604237]

>>12604173
>WAHH UHH UHH WAHHHHH
dude, you're such a fucking cry baby faggot.

[Anonymous No.12604282]

>>12604237
That's nice. As long as you refrain from using a tripcode unless your identity is vital to the thread (Hint: it most likely isn't), I'm good. If you're ever in doubt of whether or not you should use your tripcode, don't. No need to thank me - I'm just doing my bit to help you get used to the anonymous image-board culture!

[Anonymous No.12604296]

>>12604215
You are aware that not everyone has to abide by your made up rules, right?

[Anonymous No.12604304]

>>12604282
why are you so emotionally invested in whether someone uses a fucking tripcode or not? it's hilarious how fucking butthurt it makes you and you're filled with so much unwarranted self-importance that I'm shocked you don't trip. you act like the entire website needs to bend to your whims like some sort of spoiled, special snowflake autist.

[Anonymous No.12604309]

>>12603129
Real men don't eat quiche.

[Anonymous No.12604436]

>>12603143
Bro, use short crust pastry for quiche. It takes about 10 minutes to make.

[Anonymous No.12604459]

>>12603140
>>12603282
I will. I made the thread while I was still lying in bed this morning, contemplating quiche. Now I have time to go sit and sift through my huge and messy recipe binder and find my recipe. Just give me a bit.

>>12603274
No. See>>12603303 Fritattas are a poor man's quiche. Serviceable, but far from desirable.

[Anonymous No.12604525]

>>12603323
It's capitalism.

[Anonymous No.12604553]

>>12603129
Is that a Chicago style quiche?

[Anonymous No.12604563]

>>12603382
>few days
More like a few years, fuckin newfag

[Anonymous No.12604592]

What's cool with them is that they look fancy even though they are super easy to make and you can put litteraly anything in them.

[Anonymous No.12604621]

>>12603309
Fucking shill

[Anonymous No.12604630]

>>12603129
do americans actually have chicago style quiche pies like this? This is disgusting.

[Anonymous No.12604634]

>>12603309
>patented octagonal multi-pour technology
Only in america

[Anonymous No.12604636]

>>12604621
>shill
as if anyone except the biggest of assholes would ever buy this. no ones buying this.

[Anonymous No.12604663]

>>12604459

still waiting on that recipe, anon

[Anonymous No.12604686]

>>12604630
That's some really bad bait. Try harder.

[Anonymous No.12604756]

>>12604663
Here we go. This is a simple as fuck recipe, but makes the best quiche. Obviously, you can add fillings to this basic recipe, but this is for a basic quiche au fromage. Don't make low-fat substitutions for the dairy, either.

One recipe for basic pastry
6 large eggs
2/3 cup heavy cream or crème fraîche
1 cup whole milk
8 ounces gruyère, emmenthal, or other Swiss-type cheese
salt and pepper to taste
1/4 teaspoon freshly ground nutmeg

Roll out the pastry to fit a 10-1/2 inch glass or metal pie plate (not removable bottom). Crimp the edges, poke the bottom with a fork or the tip of a sharp knife, and place the pastry in the freezer for 30 minutes. Do not skip this step.
Preheat the oven to 425°F. Line the pastry with aluminum foil and pastry weights and bake in the bottom third of the oven until the pastry is golden at the edges, about 15 minutes. Remove from the oven and remove the aluminum foil and pastry weights. Return the pastry to the oven to bake until the bottom is golden, an additional 5 minutes. Remove from the oven and reserve.
In a medium-sized bowl, whisk together the eggs, cream, and the milk until thoroughly blended. Season with the salt and pepper, then add the cheese and stir until it is blended, Turn the mixture into the pre-baked pastry, and spread out the cheese evenly over the bottom of the pastry. Sprinkle the top with nutmeg, and bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 minutes. To test for doneness, shake the quiche - if it is solid without a pool of uncooked filling in the center, it is done. You may also stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is baked through. Don't over bake, though. Remove the quiche from the oven and serve immediately

[Anonymous No.12605776]

Quiche Lorraine is elder God tier.

>>12604756
Nice. What's your pastry recipe?

[Anonymous No.12605964]

>>12603129
That thing is way to thick.
>a pure cheese quiche, with no other fillings
meh

[Anonymous No.12605989]

>>12604756
>spending 1hr20 minutes + prep time on a quiche
You know how I know you're a retard? I bet you frequent BA and think that the overcomplicated recipes must be better

[Anonymous No.12606010]

>>12604756
Saved. Do you use other spices besides nutmeg ever or is it fine with just that?

>>12605989
>spending time doing a hobby you love?
>must be a retard

Why are you on a cooking board if you'd rather talk about fast food? Silly anon.

[Anonymous No.12606026]

>>12604459
If its such an easy thing to do, why do you need a reference for the recipe

[Anonymous No.12606036]

>>12606010
I think they mean that overly long recipes are just overly long lol. Not necessarily implying they desire the polar opposite.

[Anonymous No.12606048]

>>12606010
>if he doesn't like my specific needless recipe he must like fast food!
I spend a lot of time cooking, but spending that much time on a quiche isn't necessary. Nice logical fallacy though

[Anonymous No.12606055]

>>12606036
>>12606048
Most of the recipe seems to just be passive waiting. You're both very silly anons. I hope some day you can find the value in putting love and care into the food you make for your family.

[Anonymous No.12606089]

>>12606026
OP here. I don't need a recipe for reference (anymore), but I never throw out recipes, because I pass many of them on. And when I pass them on, I want to make sure everything is precise. It's not a hard concept, anon.

[Anonymous No.12606110]

>>12606010
Sure, you can add other spices. This is just the master recipe. I've used this base recipe and then added all sorts of things. Cayenne or other red pepper is a nice addition. So is a pinch of dry mustard. A little allspice is nice with some fillings, too. If I'm adding greens or vegetables like asparagus, I like to add some lemon zest.

[Anonymous No.12606119]

>>12605989
I already cook better than most of the people on BA, so no. And I don't know where you got "complicated " from, this recipe is super easy.

[Anonymous No.12606150]

>>12605776
I make a basic pastry crust with flour, pinch of salt, cold butter, ice water. But I also add a 1/4 cup of ground toasted walnuts or pecans to the flour because it gives the pastry a fantastic flavor. Sometimes I use another cold liquid rather than water, like fresh orange juice, or apple juice.
Also, I get everything, including the bowl and all the ingredients ice cold. You want the pastry to be ice cold when it goes in the oven, because it makes it very flaky. Also, don't be concerned about small chunks of butter in the rolled pastry, that's a good thing.

[Anonymous No.12606816]

>>12606150
>But I also add a 1/4 cup of ground toasted walnuts or pecans to the flour because it gives the pastry a fantastic flavor
Why wouldn't you just use almond meal?
It's literally what it's for and you don't have to fuck around toasting and shelling stuff.

[Anonymous No.12607296]

>>12606816
Because it doesn't have the same flavor. I have almond meal, and I use it for all kinds of things, but not this. You can use it, though, certainly.
Also, toasting nuts doesn't take hardly any time at all. They toast really fast.

[Anonymous No.12607394]

If you're not caramelizing your onions properly for quiche lorraine, fuck you.

[Anonymous No.12607401]

>>12603129
>baked omlet

[Anonymous No.12607406]

>>12607401
If you're putting nearly two cups of fresh dairy in your omelets, you're doing it wrong.