/ck/ - Food & Cooking

[Anonymous No.19205616]

Redpill me on Quiche

[Anonymous No.19205625]

>>19205616
how about I dickpill you in the ass

[Anonymous No.19205628]

>>19205616
It's the final form of scrambled eggs

[Anonymous No.19205633]

>>19205628
That's frittata

[Anonymous No.19205640]

>>19205616
it's easiest/best thing to do with eggs
i make it all the time
always impresses friends despite being incredibly easy
follow alton brown's recipe for ideas on what to put in them
but basically, get a frozen pie crust
2 eggs to 1 cup heavy cream
literally anything else you want to put in
spinach, ham, sausage, cheese, mushroom, literally anything

[Anonymous No.19205642]

Kysh

[Anonymous No.19205647]

What if instead of a quiche I essentially made shakshuka inside a pie crust

[Anonymous No.19205648]

>>19205647
too liquidy, ruins crust

[Anonymous No.19205663]

>>19205616
A friend from my grade school's mom used to make the quiche, I think ir had spinach in it. Eggies and spinach is a good combination.
They were Canadians.

[Anonymous No.19205671]

People in NYC didn't like quiche, they thought it gay or something, it was very far from that and needs to be done right.

[Anonymous No.19205693]

>>19205616
Just realized that an omelette without air bubbles would be tough as leather, yet delicious too. It probably would make a nice gnawy sound when you bite into it, like cottage cheese, and it would glide along your tongue just nicely. But ingestion would prove difficult, due to its poky, slippery edges. I would just use it as egg-flavored chewing gum of sorts.
Idk anything special about quiches in particular, sorry.

[Anonymous No.19205702]

>>19205693
Don't say anything like this again.

[Anonymous No.19205721]

>>19205702
That's what a carpet muncher told me once, when I compared clits to inflamed zits.

[Anonymous No.19205773]

I used to go to school with bulldike pushers. Stand your ground and do not let the lesbian dike agenda have anything.

[Anonymous No.19206065]

>>19205648
What if I use a meat like chorizo to take up more space and remove a lot of liquid volume

[Anonymous No.19206084]

>>19206065
I'd go with a topping crust and just no bottom.

[Anonymous No.19206102]

>>19205633
you slumber a cucumber

[Anonymous No.19206111]

>>19206084
Smart, cool idea. What if I blind bake the crust first before trying that idea.

[Anonymous No.19206179]

>>19206111
I don't think that'd be enough to keep it from getting soggy but only one way to find out. Try it. I'd also pre-cook whatever moisture you can out of the filling.

[Anonymous No.19207002]

>>19206179
I was thinking of doing a tomato and roasted red pepper puree rather than a true tomato sauce and heavily reducing it.

[Anonymous No.19207006]

>>19205616
Always use more cream then egg

[Anonymous No.19207014]

>>19205616
Idk man I just make a frittata instead because I don't wanna make the pie crust and I never buy premade crusts

[Anonymous No.19208378]

>>19205616
Every time I have been served quiche it was fucking terrible. Like, just the worst food imaginable. I have never experienced "good" quiche, and I'm not going to bother with getting a pie crust to fucking make one to see if it was an undeserved reputation. I'd rather just make a scramble and be done with it.

[Anonymous No.19208534]

>>19205640
>get a frozen pie crust
>>19208378
>getting a pie crust
picrel
>>19207014
>I never buy premade crusts
based

[Anonymous No.19208549]

Cottage cheese mixed in elevates it

[Anonymous No.19208582]

>>19205616
I'm not gonna lie, after eating quiches mostly in their mini form from Costco and then trying the real deal, I vastly prefer the crust to filling ratio of mini quiches than a quiche slice.

[Anonymous No.19208598]

>>19205647
red pot pie

[Anonymous No.19209895]

>>19205616
The quiche is a niche piece of SHEEEEEEEEEEESH.

[Anonymous No.19209904]

>>19208582
>72 pieces
Sounds like a nice snack.

[Anonymous No.19209928]

>>19208582
Just make a batch of quiche in a muffin pan?

[Anonymous No.19209974]

It's a great way to get rid of leftovers. You can take it to work or for a picnic. Or to those retarded parties where everybody has to bring something. Nobody ever brings quiche because pastry is difficult. This one isn't, it's dead easy. It's also not very good, but hey.

[Anonymous No.19209986]

>>19205616
QUICHED.com

[Anonymous No.19210027]

It's super adaptable, my base is 3 eggs, ~200g sour cream. After adding the other ingredients, I top it with milk until it can fill the dish.
Examples of other ingredients:
- bacon (in small pieces)
- ham, mushroom, cheese
- potatoes, onions, cheese
- bell pepper, onions, chorizo
- spinach, ham, cheese
- spinach, salmon
- mustard, tuna
most of these must be precooked

[Anonymous No.19211673]

I've taken to making 2 at a time because I can fit enough flour/lard/butter for 2 crusts in my food processor and a case of bacon is too much for 1 but good for 2. It's delicious but what I like most is that I can just microwave it and have breakfast ready. I use this recipe https://www.kingarthurbaking.com/recipes/bacon-egg-cheese-quiche-recipe but make my own crust
280g flour, 70g butter, 70g lard, half a cup ice water per crust.

[Anonymous No.19211768]

>>19205625