Re: let's have a frank conversation as a community about tgb
a2p, let me in D:< I'm still waiting for entry for almost a year lmfao...
a2p, let me in D:< I'm still waiting for entry for almost a year lmfao...
-
-
Re: let's have a frank conversation as a community about tgb
If you haven't had quiche lately, it is time to remedy that situation. I could eat quiche for breakfast, lunch, and dinner without ever growing tired, but quiche is an especially good dish for a big Easter brunch or other spring-time gathering. You make it the day ahead, slice it just before serving, and then pass out the plates. This fool-proof recipe has yet to disappoint.
Quiche is essentially an custard made with milk and eggs poured into a pie crust and baked. You want just enough eggs to set the milk, but not so many that the quiche becomes rubbery. You want a bit of wobble in your quiche as it comes out of the oven. Wobble means silky, melt-away custard in every bite.
The fool-proof part comes courtesy of the French. They are masters of the quiche and long-ago settled on the perfect formula of one part egg to two parts milk. A standard large egg weighs two ounces and a cup of milk is eight ounces, so a good rule of thumb is two eggs per cup of milk. I like to bump this up a bit to make a more substantial quiche and usually go with three eggs and a cup and a half of milk in a nine-inch pie crust.
Cheese makes a luscious custard even more luscious. There's no hard and fast rule here. Two cups of cheese makes an especially rich quiche, good for a family brunch or dinner party. Cut it back to a cup or so for a weeknight dinner.
The other fillings just need to be cooked through and fairly dry. Aim for one to two cups cooked ingredients -- fewer lets you enjoy the silkiness of the quiche while more make a more substantial meal. Wilted spinach, crisp bacon bits, sauté mushrooms, caramelized onions, and asparagus are all favorites in various combinations.
I'm always surprised by how easily a quiche comes together. I'm still working on my pie-crust skills, but luckily, this is maybe the one dish where the crust is secondary to the filling. That first bite of soft eggy custard makes all other thoughts fade away.
What is your favorite quiche?
Comment
-
Re: let's have a frank conversation as a community about tgb
the garbage bin is a pansy's garden
those of you who ever saw the ffya forum know what I'm talking about
if tgb ever degraded to ffya level i'd remove it immediately and ban everyone involvedComment
-
Re: let's have a frank conversation as a community about tgb
I'm here to talk about wieners.Comment
-
Re: let's have a frank conversation as a community about tgb
seriously please someone unlock the sticky and merge this i hate you pocky
Comment
-
Re: let's have a frank conversation as a community about tgb
Gordon Ramsay's Stunning Quiche Recipe
First make the pastry. Sift the flour and salt into a mixing bowl. Using your fingertips, rub the butter into the flour, lifting the mixture up and dropping it back into the bowl – you want to keep the mixture light and airy. When it resembles fine breadcrumbs, mix in 2–3 tablespoons of cold water. Bring the pastry together, then knead lightly on a floured work surface to create a smooth, solid ball. Wrap in cling film and chill for 20 minutes.
2.
Preheat the oven to 200°C/Gas 6. Oil a 25cm loose-bottomed tart tin.
3.
Flour a work surface and roll out the pastry to the thickness of a Ł1 coin (3mm). Use to line the prepared tin, pushing it into the corners and sides with a small ball of leftover pastry. Leave some excess pastry overhanging the edges, then prick the base with a fork. Chill for 10 minutes.
4.
Line the chilled pastry case with greaseproof paper and fill with ceramic baking beans or uncooked rice. Blind bake in the preheated oven for 10–15 minutes. Remove the paper and beans, then bake for a further 5–8 minutes until golden. Trim off the excess pastry with a sharp knife, then set the case aside.
5.
Meanwhile, fry the pancetta in a large oiled frying pan over a medium heat for 3–4 minutes until coloured and almost crisp. Add the leek and sauté for 3–4 minutes until soft and completely cooked through. Drain to remove excess oil if necessary.
6.
Mix the eggs and cream together in a bowl. Season with a pinch of salt and pepper. Add three-quarters of the Gruyčre and stir in the leek mixture. Mix well then add the parsley. Taste and adjust the seasoning as necessary. Pour the mixture into the cooked pastry case, sprinkle the top with the remaining cheese and cook in the preheated oven for 15–20 minutes until golden and set.
7.
Remove the quiche and allow to cool slightly before serving.
Comment
-
Re: let's have a frank conversation as a community about tgb
rushy how very quiche of youComment
-
-
Re: let's have a frank conversation as a community about tgb
who's frank
Comment
-
Re: let's have a frank conversation as a community about tgb
i miss the days when i listened to xiz and charu talk with each other seriously guys make a podcast together or something
Comment
Comment