Comments on: leek and mushroom quiche

By: Budsma

Budsma — Mon, 05 Oct 2009 01:26:21 +0000

I’ts in the oven as I type. My backyard hens have just started laying so I had to celebrate. I had the dough for crust from another recipe in the frige but I made the filling more or less as given. Except 5 small (pullet) eggs & I used some home made clotted cream stretched to 1.5 cups with low fat milk. It smells devine!! I just wish the pan size wqs given. I erred on the size of smaller & used a 9″ quiche pan; I ended up with 2 buttered ramikins of extra filling. Cest la vie!

By: Matthew

Matthew — Wed, 23 Sep 2009 11:37:55 +0000

Just one word: great!

By: charlene

charlene — Sun, 20 Sep 2009 22:01:24 +0000

i just made this on a whole wheat crust, no butter dotted on top. delicious!!

By: JennyBakes

JennyBakes — Mon, 10 Aug 2009 17:25:20 +0000

I just made Julia’s original leek quiche this weekend, with the original pate brisee recipe, and I can only conclude it is for two crusts. Even dividing it in half I ended up with a thicker crust than I really care for. And after all the fat in the crust I couldn’t bring myself to put heavy cream in the quiche (blasphemy, I know) – I mean – I wanted my family to live to next week!

I really agree with you how Julia’s techniques, while sometimes puzzling at first, almost always yield delicious results. I did the indicated fraisage technique with the dough, and I’m not sure if it was that or the ratio of butter to shortening that made the crust so good, but it was definitely delicious.

By: Rupi D.

Rupi D. — Fri, 10 Jul 2009 18:11:38 +0000

Hello!

I tried this recipe yesterday, and the filling turned out great. Only thing is I didn’t make the Pate Brisee…do you have a suggestion for a ready made crust to use? I will have the guts to make it from scratch one day…

By: Kate B

Kate B — Sun, 18 Jan 2009 02:19:25 +0000

Hi Deb, my name is Kate and I live in a town called Mornington in Victoria, Australia. I saw you on the Martha Stewart episode featuring blogs and am so glad i wrote your blog name down on a scrap of paper. I am hooked! Your blog is now an icon on my computer’s desktop and I feel a sense of comfort and satisfaction when I visit every day to lap up your divine recipes, mouth watering photos and hilarious commentary. I am a passionate home cook who lives to see pleasure in my friends and family’s eyes when they taste something I have created. Sound familiar???? I promise to post some of my successes (amongst numerous failures) from the land of Oz. Thank you for your little piece of heaven that is Smitten Kitchen.

By: Brooke

Brooke — Thu, 15 Jan 2009 16:05:22 +0000

Made this last night. It was really good and had great flavor. The only problem I had was that there ended up being way too much filling and it was quite runny. (I saved the extra filling in the fridge and made scrambled eggs with it this morning, which was yummy.) I think when I make this quiche again I will add one extra egg and less milk and see how that goes. It is fun to experiment! Thanks for the recipe.

By: Memomz1

Memomz1 — Sun, 14 Dec 2008 07:05:57 +0000

and parsley and oregano..

By: Memomz1

Memomz1 — Sun, 14 Dec 2008 07:00:50 +0000

btw… also used cumin (love that seasoning!).

By: Memomz1

Memomz1 — Sun, 14 Dec 2008 06:54:06 +0000

Made a quiche today and for the shell, used the dough recipe from cooks illustrated (the one with vodka) and did not have any problems with holes or tearing, and baked it in the 9 inch Mixtur oven serving dish from Ikea ($5.99) and the depth was perfect, about 2″ – did blind bake the shell and used pennies encased in an oven bag; for the filling, after reading through several recipes, I used 4 eggs, cream, milk, and sour cream (in place of creme fraiche); for the cheese, I used pepper jack and cheddar; added chili peppers and just salt and pepper but did serve it with hot sauce. Tasty!