Comments on: over-the-top (irksome) quiche http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/ Sat, 11 Feb 2012 19:06:09 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Sondages rémunérés http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-1241299 Sondages rémunérés Fri, 02 Dec 2011 08:31:22 +0000 http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-1241299 I was suggested this web site by my cousin. I'm not sure whether this post is written by him as no one else know such detailed about my difficulty. You are incredible! Thanks! I was suggested this web site by my cousin. I’m not sure whether this post is written by him as no one else know such detailed about my difficulty. You are incredible! Thanks!

]]> By: Melissa http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-1166422 Melissa Fri, 18 Nov 2011 21:36:41 +0000 http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-1166422 I've made this recipe lots of times. I never take off the bottom of the quiche pan and I keep it latched. One of the rare times when I decide to not follow a recipe and do it my own way and it actually works out. I set the pan on a parchment lined cookie sheet to catch drips because I like to fill it to the TOP. It's an amazing recipe. Also good for traveling to potlucks, showers or holidays because you can leave it in the pan until time for the unveiling. Worth a second try, I'd say! I’ve made this recipe lots of times. I never take off the bottom of the quiche pan and I keep it latched. One of the rare times when I decide to not follow a recipe and do it my own way and it actually works out. I set the pan on a parchment lined cookie sheet to catch drips because I like to fill it to the TOP. It’s an amazing recipe. Also good for traveling to potlucks, showers or holidays because you can leave it in the pan until time for the unveiling. Worth a second try, I’d say!

]]> By: Caroline Deveze http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-1048396 Caroline Deveze Mon, 31 Oct 2011 21:39:45 +0000 http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-1048396 i make quiche all the time and consider myself half-apt in my SF kitchen...the other night, however, i put my usual quiche in a removal-bottom quiche pan into the oven, stepped out to shower, and upon re-entering kitchen was greeted my thick smoke from seepy-egg burning on bottom of oven. the hubby and i un-installed our fire alarm long ago, but the smoke was so intense it set off both our building's and our neighboing building's fire alarm...in SF the fire alarms can only be turned off by the SFFD...2 firetrucks and 8 firefighters later, crisis averted but cooking ego seriously bruised... i make quiche all the time and consider myself half-apt in my SF kitchen…the other night, however, i put my usual quiche in a removal-bottom quiche pan into the oven, stepped out to shower, and upon re-entering kitchen was greeted my thick smoke from seepy-egg burning on bottom of oven. the hubby and i un-installed our fire alarm long ago, but the smoke was so intense it set off both our building’s and our neighboing building’s fire alarm…in SF the fire alarms can only be turned off by the SFFD…2 firetrucks and 8 firefighters later, crisis averted but cooking ego seriously bruised…

]]> By: Yvette Dobosz http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-705461 Yvette Dobosz Mon, 06 Jun 2011 13:24:30 +0000 http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-705461 Quiche is my worst nightmare, I've made it like 5 times in my life, and every time I've made it, it takes so long to make and so many eggs go to waste that I feel guilty about making them :( They are the devils recipe, so I can completely understand what people mean when they say quiche is not my thing. Quiche is my worst nightmare, I’ve made it like 5 times in my life, and every time I’ve made it, it takes so long to make and so many eggs go to waste that I feel guilty about making them :( They are the devils recipe, so I can completely understand what people mean when they say quiche is not my thing.

]]> By: SheWearsBoots http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-605282 SheWearsBoots Sun, 27 Mar 2011 15:19:06 +0000 http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-605282 Regarding the troubling string of cooking disasters: what is this phenomena? For 2 weeks or so, everything I touched turned to BLAH, or worse. Then, like some cooking influenza, it went away and my husband started looking forward to dinner again. I wonder if, every now and again, when we obsessed cooks have sort of exhausted their repetoire of comfort zone ingredients/techniques/combinations, that we try something new, or several somethings (sometimes at the same time), which, being new, are bound to be disaster prone... Regarding the troubling string of cooking disasters: what is this phenomena? For 2 weeks or so, everything I touched turned to BLAH, or worse. Then, like some cooking influenza, it went away and my husband started looking forward to dinner again.

I wonder if, every now and again, when we obsessed cooks have sort of exhausted their repetoire of comfort zone ingredients/techniques/combinations, that we try something new, or several somethings (sometimes at the same time), which, being new, are bound to be disaster prone…

]]> By: deb http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-540321 deb Sun, 09 Jan 2011 22:12:21 +0000 http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-540321 Hi Kate -- See above. I did get the crust down, eventually but it coincided with me just getting better at crusts in general. Keep the dough cold no matter what and patch any tears and it works out. Hi Kate — See above. I did get the crust down, eventually but it coincided with me just getting better at crusts in general. Keep the dough cold no matter what and patch any tears and it works out.

]]> By: Kate http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-540239 Kate Sun, 09 Jan 2011 21:49:31 +0000 http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-540239 Having made your "mushroom escargots" on new year's eve (and again last night... yum...), I've been in a mushroom mood and decided to make Thomas Keller's quiche, which has become one of my favorites. Looking it up again online (since I can never manage to print it out), I saw your comments on it. I've had trouble with the crust, too, but love it's texture and flavor in the finished quiche. But I could see in your photos that the custard leaked out everywhere for you, too. Did you ever figure out a way to stop this? It's the one thing that still drives me crazy about the quiche! I use the full springform (with the bottom, too) and practically examine the crust with a microscope to ensure there are not cracks or holes, but it still always leaks! Any tips would be appreciated, as I love this quiche. (By the way, I always add spinach, and sometimes some crispy pancetta.) Having made your “mushroom escargots” on new year’s eve (and again last night… yum…), I’ve been in a mushroom mood and decided to make Thomas Keller’s quiche, which has become one of my favorites. Looking it up again online (since I can never manage to print it out), I saw your comments on it. I’ve had trouble with the crust, too, but love it’s texture and flavor in the finished quiche. But I could see in your photos that the custard leaked out everywhere for you, too. Did you ever figure out a way to stop this? It’s the one thing that still drives me crazy about the quiche! I use the full springform (with the bottom, too) and practically examine the crust with a microscope to ensure there are not cracks or holes, but it still always leaks! Any tips would be appreciated, as I love this quiche. (By the way, I always add spinach, and sometimes some crispy pancetta.)

]]> By: deb http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-483121 deb Tue, 07 Dec 2010 16:49:09 +0000 http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-483121 I actually mastered this crust, er, in the years since I posted it. It just took practice. As I've gotten better at crusts (always keep them cold, always always always), this wasn't a big stretch. I'll update this with more tips this winter. I actually mastered this crust, er, in the years since I posted it. It just took practice. As I’ve gotten better at crusts (always keep them cold, always always always), this wasn’t a big stretch. I’ll update this with more tips this winter.

]]> By: Ian Funk http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-478792 Ian Funk Sat, 04 Dec 2010 06:21:28 +0000 http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-478792 Apologies. I meant to say chanterelles in lieu of oyster mushrooms above. Apologies. I meant to say chanterelles in lieu of oyster mushrooms above.

]]> By: Ian Funk http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-478788 Ian Funk Sat, 04 Dec 2010 06:05:06 +0000 http://smittenkitchen.com/2007/10/over-the-top-irksome-quiche/#comment-478788 Try making it again with the crust recipe from this Nick Stellino episode - http://www.nickstellino.com/recipes_display.asp?ind=264 I did it that way and it turned out well. I also mixed it up a little bit and added oyster mushrooms as well. Champagne glass high! Try making it again with the crust recipe from this Nick Stellino episode – http://www.nickstellino.com/recipes_display.asp?ind=264 I did it that way and it turned out well. I also mixed it up a little bit and added oyster mushrooms as well.
Champagne glass high!

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