Comments on: The Best Quiche http://blog.ruhlman.com/2009/07/the-best-quiche.html Translating the Chef's Craft for Every Kitchen Wed, 17 Mar 2010 23:34:30 +0000 hourly 1 By: Kiran http://blog.ruhlman.com/2009/07/the-best-quiche.html/comment-page-1#comment-30855 Kiran Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/07/the-best-quiche.html#comment-30855 First timer here. Great blog & photos. Closely captures the essence of a quiche. First timer here. Great blog & photos. Closely captures the essence of a quiche.

]]> By: Michael McCullen http://blog.ruhlman.com/2009/07/the-best-quiche.html/comment-page-1#comment-30856 Michael McCullen Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/07/the-best-quiche.html#comment-30856 Made the quiche from the Bouchon cookbook last night, chilled it overnight, and served it this morning with fresh hashbrowns and good coffee. Best quiche I have ever made and I've been cooking professionally for some time...easiest method for good pate brisee' I've seen. Simple and effective. Man that was good. Made the quiche from the Bouchon cookbook last night, chilled it overnight, and served it this morning with fresh hashbrowns and good coffee. Best quiche I have ever made and I’ve been cooking professionally for some time…easiest method for good pate brisee’ I’ve seen. Simple and effective. Man that was good.

]]> By: Fran http://blog.ruhlman.com/2009/07/the-best-quiche.html/comment-page-1#comment-30854 Fran Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/07/the-best-quiche.html#comment-30854 My husband and I heard the npr story, thought yum and tried to put it out of our minds. But there it was, quiche, quiche, quiche on the brain. We were in a lunch place that serves the usual commercially prepared quiche, but I knew it wouldn't be the same. Then we looked at the recipe on npr's site and knew I had to make it. I had some pie dough left over from cherry turnovers and a bit of bacon... I had enough stuff to make a small quiche using a 6" springform. It was the best quiche we ever had! A quiche to dream about. In gratitude, I ordered Ratio right away. Thank you! My husband and I heard the npr story, thought yum and tried to put it out of our minds. But there it was, quiche, quiche, quiche on the brain. We were in a lunch place that serves the usual commercially prepared quiche, but I knew it wouldn’t be the same. Then we looked at the recipe on npr’s site and knew I had to make it.

I had some pie dough left over from cherry turnovers and a bit of bacon… I had enough stuff to make a small quiche using a 6″ springform. It was the best quiche we ever had! A quiche to dream about. In gratitude, I ordered Ratio right away. Thank you!

]]> By: Jason Adams http://blog.ruhlman.com/2009/07/the-best-quiche.html/comment-page-1#comment-30853 Jason Adams Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/07/the-best-quiche.html#comment-30853 I have made the Bouchon quiche in both the spring form pan and the 9" ring mold. They both work just fine. The tip I would like to add is to have your custard ready to go and pour it into the HOT crust - do not let the crust cool. This allows the custard to set quickly and helps prevents leaks and soggy crust. Here is a picture of a quiche baked in the spring form pan. http://www.flickr.com/photos/80753308@N00/3449284378/ I have made the Bouchon quiche in both the spring form pan and the 9″ ring mold. They both work just fine. The tip I would like to add is to have your custard ready to go and pour it into the HOT crust – do not let the crust cool. This allows the custard to set quickly and helps prevents leaks and soggy crust. Here is a picture of a quiche baked in the spring form pan.

http://www.flickr.com/photos/80753308@N00/3449284378/

]]> By: luis http://blog.ruhlman.com/2009/07/the-best-quiche.html/comment-page-1#comment-30852 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/07/the-best-quiche.html#comment-30852 OmyG, Kate 115? where do you live? OmyG, Kate 115? where do you live?

]]> By: Dave L. http://blog.ruhlman.com/2009/07/the-best-quiche.html/comment-page-1#comment-30850 Dave L. Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/07/the-best-quiche.html#comment-30850 Stunning photograph. Beautiful work Donna. And Mike for making it. Stunning photograph. Beautiful work Donna. And Mike for making it.

]]> By: Kate in the NW http://blog.ruhlman.com/2009/07/the-best-quiche.html/comment-page-1#comment-30851 Kate in the NW Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/07/the-best-quiche.html#comment-30851 Happy B-day - mine was last week too. :-) As my daughter so kindly says, now I'm forty-eleven. The quiche looks great, but since it hit 115 yesterday in the valley where the barn is, I was considering cooking it on the pavement under the truck. NOT in my house...at least until October. In case you're seeking ideas for blog topics, how about something on beat-the-summer-heat no-cook foods/meals? Something more interesting than fruit & cheese (though I can certainly never get enough of that). Food prep in 90 or 100-degree+ can be a real challenge - and I know you love a good food prep challenge... Happy B-day – mine was last week too. :-) As my daughter so kindly says, now I’m forty-eleven.

The quiche looks great, but since it hit 115 yesterday in the valley where the barn is, I was considering cooking it on the pavement under the truck. NOT in my house…at least until October.

In case you’re seeking ideas for blog topics, how about something on beat-the-summer-heat no-cook foods/meals? Something more interesting than fruit & cheese (though I can certainly never get enough of that). Food prep in 90 or 100-degree+ can be a real challenge – and I know you love a good food prep challenge…

]]> By: Wilma de Soto http://blog.ruhlman.com/2009/07/the-best-quiche.html/comment-page-1#comment-30848 Wilma de Soto Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/07/the-best-quiche.html#comment-30848 Happy Birthday to you Donna and Michael. Have always been asked, "How can two Leos co-exist so famously?" I am married to a Leo, (Aug.1) and I was born on 7/23. I suppose if WE can do it... Wilmita Happy Birthday to you Donna and Michael.

Have always been asked, “How can two Leos co-exist so famously?”

I am married to a Leo, (Aug.1) and I was born on 7/23.

I suppose if WE can do it…

Wilmita

]]> By: luis http://blog.ruhlman.com/2009/07/the-best-quiche.html/comment-page-1#comment-30849 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/07/the-best-quiche.html#comment-30849 The key to making great quiche is the choping of the potatoes and placing them in a microwave dish and nuking them for 5 or 6 minutes. No fat required. Depending on what other veggies I use I may microwave them a bit as well. The chorizo gets a good pan fry to rid it of as much fat as possible. The flavor comes from spices and veggies then I assemble everything in a casserole dish. the only fat in it is a bit of half and half or cream with eggs. It oven roasts beautifully and stays fairly together once you bake it at 350 for 30 min or so...till the skewer comes out dry. The key to making great quiche is the choping of the potatoes and placing them in a microwave dish and nuking them for 5 or 6 minutes. No fat required.
Depending on what other veggies I use I may microwave them a bit as well. The chorizo gets a good pan fry to rid it of as much fat as possible.
The flavor comes from spices and veggies then I assemble everything in a casserole dish. the only fat in it is a bit of half and half or cream with eggs. It oven roasts beautifully and stays fairly together once you bake it at 350 for 30 min or so…till the skewer comes out dry.

]]> By: Allan http://blog.ruhlman.com/2009/07/the-best-quiche.html/comment-page-1#comment-30845 Allan Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/07/the-best-quiche.html#comment-30845 For those looking for the 9x2 mold I found mine at Sur La Table. They are listed under aluminum cake rings. For those looking for the 9×2 mold I found mine at Sur La Table. They are listed under aluminum cake rings.

]]> By: Lorrie@ReadNEat http://blog.ruhlman.com/2009/07/the-best-quiche.html/comment-page-1#comment-30846 Lorrie@ReadNEat Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/07/the-best-quiche.html#comment-30846 Happy Birthday to you both! Thanks for bringing to mind an old favorite. I see bacon, mushrooms, spinach and a 2-inch round in my future. Happy Birthday to you both!
Thanks for bringing to mind an old favorite. I see bacon, mushrooms, spinach and a 2-inch round in my future.

]]> By: Bob delGrosso http://blog.ruhlman.com/2009/07/the-best-quiche.html/comment-page-1#comment-30847 Bob delGrosso Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/07/the-best-quiche.html#comment-30847 I have made hundreds of quiches using this recipe and I can testify that it is first rate. I have made hundreds of quiches using this recipe and I can testify that it is first rate.

]]> By: Cookin' Canuck http://blog.ruhlman.com/2009/07/the-best-quiche.html/comment-page-1#comment-30843 Cookin' Canuck Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/07/the-best-quiche.html#comment-30843 Now THAT is a quiche! I ordered your book and I am looking forward to a "fascinating but pompous" read. Happy Birthday to both of you! Now THAT is a quiche! I ordered your book and I am looking forward to a “fascinating but pompous” read.

Happy Birthday to both of you!

]]> By: Ms. Glaze http://blog.ruhlman.com/2009/07/the-best-quiche.html/comment-page-1#comment-30844 Ms. Glaze Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/07/the-best-quiche.html#comment-30844 I was just talking with the morning pastry chef at work on collaborating over some of the lunch Family Meals. Quiche was the first thing to come to mind. Thanks so much for this! I'll let you know how it's received! I was just talking with the morning pastry chef at work on collaborating over some of the lunch Family Meals. Quiche was the first thing to come to mind. Thanks so much for this! I’ll let you know how it’s received!

]]> By: Maria, Fresh Eats http://blog.ruhlman.com/2009/07/the-best-quiche.html/comment-page-1#comment-30842 Maria, Fresh Eats Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/07/the-best-quiche.html#comment-30842 I've never made quiche before and am inspired to do so now. Looks beautiful. And happy birthday to Michael and Donna, from one Leo to, well, two others. I’ve never made quiche before and am inspired to do so now. Looks beautiful.

And happy birthday to Michael and Donna, from one Leo to, well, two others.

]]> By: mary lynn http://blog.ruhlman.com/2009/07/the-best-quiche.html/comment-page-1#comment-30838 mary lynn Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/07/the-best-quiche.html#comment-30838 @justin I went through the same thing and finally discovered that the pan is called a cheesecake pan with a removable bottom. All sorts of baking sites have them. Even Amazon and food network. They come in 2" and 3" depth. mary lynn @justin
I went through the same thing and finally discovered that the pan is called a cheesecake pan with a removable bottom. All sorts of baking sites have them. Even Amazon and food network. They come in 2″ and 3″ depth. mary lynn

]]> By: Angelique from Bitchin Kitchen http://blog.ruhlman.com/2009/07/the-best-quiche.html/comment-page-1#comment-30839 Angelique from Bitchin Kitchen Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/07/the-best-quiche.html#comment-30839 Awesome recipe! I also usually make this Portuguese sausage and potatoes... it's really fantastic. I can't wait to try this recipe :) Awesome recipe! I also usually make this Portuguese sausage and potatoes… it’s really fantastic. I can’t wait to try this recipe :)

]]> By: marlene http://blog.ruhlman.com/2009/07/the-best-quiche.html/comment-page-1#comment-30840 marlene Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/07/the-best-quiche.html#comment-30840 Funny, I just made the quiche from Ratio yesterday. It is chilling in the fridge and will be lunch tomorrow. Happy Birthday, Donna and Michael! Funny, I just made the quiche from Ratio yesterday. It is chilling in the fridge and will be lunch tomorrow.

Happy Birthday, Donna and Michael!

]]> By: carri http://blog.ruhlman.com/2009/07/the-best-quiche.html/comment-page-1#comment-30841 carri Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/07/the-best-quiche.html#comment-30841 Happy Birthday to a couple of Leos...we know who runs that house, now don't we? Thanks to both of you for all the great inspiration! Have a roaring good year! Happy Birthday to a couple of Leos…we know who runs that house, now don’t we? Thanks to both of you for all the great inspiration! Have a roaring good year!

]]> By: Chad http://blog.ruhlman.com/2009/07/the-best-quiche.html/comment-page-1#comment-30837 Chad Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/07/the-best-quiche.html#comment-30837 Happy birthday. I hope it is a great day for you and yours. I enjoy the site very much - thanks - great ideas and techs to help cook better and not be afraid to try new things. Much appreciated. Happy birthday. I hope it is a great day for you and yours.

I enjoy the site very much – thanks – great ideas and techs to help cook better and not be afraid to try new things. Much appreciated.

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