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View Full Version : Ian makes an awesome quiche. A culinary odessey in 3 acts (largish images inside)



EuropIan
22nd July 08, 03:21 PM
A vegetarian dish you can eat without feeling weird.
I was visiting my parents' for couple of days and my mom makes an awesome quiche. So I decided to learn how to make it. And now you can too!

ACT I : The battle of the crust.

Apparently, crust tastes better if made from scratch.

You'll need:

Flour, decent quality. About 375g ..doesn't have to be the super top of the line, just decent.

Butter, refrigerated. just under 190g

water, cold: not alot and absolutely no more than 3/4th dl


place the flour in a pile like so
http://i27.photobucket.com/albums/c176/GlennFinito/Picture022.jpg

Slice up the butter and mix it up.

http://i27.photobucket.com/albums/c176/GlennFinito/Picture024.jpg

http://i27.photobucket.com/albums/c176/GlennFinito/Picture026.jpg

Make an indentation at the top, like a crater... pour in a bit of water and then destroy the crater so the flour absorbs it..repeat this process

http://i27.photobucket.com/albums/c176/GlennFinito/Picture030.jpg

It should look like this eventually.
If it is slimy or sticky, you have fucked up, shame on you

Wrap up that bad boy and put it in the fridge..minimum an hour

http://i27.photobucket.com/albums/c176/GlennFinito/Picture032.jpg

http://i27.photobucket.com/albums/c176/GlennFinito/Picture033.jpg

Part II: Stuffing of victory coming up

Kein Haar
22nd July 08, 03:22 PM
Look at the small Danish wrists!

Steve
22nd July 08, 03:48 PM
God damn, it's like my fridge: nothing but beer, condiments, and cheese (random eggs are being ignored)!

EuropIan
22nd July 08, 03:54 PM
ACT II: Stuffing of Victory


For this you need

Mushrooms..large and tasty..just buy a tray

An Aubergine of decent size.

Tomatoes..Canned is fine for this..



a lemon

A fuckload of thyme...I used a combination of dried and fresh..but either is fine..

salt & pepper..


Just make sure you buy ingredients of good quality. In general, it will act as a foil for you sucking at cooking



Clean up the mushrooms, a common mistake is to rinse them. Instead, brush em' clean.

http://i27.photobucket.com/albums/c176/GlennFinito/Picture035.jpg

Rinse off the aubergine and slice that sucker up..thick-esque slices

http://i27.photobucket.com/albums/c176/GlennFinito/Picture039.jpg

I received a new skillet for my birthday that I was dying to try out.
heat up some olive oil so it becomes fluid.

http://i27.photobucket.com/albums/c176/GlennFinito/Picture040.jpg

and in they go..

http://i27.photobucket.com/albums/c176/GlennFinito/Picture041.jpg

They should look like this when they're done..put them on a plate and place them on the side.
http://i27.photobucket.com/albums/c176/GlennFinito/Picture043.jpg

Next up: mushrooms..chop them up in manageble pieces and then into the frying pan.
http://i27.photobucket.com/albums/c176/GlennFinito/Picture046.jpg

Thyme!
http://i27.photobucket.com/albums/c176/GlennFinito/Picture047.jpg

Lemon!
http://i27.photobucket.com/albums/c176/GlennFinito/Picture048.jpg
A little salt n' peppa and then:
AWESOME!
http://i27.photobucket.com/albums/c176/GlennFinito/Picture051.jpg

Alright..open the canned tomatoes and pour that shit in and we repeat the process:
LEMON!
http://i27.photobucket.com/albums/c176/GlennFinito/Picture053.jpg
THYME!
http://i27.photobucket.com/albums/c176/GlennFinito/Picture054.jpg
+salt n' peppa let it stew for a bit...just a little bit and then
AWESOME!
http://i27.photobucket.com/albums/c176/GlennFinito/Picture058.jpg

Continues in Act III : THIS IS MY FINAL FORM!

EuropIan
22nd July 08, 04:38 PM
ACT III: THIS IS MY FINAL FORM

Stuff I havn't mentioned you need to use

Emmentaler cheese

Sour Cream

one large, or two small eggs for basting n' stuff


Heat up the oven..around 175-190 C, depending on oven. this one does well at 175 C
http://i27.photobucket.com/albums/c176/GlennFinito/Picture068.jpg


Remember that crust you prepared earlier? get that shit out now.
http://i27.photobucket.com/albums/c176/GlennFinito/Picture059.jpg

Now cut off a third and roll it out to the size of your dish, then lower it carefully into the dish.
http://i27.photobucket.com/albums/c176/GlennFinito/Picture065.jpg

Squeeze to fit. EVEN layer all around.
http://i27.photobucket.com/albums/c176/GlennFinito/Picture066.jpg

Crack some eggs, whip 'em a little, then pour about 3/4ths of it into the now crustified dish
http://i27.photobucket.com/albums/c176/GlennFinito/Picture069.jpg

Apply sour cream..slighlty unhealthy amounts..distribute evenly.
http://i27.photobucket.com/albums/c176/GlennFinito/Picture072.jpg

STUFFING OF VICTORY
Eggplant!
http://i27.photobucket.com/albums/c176/GlennFinito/Picture073.jpg

Mushroom!
http://i27.photobucket.com/albums/c176/GlennFinito/Picture077.jpg

TOMATO GOODNESS
http://i27.photobucket.com/albums/c176/GlennFinito/Picture078.jpg

EMMENTALER CHEESE!
http://i27.photobucket.com/albums/c176/GlennFinito/Picture081.jpg
Continued next post

EuropIan
22nd July 08, 04:53 PM
Remember that third of crust you put aside? roll that shit out using your clawlike appendages. This is your lid
http://i27.photobucket.com/albums/c176/GlennFinito/Picture082.jpg
Squeeze to fit, but more gently this time
http://i27.photobucket.com/albums/c176/GlennFinito/Picture083.jpg
cut off the excess, you can use this for patch jobs.
http://i27.photobucket.com/albums/c176/GlennFinito/Picture086.jpg
POKE HOLES!
http://i27.photobucket.com/albums/c176/GlennFinito/Picture088.jpg
BASTE (the rest of the egg, doing my best "painto deh fensu"-impression)
http://i27.photobucket.com/albums/c176/GlennFinito/Picture091.jpg
OVEN! (about 45 minuttes)
http://i27.photobucket.com/albums/c176/GlennFinito/Picture094.jpg
CHECK! (about 35 minuttes in)
http://i27.photobucket.com/albums/c176/GlennFinito/Picture099.jpg
AWESOME! FINAL FORM REVEALED
http://i27.photobucket.com/albums/c176/GlennFinito/Picture101.jpg
http://i27.photobucket.com/albums/c176/GlennFinito/Picture107.jpg
Extremely tasty!
http://i27.photobucket.com/albums/c176/GlennFinito/Picture110.jpg

- THE END

MEGA JESUS-SAMA
22nd July 08, 04:59 PM
You could use a shave.

EuropIan
22nd July 08, 05:02 PM
I am jealous of your facial hair
I know..

someday, sparky.

Shaving tomorrow..It'll be back next week.

MEGA JESUS-SAMA
22nd July 08, 05:05 PM
is that gray in your beard?

EuropIan
22nd July 08, 05:07 PM
blonde hair.

Steve
22nd July 08, 05:19 PM
Excellent.

Also, I like the "target" dot in the middle of your frying pan.

partyboy
22nd July 08, 06:08 PM
while this *does* look good, I've got to pose the question:

"you know how I know you're gay?"

EuropIan
22nd July 08, 06:15 PM
while this *does* look good, I've got to pose the question:

"you know how I know you're gay?"


U_gm1h0i0i4

Cullion
22nd July 08, 06:25 PM
Umm.. that's not a quiche, it's a cheese and vegetable pie with tomato sauce.

EuropIan
22nd July 08, 06:30 PM
'Quiche' is used when diary products and eggs go into pies.

Cullion
22nd July 08, 06:33 PM
Perhaps in your house. I guess that makes pizza with egg and mozarella on it a quiche?

It's got a pastry lid, and most of the filling is tomato sauce.

Aphid Jones
22nd July 08, 06:42 PM
I'm pretty sure Cullion's right, that's not a quiche. It's a pizza pie.

EuropIan
22nd July 08, 06:43 PM
Perhaps in your house. I guess that makes pizza with egg and mozarella on it a quiche?
t's got a pastry lid, and most of the filling is tomato sauce.


you are reaching.

edit:
Besides...I'm going by the "cook book sez so" defense.

Then you can lecture me about critical thinking instead.


P.S. WTF is a pizza pie?

Cullion
22nd July 08, 06:55 PM
You've just got vegetables in tomato sauce with some slices of cheese on top, then a pastry lid. It's not a quiche. Google images search for 'quiche' look at some french quiches. Then come back to us.

Steve
22nd July 08, 07:04 PM
Who the fuck cares? It looks delicious and I would happily eat it. Quit shitting on the thread.

EuropIan
22nd July 08, 07:09 PM
I have...Apparently the Danish language treats them both (pie, quiche) as the same word, all Danish sites state it as a quiche..English speaking sites as a pie. Figures..

Had I added 4 more eggs it would have been a quiche in the true sense. It's all about the ratio, who knew.

I still made my 'pie' from scratch and it was still awesome. Are you going to turn that into a semantics discussion as well?


Odd note:

'Quiche Lorraine' is 'Quiche Lorraine' no matter what..the rest are pretty much interchangeable

Aphid Jones
22nd July 08, 07:28 PM
P.S. WTF is a pizza pie?
A pizza pie can be a pizza, but in the older, more general sense.

In the most basic sense: Take a pizza, layer the toppings, and put a second, thinner crust on top of it. It can also be made casserole style in a pan, like what OP did.

http://www.akakestrel.com/Images/food/pizzapie.jpg

It is really really good.

EuropIan
22nd July 08, 07:32 PM
^Awesome...

But they use pizza dough instead, right? Because pizza dough is awesome.

partyboy
22nd July 08, 08:01 PM
Who the fuck cares? It looks delicious and I would happily eat it. Quit shitting on the thread.

that's what she said

Neildo
23rd July 08, 12:22 AM
Cullion is correct, once again *shakes fist to the east*

One of these days I'll show you bastards how to make quiche. mostly eggs and some other stuff. most importantly, meat. fucking delicious.


anyways, looks tasty. i like the amount of mushroom used, and of course extra credit for crust made from scratch.

Cullion
23rd July 08, 04:11 PM
You think a pie with no meat, looks delicious?

EuropIan
23rd July 08, 04:35 PM
I....I can't cook

fixed.

Cullion
23rd July 08, 04:43 PM
I'm sorry man, but quiches don't have a pastry crust on top either.

Look, quiche is a french word. Ask the french how to do it.

EuropIan
23rd July 08, 04:45 PM
it's ok..England has some great restaurants...

Cullion
23rd July 08, 04:46 PM
more Michellin stars than Denmark.

EuropIan
23rd July 08, 04:52 PM
indeed. About the same as Scotland

jubei33
29th August 08, 03:35 AM
nice pie. The ementaler cheese would be a good choice, imo. Ever try it with sharp white cheddar or even some of the nice gouda you have over there?

Kiko
30th August 08, 07:51 AM
I was also expecting a quiche/fritata kind of thing, but that looks awesome anyhow. With our tomato crop, I will be making some sauce and things from scratch.

With fall arriving it's time to cook! If you guys ask nicely, I'll post some eggplant parm.... (yes, same as aubergine).

Oh, and I was gonna say something about having Miracle Whip (ugh) but the pics distracted me into a more favorable state of mind....

EuropIan
30th August 08, 08:13 AM
Miracle whip is decent for sandwiches. But it is not a substitute for mayonaise.

The sharp white cheddar sounds like a good idea. But the gauda isn't strong tasting enough.

Kiko
30th August 08, 08:18 AM
Mayo only for sandwiches, pls - no need to add sugar, is there?

I need to cut/paste all this into a printed form. I don't think my family would understand all those pics on my kitchen counter....

Kein Haar
30th August 08, 09:05 AM
Cullion has never been righter.

Dumb-ass.

EuropIan
30th August 08, 09:06 AM
I love you too, Kein.

Kein Haar
30th August 08, 09:07 AM
LOL, are you serious?

EuropIan
30th August 08, 09:10 AM
as seriously serious as is seriously possible

Mr. Mantis
11th September 08, 09:42 AM
Cullion is right, That's not a quiche.

It does look delicious though.

When I was a fat ass, I ate quiche all the time.

EuropIan
11th September 08, 09:51 AM
I have conceded it's a pie with eggs.

I just went with what what the cook book said, jeez.

Kein Haar
11th September 08, 10:09 AM
Culliown3d.