Quiche.

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I have bacon and cheese quiche for tea and I can smell it cooking and it is making my stomach knot up with desire. I am so hungry I could eat a quiche the size of New Orleans.

― Nick Southall (Nick Southall), Friday, 28 February 2003 17:34 (twenty-two years ago)

Man, it smells GOOD.

― Nick Southall (Nick Southall), Friday, 28 February 2003 17:36 (twenty-two years ago)

I like Quiche.

― Chris V. (Chris V), Friday, 28 February 2003 17:39 (twenty-two years ago)

I hear ya. I'm going through my eggs like a madman. Tonight: Frittata!

― lawrence kansas (lawrence kansas), Friday, 28 February 2003 17:40 (twenty-two years ago)

you're a wildman, lawrence

― oops (Oops), Friday, 28 February 2003 17:44 (twenty-two years ago)

I'd make an omelot but the whole flipping part might turn me into a WHIRLING DERVISH.

― lawrence kansas (lawrence kansas), Friday, 28 February 2003 17:49 (twenty-two years ago)

Ah, quiche, a wonderful thing. But of course, back in the early eighties...

http://www.bondian.com/books/images/43298571.gif

Written by someone who eventually went on to write some James Bond screenplays.

― Ned Raggett (Ned), Friday, 28 February 2003 18:32 (twenty-two years ago)

Bruce Feirstein vs. Harvey Firestein— discuss

― No One (SiggyBaby), Friday, 28 February 2003 18:37 (twenty-two years ago)

oh, quiche is yucky.

― jel -- (jel), Friday, 28 February 2003 18:40 (twenty-two years ago)

jel is a REAL MAN. (Ned's broken image allows me to make this joke.)

― Dan Perry (Dan Perry), Friday, 28 February 2003 19:24 (twenty-two years ago)

Hmf!

― Ned Raggett (Ned), Friday, 28 February 2003 19:25 (twenty-two years ago)

Damm you both beat me to it.

― Mr Noodles (Mr Noodles), Friday, 28 February 2003 19:26 (twenty-two years ago)

i'm eating about 12 eggs a week at the moment. can't beat fried eggs with feta crumbled on top and plenty of sea salt. quiche is great but people often try to slip asparagus into them in this neck of the woods, which ain't great at all.

― Clare (not entirely unhappy), Friday, 28 February 2003 21:41 (twenty-two years ago)

well that feta egg salt combo sounds great, I am in love with Heuvos Rancheros even if I can't pronounce or spell it correctly

― Mr Noodles (Mr Noodles), Friday, 28 February 2003 21:43 (twenty-two years ago)

I've been eating tons of eggs myself, since I decided to cut meat out of my diet. I'm not going completely vegetarian, but it's been three weeks since I ate any and so far I'm not missing it. But yeah, eggs are tops.

― Mr. Diamond (diamond), Friday, 28 February 2003 21:45 (twenty-two years ago)

there's this great malaysian egg dish called son-in-law-eggs in which the eggs are hard boiled and then coated in this sweet chilli caramalised stuff and deep fried - they're amazing but possibly not the best way to eat large quantities of eggs. they sorta look like 70s light shades.

― Clare (not entirely unhappy), Saturday, 1 March 2003 05:37 (twenty-two years ago)

That sounds amazing.

― Mr. Diamond (diamond), Saturday, 1 March 2003 05:52 (twenty-two years ago)

actually now i remember - it's thai not malaysian...but yeah it's tops on the egg dish front. not slimy either, like some asian egg dishes can be...

it's disappointingly diffcult to cook great omlettes, don't you think. i can never do it at home.

― Clare (not entirely unhappy), Saturday, 1 March 2003 22:03 (twenty-two years ago)

I love making quiche. I make mine with roast capsicum (that I roast and peel myself), mushroom, onion and spinach, with loads of cheese on top. YUM. Easy to make, economical and good fer you too.

― Trayce (trayce), Sunday, 2 March 2003 04:22 (twenty-two years ago)

I love making omlettes at home - in fact, I prefer mine to those at most restaurants. Keys to making decent omlettes:

1. Eggs at room temp.
2. Use REAL CREAM in with the eggs.
3. Cook in small amount of butter.
4. Cook at a VERY LOW temp (the higher the temp, the more rubbery and dried-out the eggs become).
5. Move cooked portion to one side to let uncooked portion reach the bottom of the pan.

But, out of those five things, I really think that it's the temperature that matters the most - for texture and consistency and flavour.

― I'm Passing Open Windows (Ms Laura), Sunday, 2 March 2003 05:36 (twenty-two years ago)

hey trayce - that quiche does not sound good for you - 'loads of cheese'!!! but i approve of the ingredients...

― Clare (not entirely unhappy), Sunday, 2 March 2003 21:07 (twenty-two years ago)

quiche is a brilliant invention. when people don't know what it is i like to say "spinach pie" becuase then they look grossed out. (i've never had non-spinach quiche.)

― Maria (Maria), Sunday, 2 March 2003 21:46 (twenty-two years ago)

Actually, I like spinach pie-type dishes (but too much cheese makes me ill).

― j.lu (j.lu), Sunday, 2 March 2003 22:16 (twenty-two years ago)

Quiche is spinach pie? What the hell is quiche? I don't eat such fancy foods. I am also a REAL MAN.

― Ally (mlescaut), Sunday, 2 March 2003 22:18 (twenty-two years ago)

but ally! you're a bridesmaid! you're THE bridesmaid! is that legal?

― Maria (Maria), Sunday, 2 March 2003 22:19 (twenty-two years ago)

Perfectly legal. Someone gives her shit, she can take them down in her Real Men Doc Martens, which I presume she'll be wearing to this thing.

― Ned Raggett (Ned), Sunday, 2 March 2003 23:27 (twenty-two years ago)

What is supposed to be the difference between a quiche and a frittatta? I've never quite understood that distinction.

― lyra (lyra), Monday, 3 March 2003 00:30 (twenty-two years ago)

I don't own any Doc Martens! Who do you take me for!

― Ally (mlescaut), Monday, 3 March 2003 01:22 (twenty-two years ago)

Frittata is merely a posh omelette, quiche is an unhappy dish of indeterminate texture, made soggy by the tears of it's devotees. All is misery. Large lumps of meat win without recoure to a steward's decision. Then they do a lap of victory, screaming "LOOK AT ME! I'M MEAT!"

― Matt (Matt), Monday, 3 March 2003 01:33 (twenty-two years ago)

they're cooked differently if they're cooked correctly. and frittata often has stuff in that you may not be inclined to stick in quiches - like root vegetables. but matt, i accept and like yr reasoning for the usual sogginess of quiche. simple quiche is best - like bacon and very ripe cheese only. quiches also generally have pastry bases - frittatas certainly do not. & possibly finally, quiches were to the 70s what frittata's (sp?)were to the 90s.

― Clare (not entirely unhappy), Monday, 3 March 2003 02:07 (twenty-two years ago)

Who do you take me for!

A REAL MAN, dammit!

― Ned Raggett (Ned), Monday, 3 March 2003 02:10 (twenty-two years ago)

seven years pass...

quiche otm.

― not everything is a campfire (ian), Thursday, 28 October 2010 02:07 (fourteen years ago)

asparagus, cheese, ham!

― not everything is a campfire (ian), Thursday, 28 October 2010 02:07 (fourteen years ago)

nonono! Salmon, pea and dill!

― Sunn O))) Sundae Smile (Trayce), Thursday, 28 October 2010 02:23 (fourteen years ago)

I love all quiches but keep the piggy products out of mine, thank yew.

― Sunn O))) Sundae Smile (Trayce), Thursday, 28 October 2010 02:23 (fourteen years ago)

quiche is an admirable food. i have the idea in my head that a good quiche could be made with apples. dunno why or how though. it would be towards the swiss cheesey end of things, and might have a pig meat, or not.

― naked human hands and a foam rubber head (contenderizer), Thursday, 28 October 2010 03:36 (fourteen years ago)

http://www.cooks.com/rec/search/0,1-0,apple_quiche,FF.html

― not everything is a campfire (ian), Thursday, 28 October 2010 06:32 (fourteen years ago)

twelve years pass...

Ok we have a thread on it..

― xyzzzz__, Monday, 17 April 2023 15:37 (two years ago)

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