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Posted on 04/16/2015 3:56:27 PM PDT by Jamestown1630
I like savory tarts, quiche-s, pies. I think I enjoyed my first quiche in the mid-1970s, at a little party. I had never had anything like it, and began making them.
Many years ago, I found on the 'young' WWW, a recipe for a sausage quiche on the website of the Mason House Inn of Betansport, in Iowa. I don't see the recipe on their website anymore, but it's been saved here:
https://virtualcities.com/ons/ia/z/iaz86011.htm
The change I make in it is to use hot sausage, not Italian Sweet.
Also, I recently found this 'Tomato Galette', which is more of a rustic tart or pie, from the PBS television show "Kitchen Vignettes":
http://www.pbs.org/food/kitchen-vignettes/cherry-tomato-galette/
(Do not cheat and use a store-bought pie crust for the galette! That's what I did the first time I tried this, and it can't compare.)
I'm a big fan of the 'Kitchen Vignettes' videos; they are such a brilliant amalgam of images, music, and good rustic food. My favorites are the Holiday ones, like these (best viewed full screen):
https://www.youtube.com/watch?v=RGjJMGXL9ho https://www.youtube.com/watch?v=SRr9piw5ZEg
(I guess we could call these 'foodie porn' :-)
-JT
I’m not sure how I went from quiche and tarts on this lovely Spring day, to winter Holidays; but there you are :-)
(If you would like to be on or off of this weekly cooking thread, please send a private message.)
-JT
I love quiche. :)
I like the quiche recipe, and the tomato galette looks scrumptious, but it has too much crust for us. (Mr. t has diabetes).
I emailed him the quiche recipe. :)
There are low-carb alternatives to pie crust. I’ll try to find a suggestion.
(I forgot to say that I never use ‘light’ anything. It’s REAL MAYO in the Betansport quiche, for me :-)
-JT
Ah! You know about real mayo. :)
Yum, quiche!
That’s something I love, but forget that I can make it - and use any ingredients that are on hand as well.
Thanks for the reminder ;)
I like smoked salmon in quiche. YUM!
Well, I know about *jarred* Mayo! I’ve never made it myself.
When I was young, we never worried about ‘bad eggs’. But we always got eggs from small, local businesses.
Nowadays, eggs are a much larger-scale industry; and when things get large, there’s more room for mistakes.
I used to make eggnog and cold mousse out of raw eggs; as time went on, I became concerned about raw eggs, and began buying pasteurized eggs for those purposes. But lately, we can’t find pasteurized eggs in our local markets.
Ping to Johnny, if you should have time: How do you pasteurize an egg at home, for something like eggnog or mousse or mayonnaise?
-JT
I LOVE quiche and I think I’m inspired to make one. Maybe for this Sunday even. Thanks!
The pictures of those colorful tomatoes makes me want to plant some. I had no idea there were so many varieties. (I’m a gardening novice. But will be learning since I have 18 acres to play with now. And a can of nonhybrid seeds.)
I do know it’s easy to make ricotta, so if I can find the right tomatoes, it’s a go! I imagine, though, I can just use what I have on hand - some romas and some kumatos. Being in the ‘country’, I like to limit my trips to town.
Saturday night sounds like a good time to try a quiche or a galette, after hiking the AT with a friend during the day. I’ll reward myself! (BTW, what does ‘galette’ mean? rustic pie?)
/johnny
My French lessons are about 55 years old and very rusty; but here’s the definition From the online Merriam Webster:
1. a flat round cake of pastry often topped with fruit
2. a food prepared and served in the shape of a flat round cake
I think ‘flatness’ is the key :-)
-JT
We buy mayo in a jar, too. :) We do buy fresh eggs from someone down the street. They’re beautiful! He leaves a cooler on his old stone wall by the street, and people put money in a jar in payment. They’re so delicious.
I’ve never been ill from eating eggs and have had them in the classic Caesar salad many times.
You’re Welcome! And my personal Husband Unit has instructed me to say, “Real Men DO eat Quiche!”
(P.S. Husband indicates that he would like to develop a recipe without the crust, to go along with the low-carb diet that he largely follows. And, that’s do-able. I think I’ve seen quite a few crustless quiche recipes.
JT
My husband makes crustless quiches! They’re great. :)
My good friend, who was a foodie before we had the term reassured me years ago that all that raw egg scare stuff was just another commie plot.
I’m a little less bold that she, but I’ve made raw egg egg nog for the past 2 Christmases with no problem.
We buy eggland’s best eggs and I figure all the booze will probably kill anything.
This year I’m going to change it a little and do 3/4 Rum and 1/4 bourbon rather than 1/2 and 1/2.
Look, I’m back to wintertime too!
Quiche is good. Not often eaten only due to the fact that it is not often remembered. DH likes it, both of us do. Tend to make Frittatas more often than quiche. Both are tasteful -just cuisine from different countries. Potato Fratta...Two forks please! Ham and Asparagus quiche has to be one of my favorites. Anything Asparagus is considered a favorite.
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