Comments on: You Should Still Make This Quiche http://www.sweetnapa.com/2007/03/25/you-should-still-make-this-quiche.html In LA, but Still Exploring Desserts Fri, 21 Nov 2008 06:11:01 +0000 http://wordpress.org/?v=2.6 By: Nina http://www.sweetnapa.com/2007/03/25/you-should-still-make-this-quiche.html#comment-7310 Nina Fri, 30 Mar 2007 08:17:34 +0000 http://www.sweetnapa.com/2007/03/25/you-should-still-make-this-quiche.html#comment-7310 Aaron - Keller has quite a remarkable 2-page ( and then some) ode/manifesto on the quiche in the the Bouchon cookbook. He only mentions chilling it in terms of cutting: "The quiche needs to be thoroughly chilled before it's cut, so make your quiche at least a day, or up to three days, before serving it." He does use an immersion blender to make the egg batter, so it is pretty delicate (and of course, tall) and I guess that chilling it would make for reliable cuts (and maybe the flavors get a chance to develop/meld?)... But, the first time I made it, I cut it while it was still warm (b/c class was ending and other people's quiches had come out of the oven hours before!), and I don't remember it falling apart, though it was pretty wobbly. Haha, yeah... seems like chefs generally have a thing against bright pink food. :) And I remember one chef at school being adamant about using green olives instead of black olives in olive bread b/c he hates purple bread. Julia - Thank you! Yeah, I even regret not putting the mustard greens in... I was afraid that they would overpower it, but I'd consider doing it for my next quiche. And I've been lucky to have reliable results with this recipe so far, but oddly enough, the one time I got it at Bouchon in Yountville, their's was curdled and off-tasting. Aaron - Keller has quite a remarkable 2-page ( and then some) ode/manifesto on the quiche in the the Bouchon cookbook. He only mentions chilling it in terms of cutting: “The quiche needs to be thoroughly chilled before it’s cut, so make your quiche at least a day, or up to three days, before serving it.” He does use an immersion blender to make the egg batter, so it is pretty delicate (and of course, tall) and I guess that chilling it would make for reliable cuts (and maybe the flavors get a chance to develop/meld?)… But, the first time I made it, I cut it while it was still warm (b/c class was ending and other people’s quiches had come out of the oven hours before!), and I don’t remember it falling apart, though it was pretty wobbly.

Haha, yeah… seems like chefs generally have a thing against bright pink food. :) And I remember one chef at school being adamant about using green olives instead of black olives in olive bread b/c he hates purple bread.

Julia - Thank you! Yeah, I even regret not putting the mustard greens in… I was afraid that they would overpower it, but I’d consider doing it for my next quiche.

And I’ve been lucky to have reliable results with this recipe so far, but oddly enough, the one time I got it at Bouchon in Yountville, their’s was curdled and off-tasting.

]]> By: Julia http://www.sweetnapa.com/2007/03/25/you-should-still-make-this-quiche.html#comment-7304 Julia Fri, 30 Mar 2007 04:03:18 +0000 http://www.sweetnapa.com/2007/03/25/you-should-still-make-this-quiche.html#comment-7304 That looks delicious. Quiche is one of the things I grew up on. One of the few things my mother could reliably make with successfully tasty results. I hadn't thought of changing the leafy greens up, but the idea of chard sounds quite nice. That looks delicious. Quiche is one of the things I grew up on. One of the few things my mother could reliably make with successfully tasty results. I hadn’t thought of changing the leafy greens up, but the idea of chard sounds quite nice.

]]> By: Aaron http://www.sweetnapa.com/2007/03/25/you-should-still-make-this-quiche.html#comment-7216 Aaron Thu, 29 Mar 2007 15:34:06 +0000 http://www.sweetnapa.com/2007/03/25/you-should-still-make-this-quiche.html#comment-7216 Two things... So why does TK say to make it the day ahead and reheat it slice by slice. I've done that before, in the benefit of time, and really don't like the results, so I'm curious to understand his thinking. Speaking of turning things red...the other day at the restaurant a prep cook accidentally used beet greens inside cannelloni instead of mustard greens. They turned bright pink after sitting for a minute. I thought it was hysterical...too bad my chef didn't :P Two things…
So why does TK say to make it the day ahead and reheat it slice by slice. I’ve done that before, in the benefit of time, and really don’t like the results, so I’m curious to understand his thinking.
Speaking of turning things red…the other day at the restaurant a prep cook accidentally used beet greens inside cannelloni instead of mustard greens. They turned bright pink after sitting for a minute. I thought it was hysterical…too bad my chef didn’t :P

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