QUICHE: ARE YOU MAN ENOUGH?

[Gary Byrum]

Mmmmmm, as I sit here typing, the smell of my "cheese pie" permeates through the house while it cools off. It'll be what's for lunch tomorrow and days to come. This time it was a broccoli quiche. Any one of you have a taste for this concoction of assorted cheeses, eggs, 1/2 & 1/2 and assorted spices? Let's hear you favorite blend.

 

[RadManCF]

I once went to a picnic, where someone had brought a quiche. He left it near the deserts. Someone else came along, and upon seeing the quiche, thought it was a bannana cream pie. The look on his face after he took a bite was priceless.

 

[sandman]

I prefer a frittata.

No crust to fool with.

 

[boomtube]

I have no problem with the Quiche but the broccoli has to go. Once upon a time I rather enjoyed broccoli but for the past few years it has tasted like lawn clippings or perhaps bread mold.

 

[troj]

I don't mind quiche; not something I'll go out of my way to consume, but not something I'll avoid, either.

Of course, in my mind, you ruined that broccoli, as soon as you applied heat to it. Other than in stir-fry, I don't like cooked broccoli; love it raw, though.

-Kevin

 

[T-Rex]

Food is food. If you enjoy it that is all that matters. I enjoy quiche but I don't have it very often. Being a road whore, my meals are mostly fast food, with an occasional sit down at a buffet place. After my time in the Navy, I can eat just about anything, just have to turn the taste buds off sometimes.

 

[Gary Byrum]

The title here reflects the old adage, "Real Men Don't Eat Quiche." This 2.75 star eatery I worked for many moons ago used to make it and I never had it until then. Got me a slice of mushroom quiche and popped it in the micro till it was warm enough, and I was sold. This place had 4 types to offer, 2 you already know and the other being spinach and the last was Florentine. The latter was a ham and onion variation. I had to ask myself, "Is this spose to be a chick dish?" Heaven forbid! It's one of my winter food pleasures much like chili beans, chicken & dumplins and liver mush.

Kevin, I like raw broccoli also. But I also like it cooked in certain recipes. Especially if it has CHEESE in it.

 

[DizWolf]

If you pour hot sauce all over it, sure it's eatable.

 

[Zonie]

Mmm... I love Quiche. Real men do eat quiche.

 

[gdiscenza]

I prefer slivered Canadian Bacon and Swiss Cheese in my quiche.

G.D.

 

[cwbullet]

I prefer a frittata.

No crust to fool with.

Ditto. The crust is terrible for you, but it does make taste better.

 

[krusty]

Ew!! I just shudder looking at that.... horrible.... melted.... cheese!!!!!

Krusty

 

[Zeus-cat]

I have no problem with the Quiche but the broccoli has to go. Once upon a time I rather enjoyed broccoli but for the past few years it has tasted like lawn clippings or perhaps bread mold.

Your statement begs the question of how do you know what either of those taste like?

 

[dave carver]

I have always found quiche to be rather....meh. Give me a ham, cheese, mushroom, tomato omlet any time

 

[SteveA]

If it has plenty of bacon in it, I'm there. I don't mind it.

 

[JPVegh]

I don't care for the combination of eggs and pie crust but to each their own.

 

[Salvage-1]

ham n mushroom quiche!!! yeah!!!

best thing about it is that it gets made, the kids wont touch it, most of it goes into fridge for "leftovers" and I get to eat it all night long.

 

[aditat2]

It's especially good when your own chickens have laid the eggs. We try to have it at least once a month. It's usually even better as a left-over. Doesn't matter what you put in it, but home grown broccoli and ham/bacon tends to make it mouthwateringly good.

 

[Gary Byrum]

It's especially good when your own chickens have laid the eggs. We try to have it at least once a month. It's usually even better as a left-over. Doesn't matter what you put in it, but home grown broccoli and ham/bacon tends to make it mouthwateringly good.

Yeah, I'm all about those home grown chicken eggs. And for more than just the taste factor. I don't have my own chickens but I do have an outlet here at 2 bucks a dozen. And most of them are large to xtra large. Lunch is an hour away and I can't wait to sink my teeth in.

 

[blackbrandt]

Only quiche I have ever had was at summer camp.
Best quiche I have ever had...

 

[MG13]

Those look fantastic! I would gladly take those off your hands.

 

[Gary Byrum]

OH MAN! I just ate a 1/4 pie and it rocked! Now I'm going to Food Lion because they have boston butt on sale for 99 cents a pound. Time to make sausage. You almost never see it at that price anymore.

 

[samb]

Ew!! I just shudder looking at that.... horrible.... melted.... cheese!!!!!

Krusty

Can we infer that your aversion to melted cheese is an Aussie trait... or is that just you.

Off topic: for some reason, before I could do anything this morning, I had to listen to Slim Dusty sing Waltzing Matilda on Youtube. Just wanted to share.

sorry for the hijack; I like quiche, especially with ham, bacon, sausage or scrapple for my Philly homies.

 

[BEAR]

My wife hates it when I cook, but I will cook enough of something so that I do not have to cook again. On Sundays I sometimes make two quiches, ham and cheddar with broccoli or spinach or asparagus. This is the basic. I change out cheeses, or meats, or veggies, or add veggies like tomato,(yum), or sauteed mushrooms or sauteed onions. I love them. So I go to a Men's church breakfast on Tuesdays, so two of those pies are good enough for four breakfasts and will last till Friday. Whack off a segment, heat it up and go. Much better for you than fast food and cheaper also. My wife loves them also, but she likes to put other things in that I cannot eat (I am a diabetic, type II) so she has to make her own and leave mine alone. Good stuff though.

 

[Gary Byrum]

Seems to be a couple of you that use only 1 cheese at a time. Personally I like using a combo of cheddar, provolone & swiss. In the restaurant days, we used any leftover cheese butts that we collected from those huge bulks like you see at the market, and mix it all up after shredding it. Just for grins I am attaching my recipe which actually came from a restaurant I worked at a long time ago. It's quite delicious.

View attachment WHITE HORSE QUICHE.pdf

 

[BEAR]

Seems to be a couple of you that use only 1 cheese at a time. Personally I like using a combo of cheddar, provolone & swiss. In the restaurant days, we used any leftover cheese butts that we collected from those huge bulks like you see at the market, and mix it all up after shredding it. Just for grins I am attaching my recipe which actually came from a restaurant I worked at a long time ago. It's quite delicious.

Gary, Your recipe looks good, but I am curious, when you turn the quiche (like when cooking steak, chicken, or fish) when you turn it, doesn't that make one hell of a mess in the oven?

:lol:

 

[Gary Byrum]

Gary, Your recipe looks good, but I am curious, when you turn the quiche (like when cooking steak, chicken, or fish) when you turn it, doesn't that make one hell of a mess in the oven?

:lol:

Actually, the quiche is starting to set pretty well by this time and NO, it does not spill. As a precaution I place an old pizza pan underneath the quiche and turn the pizza pan. If yours is spilling then maybe you have more liquid than you need in the recipe. I've really never had one to spill....ever.

 

[BEAR]

Gary, what I meant, without saying, is that when you turn a steak or chicken, etc. you turn them over. I know about turning them around in the oven, but I was having a failed attempt at humor. My apologies. IIRC, if you have to explain the joke then it was probably not very funny.

 

[Gary Byrum]

Gary, what I meant, without saying, is that when you turn a steak or chicken, etc. you turn them over. I know about turning them around in the oven, but I was having a failed attempt at humor. My apologies. IIRC, if you have to explain the joke then it was probably not very funny.

Bear, then it went right over my head because here in my neck of the woods, we flip steaks.

 

[Sailorbill]

Bear, then it went right over my head because here in my neck of the woods, we flip steaks.

Gary I "turn" anything on the grill 1/4 turn to get the grill marks then flip then "turn" again and leave it alone until the correct internal temp. is met. :wink:

Hey troj I like my Broccoli raw or steamed with a little butter any other way just ruins it for me.