Ottensen said:

Tortilla tapa sounds good (never tried it).

kpowers said:

It is.

yay! I love quiche.

SupaFunkyOrgangrinderSexy said:

It's really good my mom & I used to make it with egg, spinach, swiss cheese & Italian sausage. I could eat half a pie in one sitting, it's really addictive

psychodelicide said:

It's Spain's verson of a baked egg pie like quiche, but crustless. Just chop up some cooked potatoes and sauteed onions, maybe add some seasonng blend from your frozen food section, whip them into the eggs, pour into your bake form, bake, slice, and serve! The traditional ones are made with potatoes, but I imagine you could throw all sorts of yummy stuff in there

CalhounSq said:

Italian sausage?!

Now that's sinfully delicious right there (as I sit here getting hungry)...

Finally a decent question, philosophical and far reaching.

Of course the ANSWER IS YAY!

I would imagine you can ghave too much but as the summer approaches quiche, is a perfect lunch or teatime snack.

Ottensen said:

OMG, w/ the flaky crust underneath too?? I haven't made one in years b/c I avoid pork as often as possible, but other meats just don't taste as good as Linguica in a quiche!

CalhounSq said:

That sounds delicious!!!

Thanks to this thread,I'm gonna have quiche this weekend

SoulAlive said:

Now I wanna make some this weekend

Love it. Particularly a good spinch and bacon quiche. When someone figures out how to make a good one that's also healthy for you, let me know.

Quiche is only good when the base isn't all soggy and gooey and the pastry is nicey browned.

iceblue07 said:

That can be remedied by pre-baking the crust by itself for 5-7 minutes before you add the other ingredients, and then you get a nice crisp, golden brown crust that doesn't goo-up under the moisture of the egg mixture

violator said:

use a pre-made whole wheat crust. or if you're the type to make your own pastry crusts, use spelt flour. i haven't used white refined flour in my kitchen in nearly a decade, and people can never tell the difference in my cooking.

other substitute ingredients would be low-fat cheeses and low-fat milk, a higher ratio of egg whites to whole eggs in the mixture, and chock that sucker up full of veggies and fresh herbs for maximum flavor

I've never had gooey crust, it's always golden & flaky. DAMN, this thread has officially made me hungry!

CalhounSq said:

Ottensen said:

Yum!!

SoulAlive said:

psychodelicide and zombiekitten's food threads have a tendency to strongly influence what we eat around here

Ottensen said:

This thread is now 80 posts long. And it's about Quiche?

MrsGoodnight said:

Yup, it sure is. Apparently, a lot of people like quiche.

Ottensen said:

Indeed

SoulAlive said:

CalhounSq said:

I don't live too far away from you...I think I'll stop by for dinner

SoulAlive said:

Oh cool, I didn't know the two of you lived in close proximity to each other.

I had some the other day, some lady at work made it

veronikka said:

It was really that bad? How the heck can a person mess up quiche???

Ottensen said:

I could mess it up. I do not like eggs and I have trouble making anything with eggs in it. I have seen some nasty looking and smelling quiches.

Ottensen said:

That's what I'm wondering.