As I mentioned in another thread, I want to cook a Mothers' Day brunch for my mom. Anyway, I happen to have some goat cheese and some chives in my fridge, and it occurred to me that that combination would taste really good in a quiche or a souffled omelet - neither of which I have ever made before. So my question is, would those be difficult to pull off? Which is easier? Will it probably go alright on the first try, or would it be better to practice first? Are any special techniques required that might screw me up?
you might try a frittata instead--no crust to worry about, like a quiche. I'm not sure what a "souffled omelet" might be--
Practicing a new dish before an important meal is always recommended
you might try a frittata instead--no crust to worry about, like a quiche. I'm not sure what a "souffled omelet" might be--
Practicing a new dish before an important meal is always recommended
Heh, I'm not sure what one is either -- it talks about them in my Joy of Cooking, but I've never actually seen one.
Frittatta sounds good. I think I made one of those by accident once, when I meant to make zucchini fritters and they sort of fell apart... :neutral:
Making a quiche is super super easy. Buy a frozen crust, one of those
Pet-Ritz crusts, and then you just dump the ingredients in and bake. It's fool proof.
Making a quiche is super super easy. Buy a frozen crust, one of those Pet-Ritz crusts, and then you just dump the ingredients in and bake. It's fool proof.
And incredibly delicious.
Real men eat quiche.
The quiche is the easier of the two.
A souffle omelette is a bit more involved, but the first time I made one it was successful.
I usually make quiche with an "impossible crust". It's pretty easy to make/cook and it's tasty, in my opinion.
There are plenty of recipes on the web. I usually use:
3 eggs
1/4 cup milk
1 tbsp veggie oil
salt
1/2 to 1 cup of flour (Bisquick can also be used)
Start with a thin layer of cheese at the bottom of a pie pan. Toss your ingredients together and add to pan. Then fill the pan with the batter and cook at 350-375 for 30-40 minutes.
I prefer a real crust over an "impossible crust" -- it's more truly pie-like, if a bit more work. A real pie shell seems to me important to the total quiche experience.
i think a real crust is a given ... but considering hime's never made a quiche before ..
Update: I cheated and used a Pillsbury refrigerated crust. The quiche turned out alright, tasted good but didn't look very pretty. The next one will be better. :)
We also made a shrimp and avocado salad and prosciutto-wrapped melon slices. And mimosas. The mimosas were the best part.
yum, mimosas--one of my personal brunch faves!
Update: I cheated and used a Pillsbury refrigerated crust.
That's not cheating. ;) It tasted good, was easy, and you didn't have to make an hour and a half long project out of it. I'd say the $2 spent on the crust was worth it.
Wot Glatt sed.
Store-bought pie crusts seem pretty okay, though perhaps if I started making my own piecrusts I'd find a difference. Store-bought graham cracker crusts lack flavor, and I'm not yet sure why. Avoid those, as there's almost nothing to making a homebuilt one: bash up a packet of grahams in the chopper attachments of a blender until it's reduced to sandy crumbs, add 3/4 stick of real butter, melted, and some sugar. That's all. Mix together and press into a pie plate and bake 8 minutes at 325 degrees F.