best quiche recipe

[G-spotter]

post em if you got em.

 

do sensitivioso new age guys still eat quiche?

[skykilo]

Re: quiche-eaters, here is some funny shit...

 

http://www.pbm.com/~lindahl/real.programmers.html

[sitandbefit]

Always remember to use free range chickens to get free range eggs when making a delightful sundried tomato and spinach quiche. Yummy!!

 

Matt

[layton]

I don't know about quiche, but I've got a great recipe for making a spinach salad inside of a bread loaf

[archenemy]

Re: quiche-eaters, here is some funny shit...

 

http://www.pbm.com/~lindahl/real.programmers.html

that is funny. I love this:

Strewn about the floor are several wrappers for peanut butter filled cheese bars-- the type that are made pre-stale at the bakery so they can't get any worse while waiting in the vending machine.

 

The perfect replacement meal for quiche

[Gary_Yngve]

Spinach or broccoli.

Roasted red pepper for flavor and color.

Garnish with feta cheese.

[skykilo]

And now we know into which category Gary falls. Sorry Gary, but you're obviously not a 'real programmer.'

 

(In all fairness, I'm not a 'real programmer' either.)

[Gary_Yngve]

I'm obviously not a real programmer. I gave up C++ and Fortran for Java and XML.

 

I do have my share of "real programmer" stories though.

[The_Rooster]

Always remember to use free range chickens

 

Good plan.

[cj001f]

Always remember to use free range chickens

The captive ones are soft in the head; makes a better soup.

[The_Rooster]

makes a better soup.

 

B'GAWK!!

Who said anything about soup?

[snugtop]

http://www.epicurious.com/recipes/recipe_views/views/230610

[olyclimber]

I just am amazed at the collective IQ of the people who have posted in this thread!!!

[Gary_Yngve]

I find it interesting that the epicurious recipe uses ice water for the dough. To me, it seems like yet another old wives' tale (along with a touch of vinegar). I've tried all combos for crusts and haven't gotten any substantially different results. I do get better performance when I use a rolling pin.

[Gary_Yngve]

For those watching their fat intake, I've been able to cut the butter/lard/shortening/oil in the dough down to 1/4 cup per cup of flour and still get decent results.