tag:blogger.com,1999:blog-2144817199503273502.post6993192426837280251..comments2023-12-02T12:38:28.110-05:00Comments on Almost Slowfood: Kitchy QuichePeggy Bourjailyhttp://www.blogger.com/profile/08597706915998108040noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2144817199503273502.post-42318950583524258702009-05-01T13:27:00.000-04:002009-05-01T13:27:00.000-04:00Hi! For me, it's always been about how much egg mi...Hi! For me, it's always been about how much egg mixture I use. Once I've added the solid fillings - aka cheese and bacon - I try to fill it up to the very top with the egg and milk mixture - the deeper your dish, the thicker the quiche. I shouldn't be a problem to cook through:) <br /><br />Oh, cream is delish!!! Sometimes, I'll do half cream and half milk for an even silkier texture. Hear, hear for grass fed cream!Peggy Bourjailyhttps://www.blogger.com/profile/08597706915998108040noreply@blogger.comtag:blogger.com,1999:blog-2144817199503273502.post-51614442511178668182009-05-01T09:37:00.000-04:002009-05-01T09:37:00.000-04:00We love quiche in our household. But, we've been m...We love quiche in our household. But, we've been making it with light cream (um, hello belly rolls). We'll try it out with regular milk. Ours is usually only an inch and a half thick. How do you get it thicker, like in restaurants, while cooking it consistenty throughout?Thomsonhttps://www.blogger.com/profile/07476268970392439067noreply@blogger.com