Tuesday, March 8, 2016

Food52: Soggy Quiche

I'm a quiche fan. Every time I have one, I say to myself, "Hey! Make more quiche!" The problem, as I've whined every time I ever have to use it, is that I hate making and using pie/quiche dough. I know it's worth the effort, I just really hate doing it. The Leek, Lemon, and Feta Quiche (pg 246 of The Food52 Cookbook) caught my eye, not because of the quiche filling, but because it circumvents the pie crust problem by using storebought puff pastry.

Right off the bat, I thought the ratio of 3 eggs to a full cup of half and half was weird. I also thought it strange to be instructed to just briefly cook the leeks until they're wilted, but before they give off any liquid. This sounds to me like a recipe for wet quiche. I would think you'd want to cook those leeks until all the liquid is out and they've had a chance to sweeten up and take on flavor from cooking. No? Apparently not.

Result? Wet quiche. The eggy part was very soft. It was an odd texture. I didn't like it at all. There was not a lot of flavor. The lemon zest came through, but, as Matt said, "Why do these eggs taste like lemon? Yuck." Basically, lemon was the only flavor that came through. It smelled delicious while it was baking, but that was an illusion.

Yuck, yuck, yuck. I ate one slice, Matt ate as much as we could, and we threw the rest out. This is the first quiche I've ever made that we didn't obliterate.
Looks good, smells good. Tastes bad.
That said, I loved the puff pastry trick. It was so easy, and cooked up really nicely.

Conclusion: Hated it. I'm keeping the puff pastry idea, but filling it with other quiche mixtures.

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