Quiche Again
I know there was just a thread on quiche. But I still have a question...
I've never made quiche and really want to. But I don't like a wet soggy quiche. I ordered quiche the other day at a restaurant and it was so skinny and soggy - like the egg wasn't cooked but it was... it was just too wet. Have I said wet or soggy yet?
What makes the quiche so soggy/wet. What makes it drier/fluffier? There were/are plenty of recipes & tips but I don't know what one would be the drier/fluffier one I wish to make.
What is a traditional quiche recipe - it's traditionally french, yes? I want to do a simple classic quiche.
Do you think fresh shelled peas would be nice in the quiche and if so do I have to blanche them first? What about onions. Green onions, ya? If I use an onion or shallot or mushrooms do I have to cook them down first?
Did I say quiche? ha ha
I know nothing.
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