Sunday, April 25, 2010

The Great Quiche Mystery

While in Madison, four of us went out for lunch one day to Elizabeth's, a very nice little restaurant on the Boston Post Road. It's stylish, with black and white table settings and interesting lighting.

I ordered New England clam chowdah, which was excellent with big chunks of clams, no LePage's in the broth, and tender potatoes.

Then came the quiche. Broccoli quiche. The best darn broccoli quiche I have ever tasted.

How did she make the custard so tender and light? It literally melted in the mouth. I love quiche but most have custard more like cheesecake - suitable for doorstops. This one had a light, buttery crust, fresh blanched broccoli and the lightest custard I've ever eaten. If you know the secret, please do share it with me! I want to make quiche like this.

I complemented the chef but should have asked how she did it. Maybe she'd have shared her secret since I live so far away and can't get back often to Elizabeth's.



Blogger cookiecrumb said...

Was there any cheese in it at all? If there was, it was probably strewed in a bottom layer, with the custard poured over it, so as not to mix.
Haven't had a quiche in centuries. Must remedy.

Sunday, April 25, 2010  
Blogger Greg said...

Hugs and quiches for everybody ;)

Sunday, April 25, 2010  
Blogger cookiecrumb said...

Greg, you know obsessive punning is a symptom. Of. Not sayin'.

Sunday, April 25, 2010  
Blogger Louis la Vache said...

«Louis'» guess, as cookiecrumb suggested, is that the cheese was put in before the custard mix and that the ratio of cream to egg is high; i.e.more cream, less egg.

The crust may be a pâte brisée version of pâte feuilletée, which few bakers know how to do, particularly aux États-Unis, but those who know the technique make wonderful crusts. It involves laminating butter between layers of dough, but it's tricky to pull off because it's very easy to overwork the dough and make it tough instead of flaky. No, «Louis» hasn't mastered it...

Sunday, April 25, 2010  
Blogger dancingmorganmouse said...

You could try eggs and yoghurt instead of cream, also, as all else say, don't mix the cheese with the custard mix.

Sunday, April 25, 2010  
Blogger Zoomie said...

Cookiecrumb, only a little cheese flavor - I think you're right.

Greg, you're on a roll! :-D

Louis, the crust was light as air - lovely stuff. The whole thing just showcased the broccoli, which came out perfectly cooked, not overdone. Killer!

Morgan, yogurt is an interesting idea - a little tangy.

Monday, April 26, 2010  

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