Comments on: A Quiche Brunch http://www.macheesmo.com/2010/01/a-quiche-brunch/ Cook something Sun, 12 Feb 2012 21:33:40 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Nick http://www.macheesmo.com/2010/01/a-quiche-brunch/comment-page-1/#comment-5352 Nick Fri, 12 Feb 2010 10:54:18 +0000 http://www.macheesmo.com/?p=11089#comment-5352 Yea... I think you can use whole milk. I don't think that should affect the consistency too much... cream would be best though. It reheats pretty well for a day or two. It reheats best in the oven so the crust is still flaky, but the microwave is okay also in a pinch. I ate some of mine for a day or two and it was just fine! Good luck! Yea… I think you can use whole milk. I don't think that should affect the consistency too much… cream would be best though.

It reheats pretty well for a day or two. It reheats best in the oven so the crust is still flaky, but the microwave is okay also in a pinch.

I ate some of mine for a day or two and it was just fine!

Good luck!

]]> By: CGCouture http://www.macheesmo.com/2010/01/a-quiche-brunch/comment-page-1/#comment-5351 CGCouture Fri, 12 Feb 2010 10:50:34 +0000 http://www.macheesmo.com/?p=11089#comment-5351 Two quick questions about this, because I want to make it today (if I can). I don't have any heavy cream, but I do have a gallon of whole milk, can I just use that instead of the cream? How does this stuff reheat? Is it worth saving, or is it going to be watery and disgusting? Two quick questions about this, because I want to make it today (if I can). I don't have any heavy cream, but I do have a gallon of whole milk, can I just use that instead of the cream?

How does this stuff reheat? Is it worth saving, or is it going to be watery and disgusting?

]]> By: Janet Anderson http://www.macheesmo.com/2010/01/a-quiche-brunch/comment-page-1/#comment-5200 Janet Anderson Sun, 31 Jan 2010 18:58:19 +0000 http://www.macheesmo.com/?p=11089#comment-5200 You can also use two table knives to actually 'cut' the butter into the flour mixture. From before there were pastry blenders and food processors! You can also use two table knives to actually 'cut' the butter into the flour mixture. From before there were pastry blenders and food processors!

]]> By: Jeanne Adams http://www.macheesmo.com/2010/01/a-quiche-brunch/comment-page-1/#comment-5199 Jeanne Adams Sun, 31 Jan 2010 17:19:17 +0000 http://www.macheesmo.com/?p=11089#comment-5199 Wish I could have tried this for my brunch on Saturday. Used a frozen pie shell from TJ's, which was OK. Also made a most sinful French Toast, using a recipe from Brockton Villa in La Jolla I browned in clarified butter -- using the technique the recommended last week. Used Land O'Lakes (because I didn't have to time to buy Cabots at Whole Foods) and it was easier than I thought! Turned out great -- first time! Thanks. Jeanne Wish I could have tried this for my brunch on Saturday. Used a frozen pie shell from TJ's, which was OK. Also made a most sinful French Toast, using a recipe from Brockton Villa in La Jolla I browned in clarified butter — using the technique the recommended last week. Used Land O'Lakes (because I didn't have to time to buy Cabots at Whole Foods) and it was easier than I thought! Turned out great — first time! Thanks. Jeanne

]]> By: Jeff http://www.macheesmo.com/2010/01/a-quiche-brunch/comment-page-1/#comment-5196 Jeff Sun, 31 Jan 2010 15:51:30 +0000 http://www.macheesmo.com/?p=11089#comment-5196 Sorry to hear Tipsy is experiencing some adolescent anxiety. I also noticed she started dressing in all black... any piercings? Sorry to hear Tipsy is experiencing some adolescent anxiety. I also noticed she started dressing in all black… any piercings?

]]> By: Nick http://www.macheesmo.com/2010/01/a-quiche-brunch/comment-page-1/#comment-5195 Nick Sun, 31 Jan 2010 13:56:42 +0000 http://www.macheesmo.com/?p=11089#comment-5195 Certainly! Certainly!

]]> By: Chris http://www.macheesmo.com/2010/01/a-quiche-brunch/comment-page-1/#comment-5193 Chris Sun, 31 Jan 2010 11:04:58 +0000 http://www.macheesmo.com/?p=11089#comment-5193 I don't have a cat. Do you think I could substitute a chinchilla? I don't have a cat. Do you think I could substitute a chinchilla?

]]> By: JamesB http://www.macheesmo.com/2010/01/a-quiche-brunch/comment-page-1/#comment-5192 JamesB Sun, 31 Jan 2010 10:10:59 +0000 http://www.macheesmo.com/?p=11089#comment-5192 I do like a good quiche. My favourite at the moment is caramalised balsamic onions, with pancetta and gruyere cheese. I do like a good quiche. My favourite at the moment is caramalised balsamic onions, with pancetta and gruyere cheese.

]]> By: Amedy http://www.macheesmo.com/2010/01/a-quiche-brunch/comment-page-1/#comment-5191 Amedy Sat, 30 Jan 2010 20:59:55 +0000 http://www.macheesmo.com/?p=11089#comment-5191 Sounds good can't wait to try it Sounds good can't wait to try it

]]> By: Nick http://www.macheesmo.com/2010/01/a-quiche-brunch/comment-page-1/#comment-5189 Nick Sat, 30 Jan 2010 18:03:44 +0000 http://www.macheesmo.com/?p=11089#comment-5189 I didn't add onions to my mushroom variety but there's no rule saying you can't mix and match! I didn't add onions to my mushroom variety but there's no rule saying you can't mix and match!

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