I made my first Quiche, and I may have been a bit overambitious going with a Thomas Keller recipe. Despite a few screw-ups, it’s delicious - the lightest, fluffiest quiche I’ve ever tasted. I modified it a bit in that I added 1/4 pound of bacon, used both Comte and Emmentaler cheeses, and cut the mushrooms down to about 1/2 of what was called for.
Things I learned:
- Really be careful for leaks. I lost about 1/6 of my filling. I checked a Gordon Ramsay recipe after mine was already finished and wished I had checked before, because he suggests you brush shell with egg yolk while blind baking to plug any leaks.
- Baking a pastry blind is a PITA. I used rice to weigh it down; I think heavier beans would have worked better. But, it came out flaky and light, so I’m happy.
- You don’t really have to look at the recipe for anything other than proportions. Just imagine every food that can cause an instant heart attack, and combine. Bake.
