For years, I was able to enjoy the very best quiche in the world at The Sherwood Inn in Skaneateles, NY. It was a quiche like I'd never had before. About 4 inches high with a thick custard center, and usually with asparagus. OMG -- it was good. And then ... one day, they stopped making it that way. What a bummer. : (
I recently got this very pretty Mikasa quiche pan at a yard sale and that made me determined to try my hand at a from-scratch quiche. (My mother used to make them all the time back in the 80s and 90s.)
My first attempt tasted good, but wasn't at all tall. (Very pretty pan--but too small. I ended up making omelets with the leftover egg and cream mixture.)
On Tuesday, I was all set to make a tall quiche. I bought a springform pan at a yard sale and it was at least an inch taller than the last. One tiny problem. I (again) decided to add mushrooms to the recipe (because I like them) and like Julia Child liked to say, "don't crowd the mushrooms." So while I was browning the crust, I was paying more attention to the mushrooms and ... (BTW, my smoke alarms work really, REALLY well!)
I ended up having a salad for supper that night. (Oh well, at least it had a lot less calories!)
|Went a little overboard on the Swiss cheese. Grated 3 times what I needed.|
So Wednesday, I decided to try again. But this time, even though I rolled the crust thinner, it didn't "take" in the pan. It shrunk. I put in as much of the cream and egg mixture as I could but ... (you got it, I'll be having an omelet for breakfast today). It tasted good, but no thick, creamy custard.
It was taller, but not by much.
I'm now in search for a taller, yet smaller (in diameter) springform pan. I'm determined to replicate that quiche if I have to eat a dozen of them to do it.
Have you ever had a frustrating recipe that just wouldn't work out?