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Old 11-22-2013, 10:16 PM   #11
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Maybe on your trial quiche, you could half, quarter and leaf some sprouts in different sections and see which work best in the quiche.

Mmm I love quiches, so any would be good w/ me, but it 's the presentation and challenge which seems to make this want to go over the top. Fun, eh?
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Old 11-22-2013, 10:18 PM   #12
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Originally Posted by KatyCooks View Post
That sounds interesting. (Not for my present challenge of course).

But how about a recipe for future reference?
It's really yummy. Here's the recipe: Tourtiere
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Old 11-22-2013, 10:20 PM   #13
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Just for clarity. Whiskadoodle - when you say "green onion" do you mean what I would call "spring onion"? It has a long green stem with a tiny white "onion" bulb at the bottom?
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Old 11-22-2013, 10:26 PM   #14
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Originally Posted by KatyCooks View Post
Just for clarity. Whiskadoodle - when you say "green onion" do you mean what I would call "spring onion"? It has a long green stem with a tiny white "onion" bulb at the bottom?
Yes these are them. I like the tops, as I said.

The bulb seems too sharp for my tongue, esp in something that has layered flavors in a quiche, I want the bacon/ smoke taste, I like to saute a sweeter onion, some veggie or another, good swiss cheese and the silkiness of cream and eggs. well, a nice flaky crust too, but I don't always achieve that
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Old 11-22-2013, 10:29 PM   #15
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Quote:
Originally Posted by Whiskadoodle View Post
Maybe on your trial quiche, you could half, quarter and leaf some sprouts in different sections and see which work best in the quiche.

Mmm I love quiches, so any would be good w/ me, but it 's the presentation and challenge which seems to make this want to go over the top. Fun, eh?

It IS fun Whiska! When they said I should do it, I think they had no idea I was totally up for the challenge!

A sectioned quiche had actually crossed my mind by the way - and now I think I will definitely do that!
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Old 11-22-2013, 10:35 PM   #16
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Originally Posted by Whiskadoodle View Post
Yes these are them. I like the tops, as I said.

The bulb seems too sharp for my tongue, esp in something that has layered flavors in a quiche, I want the bacon/ smoke taste, I like to saute a sweeter onion, some veggie or another, good swiss cheese and the silkiness of cream and eggs. well, a nice flaky crust too, but I don't always achieve that
I thought so. Thanks for confirming.

I am a little daunted by the pastry. It is hard to get right. And while I feel fairly confident about a "normal" quiche filling, getting the ratios and flavours right for this "unusual" one is my personal challenge! (I don't want people to feel embarrassed eating it in front of me!) (They are really nice people I work with so they will be polite, but I would much rather they genuinely liked it!)
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Old 11-22-2013, 10:41 PM   #17
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It's really yummy. Here's the recipe: Tourtiere

Duly copied and pasted thanks! It sounds really tasty. (And properly "wintry" food.)
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Old 11-22-2013, 10:46 PM   #18
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Is it a special pastry, or could you buy a ready made one?
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Old 11-22-2013, 10:53 PM   #19
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Is it a special pastry, or could you buy a ready made one?
From the "hearty" sounding filling, this recipe seems to be one that requires a pretty "sturdy" pasty case Taxy. We have what is called a "hot water crust" pastry here (for pork pies) and I wonder if that is the sort of pie crust that is mentioned in the recipe? (And no, I would have to make it - but there are plenty of recipes for it.)

Edit: Just realised you were talking about the Quiche and I was talking about the recipe you just sent!

No. The pastry for the Quiche is just a standard shortcrust (savoury) pastry. But I really want to try adding the powdered sage to it to see how it turns out.
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Old 11-22-2013, 11:07 PM   #20
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Quote:
Originally Posted by KatyCooks View Post
From the "hearty" sounding filling, this recipe seems to be one that requires a pretty "sturdy" pasty case Taxy. We have what is called a "hot water crust" pastry here (for pork pies) and I wonder if that is the sort of pie crust that is mentioned in the recipe? (And no, I would have to make it - but there are plenty of recipes for it.)

Edit: Just realised you were talking about the Quiche and I was talking about the recipe you just sent!

No. The pastry for the Quiche is just a standard shortcrust (savoury) pastry. But I really want to try adding the powdered sage to it to see how it turns out.
You wrote that you were "daunted by the pastry", so I thought maybe a store bought one would solve the problem.

The tourtière just takes a regular pie crust. You want it flaky enough that you can eat it with just a fork.
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