"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 07-21-2008, 09:39 AM   #1
Assistant Cook
 
Join Date: Jan 2007
Posts: 6
Sauce for Quiche?

I'm hosting an anniversary brunch where the husband has undergone cancer treatment in his throat leaving his saliva glands not in great working order. I've been told that most of his foods need a sauce, or to be extremely moist. The plan was to make individual quiche in mini muffin tins. I was wondering if there are any sauces that would go with:
Bacon and swiss cheese
Cheddar, pepper and onion
Cheese (open to suggestions) and broccoli
Cheese (again open to suggestions on type) and aparagus

I figured a salsa would go well with the pepper and onion one, but I'm kind of at a loss for the others.

Thanks so much!

__________________

__________________
loveyoukisses is offline   Reply With Quote
Old 07-21-2008, 09:41 AM   #2
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
Hollandaise sauce would be good with all of those.
__________________

__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 07-21-2008, 10:02 AM   #3
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Hot sauce.
__________________
Jeekinz is offline   Reply With Quote
Old 07-21-2008, 10:13 AM   #4
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by suziquzie View Post
Hollandaise sauce would be good with all of those.
Wouldn't Hollandaise be kinda heavy with all the eggs and cheese already?

I'd like a light marinara sauce better than the salsa, as well... unless you are going for a Southwest flavor.

Quote:
I've been told that most of his foods need a sauce, or to be extremely moist.
oops, just saw this part. When quiche is baked properly, it is already quite moist. Sauces on the side might be helpful, but I'm not sure what is meant by "Extremely moist." might be helpful to get clarification, or specific suggestions for food his folks know he CAN eat.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 07-21-2008, 10:16 AM   #5
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Salsa sounds great. I'll have to try that.
__________________
Jeekinz is offline   Reply With Quote
Old 07-21-2008, 10:30 AM   #6
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
yeah, it would be heavy.
just a suggestion.
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 07-21-2008, 11:19 AM   #7
Assistant Cook
 
Join Date: Jan 2007
Posts: 6
Quote:
Originally Posted by ChefJune View Post
oops, just saw this part. When quiche is baked properly, it is already quite moist. Sauces on the side might be helpful, but I'm not sure what is meant by "Extremely moist." might be helpful to get clarification, or specific suggestions for food his folks know he CAN eat.
Honestly, I don't know the foods he can eat. It is my uncle, and that is the description I got from his daughter. It is sort of a surprise party, so I don't want to just ask straight out about foods he can eat.
__________________
loveyoukisses is offline   Reply With Quote
Old 07-21-2008, 11:28 AM   #8
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
My guess is that quiche would be moist enough on its own.... it's not terribly dry as is.
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 07-21-2008, 11:33 AM   #9
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I would like white country gravy with that. Make like a white sauce, using bacon grease. Season with salt, pepper and a pinch of sugar.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 07-21-2008, 01:17 PM   #10
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,922
I've been making quiche a lot lately, with shredded roast or grilled chicken, sauteed onions, peeled roasted red peppers and Parmesan cheese. It's very moist, and very soft. I would be concerned about harder ingredients like bacon and broccoli possibly causing a problem for him. HTH.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:32 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.