Comments on: Real Women Eat Crustless Quiche: Asparagus & Cheese

By: brain hemorrhage

brain hemorrhage — Tue, 12 Oct 2010 21:36:42 +0000

Its not actually my practice to post comments, but i thought i would say that this was nice.
Added you to the RSS reader

By: ana

ana — Thu, 07 Oct 2010 19:12:12 +0000

can this be made without a tart pan????

By: Jackie

Jackie — Thu, 04 Jun 2009 18:53:37 +0000

Make that 9-406371

By: Jackie

Jackie — Thu, 04 Jun 2009 18:50:06 +0000

Greg,
I just ordered a tart pan on the williams-sonoma’s website…on sale for $4.99!!! I thought the same thing you did about the size but then I counted the asparagus pieces across the top of the picture here and decided that the 14″ length pan would work fine. The item # for the pan is 406371. Happy cookng! 😉

By: Greg a L.A.

Greg a L.A. — Fri, 22 May 2009 06:32:51 +0000

I wanted to make this, but when I went to look for rectangular tart pans, all I found was an 11×8″ and 16×4″. From the pic, it looks like you had one similar to the 16×4, which made me think of what I was going to put it on when I removed it from the pan?!? Please give me any suggestions you might have and a hint as to what size pan you used….and maybe where to get it (I checked sur la table and williams-sonoma).
While I’m at it, thanks for the great recipe and video for puff pastry. I made a Pithivier with apricots, turned out great, even better on the second one. More questions about that now…. I was trying to get very well defined scalloped edges….what’s the technique for doing that? Also, do you have any recipes or thoughts on different fruits that work well with Pithiviers? Thanks!

By: Barbara

Barbara — Thu, 10 Jul 2008 09:28:53 +0000

I’ve been a lurker on your blog for about 6 months now. I visit it whenever I’m feeling trapped at my desk in Ottawa and wishing I was in Paris, which is alarmingly often. I made your quiche for lunch this weekend and we ate it on the screen porch with a green salad and bottle of rose. Perfect! Thanks a lot. I think I’ll tackle paella next.

By: one food guy

one food guy — Mon, 02 Jun 2008 06:48:02 +0000

Looks awesome! I’ll try this out for my next brunch.

By: Mad William

Mad William — Sun, 01 Jun 2008 11:34:24 +0000

OMG, I so want to make one of these.
With a side of bacon.

By: Kevin

Kevin — Fri, 30 May 2008 09:26:07 +0000

Perfect timing. I’m catering a luncheon for someone with celiac disease in a month. I’ll have to replace the asparagus with something in season then, but the cheese mixture sounds perfect.

By: Stu "El Inglés" Harris

Stu "El Inglés" Harris — Thu, 29 May 2008 06:55:31 +0000

Seems to me this’d work well with good fresh courgette, too. I’ll try it and report back.

By: Lydia (The Perfect Pantry)

Lydia (The Perfect Pantry) — Wed, 28 May 2008 20:00:58 +0000

Tomorrow morning I’m off to visit a large asparagus farm — they have several acres planted, and you can go right into the sorting room to purchase. And now I know what I’ll make when I get home — this quiche!

By: Ms. Glaze

Ms. Glaze — Wed, 28 May 2008 19:23:31 +0000

The other thing I wanted to mention is that if you add tons of milk it will puff up over the asparagus and that diminishes the final look. With just a little milk it puffs up nicely. This is not a very thick quiche, only about 3/4″ high.
The original recipe that I have is an old French one and calls for 20 cl of milk and 20 cl of crème fraîche and 4 eggs. I don’t think a cup of crème fraîche would do anyone any good.
But, if the quantity of milk is irking you, add a little more, it won’t harm the recipe any. Also, Kathy only adds 2 T milk to her 16 eggs, so I guess it all depends.
Again, thanks for comment!

By: Ms. Glaze

Ms. Glaze — Wed, 28 May 2008 19:07:57 +0000

Buck – I’ve been making my own recipe wrong. No seriously. I just went over some old scribbled notes after I read your comment and realized I wrote 20 cl not 20 ml which is more like 1 cup + 1 Tablespoon. But, you know, I’ve been making this quiche ever since with 1 Tablespoon of milk and it’s good this way. Thanks for catching that. I guess it just goes to show you how flexible this recipe really is 😉

By: Kimberlee

Kimberlee — Wed, 28 May 2008 17:39:22 +0000

and it looks so lovely too! can’t wait to try it.

By: Erin

Erin — Wed, 28 May 2008 16:35:14 +0000

This is such a gorgeous presentation of crustless quiche. The rectangular tart pan really looks so much more polished. Plus I love the asparagus design you made on top. Great recipe!

By: SAS

SAS — Wed, 28 May 2008 14:55:07 +0000

I’ve been making crustless quiche since being diagnosed celiac, but this looks delish! I’ll be trying it soooon (doesn’t hurt that I love emmenthal cheese). THANKS! Uh, I mean, MERCI!
I also make “crustless” pumpkin pies – simply make the filling and bake like a custard. I suppose that would work with any custard-style pie filling.

By: Buck Turgidson

Buck Turgidson — Wed, 28 May 2008 14:52:01 +0000

Is that right? Just a tablespoon of milk and a tablespoon of cream? The other recipes you referenced use at least a cup of milk so I was wondering. Thanks!

By: Joan Pan

Joan Pan — Wed, 28 May 2008 14:38:23 +0000

I love quiche! It’s the simple things in life that make you happy. hehehe
Oh, I have a friend in my program that is going to stage at Guy Savoy! His name is Justin – I think he has emailed you before.

By: Mr_Conlin

Mr_Conlin — Wed, 28 May 2008 14:22:08 +0000

I think I speak for all the men who read your posts, cook your recipes, eat at Guy Savoy, an live vicariously through you, that Quiche is not a problem.
Great photos, as well!