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  • Crustless quiche

    Ok so I purchased the primal cookbook and tried the crustless quiche. It was a bit bland and I'm not sure why. I followed the recipe to a "T". I hope the other recipes have some sort of taste to them.
    Health is Wealth!

  • #2
    Bland for me usually means needs salt. I had been in the habit of not using it but the right amount is a necessity for things to taste the way I think they should.
    Wheat is the new tobacco. Spread the word.

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    • #3
      I've made several of Mark's recipes that are on the website and have come to the conclusion that he severely under-seasons. Of course, seasoning is all a matter of taste, but for me I tend to double (at least) the amount of seasoning recommended.

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      • #4
        I find that almost ALL recipe books (not Indian!) underflavour. I have come to the conclusion that chefs / cooks don't really want to give away their secrets and have other people cook as well as them! Or is it that they are writing for a vast number of people, many of whom LIKE bland?

        Certainly Delia Smith, for one, can do with her spices / herbs increased in a lot of recipes.

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        • #5
          heres a good one
          Crustless Quiche in a Cup | Cooking with My Kid
          this is good too, omit the flour
          Egg McCup | Cooking with My Kid
          "It is not what you are that holds you back, it is what you think you're not."
          Denis Waitley

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          • #6
            Originally posted by breadsauce View Post
            Or is it that they are writing for a vast number of people, many of whom LIKE bland?
            this. I know a couple people who have written, tested or edited cookbooks and they were told by editors/publishers that their food was too strong for mainstream audiences. I also know a guy who had a travel show on food network briefly, and he was told that middle America "wasn't ready" for Ethiopian food. They made him go to a bbq place instead, one which they'd featured on dozens of other shows. yawn.

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            • #7
              Bland recipes don't really bother me as I tend to pick my own seasonings. I tend to see many of them as a starting point or a base. Is this in the quick recipes cookbook? I don't have that one but for a crustless quiche or egg tart I like to blanch asparagus then cut it in half to make it shorter (or use tips) and make a spiral fan in the bottom of the pie pan. Crumble some fried bacon over that or mix it in with the egs, pour the eggs over top and put a layer of sliced tomatoes on top then bake.

              If you have the first cookbook the broccoli and beef recipe is really good.
              Buy house, Demolish house, Build house.

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              • #8
                Originally posted by canio6 View Post
                I've made several of Mark's recipes that are on the website and have come to the conclusion that he severely under-seasons. Of course, seasoning is all a matter of taste, but for me I tend to double (at least) the amount of seasoning recommended.
                Good idea.
                Health is Wealth!

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                • #9
                  Didn't this recipe use nutmeg? I think nutmeg in eggs just sounds nasty so I just used onion powder, garlic powder, red pepper flakes. cayenne pepper and black pepper. It turned out pretty good and spicy. I also added just a touch of very sharp aged cheddar.

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                  • #10
                    nutmeg is good in eggs, but it should be really subtle, in addition to the other flavors.
                    my primal journal:
                    http://www.marksdailyapple.com/forum...Primal-Journal

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