Quiche like Bouchon's

A few years ago I had quiche at Bouchon's in Las Vegas. It was a revelation. The quiche had a custard-like consistency unlike any quiche I'd ever had before. The recipe finally became readily available, but it uses a spring form pan, and I don't have one, had a million steps.....

I looked through my cookbooks, and David Rosengarten's Taste cookbook has a quiche recipe, which he described as having a "sexy" consistency. Exactly what I was looking for. It seems it's not as complicated as all that. This recipe says to boil heavy cream and let it cool. Then add the eggs (3 eggs & 1 yolk) and seasonings, and pour it into the pie shell. No 15 steps. No springform pan. Same custardy-"sexy" consistency.

Everyone in the free world probably already knows this, but if you haven't boiled the cream first, try it. You won't believe the difference it will make.

I miss David Rosengarten on Food TV!

My wife and I attemped Bouchon's quiche recently. Unfortunately, we had a hole in the bottom crust and as it started baking, the batter quickly left the crust and threatened to make a big mess. My wife thought quickly, pulled it out the oven, and used some extra crust dough to turn the thing into a galette. The galette was excellent and our guests were none the wiser.

tcdup wrote:A few years ago I had quiche at Bouchon's in Las Vegas. It was a revelation. The quiche had a custard-like consistency unlike any quiche I'd ever had before. The recipe finally became readily available, but it uses a spring form pan, and I don't have one, had a million steps.....

I looked through my cookbooks, and David Rosengarten's Taste cookbook has a quiche recipe, which he described as having a "sexy" consistency. Exactly what I was looking for. It seems it's not as complicated as all that. This recipe says to boil heavy cream and let it cool. Then add the eggs (3 eggs & 1 yolk) and seasonings, and pour it into the pie shell. No 15 steps. No springform pan. Same custardy-"sexy" consistency.

Everyone in the free world probably already knows this, but if you haven't boiled the cream first, try it. You won't believe the difference it will make.

I miss David Rosengarten on Food TV!

sounds awesome..i would also recommend to strain the custard and let it rest awhile to make sure there is no air bubbles!