food The Drunken Chef

mmcdermott1_thehothalf said:
Pauly,

Teach my hubby to cook would ya? I'll pay you to teach him...pay you with alcohol.

I agree with TB, your a tease. Get those 8-10 beers down so we can see the finished product.
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DEAL!!!

Here comes more teasers....

All the goodies laid out and ready:

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This is your basic quiche starter, folks....5 extra large eggs and one cup heavy cream. Yup, it's THAT simple!

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Ingredients for the spinach/bacon quiche:

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mix mix mix....

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....and the Jamaican shrimp quiche:

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Bada BING!!!!

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Into the preheated oven (somewhere between 350 and 375) for 40-45 minutes....

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Should be ready soon!!! :woohoo:
 
Quiche, my dad always called it French breakfast pizza. Real mans food!

Love it Pauly, Dem shrimps is goin be done gooooooood I Garuntee~!
 
RocketMan said:
Quiche, my dad always called it French breakfast pizza. Real mans food!

Love it Pauly, Dem shrimps is goin be done gooooooood I Garuntee~!
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Thanks!!!

Quiche is so damn awesome....a true blank canvas! There really is no limit to what you can put in one. :cool:

I used these exact versions in the pie throwdown........epic fail!!! But Retta loved them SO MUCH that I have to make them at least every couple of months or so.

Man, I love to cook! :woohoo:
 
Me no drinky drinky enough yet. Working on it though. Big ole plate of wings for my supper. Made some with HBD's new 1841, and some with my old standby Defcon mix. Margaritas!!!
 
Pauly...when making quiche, I always dock the crust, add a little cheese and bake the crusts for about 5 minutes to seal them and then add the mix and bake. How does your bottom crust come out? Is it cooked through and flaky?
 
texas blues said:
Pauly...when making quiche, I always dock the crust, add a little cheese and bake the crusts for about 5 minutes to seal them and then add the mix and bake. How does your bottom crust come out? Is it cooked through and flaky?
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It's always a good idea to pre-bake the shells....although if you don't it doesn't make much difference. The bottom crust comes out tasting just fine. I'll try to get pics of it when I plate!
 
Not to lecture, but I dock as well and seal with an egg wash. Otherwise the mix can soak in and you end up with a rubbery bottom. I think there's a sig in there lol.

Otherwise great job on the quiche.
 
Deathtosnails said:
Not to lecture, but I dock as well and seal with an egg wash. Otherwise the mix can soak in and you end up with a rubbery bottom. I think there's a sig in there lol.

Otherwise great job on the quiche.
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Thanks!

I've done it both ways....and I can honestly say that with the store-bought crusts there is little difference. But i do agree that pre-baking is always better.
 
Listen.

I just want to announce that:

1) I'm home alone this weekend.
2) I'm drunk already.
3) I'm making some wings right now and I'll be testing out all the Defcon wing sauces.

PHOTOS TO FOLLOW SHORTLY.
 
I give you......one yummy dish!

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....and QUICHE!!

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Tried to get the bottom crust....

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THIS was quite tasty....

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One last shot....

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....on to the next... :cool:
 
Retta's eyes are the same color as mine... how weird is that?

Marcie must have gotten so drunk tonight that her camera "didn't work" again.
 
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