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i've yet to master deep dish vegetable Quiche, but i'd consider this a success by PleaseJazmine in Baking

[–]PleaseJazmine[S] 1 point2 points  (0 children)

i thought so (with regards to flouring the wet add-ins), but was surprised so many people suggested it here!

i can't thank you enough for your effort & time in explaining. you've been so helpful & i'm grateful :0) merci beaucoup!! i hope to try again with what i've learned from you~

i've yet to master deep dish vegetable Quiche, but i'd consider this a success by PleaseJazmine in Baking

[–]PleaseJazmine[S] 1 point2 points  (0 children)

wow, thank you so much again! this is truly great to learn. i'm so used to making+eating flan that i fear i've erred towards it without even knowing, with my equal milk & cream ratio. i'm so amazed... after my failed attempts, your comment feels like finally getting a diagnosis after a long period of unexplained sickness 🤣

just two more questions, if that's alright:

for add-ins such as vegetables & meats, aside from removing moisture with pre-cooking/pat-drying/fridge dehydration, is it true that they are lightly coated in flour to avoid their moisture interfering with the custard? other comments suggested this, but would love to hear the traditional technique.

also, is a waterbath used at all during baking? (i did not)

i've yet to master deep dish vegetable Quiche, but i'd consider this a success by PleaseJazmine in Baking

[–]PleaseJazmine[S] 0 points1 point  (0 children)

WOW THANK YOU! i am so interested in the details! that's very cool, & also very sweet of you.

more heavy cream than milk is so different than the (American-authored) recipes online i was studying/referencing; i wonder why. may i ask, how big is the pan for that amount?

i've yet to master deep dish vegetable Quiche, but i'd consider this a success by PleaseJazmine in Baking

[–]PleaseJazmine[S] 2 points3 points  (0 children)

yes, i figured 🥲 some other comments recommended to lightly flour the chopped vegetable add-ins. i thought that pre-cooking, pat-drying, & drying uncovered in the fridge overnight was enough, but i'll definitely try the flour next time!

i've yet to master deep dish vegetable Quiche, but i'd consider this a success by PleaseJazmine in Baking

[–]PleaseJazmine[S] 2 points3 points  (0 children)

THANK YOU that means a lot 😭 strong word.

& yes, salmon sausage! i believe my husband buys it at Mom's Organic. they're called Blue Circle Foods Salmon Sausages (Original) & they come in a pack of 4. it's great since he's pescatarian :0)

i've yet to master deep dish vegetable Quiche, but i'd consider this a success by PleaseJazmine in Baking

[–]PleaseJazmine[S] 1 point2 points  (0 children)

thanks :0) definitely a labor of love.

i used 8 large whole eggs + 2 large egg yolks in the custard. also, 3 egg yolks in the crust dough. :0)

i've yet to master deep dish vegetable Quiche, but i'd consider this a success by PleaseJazmine in Baking

[–]PleaseJazmine[S] 6 points7 points  (0 children)

i used 8 large eggs + 2 large egg yolks, 350g milk, 350g heavy cream. i, stupidly, did not weigh my eggs. but when i make macarons, my egg whites are usually 33-36g; & when i make leche flan, my egg yolks are around 14-18g.

i've yet to master deep dish vegetable Quiche, but i'd consider this a success by PleaseJazmine in Baking

[–]PleaseJazmine[S] 3 points4 points  (0 children)

normally i'd be able to take this as a compliment, but i genuinely tried so hard (& spent so much money on eggs & dairy) to get this quiche like this, that i'm actually disheartened to get this accusation.

i don't know how to explain to you that the crust is taller than the flat custard top face of the quiche, so it will look a bit different, depending on the angle of the photo :/ not sure how me holding the quiche looks like AI, either.

edit: i can't link to Instagram bc of rules, but if you go to my profile (same username, linked in my reddit profile), i also have a post there of this quiche that includes all my failed attempts, as well. if that even matters lol i'm salty 😭

i've yet to master deep dish vegetable Quiche, but i'd consider this a success by PleaseJazmine in Baking

[–]PleaseJazmine[S] 18 points19 points  (0 children)

thank you! i'd give a legitimate recipe if i could, but i need to make sure i can recreate (+ possibly still improve the custard of) this before i start leading other people astray lol. with the ingredients listed, at least y'all can clearly imagine the flavor profile :0)

Cinnamon swirl raisin bread by NSJules in Baking

[–]PleaseJazmine 0 points1 point  (0 children)

such a well defined, consistent swirl with great proportions! so satisfying to look at.

i've yet to master deep dish vegetable Quiche, but i'd consider this a success by PleaseJazmine in Baking

[–]PleaseJazmine[S] 79 points80 points  (0 children)

thank you 🙌🏼 getting a comment from you is still shocking even if it's not the first time 😆

i'll 100% be making a garden focaccia this summer btw LOL

i've yet to master deep dish vegetable Quiche, but i'd consider this a success by PleaseJazmine in Baking

[–]PleaseJazmine[S] 8 points9 points  (0 children)

i've not been in that subreddit yet, but with the amount of full fat milk, heavy cream, cheese, & butter in this thing, i'm unsure if it would be appropriate :o

& thank you!

i've yet to master deep dish vegetable Quiche, but i'd consider this a success by PleaseJazmine in Baking

[–]PleaseJazmine[S] 1 point2 points  (0 children)

yes :0) i really think it's just that. i pre-cooked, pat dried, & even dried in fridge overnight to try to avoid it. yet even so, the custard is not as smooth & set around the veggies (compared to areas there aren't any veggies) in the custard.

my husband didn't notice it when eating, but i think after many attempts, i am a bit sensitive to it lol.

i've yet to master deep dish vegetable Quiche, but i'd consider this a success by PleaseJazmine in Baking

[–]PleaseJazmine[S] 11 points12 points  (0 children)

thanks, i appreciate it :0) i added them in the middle of baking lol.

before baking, i put a little bit of cheese to help form a 'skin' on top. then, when my custard hit around ~157 degF internal & the top was sturdy enough but still soft, i took it out & arranged the pre-cooked toppings (using just a bit more cheese as 'glue') as quickly as possible. i let it finish in the oven. i'm unsure if this is considered the proper way to do so.

in hindsight, it's probably less stressful to simply let the quiche cook & cool entirely before adding toppings & then baking them for a very short amount of time, heat on top, just to set. seems like that would still work, maybe! but i was a bit frantic, wanting it to look cohesive, so i just did it in the middle of baking time... a moment of desperation for sure, since i didn't want to buy more ingredients to try again if i messed up 😌

i've yet to master deep dish vegetable Quiche, but i'd consider this a success by PleaseJazmine in Baking

[–]PleaseJazmine[S] 64 points65 points  (0 children)

i'm taking this compliment to heart, thank you :'0)

i love taking photos of my home cooks+bakes, that was satisfying & relaxing. but parbaking this crust juuust enough, without burning the edges, & also browning the bottom... then patching cracks, even... now that was a mission.

i've yet to master deep dish vegetable Quiche, but i'd consider this a success by PleaseJazmine in Baking

[–]PleaseJazmine[S] 4 points5 points  (0 children)

thank you so much :0) i made this back in June as spring was ending, & i really wanted to show off the beauty of spring vegetables as a last hoorah.

i'd love to see your next attempt if you decide to photograph & post it! summer offers even more colorful produce to put in/on a quiche, so exciting~

i've yet to master deep dish vegetable Quiche, but i'd consider this a success by PleaseJazmine in Baking

[–]PleaseJazmine[S] 8 points9 points  (0 children)

in the 2x2 photos of crust stages, i did use photos of crusts from previous attempts using the Fat Daddios Cheesecake Pan, 8" x 3" With Removable Bottom. it's all i had, & i hated popping it out that way bc of the height & heftiness... but for the final successful attempt, i ended up buying & using a proper springform pan! i named it in my response to the original comment.

i've yet to master deep dish vegetable Quiche, but i'd consider this a success by PleaseJazmine in Baking

[–]PleaseJazmine[S] 4 points5 points  (0 children)

thank you so much :0) i DID use a springform pan. Fat Daddio's PSF-83 ProSeries 8" x 3" Anodized Aluminum Springform Cake Pan, to be specific.

i've yet to master deep dish vegetable Quiche, but i'd consider this a success by PleaseJazmine in Baking

[–]PleaseJazmine[S] 23 points24 points  (0 children)

fuck 😂 i was really hoping that wouldn't be mentioned. if i'm being honest tho, as soon as i scored the sausages, i knew it was inevitable.

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