My Market Year(s)

Sometimes even your best shot at a recipe fails.  It can be pretty and tasty but still wrong.  This was a quiche that turned out quite watery which was too bad.  We have ideas for trying again.

There are several factors that can make a quiche watery:  too much water in the vegetables, too high of cooking temperature, too much milk for the number of eggs and bad karma.   I think I needed to dry the asparagus out more* prior to assembling the quiche and used less asparagus in the mixture.  I’ll also up the eggs to milk ratio and throw in a tablespoon of flour next time through.

Until I get the recipe nailed down, there are pictures to enjoy.

Asparagus, goat cheese and caramelized onion quiche.

*next time I’ll saute the tips in oil not steam them and I’ll not chill the stalk slivers in cold water after sauteing them.