Comments: Fresh Garlic and Anchovy Quiche


Nice. Garlic? Anchovies? And that fresh garlic was very very cool - very unlike the garlic I see here in the stores.

When we move and I have a small garden, I may have to plant lots of garlic just to get the fresh stuff next spring. It's got such a nice light flavor.

I think we bought all the eggs because... um... I have no idea why, really.

You had me right up until the part about the anchovies. People really like those things, huh? I should give them another shot. But would I be permitted to try this recipe without them?

Definitely, you could try it without them. But are you going to admit defeat where a 14 month old fears not to tread??

; )

The fresher the garlic the better it is... problem is, fresh garlic is extremely hard to get. I tried almost all the varieties of garlic I could get my hands on around here to make my own 'garlic test'... the results were very simple: the fresher the garlic, the better the taste... no matter which varieties or place of origin.

I posted a little comment about this 'test' on my blog a few weeks ago. It seems I can't give you the permalink since it is on blogspot but if you are interested, you can do a little search and find it easily.

Actually, Meg, I'd try it with the fish, but we don't eat things from the animal kingdom in the house. Or at least that's my excuse. Maybe I should have a friend make it and invite me over.

Justin, try some anchovies that dont' come from a jar or can. They sell white anchovies in some places in trays with lemon and oil.

I also like the stinky ones mixed in a tapenade with olives. They give a nice salty ocean taste to the olives. My #1 "anchovy commandment" is that they have to be slimy or fresh. Dried out anchovies on a pizza are just nasty, but good slimy ones are delicious.

Last time I made a quiche with tomatoes, it came out very runny from all the water/juice in the tomatoes. But your's doesn't seem that way at all, any advice?

Justin, didn't realize you were non-fish-eating - sorry! I am sure that if you ever visit Chicago or Paris a friend could be found to invite you to try it!

From our Kitchen - I have had this problem before too and it usually happens when you have a lot of really juicy tomatoes. I would try draining them for a few minutes on paper towels before adding them. My quiche didn't have the problem because there was only one very small tomato and so the egg mixture surrounding the tomato wasn't overwhelmed with liquid. You could also try reducing the amount of liquid (milk or cream) that you add, but I have a feeling that in the area around each tomato the consistency would still be too liquid, because you can't really "mix" the tomato juice with the rest of the egg mixture.

Good luck and sorry for the long-winded response!

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