General Food Discussions

[factotum]

It's pretty great, best food invention I ever made. Travels well too.

My sister makes a quiche in the same way, only she has a pastry crust under it--just cracks the eggs in, covers the lot in cheese, bung it in the oven.

[Tvtyrant]

My sister makes a quiche in the same way, only she has a pastry crust under it--just cracks the eggs in, covers the lot in cheese, bung it in the oven.

That would definitely have better texture. There aren't a lot of veggies with the consistency of bread except cauli-flour.

[Florian]

That would definitely have better texture. There aren't a lot of veggies with the consistency of bread except cauli-flour.

Grated almonds also work. On the low carb side, bacon and tuna can also be used.

[Tvtyrant]

Ooooh Bacon is interesting. Tuna would be really squishy though.

[Florian]

Tuna would be really squishy though.

An acquaintance of mine uses tuna as basis for low carb pizzas. Mixes the tuna with eggs in a blender, forms the pizza basis and pre-bakes it in a pre-heated oven, to lose a bit of moisture and harden up a bit, before adding the sauce and toppings. Should work similarly with the spring form used for a quiche.

[Tvtyrant]

Okay thanks! I will give tuna crust a try tomorrow, seems really cool.

[Peelee]

I'm very interested in how this turns out.

[Honest Tiefling]

An acquaintance of mine uses tuna as basis for low carb pizzas. Mixes the tuna with eggs in a blender, forms the pizza basis and pre-bakes it in a pre-heated oven, to lose a bit of moisture and harden up a bit, before adding the sauce and toppings. Should work similarly with the spring form used for a quiche.

...What form does the tuna come in? I'm imagining canned tuna and I don't think that would quite work.

[Florian]

I asked about that. Yes, it is canned tuna. Similar to handling pre-packaged blocks of tofu, you've got to press it dry by placing it on a flat wire sieve (or something similar) and weight it with something heavy. Gravity will do the work to get rid of the excess oil (or in the case of tofu, water, if your goal is to deep fry or pan fry it).

[Peelee]

Gravity will do the work to get rid of the excess oil (or in the case of tofu, water, if your goal is to deep fry or pan fry it).

Or, in the case of tuna canned in water instead of oil, water.

[Florian]

Or, in the case of tuna canned in water instead of oil, water.

Still heavy on the moisture, exactly what you don´t want, like with tofu.

[Peelee]

Still heavy on the moisture, exactly what you don´t want, like with tofu.

How many Germans does it take to change a light bulb? One; they are very efficient and do not have a good sense of humor.

For reals, though, I was just trying to be funny there.

[Florian]

Sense of what?!

[Thrawn4]

Sense of what?!

I think it's a certain kind of excuse for being less than perfectly efficient...

[veti]

Aside from the presence of eggs, what on earth does cheesecake have in common with quiche?

[factotum]

Aside from the presence of eggs, what on earth does cheesecake have in common with quiche?

Um, none--who said there was?

[Tvtyrant]

Um, none--who said there was?

Pretty sure I jokingly did last page.

[factotum]

Pretty sure I jokingly did last page.

So you did, I must have missed it--I withdraw my objection!

[Eldan]

Aside from the presence of eggs, what on earth does cheesecake have in common with quiche?

Well, I mean, cheese quiche is a thing?

[Florian]

Aside from the presence of eggs, what on earth does cheesecake have in common with quiche?

Actually depends on what we're talking about exactly.

Cheesecakes, as you can find them in the D/A/CH region, are basically a form of Quiche: Same dough, same spring form, same height and baked in the oven to sport a crust. They have a way more fluffy consistency then what I understand to be the NY cheesecake, which is rather compact and basically "raw" on a pre-baked crust.

I think the ultimate expression of that style is found in the Dresdner Eierschecke, which manages to bridge the gap between a simple cheesecake and a more sophisticated torte with ease.

[Eldan]

To illustrate, this is a close up what the German-speaking countries think of as cheese cake (Käsekuchen)

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However, there is also the Quarktorte, which seems similar to what Americans refer to as cheesecake:

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Quark translates badly into English. It's basically cheese, but we treat it as a different category of thing.

[Eldan]

Also this discussion confuses me. What do you call quiche if it doesn't have a pastry crust? Isn't this quiche? Is there some other thing called Quiche in english? As far as I was aware, quiche just means "savoury tart".

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[Tvtyrant]

Also this discussion confuses me. What do you call quiche if it doesn't have a pastry crust? Isn't this quiche? Is there some other thing called Quiche in english? As far as I was aware, quiche just means "savoury tart".

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I'm pretty sure it is still a quiche without a crust. Its just risen/spongy eggs with cheese, the real question is what seperates a quiche from a frittata?

[veti]

Interesting that your cheesecake photos seem to show a pastry base. Where I come from, there's no pastry in a cheesecake: the base is formed from crumbs held together with butter.

[Peelee]

I'm not a fan of cheesecake crust period.

[Knaight]

Aside from the presence of eggs, what on earth does cheesecake have in common with quiche?

Lots and lots of dairy.

[Yanagi]

I'm pretty sure it is still a quiche without a crust. Its just risen/spongy eggs with cheese, the real question is what seperates a quiche from a frittata?

Quiche is baked. Frittata is fried.

[tyckspoon]

I'm pretty sure it is still a quiche without a crust. Its just risen/spongy eggs with cheese, the real question is what seperates a quiche from a frittata?

As I understand it quiche is fully baked; frittata traditionally is started on a range and cooked in a skillet to set the bottom, and then finished off by either turning it over, baking it briefly, or using a broiler/salamander to finish off the top. Frittata will not have a crust, while quiche will.

..functionally, tho, if you're just comparing the end product and not too concerned about preparation method, they're largely the same thing. I suspect quiche will more frequently have extra dairy mixed into the egg (cheeses, cream, etc) while frittata is more likely to be just egg with the savory mix-ins.

[Thrawn4]

To illustrate, this is a close up what the German-speaking countries think of as cheese cake (Käsekuchen)

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However, there is also the Quarktorte, which seems similar to what Americans refer to as cheesecake:

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Quark translates badly into English. It's basically cheese, but we treat it as a different category of thing.

I am afraid I have to object. As a member of the German speaking country of Germany, I would only categorize the second one as cheesecake (based on the recipes my mother and ex-girl friend used).

Also, everytime I look into this thread I get hungry :-/

[Eldan]

Oh, by the way, since it came up: I can speak to the use of Tuna as a base for pizza "dough". Works surprisingly well, I make it once a month or so.