Travel back to a time when quiches were all the rage, when tomes were written about sauces and the phrase "bucket list" made no sense. Today we're using all the swag, sway and pull at our disposal to bring that distant gloop relative, quiche, back into fashion. To do so, we'll need to solve Molly and The Mysterious Disappearance of Both Pie Plates and confront some bizarre and unpleasant ingredients. WRONG!
Pie Bird Bakery Pie of the Month Club
Matthew's Now but Wow! - Love at 350°, by Lisa Peers
Producer Abby's book recommendation newsletter: the rolling ladder
Matthew Amster-Burton 0:00
Hi. I'm Molly and I'm met.
Molly 0:05
And this is spilled milk, the show where we cook something delicious. Or Matthew cook something delicious this week, I ate it all. And now there's none left for you.
Matthew Amster-Burton 0:13
And that thing that I made that we just ate is quiche. Yeah, it
Molly 0:18
was a really like a top notch key.
Matthew Amster-Burton 0:20
I was really proud of how this one turned out. Yeah, this is the other key show I've ever made. It's like the first one that I that I pretty much stand behind. Yeah,
Molly 0:26
it's really good. Really good stuff.
Matthew Amster-Burton 0:28
Yeah, first I stood behind it. And then I stood in front of it, and then I put it in me. Wow, gross.
Molly 0:34
Okay, so this episode was suggested by host Matthew, why did I suggest this? Well, I'm not sure. But I'm glad you did. Okay, well, good. For me. Let's talk about our quiche memory lane. Okay,
Matthew Amster-Burton 0:47
so I would say I've had keys here and there. I think of it as something that I neither particularly love or dislike, like, you know, if it's good, it's good. But often it's like, you know, been sitting around in a case and doesn't look very appealing. But like a good homemade quiche is dynamite.
Molly 1:04
Oh, yeah. Oh, yeah. I think that I first encountered quiche, maybe in like my grade school French class, like, you know, when parents had to sign up to bring in some food for some special, stupid French holiday or something.
Matthew Amster-Burton 1:18
And this was the 80s. This was the 80s. So there was key. So there was keys. Yeah. And
Molly 1:24
I think that I thought it was fine. I was pretty skeeved out by anything having the consistency of custard?
Matthew Amster-Burton 1:30
I don't think I would have lost a child. Yeah,
Molly 1:33
I think I probably tasted it. But I just don't think it would have been my thing. And it sounds like grown up food. It does. It does. It sounds really fussy. Yeah. But it's really not. It's not at all. And it's actually I think, quite easy to make if you're comfortable with like pie dough,
Matthew Amster-Burton 1:49
which I'm not really but I did my best. Yeah,
Molly 1:52
I think I also well, I'll talk more about some other memory lane as we as we forge ahead.
Matthew Amster-Burton 1:59
Yeah, so some more recent memory lane for me, we as you know, because I mentioned it all the time, we're members of a pie club that's from pi bird bakery in Seattle, you did sign up and get a get a pie every month. When they send you the email ahead of the pie arrival. They say like, Okay, here's the pie of the month, but you can also add or replace your pie with a quiche. And we've done that. Oh, okay. So like there was one with Teresa that I really liked. They make a good quiche, like big and hearty. I think there was one there's like bacon leak, which I think you made also recently. So like anytime we've gotten a pie bird quiche, I've been very happy with it. Nice.
Molly 2:33
Okay, well, I did the research for this episode. And I was kind of delighted because So ever since I had like a career as a food writer or thought of that as primarily the thing I did, right. I have felt that I needed to keep some books around to use as like resource materials. SCAF EA,
Matthew Amster-Burton 2:55
what's the one with your target? pickiest epic? Yes. There you go. Pliny the Elder, it would be good. If I had those. Yeah, it would be very good if you had Pliny the Elder on hand. Just the guy, just
Molly 3:06
the guy. So I have a number of books that I have. Like, I have books that I've accumulated over the years and that I felt like I shouldn't get rid of because I know myself well enough to know that I'm not going to go to the library and do research or episodes go but if I keep some hate lights around, I will use them eventually.
Matthew Amster-Burton 3:29
I see. And one of the books you have there I see is one that was always on the shelf at my parents house when I was growing up and probably still is, and I never ever looked at I don't think I've ever looked at it. Is that the libres gastronomique? That's the one that looks exactly like the ones I feel how heavy this is. Oh, yeah, that's exactly it. Yeah, so
Molly 3:51
I'm pretty sure that this was either my dad's copy or that Brandon found this like at a thrift store or something along the way. The I mean, you can feel like the paper quality this this book is so heavy. Yeah, it's pretty badass. It's from 1961
Matthew Amster-Burton 4:09
You should cook every recipe and it doesn't even have recipes or is it? Oh yeah, it does
Molly 4:13
have some recipes they tend to be written in like narrative of course form. So I pulled down this book from the shelf Oh, and it's organized like a dictionary in alphabetical order. I pulled this down from the shelf and then also this book that I don't even know when or where I got this Elizabeth David French provincial cooking Sure. According to the LA rousse quiche, so you have to look at the way I wrote this. Okay, so the quiche or quiche K i che looks so weird. Yeah, my spellcheck wanted to just go crazy on it. Yeah,
Matthew Amster-Burton 4:49
like I feel like this is where like the spell check could be just like I've had it with you. Right, you're breaking anyway,
Molly 4:54
so lovers gastronomique, you know, under under the sort of definition of quiche it offers this alternate spelling that is KICH II. And it says in parentheses sometimes the word is spelt This way your belt is written, like like the grain, like flour. I have I haven't seen that lets
Matthew Amster-Burton 5:15
us I mean like ages. I mean sometimes people refer to our show as Spilt Milk, but still kind of
Molly 5:21
same belt like spelt, it's spelt. I mean, it is silly it is. Well anyway, it felt delightfully old fashion. All right, quiche or quiche originates in Loran although some writers claim that this kind of savory custard belongs to German cookery since in Germany the quiche is known under the name cookin from which the word
Matthew Amster-Burton 5:43
key key
Molly 5:47
there are several kinds of key Oh yeah, each region of Lauren or Alsace has its own and each claims that this alone is the true one of course isn't this the way with like every type of food? Oh,
Matthew Amster-Burton 5:58
yeah, I figured we would be getting into like some French regional conflict. Yes,
Molly 6:02
for sure. The name quiche is also used for some sweet custard tarts served as a sweet okay, we're still quoting from LA rousse Yes, quote that these should be so called is wrong. Oh, yeah. Because the real quiche that of Lauren or Lorraine however you want to pronounce it is always served as hors d'oeuvre and never for the sweet course we just had it for lunch. Well, so I think what Larousse Gastronomique is saying is that the only thing that they really feel should be called quiche, is like that the original from Lorraine, and that it is always served as an hors d'oeuvre. So as a first
Matthew Amster-Burton 6:42
course, that seems like a I mean, I guess when I was in France briefly, I did have some pretty intense first courses.
Molly 6:50
I yeah, I know. It does seem like a pretty pretty intense first course. So Wikipedia has more to say about quiche along the Mr. Etymology line. Oh, yeah. Would you like to take this Mr. Etymology?
Matthew Amster-Burton 7:08
You know what, I think you're gonna be Mr. Etymology this week. Okay. Miss Ray. Mr. Etymology, isn't we we talked about it's not like a gendered role. Oh, okay. Well, but if you want to keep doing that voice, who am I to stop? No, no, I'm
Molly 7:21
not gonna keep going. The word quiche first showed up in French in 1805. But it dates back to 1605 in the low reign patois that seems
Matthew Amster-Burton 7:31
very specific, doesn't it? Is there is there like a quote from 1605? Like,
Molly 7:37
there were like references and no reference section of Wikipedia. But
Matthew Amster-Burton 7:43
by quiche, anyway,
Molly 7:45
this was the second place though that I saw mentioned that quiche dates like easily back to the early 1600s If not the late 1500s in the long run,
Matthew Amster-Burton 7:58
it does have sort of a renaissance see like, you know, rich pie kind of vibe. Well, like right your your apples in a coffin. You put your apples in a coffin. You put your apples in your coffin, it's an eggs in a crust.
Molly 8:10
It wasn't there that thing about like meat pies or eggs apples in a coffin. Absolutely.
Matthew Amster-Burton 8:15
Yeah, a pastry coffin.
Molly 8:17
There we go. Yep. I just like to refer to it as a coffin. The first English usage was probably in the early 1900s. And Wikipedia also says the same thing that Larew said about the German cookin and that the etymology of quiche may be related to that. Okay, quit makes sense. And it makes sense to because like Alsace Lorraine or Alsace Lauren is eastern France like right up next to Germany.
Matthew Amster-Burton 8:45
Yeah, I don't I mean, I knew Quiche Lorraine, which is what I made today, but I didn't occur to me that that was like that. That's like the homeland of
Molly 8:52
quiche. Yeah, it didn't occur to me either. Until I was research, but it makes sense. Yeah, yeah. So I think you're gonna really enjoy this next little bit here that we've got from Wikipedia. Okay. American writer and cookery teacher, James Peterson. Oh, yeah. For James Peters sauces.
Matthew Amster-Burton 9:08
He wrote a really good French cookbook. That's
Molly 9:12
right. Did you ever meet him like at any of the things?
Matthew Amster-Burton 9:15
I think I did, but I'm not positive. I
Molly 9:17
met him somewhere. I don't know if it was ICP, or like the Greenbrier those were those the those were, I was gonna say those were the days but that sounded kind of like Maga II of me.
Matthew Amster-Burton 9:30
Yeah. Well, I mean, like, this is not like, like a critique of James Peterson, the person whatsoever, but like, if I think about like a food writer of that era, it's like, it's like a middle aged white guy who knows a lot about sauces. That's right.
Molly 9:42
That's right. And who's writing like big, big, thick heavy tome? Yeah. Yeah, okay, here we go. So, American writer and cookery teacher James Peterson recorded first encountering quiche in the late 1960s and quote, being convinced it was the most sophisticated and delicious thing he'd ever tasted. Yeah, I can see that. Yeah. He wrote that by the 1980s. American quiches had begun to include ingredients that he found, quote, bizarre and unpleasant such as broccoli
Matthew Amster-Burton 10:15
that they should put it in is wrong. That
Molly 10:18
it should be so cold is wrong. And he regarded Bruce Firestein satirical book Real men don't eat quiche, which came out in 1980. Okay,
Matthew Amster-Burton 10:29
I'm so glad you put that on there because I that that phrase popped into my head just before we started and I was like, is that on the agenda? Like I started to write it down and Molly's like, no, of course we're going to talk about this. Yes, yes.
Molly 10:39
So I'm not familiar with the book itself. Just a phrase that made its way into popular culture though.
Matthew Amster-Burton 10:46
No, I was. Watson I were talking about this recently because like once a year or so we find ourselves mind boggled that the movie The Bucket List originated the phrase the bucket list, which is absolutely true.
Molly 10:59
Well, that's where the term a bucket list. Yeah, it
Matthew Amster-Burton 11:03
was like a movie with like, who's in that movie like Morgan Freeman and and like Jack Nicholson, something like that. I have no idea. Like, that's probably wrong. Don't don't add me on who was in that movie. That's really
Molly 11:15
where the term came from. The only
Matthew Amster-Burton 11:18
reason we'd like and Laurie I agree. The only reason we can convince ourselves that this is true when it feels wrong is that we remember when the movie came out, we and everyone else were like, What the fuck is a bucket list? Like that? Doesn't matter. Like what a terrible name for a movie. Like no one knows what this is like at what a ridiculous turn was on you. The movie totally, totally tanked. But everybody the phrase now lives forever.
Molly 11:40
Wow, has there ever been you know like one of those podcasts that you and Abby like to watch movies has ever been one of those about this
Matthew Amster-Burton 11:50
very about AMI, the bucket list or
Molly 11:52
make about the fact that that this term came from a relatively recent film that was itself a failure, but the term by all accounts was a success. Okay, so
Matthew Amster-Burton 12:03
yes, the answer is yes. I was listening to a podcast about this recently. Like, they just kind of got went off on a tangent about this. But like the other ones they came up with were sliding doors, which was the movie with Gwyneth Paltrow, which was not like like, you know, I think was like did fine is like an indie movie, but it's not like a big hit movie. But I think more people know about like, what a sliding doors moment is then have seen the movie. And then the other one they talked about was the movie hall pass. Okay, which did not originate the term Hall Pass meaning like, you know, a celebrity you're allowed to fuck?
Molly 12:37
Oh, it's a hall pass a celebrity. Is that Is it just anyone?
Matthew Amster-Burton 12:42
I guess we I guess it's any anyone? Yeah. Okay. Okay. But yeah, so so that maybe the movie like popularized the term beyond where it started, but but that's where the term came from. But with bucket list, there is no question. Isn't that wild? That
Molly 12:57
is wild. You know that movie Pearl Harbor? Yes. That's, that's where the historical idea of Pearl Harbor came from.
Matthew Amster-Burton 13:06
That's right. It was like Josh Hartnett came up with it. Yeah. Yeah, I was trying to
Molly 13:15
know what else E T. That's where the phrase extraterrestrial came from. I
Matthew Amster-Burton 13:20
mean, I think that is sort of true. Really? Like not not like, I don't think anyone outside of like, you know, space nerds use that term before.
Unknown Speaker 13:31
Baseball. What
Matthew Amster-Burton 13:32
about that movie space? Nerds? Yes, baseball. That's you're known as talking about Spaceballs before the movie? No one. No one was named dark helmet. No, no one no one had the Schwartz
Molly 13:43
he gives good helmet.
Matthew Amster-Burton 13:44
He gives a good helmet. I don't even like that movie. But I sure remember a bunch of things that happened now.
Molly 13:48
Pizza Hut pizza that Yeah. Okay, I'm gonna go back to the satirical book Real men don't eat key Yes, yes. So James Peterson I'm not sure how he became the the American authority on on quiche. But Wikipedia has a lot about a lot of quotes from him. He says that this book was the quote final humiliation of the dish. Yeah. And that a quote rugged and honest country dish had become a symbol of if feat snobbery Yeah,
Matthew Amster-Burton 14:19
I think that's true. Yeah, like is this I mean this thing kind of thing. Obviously like still goes on and is like completely absurd. Yes.
Molly 14:27
I mean, I would say that it's also kind of like the Obama quote about like being like latte drinking Volvo driving liberals or whatever. And arugula. Yes. Originally.
Matthew Amster-Burton 14:43
We had with our keys. Yep. Purpose. I mean, I did it on purpose in the sense that they're both tasty God, what
Molly 14:51
do you feed snobbery?
Matthew Amster-Burton 14:53
Yeah, do I have to excuse you have to go like do some Latte Art? No, but like, but everybody likes lattes. Everybody likes lace that I feel like that one is like like past its past its freshness State as an insult.
Molly 15:08
Okay, but quiche Do you think people still think of quiche as I
Matthew Amster-Burton 15:11
don't think people think of quiche at all? You're right. I don't think people think like, like I yeah, like it's a thing that had a moment in in the US like in the 80s and early 90s. Mostly the 80s I think. And like it's very tasty and probably we should make it more often. Do you? It's
Molly 15:29
interesting because I was gonna say it's the kind of thing that is in France. It seems like honest and rugged like, because it just feels I was gonna say here the ingredients for it like cream and eggs and bacon and stuff are maybe considered expensive, but they're not. They're
Matthew Amster-Burton 15:53
not it's not that they're considered expensive so much as they're considered decadent, right? Like so. So I think probably there's there's like a, you know, diet culture tinge to it like, especially from the low fat 80s For sure lives on.
Molly 16:08
It is interesting that quiche had such I feel like maybe the 80s were sort of the dying years for quiche. Maybe they weren't us and I want I imagined diet culture kind of killed it a bit.
Matthew Amster-Burton 16:21
Was quiche ever popular actually.
Molly 16:23
I think it was because I think about like all those little like mini quiche man. Yes. I remember seeing this like in magazines or in like the frozen food section. Yeah,
Matthew Amster-Burton 16:38
no, I'm looking over. We have like the Martha Stewart or van book. There's got to be mini quiche. I think we have made mini quiches from I'm sure.
Molly 16:46
I feel like yeah, quiche definitely had a big era. And that era ended about 50 years ago. Okay, we're bringing it back. Or maybe 45 years ago, maybe
Matthew Amster-Burton 16:59
45.
Molly 17:00
I have to say that I would be very surprised if quiche makes a big comeback. On the one hand it's no harder to make than like a fruit pie.
Matthew Amster-Burton 17:08
Yeah, it's it's easier, I
Molly 17:10
think. But I would be very surprised if it made a big comeback. But I mean, we have we have a lot of jam a lot of juice. We have a lot of sway. We have a lot of pull. We all swag. Yeah, we've got a little bit of a yeah, we've got pull. Yeah,
Matthew Amster-Burton 17:26
I mean, we pull and sway and swag. This is you're the dancer in the family. Like are these are these dance moves? Oh, yeah. Okay, yeah. Okay.
Molly 17:33
So all right, you know, moving right along. Assuming that assuming the key is going to make a comeback. Yes. We're all going to need to know how to make it
Matthew Amster-Burton 17:45
we're all going to need to know like, when when when, when the Horde arrives they're
Molly 17:51
going to hold their laser guns to our heads and force us to make key zombies
Matthew Amster-Burton 17:55
have a laser guns.
Molly 17:57
What else would they have?
Matthew Amster-Burton 17:59
I think they just like they just have your LLC you're also like the horror movie pan in the family like thinking of aliens. Okay, well, I mean, if the aliens zombies team Bob, we're screwed. Oh, yeah, we're screaming us in that scenario, but he's just one of them then probably keys will help. Yeah. Okay. So how do you make a quiche? Well, so
Molly 18:19
first, let's talk historically about how they used to make quiche. So, so. Okay, so according to both lovers, and Elizabeth David in the past quiche was made with like a bread dough. Oh, yeah. Interesting. So here I'm gonna quote from Elizabeth David. She says as in all regional dishes of ancient origin, which have eventually become national as well as local property. There have been various evolutions in the composition of a quiche, also called in different parts of the province. galette, fears taught flow and flown. A quiche is a flat open tart, and originally it was made of bread dough, just like the provolone Sol pea salad. Yeah. And the Neapolitan pizza. Oh, okay. Gradually, the bread dough came to be replaced with pastry while the fillings of course vary enormously. And here's where she totally goes rogue I Larousse. She says she named as some some possible fillings. Sweet purple catch plum. Okay,
Matthew Amster-Burton 19:22
stop right there because you've put this word on the agenda that nobody knows. Because it's qu E T SCA. It's the French word for Plum. And but she wrote it really in English. The French word for Plum. It's a particular type of curriculum because like I've never seen that word before. And it's like one of the grossest words I've ever seen.
Molly 19:45
The French word for for Plum is is Poon Right, right. But oh catch is a particular type. I'm pretty darn sure it sounds like rich but worse. Yeah, I know. It feels weird to say, but I'm sure it's tasty. Hold on.
Matthew Amster-Burton 19:59
Hold on, I gotta you gotta watch.
Molly 20:01
I gotta quit. I gotta I gotta check my watch.
Matthew Amster-Burton 20:07
Oh, yeah. Did you download quick hold my beer? I think which is the best dating app at this point.
Molly 20:14
Okay. Yeah, it's a prune plum base. Okay. Yeah, I like it. I'm gonna start saying it. Sometimes it's also the like brandy that's distilled from Plum juice. But
Matthew Amster-Burton 20:25
would you say you've gotta catch them all?
Molly 20:30
It's basically a prune plum. Okay, okay. All right. So she's basically saying you could make a key she calls it from like prune plums, or Mirabelle plums. To quote savory mixtures of onion of chopped pork and veal of cream flavored with poppy seeds of cream and eggs and bacon of cream and cream cheese sounds good. According to its filling the tart will be called a quiche Oh puno a Keisha lon yo and so on the one universally known as a Quiche Lorraine contains smoked bacon cream and eggs. Parisian and English cooks often agree or cheese. But law law runners will tell you that this is not the true quiche Lauren, whose history goes back at least as far as the 16th century. Oh,
Matthew Amster-Burton 21:17
so that's interesting. So I made Kishore end for lunch today. I made it yesterday. Yeah. And we had slices for lunch day. Very tasty. I found when I was making I was like, doesn't this sometimes have onions in it? I feel like I want like some sort of onion ingredient in here. Like it was very good, but it was just bacon, bacon, cream, milk, eggs and Greer cheese. Like without the cheese. I feel like it would be too simple for me. I am sure it would still be good, but it'd be like I want some something more some sorts of funky I
Molly 21:50
agree. I think that it would come across as even more of like a custard custard. Yeah. Yeah, it's interesting, because I think that until we started thinking about this that I thought a quiche Lauren also, like, was like, it could either have bacon or ham. Some I mean,
Matthew Amster-Burton 22:10
which I don't think Sure I'm sure it's been called that I thought I thought of it as having either bacon or prunes. Oh, I'm
Molly 22:17
sure that it's been caused that as well.
Matthew Amster-Burton 22:21
But that would cause it to be raw. Yeah. So
Molly 22:23
I like to make a bacon quiche. It's actually think it's an old New York Times recipe for a bacon and onion quiche. But I use half the amount of onion and sub in a leak for the other hand, love that. I think that's a great idea. But okay, so let's talk about about you know, the basic, let's paint the picture of how you make this thing. Okay, yeah, let's
Matthew Amster-Burton 22:45
paint a picture
All right, we've just finished painting the picture and you can't see it because we're at a audio podcast, but so we'll tell you about what the picture looks like. Okay, so we both made quiches recently and I'm curious to know like how how your method differs from what I did if at all
Molly 23:09
Okay, so we both this time used the recipe for an all butter pie dough from semi nos rats, salt, fat acid heat Yep. Which is I think a truly excellent recipe. I always use more salt than she calls for she calls for like a pinch of salt I
Matthew Amster-Burton 23:28
feel like I could have put in even more utility put in more and I could have put in even more than that.
Molly 23:32
I'm surprised that it calls for as little as it does so always add more than she calls for in that recipe but it's a fantastic recipe. Yeah, it's
Matthew Amster-Burton 23:39
a very simple all butter pie crust recipe that you you make in a stand mixer. I found it really simple like not intimidating and I there's another disc of dough in the freezer now that I'm going to use for a future Kishore pie and didn't it roll out and I rolled out beautifully. Yeah, yeah. Which is shaggy edge which which things always do Yeah, I rolled them out. So then I put that in a pan and I blind baked kind of pan. Oh, Nine Inch Pyrex pie plate. Okay, pipe pan is a pie plate a pie pan. Sure. Okay, if Peter Piper picked a pie plate, wouldn't
Molly 24:11
it still be a pie pan?
Matthew Amster-Burton 24:12
Yeah, then I bake blind baked it according to your recommended method, which is from Stella Parkes is on serious eats. And what you do is you line it with heavy duty foil, and then you fill that to the top with sugar. And because sugar
Molly 24:27
is heavier, like per, you know, heavier by volume than almost anything else, right? And it
Matthew Amster-Burton 24:37
almost anything else like osmium
Molly 24:41
I mean, you could, you could buy pie weights, those are pretty heavy, but it's certainly heavier by volume than beans. Yeah. And it's also going to really evenly fill that foil lining. Yeah,
Matthew Amster-Burton 24:54
so I felt good about that. Because like the problem I've had in the past is the crust pulling away from the especially from the inside corners of the of the pan while baking like ooh, this is not good. Work great this time. Awesome. And she has you bake it at 350 Yeah, for a long time. Yes. So like it ended up being in the oven for an hour. And then like a few minutes extra with the with the foil and sugar removed to brown like kind of the inner bottom of your brand your inner bottom. I haven't only my outer bought. Okay, then I made the custard which just whipped up whisked up some eggs, like a couple of extra egg yolks, milk, cream, some some crispy bacon lard doll. And actually, those don't go into the custard. I put them in the base of the of the in the pastry case. Oh, let me say that poured the custard mixture on top and hold on where did this custard formula come from? This came from cooks illustrated baking illustrated. Okay, and it's got 50 It's half milk, half cream. Yep. Two eggs, two egg yolks, salt, and a little pinch of nutmeg. Okay, and white pepper. Oh, white pepper. Okay, and I thought came out really good. I thought the custard was great.
Molly 26:07
It came out really, really well. In fact, I feel like you're so okay, it will here I'll tell you what I do. That's a little bit different. So I really wish I had a like straight sided tart pan. Because I love the look of that especially well I love the look of that where instead of having a fluted edge or a sloping edge like a pie plate does you just get this like straight, but I don't have one. But
Matthew Amster-Burton 26:38
is it is that hard to get? No, I don't think it'd be hard to get birthdays coming up my birthday. So four
Molly 26:45
months. Anyway, so So I used
Matthew Amster-Burton 26:52
I guess by the time this episode comes out, maybe like three months
Molly 26:57
we figured that out. Okay. Okay, so Matthew I also encountered a mysterious disappearance. Oh, when I went to go get my my pie plate because I like to use a if I can, like a clear like a glass Pyrex. So you can see the bottom. Well, I used to have two and they both disappeared. Or
Matthew Amster-Burton 27:21
you probably like gave them to people with a pie and they probably did.
Molly 27:25
Yes. But anyway, it seems strange to me that both should have
Matthew Amster-Burton 27:29
disappeared. Yeah, that that does seem very strange. Did you do you ran off together? I think they ran off together and got and eloped. Did Do you remember ever putting them out on the windowsill to cool?
Molly 27:42
Yes. Okay, all right. But anyway, um, so I wound up using a like a white Pyrex like kind of a vintage Pyrex pie plate.
Matthew Amster-Burton 27:53
I don't think I know what white Pyrex is. Um, it's like like regular parents bit cloudy. Yeah. Okay. Yeah, it looks like milk glass. Sort of, yeah, of course, milk glass, whatever. No, I
Molly 28:04
have a bunch of this stuff. Because Brandon and I were sort of into it for a while isn't it? years ago. No, like just Pyrex. Okay. Anyway, and then I used a fluted removable bottom tart pan. Okay, that was like deep dish. And I was pretty psyched about that, because the recipe that I've used in the past has left me with leftover custard that I couldn't fit in the coffee. Okay, I
Matthew Amster-Burton 28:29
kind of the kind of the opposite problem. Like, I wanted my custard to be a little bit taller. There was quite an exposed cry crust at the edge, which is not a bad thing. But like just born more like from an aesthetic perspective. Yeah.
Molly 28:42
I've used a recipe from the New York Times. I have no idea who wrote it. I printed it out from there a long time ago, and I have no idea anymore about it. I use equal parts milk and cream just like you salt, pepper nutmeg. I often throw in like a dash of some sort of kind of neutral hot sauce. Oh, I like that. Whether like Tabasco or like fresh red hot. I don't really know if it ever makes a difference. really
Matthew Amster-Burton 29:09
like that idea, though. And then it was like you could do a little mustard powder also would probably be good.
Molly 29:14
That could be good. Anyway, and I always Yeah, cook off the bacon. Get rid of most of the bacon fat and leave a little bit behind and cook the onion and leek. Yes. And you know, I have to say my custard was not nearly as smooth as yours.
Matthew Amster-Burton 29:31
Why do you think that is?
Molly 29:34
Well, I mean the onion for one thing does break it up in a way that I think makes it feel like less of a smooth custard.
Matthew Amster-Burton 29:43
Yeah, how long did you bake yours?
Molly 29:45
I don't remember okay.
Matthew Amster-Burton 29:46
Yeah, no obviously like the baking time is going to depend a lot on the thickness of the custard.
Molly 29:50
Yeah, yeah. And my like the one I made in the fluted removable bottom tart pan was quite tall. Yeah.
Matthew Amster-Burton 29:56
I found when we ate this for dinner last night like fresh out of the oven the custard was just almost on the verge of being softer than I would like it so but like right in the right in the middle I was like this is like I'm getting like cream coming through here and then when I reheated it I thought it was perfect and how long did yours bake? 35 minutes at 375
Molly 30:19
Okay, I feel like mine was somewhere around that. Mine had you test the custard with a sharp knife about one inch in from the edge well yes
Matthew Amster-Burton 30:29
mine my head you do it a chest the edge and make sure it comes out clean and then like make sure the middle jiggles so it's not overcooked.
Molly 30:36
Okay. So the way that I incorporated the green bear in mind oh and mine also had a little bit of harm. Nice. Mine has you do like a fine dice of the green. Oh, and I kind of like that you have pockets of like ooze, which I find delightful. I do think that yours however had a more evenly gurrieri flavor is
Matthew Amster-Burton 30:59
Keisha gloop food.
Molly 31:01
Oh, I think it's a bit glib.
Matthew Amster-Burton 31:03
I think it's I think it's like definitely within it's in the gloop range. Yeah,
Molly 31:07
I feel like it's maybe at the outer edges of the gloop family. Yeah, I agree. Okay, like a distant distant relative Okay, so
Matthew Amster-Burton 31:14
so like what's on the on the opposite edge of the glue families things that are like basically liquid, like a like a drinkable yogurt
Molly 31:22
Hold on. What was it that made us talk about gloop in the first place?
Matthew Amster-Burton 31:25
I don't know like a putting I don't think we did putting recently did we
Molly 31:29
know what was what are we talking about? That was gloop? It was
Matthew Amster-Burton 31:32
I don't know is something good? It was it was gloopy yogurt. No, no, I don't know. We don't know either. There's no way to find out.
Molly 31:42
Nope. Anyway,
Matthew Amster-Burton 31:43
I have a question for you about this more of a pie question that a quiche question per se. And it's about the out that outer edge of the pie crust that I always burn and I'm talking about like a single crust pie where I feel like it's going to it's going to blind bake for a while and then I'm going to fill it it's going to take a while longer and every every part of the crust is going to have out nicely brown except that outer rim that's gonna get overdone
Molly 32:08
but hold on Matthew, I gotta say I did not find that yours today was cooked to a point that I would call burned.
Matthew Amster-Burton 32:15
No, I don't think so either. But I would like it dead or like if it was cooked 10 or 15 minutes less maybe it's pretty dark brown. So when I talked so I had some I did try and shield it with a foil which probably helped but did not prevent it from over browning. Okay, Laurie suggested that she thinks it's that I like press it out too thin at the edge. Oh, that's
Molly 32:36
possible. That's possible. I have been playing around with trying to make my edges a little thicker. Yeah, because I think also, if you make it a little thicker, you can almost kind of hook it a little bit around the outside of the pipe. And that also helps with the shrinkage. Yeah, that makes sense. I do think it could be a little bit too thin. I have had the same problem and I don't know what to do about it I think I think it's really tricky because you want that Browning especially for the wonderful butter flavor I think and like getting the flour nicely toasted.
Matthew Amster-Burton 33:11
I feel like this is this is a job for like some some like you know Gonzo food podcast or YouTuber that's like you know how to make deal to be grilled cheese sandwich like they should get on this like if someone has has like an actual food hack life hack for avoiding an overly brown pie crust edge
Molly 33:29
I would do it I'm pretty sure that they like sell weird rings and jujitsu. I
Matthew Amster-Burton 33:33
was thinking about buying one of those but then I'm like, I'm just sort of assuming it's not going to work but maybe it does.
Molly 33:39
Maybe it does work but then it's like just another thing you have and I just don't think I care that
Matthew Amster-Burton 33:44
I want no I want some internet guy to like strap dry ice to part of his pie crust or something. Yeah.
Molly 33:49
Or like I was thinking the other day about was it the Alice medrich like brownies that you like plunging cold water something? Okay, I love that. Anyway, my host mother, you know like the silicone like bakeware and stuff. It's like, like a flexible cake pan or muffin pan or have you seen this? Oh, baking sheet. Is
Matthew Amster-Burton 34:15
it like sort of like burgundy colored? It's
Molly 34:19
burgundy around the edge. Okay. Yeah, I have so when I was living with this French host family and this was 999 to 2000 I think my host mother was a like a saleswoman for the company that originated that stuff. So the sherpani was dimauro and the product was called Flexi Pol. Flexi Pol, she was the equivalent of like a Tupperware saleswoman. I mean, she would like you know, show up at at parties. Yeah, unannounced. Yeah, nope. You know, people would have parties and she would come and bring all of her pans and show you all the things you could make from them. So she was forever trying the these things out on us. And I remember with great fondness, a seafood quiche that she made for us in her Flexi paw. However, it was a lot of the things that they had you make to like, show off how that cookware worked. A lot of it didn't have a crust. So you would have like a crustless. Oh, right that you've baked in like a silicone mold, sort
Matthew Amster-Burton 35:25
of like those those egg bites. Yeah, Starbucks, which are, which are very good. They're
Molly 35:32
delicious. Yeah. So anyway, she made like a seafood quiche, so to speak, but it didn't have crust. Because honestly, I think it'd be very hard to bake a good crust in one of those silicone molds. Yeah, no, I'm
Matthew Amster-Burton 35:44
not opposed to this idea. But like a good crust is very tasty.
Molly 35:48
It's very tasty. Yeah. No, I don't really want to go without it. Matthew, you wrote a question of like, how do you reheat a quiche without scrambling the egg?
Matthew Amster-Burton 35:56
Yeah. And then and then Watson just like popped some in for lunch and just said, put it in 350 cover cover with foil? 18 minutes, and that was perfect. 18 minutes. Yeah, I feel like my keys is on the thin side. Your quiche was on the thin side. But it was delicious. Yes. Yeah. I
Molly 36:13
was gonna say 350. And if you've got a whole quiche, I would say like 30 to 45. Yes.
Matthew Amster-Burton 36:18
This was slices. Yeah. So okay, so let me ask you a couple. A couple questions about fillings. Yes. Like do you think a broccoli quiche is an abomination? I think it sounds good.
Molly 36:29
I think it sounds delicious. I think it sounds totally delicious.
Matthew Amster-Burton 36:32
You mentioned here at a spinach quiche, which also sounds great.
Molly 36:35
I think that like my local bakery. When I when I was living in Paris, my local bakery would have these like little four inch quiches and they had not puff pastry crust but something like heading in that direction. It was like a little flaky but also a little bit bready Yeah. And I loved to buy their spinach quiches. It was the perfect size for just like eating out of your hand. I love a spinach quiche. Yeah.
Matthew Amster-Burton 37:04
So I'm thinking like, and don't tell James Peterson but like, wouldn't like a poblano chili and cheddar like half chili and cheddar quiche. be fantastic. Right.
Molly 37:14
That sounds so good. So good. I mean, what is not to love about that? I feel like some do kernels in there. Yeah, I mean, is that crazy? Nasty?
Matthew Amster-Burton 37:24
I mean, I think I think some people would say it's not in the spirit of quiche, but like, who made them the king of quiche. Nobody. And that's kings Feld qu ing anything else? Anything else about quiche? Have we I think we brought it back. I think we succeeded back.
Molly 37:42
I mean, hey, I want to hear like Are any of you listeners out there in the habit of making key?
Matthew Amster-Burton 37:48
I guarantee some of our listeners are making key. Okay. Okay. But more so be more of them share?
Molly 37:55
Do you like it? Do you have a particular aesthetic when it comes to the pan you like to use? Do you like to use a pie plate? Are you Are you okay? With like the sloping edge? Do you use a fluted tart pan? Do you like me? Covet a tart but with straight non fluted sides? Yeah,
Matthew Amster-Burton 38:15
look don't listeners don't tell Molly But I wrote a note on my agenda here. Molly birthday vertical tart pan. Vertical tart pan. Yeah, you know, our regular target band is like like nine inches wide and one inch tall. This one's nine inches tall and one inch wide makes a very unusual tart then I think you're gonna like it
you're gonna like it's, like with with combos or Parylene cookies. It's gotta like that
Molly 39:01
can't wait. People see you on the street.
Matthew Amster-Burton 39:07
Biting into a cigar. It's like you're biting into a cigar. Yeah, but no, it's a it's a gauge that just happens to look like a slim chance.
Molly 39:19
Okay, okay. All right. Matthew, do you have an album? Wow, I do.
Matthew Amster-Burton 39:31
There's a romance called Love at 350 by Lisa piers that I read a couple months ago. And at the time, I was like, this doesn't quite hit as her romance and I still kind of feel that way. But it had so much going for it that I that I keep thinking about like that was such a nice reading experience because what it is, is it is a romance novel set during a TV baking competition that's clearly like American Great British Bake Off. The romance is between one of the contestants and one of the judges which which I like as like a problem. attic premise, which is always fun. The thing that I liked about this book so much is that I've read a lot of romance has said in the world of food and restaurants. And mostly I feel like I want more about the food. And this one had such a high food to Romans ratio that the Romans kind of almost got lost. Like I think I saw someone's review that said, like, the the two leads, we're not even in the same we're not even alone together until like 90% of the way into the book, which is true, but like the author clearly loves Bake Off has watched all of Bake Off has like cool ideas about like, what what would be good and an American version of Bake Off which I know they've done but like this is this is her her world. And like just the the characters in the baking scenes were just like a lot of fun and really charming. So that is love it 350 by Lisa piers.
Molly 40:51
Delightful. Our producers Abby, sir Catella Molly's got
Matthew Amster-Burton 40:55
a newsletter called I've got a feeling that said it's really been like firing on all cylinders lately. You gotta you gotta get on that. Yeah, it's like a it's a car that comes into your inbox. Oh, it's like a fee eight.
Molly 41:07
You can find it at Molly weisenberg.substack.com And Matthew. We should also mention the producer. Abby has a substack newsletter. So
Matthew Amster-Burton 41:15
true. It's called the rolling ladder and it's available at Yeah,
Molly 41:18
Abby, just cut it cut in with your own voice. Okay, great. Okay, the rolling ladder.substack.com
Matthew Amster-Burton 41:25
I am a music man. And I'm coming to your town and I'm gonna like sell you fake band uniforms. And then at the end they'll be 76 trombones. So I have a band called early to the airport and we make punk rock music and you can listen to it everywhere music is found at just search for early to the airport.
Molly 41:43
Yeah, you can rate and review us wherever you get your podcasts and you can
Matthew Amster-Burton 41:47
hang out with a bunch of key cheaters at everything spilled milk.reddit.com And talk about like what goes into quiche and what doesn't and like like started real flame war you can things get nasty on our Reddit
Molly 41:59
we you know, we like to hang out on Reddit and be a feet snobs. That's
Matthew Amster-Burton 42:03
true. That is that is I mean, I pretty much do that all the time, whether on Reddit or off. Okay. All right. I'm Matthew Amster-Burton.
Molly 42:09
And I'm Molly Weissenberg.
The app can tell the quacks apart
Matthew Amster-Burton 42:20
because all the quacks apart Yeah. quacks apart. Yes. You have to go to quack safari.com And that's where if you have a duck that needs like some some replacement parts.com
Transcribed by https://otter.ai