Quiche, Ramequin, Soufflé, and Impossible Pies have a lot in common: eggs and milk and –in most cases–flour. 1) The following table presents key components they share, omitting the procedures by which they are prepared. These recipes are all scalable but are presented here with three eggs each for ease of observation. To summarize, one could say that
Impossible | Quiche | |||||
---|---|---|---|---|---|---|
Veg. Pie | Ramequin | Soufflé | Flan | Crust | Total | |
Whole eggs | 3 | 3 | 3 | 3 | ||
Beaten egg whites | 3 | |||||
Egg yolks | 3 | |||||
Rest of batter: | ||||||
Milk or cream | 1½ C | 1½ C | 1 C | 1½ C | 1½ C | |
Butter2) | 2½ Tb | 3 Tb | 1-2 Tb | 5 Tb | 6-7 Tb | |
Flour | 12 Tb 3) | 6 Tb | 3 Tb | 16 Tb4) | 16 Tb5) | |
Fillings: | ||||||
Chopped onion | ½ C | |||||
Chopped bell pepper | ½ C | |||||
Grated cheese | 1 C | ¾ C | 1 C | 1 C | 1 C | |
and | or | or | or | or | ||
Chopped/pureed veg. | 1 C6) | ¾ C | 1 C | 1 C | 1 C | |
or | or | or | or | |||
Cooked fish or shrimp | ¾ C | 1 C | 1 C | 1 C | ||
or | or | or | or | |||
Cooked mushrooms | ¾ C | 1 C | 1 C | 1 C |