- 5 years ago
- Wedding: July 2012
Please share your favorite…
Please share your favorite…
eggs, heavy cream, swiss cheese, ham, and broccolli.
i never measure any of it… just kinda throw it all in and bake until it looks done. no crust, i hate when quiche has crust.
They just had quiche at work this morning and damn was it good. She said 3 eggs, milk, swiss cheese, and turkey sausage. She threw it all in as well except for the eggs–she knew how many of those. They did do a crust (I could do without) and it was delicious.
Not quiche exactly, but I make breakfast egg thingy-ma-bobs.
Preheat oven to 350
Grease muffin tin
Mix in large mixing bowl 8 whole eggs and about 1/4 cup of milk
Pour egg mix into muffin tin
add whatever you want- I use crispy bacon, diced red pepper, sometimes some cut up lunch meat
Bake for about 20 minutes
I like to go in and sprinkle shredded cheddar cheese on top when it still has about 5 minutes to bake so it melts nicely on top.
A quiche without a crust is generally considered to be a frittata. My Fiance loves frittatas and we change up the veggies depending on what we have and what’s in season. We usually use 4 eggs, spices, chopped spinach, onions, bell peppers, and mushrooms with ricotta cheese, parmesan cheese and shredded cheddar cheese.
Sautee the mushrooms, peppers, and onions in butter or olive oil before adding in for more flavor.
Here’s the recipe I start with: http://allrecipes.com/recipe/spinach-and-mushroom-frittata/detail.aspx
What makes a great quiche is good quality high fat cream and good cheese. Second to those is a flacy crust. A really good quiche is not diet friendly. If you skimp on those you are going to get just a good quiche, but not a great one.
The base of a quiche is actually a custard of egg. So a frittata is not a quiche without the crust. A frittata is more an omelet because it does not require milk or cream (although it can have some, but not the same proportions as a quiche) it is a totally different texture and final result.
For a good crust that is not soggy you will want to blind bake it. This step is really important.
So really you just need a few basic steps
Although I will say the original quiche loraine did not have any cheese but used heavy cream which is where the decadence comes from.
Mm, now I want quiche! I love to put spinach, bacon, swiss cheese, mushrooms, onions, and my secret ingredient is a little lemon zest. Yum Yum!
I do lots of quiches;
Dough is flour+butter+salt+cold water; mix and put in fridge. After 30 min, roll and place in pan – put into oven at about 200 degrees C/400 F for tennish minutes.
I fry up some diced squash and onion in olive oil with sea salt, ground black pepper and ground coriander. If you like, sun-dried tomatoes can go into this. Dice some good cheese (emmentaler, cheddar, gruyere) and for non-vegetarian option put some left over meat to good use; smoked ham or turkey is fine, bacon can work if crispy. Dice meat also and mix with veggies. I like throwing in some goat cheese as well. Quiches are pretty forgiving, so play around a bit – mushrooms, leek, spinach, swiss chard, cherry tomatoes…
Mix veggies with diced cheese, a few eggs (yes, I always use three!) and milk, add salt and pepper to taste. My SO is lactose intolerant, so I use soy milk or non-lactose milk, which works fine. Pour into pan over pre-baked crust. If you like, grate some more cheese on top. Put into oven for about 15-20 minutes at same temperature, until firm and starting to get nice brown color.
Thanks everyone! I can’t live without a crust…=) I will try some of these out!
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