What is your favorite recipe for quiche?!


Question:

What is your favorite recipe for quiche?

I have never made it before and would love to try it.


Answers: OH Man! You should try all different kinds of quiche! I love broccoli, garlic, cheddar, quiche. I usually get a premade shell and make the egg/seasoning/cheese mixture myself. Don't forget to use some saffron! I love extra sharp aged cheddar, and I always put extra on top, especially in the end so it crisps. You want to pour the mixture over chopped broccoli that I prefer to cook with garlic. I also like to throw red peppers in! Or roasted red peppers! I Like having a high egg to cream ratio (aka.. alot more eggs then cream).. i mix it up just like i would scrambled eggs...

Then i put pie crust in a pan.. put crumbled bacon and cheddar cheese and top with the egg mixture..

yum yum! Men don't eat quiche. I make this alot. You can make parts of it ahead of time and leave it in the fridge until you are ready to bake it off. I call it a torte but you can call it a quiche I suppose too. And if you don't have a tart pan, then you could use a round cake pan.

1 refrigerated pie crust (half of 15-ounce package), room temperature
6 slices of bacon or turkey bacon
2/3 cup whipping cream
1/2 cup whole milk
3 large eggs
3 tablespoons finely chopped fresh Italian parsley leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup shredded Parmesan

Position the rack on the bottom third of the oven and preheat the oven to 400 degrees F.
Press the crust into a 9-inch-diameter tart pan with a removable bottom. Trim the edges; set aside.

Cook the bacon in a skillet or per directions on package and drain on paper towels. Beat the cream, milk, eggs, parsley, salt, and pepper in a medium bowl to blend. Stir in the cheese and bacon. Pour the cream mixture into the crust.

Bake the torte until the filling puffs and is golden brown on top, about 25 minutes. Let the torte cool for 15 minutes. Cut the torte into 12 thin wedges and serve. 1 pie crust or pastry crust, parbaked
2 eggs
2 egg yolks
1 cup whole milk
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup cheese


Preheat oven to 375.
Fill parbaked shell and bake until set Breakfast Quiche

6 eggs
1 sm frozen package spinach (thawed)
1 c shredded mild cheddar cheese
1 sm can ham (cut into 1/2" pieces--approx 2 cups)
1 sm onion
1 Pet Ritz Rolled pie crust
salt and pepper to taste

Pre-heat oven to 350 degrees

Unroll pie crust. Place in 9" pie plate. Fold edges under and crimp. Set aside.
Beat eggs thoroughly. Stir in other ingredients. Pour into pie shell. Bake until middle is set; approximately 1 hour.
If the edges of the crust start getting too brown before the quiche is done in the middle, wrap them with foil.
Let set for 10 minutes. Cut and enjoy!
This is very good. I don't care for spinach but it's good in this recipe. Quiche is a snap to make, everybody here has give some great recipes, so I'll leave that part alone, and give you some of my favorite "add ons" to the basic recipe:

1) Mushroom, Broccoli (both sauteed first) Bacon (cooked and crumbled) and Grated Sharp Cheddar Cheese

2) Ham, Dijon mustard and Swiss cheese and Asparagus

3) Spinach (frozen, thawed and squeezed of excess liquid) Ham, and Caramelized Onions

4) Italian Sausage (casings removed, and browned in a skillet) and Parmesan Cheese and chopped Artichoke hearts (either the frozen kind or the kind in jars, marinated)

5) The Garbage Quiche: the basic quiche recipe, plus just about anything that you have leftover in your fridge........quiche is pretty forgiving about the ingredients.

Lastly, as I just said quiche is pretty forgiving, as you can have it hot out of the oven, room temperature, or even cold out of the fridge.......Enjoy and happy eating......

Christopher RICOTTA SPINACH QUICHE

1 unbaked 9 inch pie shell
1 sm. onion, minced
1/2 tsp. salt
Dash black pepper
1 c. light cream
3 eggs (slightly beaten)
2 pkgs. (10 oz. each) frozen chopped spinach
3 tbsp. butter
1/4 tsp. nutmeg
1 lb. Ricotta cheese
1/4 c. grated Parmesan cheese

Cook spinach, drain. Saute onion in butter. Stir in spinach, salt, nutmeg and pepper.
In large bowl combine Ricotta cheese and Parmesan cheese, light cream and eggs; mix. Stir into spinach mixture.

Pour in pastry shell. Bake 425 degrees 15 minutes. Reduce heat to 325 degrees 40 minutes or until custard is set. Insert knife to see if it comes out clean.



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