What is your favorite extra thing to put into quiche?!


Question: Spinach? Ham? Cheese? Something else? I am making one this weekend and can't decide.


Answers: Spinach? Ham? Cheese? Something else? I am making one this weekend and can't decide.

Leeks are my favourite thing to put into quiche. Clean them, slice them, sautee them with some butter and let them cook down until just tender. Then, layer them on the crust and pour the egg mixture over to assemble the quiche.

Other quiches I enjoy making are asparagus or spinach with cheese, and salmon (either smoked, or poached & flaked) with lots of dill.

I always add a pinch of ground nutmeg to my vegetable quiches, especially spinach (I got this tip from 'The Silver Palate' cookbook, which has some terrific quiche ideas). It really makes the flavour pop.

Crab! The real stuff, not that red imitation.

Aside from the standard eggs, cheese and cream.
I like bacon, spinach, artichoke hearts and sauteed onions or shallots.

cheese, mushrooms, sausage, spinach, crabmeat, turkey, bacon, broccoli and shrimp, ground beef, or crawfish

Don't put too many ingredients in it, try this;

Crumble Shropshire blue or Stilton cheese in bottom of pastry, dice some lean ham and put on top of cheese, fry leeks in butter till soft then add them too, 4 eggs broken into jug with cream or full cream milk, whisk then pour over the lot, top with some more cheese and bake till set.

cheese mushroom bacon green onion garlic

Try a whole soft boiled egg. A little bit sticks out the top and looks great if you cut it in half. It may sound a bit redundant - but it tastes great.

Hope this helps.


Sid

Lots of sauted sweet white onion rings so its almost like an onion tart.
Crab and some lightly cooked asparagus.
Slices of fresh tomato which have drained on towel or paper towel to remove excess moisture, so that quiche is like a tomato tart.
Crispy chopped bacon or pancetta.
My cheese of choice in all of these is Gruyere, Fontina, or swiss.

This a crustless quiche so it is a lot lighter! You could toss in some bacon, mushrooms, or whatever else suits your fancy!


SPINACH AND RICOTTA PIE!

1 medium onion, chopped
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg


1 15-ounce container ricotta cheese
8 ounce mozzarella cheese, grated
1 cup grated Parmesan cheese
3 large eggs, beaten to blend


Preheat oven to 350°F.
Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid from spinach evaporates, about 3 minutes.

Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Mix in eggs. Add spinach mixture; blend well.

Spoon cheese mixture into greased pan. Bake until filling is set in center and brown on top, about 40 minutes. Let stand 10 minutes. Cut pie into wedges.

Cheese, crab, shrimp, lobster, chicken, ham, spinach, bacon, Italian sausage, pork sausage...

Quiche Prep: 25 minutes
Bake: 52 minutes
Ingredients
1 recipe Pastry for Single-Crust Pie or 1/2 of a 15-ounce package rolled refrigerated unbaked pie crust (1 pie crust)
4 eggs, lightly beaten
1-1/2 cups half-and-half, light cream, or milk
1/4 cup sliced green onions
1/4 teaspoon salt
1/8 teaspoon black pepper
Dash ground nutmeg
3/4 cup chopped cooked ham, chicken, or crabmeat (about 3 1/2 ounces)
1-1/2 cups shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (6 ounces)
1 tablespoon all-purpose flour

Directions
1. Prepare and roll out Pastry for Single-Crust Pie or unroll refrigerated pie crust according to package directions. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 450 degree F for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.

2. Meanwhile, in medium bowl stir together eggs, half-and-half, green onions, salt, pepper, and nutmeg. Stir in ham. In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.

3. Pour egg mixture into hot, baked pastry shell. Bake in the 325 degree Foven for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.

**************************************...
Our Favorite Quiche Lorraine 6 servings Prep: 20 minutes
Bake: 1 hour
Cook: 10 minutes
Ingredients
Pastry for Single-Crust Pie
8 slices bacon
1 medium onion, thinly sliced
4 beaten eggs
1 cup half-and-half or light cream
1 cup milk
1/4 teaspoon salt
Dash ground nutmeg
1-1/2 cups shredded Swiss cheese (6 ounces)
1 tablespoon all-purpose flour
tomato wedges
fresh parsley

Directions
1. Prepare Pastry for Single-Crust Pie. Line the unpricked pastry shell with a double thickness of heavy duty foil. Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F. (Pie shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)

2. Meanwhile, in a large skillet cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon finely; set aside. Cook sliced onion in reserved drippings over medium heat until tender but not brown; drain.

3. In a medium mixing bowl stir together the eggs, half-and-half, milk, salt, and nutmeg. Stir in the crumbled bacon and onion. Toss together shredded cheese and flour. Add to egg mixture; mix well.

4. Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degrees F oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes. Garnish with tomatoes and parsley before serving. Makes 6 servings.

5. Pastry for Single-Crust Pie: In a medium bowl stir together -1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, 1 tablespoon at a time, until all is moistened (use 4 or 5 tablespoons total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed.

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Individual Ham and Cheese Quiches Prep: 40 min.
Bake: 20 min.
Ingredients
1 15-ounce package rolled refrigerated unbaked piecrust (2 crusts)
1/2 cup shredded Italian cheese blend
1/2 cup finely chopped sweet red pepper
1/4 cup finely chopped peppered or smoked cooked ham
1 tablespoon thinly sliced green onion or 1-1/2 teaspoons snipped fresh chives
1-1/2 teaspoons all-purpose flour
1/4 teaspoon Italian seasoning, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
3 eggs, slightly beaten
1/2 cup half-and-half, light cream, or milk
Fresh herb springs, such as basil, oregano or thyme (optional)

Directions
1. Let piecrusts stand at room temperature according to package directions. Preheat oven to 400 degrees F. Cut each piecrust into four equal sections (eight sections total). Press sections of piecrust onto the bottom and up the sides of eight, 4-inch fluted individual tart pans* with removable bottoms. Trim excess dough from top of pans.

2. Line each pastry shell with a double thickness of foil. Place pans on a baking sheet. Bake in preheated oven for 7 minutes. Remove foil. Bake 2 to 3 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.

3. In a medium bowl combine shredded Italian cheese blend, red sweet pepper, ham, green onion, flour, Italian seasoning, salt and pepper. Divide mixture evenly among pastry shells.

4. In the same bowl beat together eggs and half-and-half. Pour egg mixture over filling mixture in each pastry shell. Bake for 20 minutes or until filling is set. Let stand 5 minutes before serving. If desired, top with a fresh herb sprig.

5. Makes 8 individual servings

6. To make one large quiche: Line a 10-inch tart pan with removable bottom with one piecrust (reserve remaining piecrust for another use). Line with double thickness of foil. Bake in 400 degrees F. oven for 7 minutes. Remove foil; bake 8 to 9 minutes longer or until pastry is set, dry and lightly browned. Sprinkle cheese mixture evenly in shell. Pour egg mixture over cheese. Bake in 325 degrees F oven for 30 minutes or until set. Let stand 10 minutes before serving.

Broccoli and Stilton! Delicious!

Shrimp and blue cheese.

My favorite is spinach and broccoli, and I add fresh crumbled bacon to both. I saute them both in onions and garlic. I vary the milk sometimes; I may use evaporated milk, half & half, or cream .............

always, onions and cheese. bacon and/or spinach is also great. My mom made one with (well cooked) broccoli and cauliflower, and that was surprisingly tasty (with cheese in it too).





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