Recipe Request: Quiche

[mrb627]

Okay, I need a simple but tasty QUICHE recipe.

I have eggs, cheese, cream, and an extra pie shell. Without a recipe, I will have to go rogue and throw something together on a whim...

Malcolm

 

[turquoisedude]

Malcolm, here's one from my still-unpublished-with-about-1200-rejection-slips cookbook: 

 

1 9-inch pie crust, unbaked

3 eggs, at room temperature

1 cup milk or light cream

¼ teaspoon pepper

¾ cup firm cheese (swiss,cheddar,brick.etc), cut into cubes

2 green onions, cut into chunks

4 slices of bacon, cooked until crispy

 

<!-- [if !supportLists]-->-<span style="font-weight: normal; font-stretch: normal; font-size: 7pt; font-family: 'Times New Roman';">          </span><!--[endif]-->Preheat the oven to 375 degrees.

<!-- [if !supportLists]-->-<span style="font-weight: normal; font-stretch: normal; font-size: 7pt; font-family: 'Times New Roman';">          </span><!--[endif]-->Put the eggs, milk, and pepper into the blender jar.   Cover and blend at LOW speed for 10 to 15 seconds to combine.

<!-- [if !supportLists]-->-<span style="font-weight: normal; font-stretch: normal; font-size: 7pt; font-family: 'Times New Roman';">          </span><!--[endif]-->Add the cheese, onions and bacon to the blender jar.  Cover and blend at LOW speed until the cheese is finely chopped, about 25 to 30 seconds.

 

<!-- [if !supportLists]-->-<span style="font-weight: normal; font-stretch: normal; font-size: 7pt; font-family: 'Times New Roman';">          </span><!--[endif]-->Pour into the pie crust and bake for 25 to 30 minutes or until a knife inserted in the centre of the quiche comes out clean.   Serves 4 to 6.

 

[alr2903]

Cooking with "A Food Processor" GE 1978

Quiche Lorraine

1 unbaked 9" pie crust,  deeper is better, if shallow you may have to bake remainder of filling in custard cups

 8 oz. natural swiss cheese

8 slices cooked bacon broken in pieces

4 eggs

1&3/4 cup milk

1 teaspoon chives

1/2 teaspoon salt

1/4 teaspoon pepper

Nutmeg sprinkle on top before baking.

 * variation add 4 oz  chopped fresh spinach, decrease cheese to 4 oz. if adding spinach.

Bake in 400 degree preheated oven 30-35 minutes until knife inserted comes out clean.

*  I use a tiny sprinkle of cayenne pepper instead of nutmeg.

 

I serve this with simple baked biscuits, jelly and Mimosas 

 

[mrb627]

Thanks

Both recipes sound good. No bacon on hand. Think I have some ham in the fridge. Will have to look through the fridge.

Malcolm

 

[washdaddy]

Malcolm-

I would think that you would be able to substitute some ham in place of the bacon in either of the recipes and still come up with your own variation on a tasty quiche.

Just dice up the ham into a fine dice and perhaps saute it briefly in a little butter than add it to the quiche along with the remaining ingredients.

Rick

 

[brib68]

Using ham

If using diced ham, my thought would be to scatter it evenly around the bottom of the crust before pouring in the egg/cheese mixture. I think some recipes have you distribute the shredded cheese in the same way, and just pour the egg/dairy mixture over the cheese/ham.

Also, a mixture of Swiss and Gruyere gives a terrific flavor (although not everyone will enjoy the aroma while baking). Personal preferences. And it sounds like you are playing 'What Can I Make Without Going to the Store?', and I gotta say--you are way ahead of me with what you have on hand!

 

[davey7]

And how did it come out?

I have a recipe for boiled potato quiche, I think it's pretty good myself.

 

[mikael3]

<span style="font-family: times new roman,times;">The basic custard is 3 eggs + 1 c milk (or half & half, or cream), beaten together with some salt and pepper and a tiny grating of nutmeg. The proportions are 1 egg + 1/3 c milk, a simple combination that makes it easy to increase or decrease quantity as needed. </span>

 

<span style="font-family: times new roman,times;">Spread whatever cooked filling you want into a partially-baked crust, cover it with the custard, and bake at 350ºF for 20-30 minutes, just till set.  </span>

 

<span style="font-family: times new roman,times;">It has become common to put about 1/2 c cheese in the filling, and to </span><span style="font-family: times new roman,times;">spread 1/4 c grated Swiss or Gruyère on top of the quiche before baking.  Of course that's delicious, but I don't limit myself to cheese-heavy fillings.
</span>

<span style="font-family: times new roman,times;"> </span>

<span style="font-family: times new roman,times;">The real Quiche Lorraine has no cheese in it at all.  It's just 8 oz of fried bacon lardons with the custard on top -- made with heavy cream, not milk!  If you make this one with milk, you really have to add some Swiss, about 3/4 c (chunked or grated) with the bacon.   Then again, it's fantastic with cream AND cheese, so don't let tradition hold you back!!
</span>

<span style="font-family: times new roman,times;"> </span>

<span style="font-family: times new roman,times;">You'll see that some recipes call for more milk than 1/3 c per egg, maybe even 1/2 c per egg.  It works, but I miss the egginess that makes a quiche so tasty.</span>

 

<span style="font-family: times new roman,times;">I really recommend the pre-baked crust, if you've made your own crust.  The store-bought crusts will cook in half an hour, but homemade ones come out soggy and underdone, in my experience.
</span>

 

[mrb627]

Last Resort...

As a last resort, I ended up preparing eggs in the crock pot. They were more yummy than I ever imagined. Sorry it took so long to follow up...

12 eggs
1 tbls butter
1 cup milk
8 oz cheese finely grated.
1 teas onion powder.
1 teas black pepper.
6-8 strips of cooked bacon or crumbled sausage equivalent.

Butter your crock with the butter. Leave remaining bit in the bottom.
Beat eggs, milk, pepper, and onion powder together.
Stir in grated cheese.
Pour mixture into crock.
Drop bacon pieces on top of egg mixture.

Cook on LOW for 3.5 to 4 hours.
Serve.

Malcolm

 

[cuffs054]

Malcolm, did you stir during cooking? Both of my pots seem to run so hot I wonder if it would burn. The recipie sure sounds good and great for a big breakfast.

 

[mrb627]

No Stir

I didn't stir. But every crock is a little different. The lower section does get toasty, but the excess butter left behind help to protect it from burning. I have made this recip about 4 times so far. I divide it into glass containers and take it with me to work for breakfast. Far better than a TV dinner style breakfast...

Malcolm

 

[cuffs054]

I'm gonna try it.

 

[mrb627]

Cheese

I used NY Style Sharp White Cheddar. It is my go to Cheese for a lot of things. ( Is it wrong to have a Go To Cheese? ) That is why there is no salt added to this recipe. But, if a milder cheese is used, some salt may be required.

Malcolm

 

[mrb627]

Oh

And the bacon helped too!

Malcolm