A good quiche recipe?

Question

i could find a recipe on the web, but i would like a "tried and true" keeper!

Answer 1

Spinach Quiche --

INGREDIENTS

1/2 cup butter

3 cloves garlic, chopped

1 small onion, chopped

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 (4.5 ounce) can mushrooms, drained

1 (6 ounce) package herb and garlic feta, crumbled

1 (8 ounce) package shredded Cheddar cheese

salt and pepper to taste

1 (9 inch) unbaked deep dish pie crust

4 eggs, beaten

1 cup milk

salt and pepper to taste

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).

In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.

In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

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Crustless Spinach Quiche --

INGREDIENTS

1 tablespoon vegetable oil

1 onion, chopped

1 (10 ounce) package frozen chopped spinach, thawed and drained

5 eggs, beaten

3 cups shredded Muenster cheese

1/4 teaspoon salt

1/8 teaspoon ground black pepper

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.

Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

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Asparagus Swiss Quiche --

INGREDIENTS

10 bacon strips, diced

1/2 cup chopped onion

1 pound fresh asparagus, trimmed

1 cup shredded Swiss cheese

1 tablespoon all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 (9 inch) unbaked pastry shell

3 eggs

1/2 cup half-and-half cream

DIRECTIONS

In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain.

Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.

In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.

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Zucchini Quiche --

INGREDIENTS

1 (9 inch) unbaked pie crust

2 tablespoons butter or margarine

1 pound zucchini, thinly sliced

1 1/2 cups shredded mozzarella cheese

1 cup ricotta cheese

1/2 cup half-and-half cream

3 eggs, lightly beaten

3/4 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

Dash pepper

Paprika

DIRECTIONS

Prick bottom of pastry with a fork. Bake at 425 degrees F for 7 minutes. Reduce heat to 350 degrees F.

In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese.

In a bowl, combine ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika. Bake for 45 minutes or until a knife inserted in the center comes out clean.

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Country Manor Breakfast Tart --

INGREDIENTS

4 cups all-purpose flour

1 tablespoon white sugar

1 teaspoon baking powder

2 teaspoons salt

1 3/4 cups shortening

1/2 cup cold water

1 egg

1 tablespoon vinegar

  

8 slices bacon

1 tablespoon butter

1/2 cup chopped onion

1/3 cup finely diced smoked ham

3 cups heavy cream

8 eggs, beaten

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon nutmeg

3 tablespoons finely chopped fresh basil

1 tablespoon fresh thyme, minced

1 (3 ounce) package cream cheese, diced

1/2 cup shredded Cheddar cheese

1/2 cup shredded Monterey Jack cheese

1 bunch green onions, chopped

1/3 cup sliced almonds

DIRECTIONS

Mix together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, egg, and vinegar. Mix together but do not work too much. Divide pastry into two pieces, cover and chill for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Form each piece into a round and roll out crust on lightly floured surface. Carefully fit into two 10 inch tart pans.

Blind bake tart shells in preheated oven until golden brown. Let cool.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.

Saute onion in butter until translucent. Divide ham, bacon and onion into two equal portions and sprinkle over the bottom of tart shells.

Whisk together cream and beaten eggs. Add salt, pepper, nutmeg, basil, and thyme, and stir well. Pour egg mixture over bacon mixture. Sprinkle cream cheese cubes and grated Cheddar and Monterey Jack cheeses over the top of each filled tart. Sprinkle green onions over cheese, followed by sliced almonds.

Bake in preheated 350 degrees F (175 degrees C) oven for 30 to 40 minutes. Let cool slightly, then cut and serve.

Answer 2

Here, this is the "tried and true" way to make quiche Lorraine.

For the crust:

250g flour

1 egg (medium)

A pinch of salt

2 table spoons water (~30 ml)

125g softened butter

For the filling:

120g bacon (which I replace with mushrooms and peas; because I am vegetarian!)

100g Gouda cheese (but, if you must, then you can replace this with some other cheese as well...)

4 eggs (medium)

200ml cream

Salt (according to taste)

Pepper and nutmeg

Preparation:

1. Grease a baking dish (preferably a circular one with a diameter=26 cm); and start to preheat your oven to 200°C.

2. Begin by passing the flour through a sieve and then mixing the remaining ingredients for the crust to produce a firm dough.

3. Roll out two-thirds of this dough onto the base of your baking dish, and use the remaining one-thirds of the dough to build a (~2 cm high) wall around the circumference of the baking dish.

4. Place this into the pre-heated oven and bake for 15 minutes.

5. Meanwhile, cook the bacon (or mushrooms and peas) in a pan and allow to cool. Shred the gouda and mix with the bacon, eggs, cream. Season the mixture with desired quantities of salt, pepper and nutmeg.

6. Once the crust has been allowed to bake for 15 minutes, distribute the filling (prepared in step 5.) evenly over the baking dish; and bake it for another 25-30 minutes at 200°C.

It always works perfectly for me. Enjoy it while it is still warm... :)

  

Answer 3

This is called a tart, not a quiche, but it's pretty much the same thing. It's really amazing. It makes a great first course at dinner served with a Pinot Noir. Ahh....

WILD MUSHROOM TART

Servings: Makes 8 first-course or 6 main-course servings.

Pastry dough for 1 crust - favorite recipe or packaged

1 tablespoon unsalted butter

1 tablespoon vegetable oil

3/4 lb mixed fresh wild mushrooms such as cremini, oyster, and chanterelle, quartered lengthwise

2 tablespoons finely chopped shallot

1 teaspoon chopped fresh thyme

3/4 teaspoon salt

3/8 teaspoon black pepper

1/2 cup crème fraîche

1/2 cup heavy cream

1 whole large egg

1 large egg yolk

Make shell:

Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round and fit into 9x1 inch tart pan, with removable bottom, trimming excess dough. Chill until firm, about 30 minutes.

Put oven rack in middle position and preheat oven to 375°F.

Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights (or dried beans). Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is golden, 10 to 15 minutes more.

Cool completely in pan on a rack, about 15 minutes.

Make filling while shell bakes:

Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms, shallot, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until mushrooms are tender and any liquid given off is evaporated, 8 to 10 minutes. Transfer to a bowl and cool to room temperature.

Whisk together crème fraîche, heavy cream, whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl until combined.

Fill and bake tart:

Reduce oven temperature to 325°F.

Scatter mushrooms evenly in tart shell and pour custard over them. Bake tart in pan on a baking sheet until custard is just set and slightly puffed, 35 to 45 minutes.

Cool tart in pan on rack at least 20 minutes, then remove side of pan. Serve tart warm or at room temperature.

notes:

- Tart shell can be baked 1 day ahead, cooled completely, and kept in pan, wrapped well in plastic wrap, at room temperature.

- Baked tart can be made 2 hours ahead and kept, uncovered, at room temperature. Serve at room temperature.

Answer 4

Have made this many times and it has always turned out great:

Broccoli Quiche

• 1 pie crust- pre-baked

• 1/2 sliced red onion

• 1 clove garlic, minced

• 2/3 cup broccoli florets, blanched and drained

• 3/4 cup grated swiss cheese

• 3 large eggs, slightly beaten

• 1 1/2 cups half-and-half

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 pinch ground nutmeg

Directions

Brush frozen crust with egg yolk and prick thoroughly with a fork.

Prebake according to package instructions.

Saute the onion and garlic in olive oil until soft.

Mix the eggs, half and half, salt, pepper, and nutmeg.

Spread the onion, broccoli, and cheese on the bottom of the pie crust.

Pour in the egg mixture.

Bake at 375 for 25-30 minutes, or until set and browned.

Answer 5

This is the best quiche I've ever had. My boss made it for an office party.

Artichoke and Leek Quiche

http://www.epicureantable.com/recipes/Q/...