It’s really late over here and I’m about to go to bed, but I just had one of those brain/lightbulb moments. I’ve got about 10 eggs going to waste in the fridge, and I’d love to get rid of some. So I’ve decided to try and make a quiche (not tonight, tomorrow. After a good night’s sleep.)!
I’m not a very talented or experienced cook, but I’ve been on a “new recipe” bend lately and would like to suprise everyone at home with a quiche. I don’t want to be messing around with making pastry, a recipe where I can substitute with frozen would be excellent. No allergies or intense dislikes of any food, so I’m open to all suggestions! Recipes with lots of fresh and inexpensive ingredients are very welcome.
Frozen piecrust
Fill it to heaping with shredded cheese (cheddar-swiss mix, or whatever you have)
Throw in some veggies (sauteed mushrooms, onions; spinach) if you like
Beat together 2 eggs and 1-1/3 cups milk, pour it over the cheese
Bake at 375 degrees for 45 minutes
4 oz. gruyere cheese grated
4 strips bacon fried & crumbled or 2 oz. ham diced small
throw into a frozen pie crust
4 egg yolks
8 oz. heavy whipping cream
dash nutmeg
dash ground black pepper
dash cayenne pepper
whisk into a nice froth and pour over cheese mixture in the pie crust
Place the filled pie crust on a baking sheet (to catch any drips) and place in a preheated 375° oven
Bake for 45 minutes until golden brown and firm
I’ve been making my mother’s pastryless quiche recipe for brunches for years, to rave reviews:
Cauliflower Quiche
2 cups lightly cooked cauliflower & broccoli*
1 cup (4 oz) shredded cheese (I like Cojack)
Place in 10" greased pie pan (a spritz with Pam is fine)
Beat 1 minute with an electric mixer:
1 c. milk (or half-and-half if you’re feeling sinful)
1/2 cup biscuit mix (Bisquick or Jiffy)
3 eggs
salt & pepper to taste**
Pour over veggies & cheese. Bake @ 375 degrees about 45 minutes, or until a knife comes out clean.
I often use just steamed broccoli, and sometimes add ham. You could also use asparagus, zucchini, onions, or whatever veggies strike your fancy, I suppose. My mom uses frozen veggies, but I prefer fresh.
[ul][li]1 pastry layer for 9-inch pie [/li][li]2 beaten eggs[/li][li]1 c. cooked rice [/li][li]3/4 c. milk[/li][li]1 4-oz. can mushrooms [/li][li]1 c. shredded Cheddar cheese[/li][li]1 med. chopped onion [/li][li]Salt and pepper to taste[/li][li]1 box frozen chopped broccoli, cooked as directed[/li][/ul]
Sauté mushrooms and onions.
In large bowl, beat eggs and milk.
Add cheese, cooked rice, cooked broccoli and salt and pepper to taste.
Pour mixture into unbaked pastry.
Bake at 350 degrees for 35 to 40 minutes.
8 oz. spinach
1 oz pine nuts
3.5 oz ricotta cheese
2 large eggs, beaten
1.25 oz ground almonds
1.5 oz grated parmesan cheese
Rinse the spinach, place in a large saucepan and cook for 4-5 minutes until wilted. Drain thoroughly. When the spinach is cool enough to handle, squeeze out the excess liquid.
Place the pine nuts on a baking sheet & lightly toast under a preheated broiler for 2-3 minutes or until golden.
Place the ricotta, spinach and eggs in a bowl and mix together. Ad the pine nuts, beat well, then stir in the ground almonds & parmesan cheese.
Spoon the spinach mixture into a pie crust, and cover with the top crust, cutting slits in crust.
Bake in a preheated oven at 425 degrees for 10 minutes. Reduce the temperature to 375 degrees and bake for an additional 25-30 minutes. Serve hot.
It’s fine without the pine nuts. The first time I made it, I ended up burning the pine nuts when I broiled them and I didn’t have any extra; it tasted fine anyway.
Quiche is simple. Get a good custard going, and then add in whatever you want. I think I tend to use 3 eggs and 1 1/2 cups of milk (usually a mix of half-and-half and skim milk, since those are what we have on hand). I grate enough cheese across the bottom of the crust that I’ll get a solid layer of cheese, not too thick; I use a mix of swiss and whatever else I have handy (usually cheddar, natch). A combination of herbs and vegetables is good. Last time I made it, I added bacon, and I was actually disappointed: the bacon came out soggy and tough, and the flavor boost wasn’t IMO worth the texture. That bacon would’ve been better eaten straight up.
I made quiche for MOther’s day and served it to my inlaws. My FIL grudgingly took a slice and silently ate it, while MIL raved over it (it’s her favorite dish taht she doesn’t get to make, given FIL’s tastes). Afterward, FIL said, “Well. I don’t much like quiche, but this is the best one I ever had.” Quite the compliment!
What’s delicious, though, is spinach, onions, and smoked salmon. Now THERE’S some good eatin’!
Yeesh, all of these sound fantastic. I’ve actually got enough ingredients at home to try a bit of a combination of three or four of these recipes, and if that works out I’ll be turning out a quiche a week! I ran out of time today, but i’ve got the whole day free for cooking tomorrow.
exclamation!, thanks for starting this thread! I’d never made a quiche before. Well, I made something resembling a quiche and called it a quiche before, but it really, really sucked.
Using twickster’s guide here, I used one of my refrigerated pie crusts, filled it with cheese (I had one of those bulk bags of shredded colby jack), chopped some green onion, green pepper, tomato, and crumbled hickory bacon and threw it all together. I added the egg and milk as indicated, and though I was dubious, threw it into the oven for 45 minutes.
IT WAS AWESOME! My husband raved about how good it was and I am now superwife wielding a wooden spoon. Thanks guys!
I gotta try some of these variations, they sound nom nommy.
Spinach Mushroom Quiche
2 tablespoons butter
2 cups sliced mushrooms
2 cups torn/chopped spinach (if frozen, just squeeze all the water out)
6 green onions chopped
1 (8oz) package refrigerated crescent rolls
Salt/pepper/lemon pepper/Mrs. Dash - however much seasoning you like
1/2 cup half and half
4 eggs beaten
1 cup shredded Monterrey Jack cheese or cheese of your choice
Preheat oven to 375 degrees F (190 degrees C).
Melt butter in skillet over medium heat. Add mushrooms, spinach and onions and cook for about 5 minutes or until tender. Remove skillet from heat.
(Crust) In a 9 inch round pan or pie dish coated with non-stick cooking spray, arrange crescent roll triangles in a circle with narrow tips hung over the rip of the pie plate. Press dough onto the bottom and sides.
In a medium bowl, stir together seasonings, half and half and eggs.
Add cheese and cooked vegetables to the egg mixture until blended.
Pour egg/vegetable mixture into crust. Any pieces of the crescent rolls that are hanging over, you can fold over the top of the egg mixture.
Bake the quiche for 30 minutes, or until a knife comes out clean when inserted in the center.
Notes: Great thing about this recipe is you can throw whatever veggies or cheeses in you want. Just add the veggies (ie: carrots, broccoli) in when cooking the others. If you don’t have crescent rolls a frozen pie crust works too! The possibilities are endless!
I’ve also made these as mini quiches for parties, and then froze them. Just take pieces of the crescent roll and smush it in the bottom of a mini-muffin tin. I dice everything up really fine so it fits in the cups and I think cooking time is about 20mins? (Keep an eye on it)
