# Let's talk about Quiche **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [June 5, 2024, 12:23pm UTC](https://boards.straightdope.com/t/lets-talk-about-quiche/1002515 "2024-06-05T12:23:17Z")\ **Posts on this page:** 12\ **Page:** 1
**Author:** ![not\_what\_you\_d\_expect](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/not_what_you_d_expect/32/3246_2.png) [@not\_what\_you\_d\_expect](https://boards.straightdope.com/u/not_what_you_d_expect)\ **Post date:** [June 5, 2024, 12:23pm UTC](https://boards.straightdope.com/t/lets-talk-about-quiche/1002515/1 "2024-06-05T12:23:17Z")
Hi Everyone I’m in charge of bringing some quiche to a bridal shower breakfast this weekend so I’d love to hear your best recipes. I’ve just learned of a hash brown crust quiche and I’d like to try that for one of the pies I’ll make. Anybody have experience with that kind of Quiche? I want a Quiche Lorraine for sure and think the Better Homes & Garden recipe is one I’ve used before that was good, but I might be misremembering. As always, thanks in advance for sharing your recipes and tips. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [June 5, 2024, 12:37pm UTC](https://boards.straightdope.com/t/lets-talk-about-quiche/1002515/2 "2024-06-05T12:37:04Z")
Shout out for **Frittatas** as an alternative to the standard quiche. ---
**Author:** ![not\_what\_you\_d\_expect](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/not_what_you_d_expect/32/3246_2.png) [@not\_what\_you\_d\_expect](https://boards.straightdope.com/u/not_what_you_d_expect)\ **Post date:** [June 5, 2024, 12:49pm UTC](https://boards.straightdope.com/t/lets-talk-about-quiche/1002515/3 "2024-06-05T12:49:00Z")
Yes, I’ve enjoyed those too, but I haven’t made one in ages. I’ve lost all my cookbooks so I go online, I’m never sure which recipes to trust. ---
**Author:** ![Johnny\_Bravo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_bravo/32/493_2.png) [@Johnny\_Bravo](https://boards.straightdope.com/u/Johnny_Bravo)\ **Post date:** [June 5, 2024, 1:24pm UTC](https://boards.straightdope.com/t/lets-talk-about-quiche/1002515/4 "2024-06-05T13:24:08Z")
My only tip is to keep it simple and avoid overloading the quiche. Most bad quiches I’ve had are because they’ve been stuffed with fillings and the final product is like a crumbly overcooked omelette. Good quiche is creamy and egg-forward. The fillings are points of contrast, not the star of the show. I like bacon\* and feta. Be extra careful with water-filled stuff like mushrooms and spinach. \*In my experience any recipe that calls for bits of ham is made one million times better by substituting bacon. ---
**Author:** ![ParallelLines](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/parallellines/32/3575_2.png) [@ParallelLines](https://boards.straightdope.com/u/ParallelLines)\ **Post date:** [June 5, 2024, 6:24pm UTC](https://boards.straightdope.com/t/lets-talk-about-quiche/1002515/5 "2024-06-05T18:24:04Z")
Along with @kayaker, I’m in the frittata faction, because making a good crust is arguably harder than making a good quiche - and using most store bought variants, said crust inevitably becomes the weakest link. That said, while @Johnny_Bravo isn’t _wrong_ about a traditional quiche being egg forward, that’s not the way I make them for myself. Granted, good, quality eggs with great technique are a thing of beauty… but I’m not that good. So I like highly flavorful ingredients. Note, again, not that J\_B is wrong, but it’s my preference, and they’re 100% correct on being extra careful of water content, so precook mushrooms at wilt the spinach at a minimum, before careful drying. For me (see living in southern NM from 6-18) I love _roasted hatch_ (or other flavorful local chile) chopped medium fine, some cilantro, and generally a touch of smoked paprika. Do be careful in chile selection, because I prefer the slightly sweet taste of hatch and anaheim peppers, while other varieties can be very green bell pepper / bitter which may be a challenge to some tastes. Alternately, a roasted (again, drives off moisture, increases sweetness and flavor) is a great choice for anyone who wants to avoid hot capsicums. A last flavor I like adding is a little bit of pre-cooked European style bacon, both for the flavor, and that I find it leaner, with substantially less grease involved than traditional streaky bacon. ---
**Author:** ![carrps](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carrps/32/2957_2.png) [@carrps](https://boards.straightdope.com/u/carrps)\ **Post date:** [June 5, 2024, 11:40pm UTC](https://boards.straightdope.com/t/lets-talk-about-quiche/1002515/6 "2024-06-05T23:40:29Z")
My favorite is Ortega chiles and a little Swiss (or Emmenthal) cheese. ---
**Author:** ![romansperson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/romansperson/32/17100_2.png) [@romansperson](https://boards.straightdope.com/u/romansperson)\ **Post date:** [June 6, 2024, 2:35am UTC](https://boards.straightdope.com/t/lets-talk-about-quiche/1002515/7 "2024-06-06T02:35:45Z")
This is the one I make most: **Spinach Feta Quiche/Tart** 2TB. grated Romano or parmesan cheese 1 9-inch pie shell (deep dish if store-bought), preferably parbaked and cooled 5 oz. fresh spinach, chopped (can sub one package of frozen chopped spinach, thawed and liquid squeezed out) 8 oz. ricotta cheese, preferably whole milk 6-8 oz. sheep’s milk feta, crumbled (drained and rinsed if in brine) 2 eggs, slightly beaten ¼ cup milk or half n half (can use cream too) 1 tsp. oregano Pepper to taste if desired Oven 375 F. Sprinkle the grated parm/Romano/yeast into the bottom of the cooled pie shell. Mix the chopped spinach, ricotta, feta, eggs, milk, oregano and pepper in a large bowl until well blended. If using fresh spinach, mixture will be thick and mostly spinach. Spoon into pie shell and bake 50-60 minutes or until center is firm and top is slightly browned (there should be no liquid from the spinach left on the top). Cool for about 10 minutes before slicing. ---
**Author:** ![ekedolphin](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ekedolphin/32/10003_2.png) [@ekedolphin](https://boards.straightdope.com/u/ekedolphin)\ **Post date:** [June 6, 2024, 3:24am UTC](https://boards.straightdope.com/t/lets-talk-about-quiche/1002515/8 "2024-06-06T03:24:59Z")
I make the quiche recipe I grew up with, which came from a cookbook entitled _More-with-Less_: Sausage, Egg, and Cheese Quiche Servings: 8 INGREDIENTS 1 lb. Sausage Pam 1 bag Hash browns 1 small Onion Butter 4 eggs 1 can Evaporated milk 1 bag Shredded cheese Olive oil STEPS 1. Pre-heat oven to 350° 2. Spray 9x13 glass dish with Pam 3. Spread hash browns out in dish 4. Cook for half an hour 5. 20 minutes in: Dice onions 6. Put large frying pan on medium 7. Slice out a small pat of butter 8. Cover pan gently with olive oil 9. Drop butter into the pan from a very short distance 10. Add onion and stir 11. When onions are nearly done, remove sausage from wrapper and add to pan without cutting it first 12. Separate sausage into smaller chunks with spatulas 13. Lower stove heat so that the onions won't burn and the sausage won't be fully cooked 14. Crack eggs into large mixing bowl, stir thoroughly, shake evaporated milk, add, stir 15. Strain sausage and onions 16. Remove baking dish from oven. Potatoes should be slightly gold 17. Add first sausage, then eggs, then cheese to baking dish 18. Return baking dish to oven at 350° for 45 minutes 19. Remove, let set for 5 minutes, serve Always makes a great hit in our house. ---
**Author:** ![not\_what\_you\_d\_expect](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/not_what_you_d_expect/32/3246_2.png) [@not\_what\_you\_d\_expect](https://boards.straightdope.com/u/not_what_you_d_expect)\ **Post date:** [June 6, 2024, 5:39am UTC](https://boards.straightdope.com/t/lets-talk-about-quiche/1002515/9 "2024-06-06T05:39:37Z")
Thanks you guys. These all sound great. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [June 6, 2024, 7:38pm UTC](https://boards.straightdope.com/t/lets-talk-about-quiche/1002515/10 "2024-06-06T19:38:01Z")
Here are a couple of Mediaeval/Renaissance recipes: [Tart in Ymbre day](http://www.godecookery.com/goderec/grec20.htm) (a tart for an [ember day](https://en.wikipedia.org/wiki/Ember_days) - a meatless fast day) [Tart of scallions or onions](https://www.medievalcookery.com/recipes/display.html?onio1003) Medieval quiches tend to be very herby, and cheese-forward. ---
**Author:** ![Saint\_Cad](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/saint_cad/32/18907_2.png) [@Saint\_Cad](https://boards.straightdope.com/u/Saint_Cad)\ **Post date:** [June 6, 2024, 11:45pm UTC](https://boards.straightdope.com/t/lets-talk-about-quiche/1002515/11 "2024-06-06T23:45:11Z")
Despite being a carnivore, I really liked one quiche that was just fresh herbs and green onion. ---
**Author:** ![carrps](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carrps/32/2957_2.png) [@carrps](https://boards.straightdope.com/u/carrps)\ **Post date:** [June 6, 2024, 11:48pm UTC](https://boards.straightdope.com/t/lets-talk-about-quiche/1002515/12 "2024-06-06T23:48:39Z")
Yeah, I usually find that meat in a quiche tends to make it too greasy for me.