How to make a yummy quiche?

Question

Does anyone make their own quiches from scratch and have a great recipe? I've made them before- ham and cheese, but am looking for some different ideas, including meat and vegetables or just vegetables.
Also, what's the best pastry to use? I think I've used shortcrust and it's turned out ok. Is this the right pastry to use?

Answer 1

PASTA QUICHE

6 oz. capellini
1-2 tblsp. butter
4 eggs
1 1/2 C half & half
minced parsley
1/3 C grated parmesan cheese
2/3 C grated gruyere cheese
2/3 C grated cheddar cheese
choice of fillings such as mushrooms, asparagus, diced ham, onions, etc.

Cook cappellini according to directions. Place in 10 inch pie plate with butter and spread over bottom and up sides of plate. Combine cheeses and spread half in pie. Add filling over cheese, then top with remaining cheese. Pour combined mixture of beaten eggs, half & half, and parsley over all. Bake at 360 degreesfor 40-45 minutes or till top is golden and center set. Let stand five minutes before slicing.

VIDALIA ONION QUICHE

1 cup cracker crumbs
5 teaspoon butter, melted
2 1/2 cup Vidalia onions, thinly sliced
1 teaspoon olive oil
3/4 cup milk
2 eggs, beaten
1/2 cup Swiss cheese, shredded
salt and pepper

Crust:

Combine cracker crumbs and melted butter. Press firmly into a 9 inch pie.
Bake at 350°F for 10 minutes.


Filling:

Sauté onions over medium heat in olive oil until translucent.
Spread onions evenly across baked pie crust. Combine milk and eggs; pour over onions. Sprinkle with cheese; season with salt and pepper.

Bake at 350°F for 45 minutes. Remove from oven, and cool 10 minutes before serving.

Answer 2

I love quiche, but not everyones favorite around here, I am not a veggie eater, but this one got me to experiment and try new things.
People wrinkle up nose if they have never had quiche, sometimes I think people say no before even trying it or maybe they have no clue what quiche is, LOL
This one never has complaints.

I cook rice off as I get my ingredients together.
I then mix eggs and milk I forget exact amounts now, but i just go with the feel, I am guessing like 6 eggs and 1 to 2 cps milk.
I add my favorite spices, salt pepper, oregano, italian spice paprika parsley, garlic so on.
I then get a frozen veggie mix like those strif fry things
brocollim pepeprs mushrooms, onions, etc. Ose your favorite combos I add chciken sometimes, or spinach and ham.
I then get my cheese together, I LOVE cheese so I loud it up
Take cooked rice and mold into your pan, I use a glass casserole, or pie tin depending on how big you want it. Sometimes I bake in cake pan if its a crowd item.
The rice should mold into the pan fine, while warms its sticky.
layer your filling, you try your favorite mix. I try to make it easy and fun so if I buy the frozen premix its easy to have kids help you with. Cover filling with egg mix then cover with your favorite shredded cheese, I use cheddar and mozzerella, or montery jack, depends on my filling.
bake 350 for about one hour until knife inserted comes out clean.
(I forgot to say i butter my pan first then put rice in it. If the filling odesnt cover rice it tends to get hard and brown no biggy i jsut shave off unpretty part.
Hope you enjoy and excited to see what kinda combs you come up with.

Answer 3

SPINACH QUICHE

1 pkg (8 oz.) cream cheese, softened
4 eggs
1 cup pet evaporated milk
1/4 to 1/2 tsp. ground red pepper
1 pkg (10 oz.) frozen, chopped spinach, thawed and thoroughly drained
1/2 cup diced ham and/or chopped onion
1 prepared deep-dish pie crust, frozen

In a medium bowl, beat cream cheese with electric mixer until creamy. Beat in eggs, evaporated milk and red pepper.
Squeeze spinach between paper towels until almost dry. Stir spinach and ham or onion into egg mixture.

Pour into frozen pie crust. Sprinkle with salt and pepper to taste.

Bake in a preheated 350 degree F. oven on a preheated baking sheet for 55 to 65 minutes, or until a knife inserted in center comes out clean.

Makes 6 servings.

Variation: Top quiche with tomatoes for added color.

Answer 4

Zucchini & Italian Sausage Quiche presented by Colonial Gardens Bed & Breakfast Email this page to a Friend
Serves 6 - Preheat oven to 450 degrees

1 large baked piecrust - baked at 450 degrees for 8 mins.
1 lb. or 2 cups shredded zucchini
1/2 lb. Italian sausage
1 cup shredded Swiss cheese
1/4 cup Parmesan cheese
1/2 tsp. salt
1/4 tsp. white pepper
3 large eggs or 4 medium eggs
1 1/2 cups Half & Half
Crumble and cook Italian sausages. Drain. Saute zucchini in 2 T. butter. Drain. Spread cooked, drained zucchini on bottom of baked pie crust. Sprinkle on sausage and shredded Swiss cheese. Lightly beat eggs. Add 1 1/2 cups Half & half, 1/4 cup Parmesan cheese, 1/2 tsp. salt, 1/4 tsp. white pepper. Blend well. Pour into pie shell.
Bake in hot oven 450 degrees for 15 mins, lower oven to 350 degrees and bake 15 mins. or until center is almost firm but still cool. Let stand 15 mins. before serving.

May cook sausage and zucchini and shred cheese night before. After preparation allow 45 mins. to cook and serve




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Answer 5

HAM AND CHEESE QUICHE

4 eggs
1 can cheddar cheese soup
1/2 c. light cream
1 c. shredded cheddar cheese
1/2 c. diced cooked ham
1/2 c. cooked broccoli
1 9" unbaked piecrust

In a medium bowl, beat eggs until fluffy. Add soup and cream; mix well. Sprinkle cheese, meat, and broccoli over unbaked piecrust. Follow with soup mixture.
Bake for 50 minutes at 350°F.

CHEESEY SAUSAGE QUICHE

3/4 pound Italian sausage
1/2 cup onion, thinly sliced or diced
1/3 cup green pepper, chopped
1 1/2 cups sharp cheddar cheese, grated
1 tablespoon flour
1 9-inch deep-dish pie crust
2 eggs, beaten
1 cup evaporated milk
1 tbs parsley flakes
1/2 teaspoon seasoned or plain salt
1/2 teaspoon garlic salt
1/4 teaspoon pepper

Remove sausage from casing and brown in skillet. Drain sausage, reserving 2 tbs fat. Sauté onion and pepper in 2 tbs fat reserved from the sausage. Combine cheese and flour. Stir in sausage, pepper, and onion. Spread evenly in pie crust. Thoroughly combine remaining ingredients and pour into pie shell over sausage mixture.
Place on a cookie sheet and bake in a preheated oven at 375°F for 35-40 minutes, until brown and set.


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BASIC QUICHE

10" unbaked pie shell
1 tbsp. butter, softened
1 c. grated cheese
1 tbsp. flour
1/4 tsp. salt
Pepper to taste
Pinch of nutmeg
6 eggs
1 pt. light cream
1/4 c. Parmesan cheese
2 tbsp. butter, melted & browned

Spread butter on bottom of pie shell. Sprinkle Swiss cheese in bottom of pie shell. Sift dry ingredients. Add eggs and cream to dry ingredients and beat until mixed but not frothy. Pour custard over cheese. Bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake 25 minutes longer. Remove from oven and sprinkle with Parmesan cheese and butter. Return to oven for 10 minutes or until a knife inserted in custard comes out clean. Let set 10 minutes before cutting into wedges to serve.
Variations of Basic Quiche: Quiche Lorraine: 8 slices of crisp bacon, crumbled. Shrimp, crab, mushroom, asparagus.

Answer 6

I like pie crust dough for my quiches.

As far as a recipe, just use a ratio of 2 eggs, ½ tsp. salt, and ¼ tsp pepper per cup of milk.

Then just fill up your shell w/ good stuff: Ham, Shredded Chese, crisp bacon peices, broccoli, green onions, chicken, spinach, you name it!

My fave combo is diced ham, bacon, cheddar, and broccoli (stteamed and diced).