ogre@mhuxl.UUCP (LO COCO) (06/28/85)
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I have found that quiche is a formula rather than a specific recipe.
"The Enchanted Broccoli Forest" by Mollie Katzen gives an excellent overview
of this formula, and I'll try to encapsulate it here.
Quiche has 2 basic parts: the crust and the custard.
The crust can be homemade, a simple flour, butter, water crust rolled out
into a deep dish pie pan or quiche pan, or if you are pressed for time, use
a non-sweet deep dish frozen pie crust. My favorite is the Oronoque Farms
crusts. Obviously, homemade is better, but you can get away with store
bought and still have a reasonable product.
Between the crust and the custard is often cheese. Katzen recommends a cheese
layer, but I prefer having the cheese mixed into the custard. Grated swiss,
cheddar, about 1/2 - 1 cup in quantity spread over the crust and/or mixed into
the custard gives nice texture and flavor.
The custard part is the most variable, and therefore, the most fun. Standard
formula is for about 1 cup of cream, 3 eggs (I use extra large) and some
nutmeg and/or pepper to spice. Vegetables are of course a welcome addition.
I have replaced the cream with cottage cheese, ricotta cheese, sour cream + milk
or yoghurt combinations, and they all provide slightly different tastes and
textures to the custard. Frozen chopped spinach and broccoli or other frozen
veggies work well in quiche - steam, don't boil, and get out as much water as
you can. DON'T use canned veggies - they just don't cut the mustard. Of courseusing fresh veggies, like fresh chopped spinach, fresh sauteed broccoli or
cauliflower, mushrooms, etc, have the same affect as making the crust from
scratch - it does taste better, but again, if you don't have lots of time, the
frozen will do nicely.
The whole thing is baked at about 375 for an hour. I actually like quiche
better the second day, after it's been refrigerated and reheated; I think
the tastes meld a bit. Just my opinion.
Sorry I've been so long winded. I really like making quiche, the easy or the
more complicated way, mostly because I don't have to be specific about
measures and ingredients. If I have the basics around the house, it's also
a quick thing to make, and it's great for using up dairy stuff you know you
won't finish by the date stamped...Good luck!! Any questions, send mail.
Susan Eisen
sfyog!susan
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Only a "real man" would publicly ask for a quiche recipe!
Anyway, this "real man" makes a quiche loraine that regularly
gets rave reviews (if I must say so myself). The secret is,
no skimping:
2 cups heavy cream (no milk or light cream)
3-4 eggs (i usually go with 4)
1/2 to 3/4 cup jarlsberg (or swiss) cheese
4 slices of bacon, cut in 1 inch piecs
one standard, everyday 9-inch piecrust
Heat the cream, just before boiling.
Meanwhile, cook the bacon pieces *in a little butter* (it helps)
until the fat is rendered and the bacon just starts turning
brown but is not crispy. Drain the bacon on some paper towels.
Put some cheese , bacon, and more cheese in the piecrust.
When the cream is heated, let it sit for a few minutes,
and then beat in the eggs. (As Devo would say, "Whip it good!")
Pour the cream/eggs over the bacon/cheese, sprinkle on some nutmeg
and pepper (and maybe some chives if you're so inclined),
and heat for about 30-35 minutes at 350-375 degrees F.
Watch it carefully for the last five minutes or so to make sure
it doesn't get overdone - it should just start turning a golden brown
on top when its ready.
Let it cool for five to ten minutes, and serve with either a nice
flavored coffee (I prefer Amaretto coffee or cinnamon coffee), or
some champagne if you feel daring.
Bon Appetit!
Al Figura @ Bellcore
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I make both a crusty and crustless quiche. As I make the worlds worst pie
crust i buy frozen deep dish crusts and pinch up the sides. Then I take
the amount of swiss cheese I have in the house, either cube it or slice it
thin and lay it on the bottom (with sautteed onions if my husband is not
eating, with fried bacon or cooked ham if I have it in the house.)
take 3 or 4 eggs, a pint of light cream, some pepper, a pinch of nutmeg.
beat it together with a FORK. Pour into two pie pans lined with above
goodies. Cook at 425 for a few minutes and then at 350 until it looks
done.
In other words, quiche is basically a savory baked custard.
liz
--
liz sommers
uucp: ...{harvard, seismo, ut-sally, sri-iu, ihnp4!packard}!topaz!sommers
arpa: sommers@rutgers
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quiche is real easy to make.
take one flaky, partially cooked pie crust.
for filling: the ratio is 1 egg to 1/2 cup milk. usually 3 or 4 eggs and
1-1/2 or 2 cups milk. bring milk to boil; add slowly to eggs; add 1/2 cup
cheese, cooked vegetable or meat (bacon, ham, shrimp, etc) or experiment.
for a richer taste use whipping cream instead of milk (in that case you
don't have to pre-boil cream). season with pepper, nutmeg.
pour into piecrust. bake 375 for 40 mins.
enjoy-carla
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Here is a recipe handed down by my mom for spinach quiche that's easy
and very good.
SPINACH QUICHE
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Ingredients
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2 regular pkgs Frozen spinach
(or equal amount uncooked fresh)
1 lb. farmer's cheese or low-fat Riccota
1-1/2 cups bread crumbs (I use seasoned italian)
4 large eggs
1 cup cheddar
1 cup grated part-skim mozzarella
Directions
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Thaw and drain the spinach (using paper towels). It's important to remove
as much of the water from the spinach as possible. in a mixing bowl, mix
the spinach, riccota (or farmer's) cheese and 2/3 of the cheddar and mozzarella.
When thoroughly mixed, mix in the bread crumbs thoroughly. These serve to
absorb moisture and helps the quiche firm up when baking. Fold mixture into
a very lightly greased pie tin. Garnish top with remaining mix of cheddar
mozzarella. Bake in preheated oven at 350F until firm (to test if ready
stick a clean fork into center. If fork comes out clean, it is ready).
Let quiche cools for 5 minutes and serve hot with a nice whine and
a piece of fruit (perhaps).
Mangia,
Howard Moskovitz
AT&T Info. Systems
attunix!howard
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Ok, I may get flames for this but I always took the approach that quiche
is an incredibly simple thing to do, these suggestions may not win
cooking prizes, but who cares:
First, ya need a crust. I buy a frozen one often. I could make a crust
which would be much better but given a frozen one you've got 90% of the
job done (eg. you can start at 11PM for a munchie, I doubt you would do
this if you had a crust ahead of you!)
You need about 1/2 dozen eggs, scrambled with some milk, cream, 1/2:1/2
or there abouts, a good splash of it ought to do it.
You need some cheese, cut up some (say 1/2 lb) of swiss into little 1"
or smaller cubes, dump it into the egg mixture.
You probably want some veggies. Spinach is a favorite but watch out for
liquid which spinach holds, it'll ruin the egg mixture. After boiling
some briefly (fresh or frozen) I'll put it into a large colander and
toss it into the air in a big clump letting it go splat several times
back into the colander, pressing with your hands or squeezing like a
sponge works too, trust me, get the liquid out (adding some salt to the
cooking water helps also if you don't mind salt.) Cutting up some fresh
tomatoes, onions or some such is good too.
If you want, cube some ham, I don't but it's a common ingredient. A
little salt and pepper if desired, I like garlic but that's optional.
Mix it all together in the bowl and pour it into the crust (to the top
is fine.) If you can cover the exposed crust with the egg mixture it'll
shine nicely and help prevent it from burning (tho a cooler oven is
preferred.) I use my finger, you can use a basting brush if you enjoy
washing those things, I don't, easier to wash your hands. Just to be
safe, put a cookie sheet with tinfoil under it, it's easy to spill and
makes a mess.
Bake it at 350-400 (better to err on the low side or you'll burn
something) until sticking a knife in comes out reasonably dry and it
looks firm (shake it), note that the knife may have melted cheese on it
which is deceiving.
Look, from my point of view, you're gonna take a crust and fill it with
scrambled eggs and cheese and some veggies...easy as pie! Use your
imagination from there (green peppers, bacon...whatever.)
-Barry Shein, Boston University
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Many years ago, a friend of mine made quiche for me. It was the first time
I had it, and I copied her filling. I haven't seen anyone else make it this
way, and always get compliments when I make it (am I a good cook, or do I
have kind friends?)
QUICHE
1 unbaked 9-inch pie shell
3-4 large eggs
1-2 cans evaporated milk
about 4 oz. Velveeta cheese ("Velveeta IS real cheese...")
1 small package cream cheese
vegetable(s) of your choice
white pepper to your liking
nutmeg
Cut the Velveeta and cream cheese into small cubes and scatter over the bottom
of the pie shell. Place your cooked, drained vegetables over the cheeses
(I use broccoli or spinach frequently.)
Beat your eggs well, adding 1 can of evaporated milk. If you don't think you
will have enough egg-mixture, add some of the second can until you think you
will have enough. Beat in white pepper (I don't add salt because the Velveeta
is salty enough). Pour over the vegetables and cheeses. Sprinkle nutmeg on
top and put into oven that has been heated to 400F. Bake at 400F for
10 minutes, then reduce oven temperature to 350F and bake another
35-45 minutes, until the filling is set.
I have found that quiche is best warm, not hot.
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THANKS AGAIN TO ALL YOU QUICHE MAKERS!
DON'T STOP SENDING THE RECIPES!
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John B. Lo Coco
(...mhuxl!ogre)
(...szuxn!ogre)
1-201-467-7436