ogre@mhuxl.UUCP (LO COCO) (06/19/85)
Does anyone have a good basic recipe for quiche? I'd appreciate your
responses by E-Mail. If I get any outstanding ones, I'll post to the net.
Thanks.
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John B. Lo Coco
(...mhuxl!ogre)
(...szuxn!ogre)
1-201-467-7436ggc@myriasb.UUCP (Gilles Chartrand) (06/20/85)
> Does anyone have a good basic recipe for quiche? I'd appreciate your > responses by E-Mail. If I get any outstanding ones, I'll post to the net. > Thanks. I don't know about the rest of you, but I'd like to see the the recipes for quiche come over the net so we can all see what they are and do our own choosing. After devoting some 50 or so responces to _Boiling_Water_(!) I'm shure 10 recipes won't clog up this group... Gilles ...!alberta!myrias!ggc
root@bu-cs.UUCP (Barry Shein) (06/24/85)
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
howard@sfmag.UUCP (H.M.Moskovitz) (06/26/85)
> > Does anyone have a good basic recipe for quiche? I'd appreciate your > > responses by E-Mail. If I get any outstanding ones, I'll post to the net. > > Thanks. > > I don't know about the rest of you, but I'd like to see the > the recipes for quiche come over the net so we can all see what they > are and do our own choosing. After devoting some 50 or so responces > to _Boiling_Water_(!) I'm shure 10 recipes won't clog up this group... > > Gilles > ...!alberta!myrias!ggc Here is a recipe handed down by my mom for spinach quiche that's easy and very good. SPINACH QUICHE -------------- Ingredients ----------- 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 ---------- 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