dkd@mhuxl.UUCP (SOLA) (01/17/84)
I am looking for new quiche recipes to use for a party. Can anyone help?
dkd@mhuxl.UUCP (01/17/84)
I am looking for some good quiche recipes for a dinner party, can anyone help?
kathleen@ihuxw.UUCP (K. S. Romanowski) (01/17/84)
If you have a basic quiche recipe, you can make your own variations quite easily. One thing that I have done in the past to vary the otherwise bland "egg and cheese pie" is to interchange the meat/veggie for something other than what the recipe calls for. I have made Italian sausage and broccoli quiche, and have toyed with the idea of making shrimp and/or Alaskan King Crab with asparagus quiche. An idea for party quiche is to take several tubes of ready-to-bake biscuits and roll them out similar to a pie crust. Place these into greased muffin tins and fill with small amounts of quiche mixture. They make great individual quiches and offer more variety than with a large quiche. Another way to do the variation is with the type of cheese. I have used Monteray Jack (with and without caraway seeds), Parmesean mixed with Swiss, brie, camebert (sp.), mozzarella, and brick with pleasing to the taste bud results. Don't be afraid to experiment. Try to utilize ingredients which compliment each other rather than overpower each other. I also add a touch of nutmeg to my recipes. It makes the flavor come out. Happy cooking!! Katie
moiram@tektronix.UUCP (Moira Mallison ) (04/02/84)
(for the line-eater)
SPINACH & RICOTTA QUICHE
1 bunch fresh spinach 2 cup half-and-half
(or 1 pkg frozen, thawed) 4 eggs
1 cup ricotta cheese 1 cup grated parmesan
grated nutmeg salt and pepper
Line a deep 10" quiche pan with pie crust and bake 15 minutes at 425.
Wash spinach and cook a few minutes. Squeeze out all water and chop
(should be about .75 cup). Combine with ricotta cheese, a little nutmeg
and .5 cup of parmesan cheese. Spread over the bottom of the pastry
shell. Beat eggs lightly and combine with half-and-half, season with
salt and pepper and pour over ricotta/spinach mixture. Sprinkle
remaining cheese over top and bake in a 375 degree oven for about 30
minutes until puffed and set. Let quiche rest 5-10 minutes before
serving.
ASPARAGUS QUICHE
Line a 10" quiche pan with pie crust, bake unfilled in 425 degree oven
for 15 minutes. Remove from oven, brush bottom with Dijon mustard and
bake an additional 2 minutes.
Blanch and cool fresh asparagus and arrange in single layer on pastry.
Combine 1.25 cups cream, 3 eggs, salt and pepper; and pour over asparagus.
Thickly cover top with a mixture of grated parmesan and gruyere cheese.
Bake in 350 degree oven for 30 minutes.
Sorry about the vague amounts in this recipe...thats the way its written.
A companion recipe calls for .75 cups gruyere and .25 cup parmesan, but
thats to 2 cups half-and-half and 4 eggs....I'm one of those 'rough measure'
cooks, so I just dumped on cheese using this as a guide and it turned out
quite well.
Moira Mallison