Any great quiche recipes?!
Macy's cellar used to sell the greatest quiches in the world! Mushroom, quiche lorraine, broccoli, you named the ingredient and it was in a quiche and they were all delicious. I was crushed when they discontinued it; even asking where they had purchased them from, and I haven't had a decent piece since, although Amy Vanderbilt's old cookbook has a delicious one. I've made it many times, but would like a fresh take on it and a different taste. Serious Eat's has the greatest cooks blogging in, so folks, lay 'em on me!
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13 Comments:
emeril has a mediterranean quiche recipe on the food network web site with all kinds of yummy vegetables in it...i added green bell peppers, and varied the egg-milk-cream filling part (i looked at the recipe for quiche serious eats had posted a while back, it looked very different from emeril's so i merged the two to get something in the middle) it turned out great, we scarfed it up in seconds.
billyburgwife at 11:00PM on 06/17/09
1- 9" unbaked pie shell (well chilled) Can use frozen (deep dish ) or your own.
1 tbs soft butter
12 slices of bacon (cooked) or 1 cup diced ham or 1 pk frozen spinach, well drained
4 eggs (large)
1 cup heavy cream
3/4 cup half & half
3/4 tsp salt
dashes of fresh nutmeg, sugar, cayene pepper
a little over 1/4 lb grated swiss cheese
2tbs chopped onion
Butter pie shell and put in refrid. put eggs in bowl and sprinkle with spices.
beat lightly with fork to blend. Add cream & half & half, beat with hard beater JUST long enough to blend. Place cheese and crumbled bacon
or ham or spinach in pie shell, sprinkle onion on top. Pour cream mixture on top, (you may have some left over)
Bake 400 for 15 minutes
then 325 for 45 minutes Cool
stacemace at 1:08AM on 06/18/09
I have a basic formula (3 eggs, 1 1/2 cups cream, salt and pepper to taste) and I simply add whatever appeals--or is available--to me at a given time.
I recently made one with summer squash that I sauteed with a lot of shallots, and thin strips of Genoa salami, some grated fontina, and a tablespoon or two of parmesan over the top that caramelized a bit while it baked.
One summer (and I wish I had written down what I did since I have yet to recreate it) I used leftover corn that had been grilled, roasted poblano chilies, and some white cheddar.
CatBoy at 1:40AM on 06/18/09
I like the recipe from The Joy of Cooking, latest edition.
pjracz10 at 2:12AM on 06/18/09
You have to make the Thomas Keller quiche. It is the best quiche you will ever make. I make it for brunches all year round.
http://www.foodandwine.com/recipes/over-the-top-mushroom-quiche
http://www.tdn.com/articles/2005/03/16/this_day/news01.txt
and SE http://www.seriouseats.com/recipes/2007/12/sunday-brunch-thomas-kellers-quiche.html
The SE recipe has been altered to be a tart. This quiche deserves to be a big honking quiche use a springform pan and scrunch some heavy duty foil around the outside before you fill it (after you bake off the crust) because its going to seep just a bit.
Deb over at Smitten Kitchen did this and had issues. I did not.
I love this quiche recipe, it has a lovely silken custard feel to it.
Quiches may seep a bit but its so honking big you will never notice.
Mix up your flavors, I do this in mushroom and leek with mixed cheddars, old fashioned lorainne with smoked bacon and comte, and ham and gruyere. Use your imagination for flavors.
JerzeeTomato at 6:05AM on 06/18/09
Because it reheats and transports easily, I make A LOT of quiche. The best advice I can give is to use fresh vegetables instead of frozen (steam or blanch before adding to the quiche mixture, if preferred, but not needed with all vegetables). I'm not picky about things like that, but the first time I made a broccoli and zucchini quiche with fresh instead of frozen, I completely noticed the difference in taste. Plus...no waiting for the vegetables to thaw :)
savecara at 9:00AM on 06/18/09
Tyler Florence on FN also has a great recipe...off the top of my head, I want to say it's ham & Gruyere, although I also added a couple diced tomatoes, one package of frozen spinach (defrosted and drained, of course), and some diced red onion. Anyway, I made it awhile ago for a potluck brunch, and it got devoured. It is a little time-consuming, and definitely not the healthiest thing I've ever eaten, but so worth it. You could use a store-bought crust, but I highly recommend the pastry crust he made - it is insanely good. Also, the one other thing you should know if you make it is that it makes a TON of filling. I filled an entire 9" springform pan (and it made a very tall, full quiche), and still had enough to fill a 9" pie plate as well. I didn't use a crust for that, just baked it off in the oven like a frittata. It actually worked out great that way - I brought the quiche to the brunch, and had the frittata left over for me!
kimberlymac at 9:35AM on 06/18/09
my mom makes the best quiche in the world.
one of her tricks is to incorporate shredded cheddar cheese into the crust.
it is phe-nom-en-al that way!
gastronomeg at 9:51AM on 06/18/09
Crab, green onion, and monterey jack cheese makes a nice combo.
Bacon, spinach and mushroom with cheddar is a house favorite.
I recently made one with Anaheim peppers fresh off the plant, Tillamook pepperjack cheese and ham. That one got raves.
In my opinion, less is better in a quiche. 3-4 ingredients max.
Have fun experimenting with different combos.
rlwycoff at 12:20PM on 06/18/09
Carmelized onions, bacon or ham and gouda, gruyere or swiss cheese
Carmelized onions, cooked winter squash slices, cheddar
Spinach, feta, garlic, dill
Spinach, artichoke, garlic, parmesan
Basil, tomato, goat cheese
Mushroom, carmelized onions (seeing a trend here?)
Variations are endless. I make quiche as a way to use up "leftover" cooked vegetables and meats. We've always got a couple of different cheeses around improvise all the time.
CJ McD at 1:28PM on 06/18/09
One of the things that make a quiche yummy is the crust. I prefer using rice(leftovers).I add a couple eggs and chopped onions and spices if the rice is not already seasoned from the night before, hey I have even used package side dish rice leftovers. I just use 13X9 glass pyrex mix all the ingredients and pat into sides and bottom, and then fill with my favorite quiche goodies. It is yummy. My families favorite is basic quiche fixing (eggs, milk etc.)with chicken and broccoli and cheddar cheese, or salmon with asparagus and swiss cheese. I select my seasoning depending on what rice I use. Try it , it's easy and fun and yummy.
cocoloco at 4:50PM on 06/18/09
I'm a big fan of the caramelized onions, goat cheese and fresh tomatoes.
One experiment turned out delicious - fresh chorizo (cooked then drained of excess grease), pepper jack & cheddar cheese, and chopped tomatoes.
For the fresh tomatoes just be sure to salt and place on paper towels first as to soak up the extra juice.
sjpalmer at 5:42PM on 06/18/09
This Mexican flavored Quetzelcoatl Quiche recipe is really different and delicious!
Hillary
Chew on That
Chew on That at 4:43PM on 06/19/09