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dntbgmeb4cofe
*~ Quiche ~*
April 27, 2011 at 10:38 PM


acaisha
Posted by 
 on Apr. 24, 2011 at 11:41 AM 
Group Mod - Mel



about 2 cups of diced veggies - brocoli , cauliflower, chives, garlic and about 2 cups of diced ham

I sauteed it in olive oil

Roll out your crust and cover your pie plate, add veggies/ham, cover with grated cheese

Then in a bowl mix 4 eggs, 1/2 cup sour cream, and 1 cup heavy cream (milk would work too), I add hot sauce, cayanne pepper, salt and black pepper to my eggs but thats preference.

Pour over top the veggies/meat/cheese .. add the extra bits of dough if you have any

bake in a preheated 425 oven for about 25 30 minutes. I just cooked mine until the filling was not gooy when you slide a knife into it. So until the eggs are done basically.

you can use whatever veggies you want really or none at all.. might up the eggs a bit with no veggies though. Just precook them first.


Replies

  • SweetLuci
    April 29, 2011 at 2:53 PM

     

    Asparagus & Swiss Quiche
    1 (9 inch) unbaked pastry shell
    ¾ lb. bacon (about 8-10 strips)
    1/2 cup chopped onion
    1 pound fresh asparagus, trimmed
    1 cup shredded Swiss cheese
    1 tablespoon all-purpose flour
    1/4 teaspoon salt
    1/8 teaspoon pepper
    1/8 teaspoon nutmeg
    4 eggs
    3/4 cup half-and-half cream
    Preheat oven to 400. Pre-bake pie crust for 5 minutes. Cook bacon until crisp( I like to cook bacon on a foil or parchment paper lined sheet pan in 350 degree oven for about 15-20 minutes, it cooks more evenly crisp, with less bother). Drain on paper towels, reserving drippings. Pour 1 Tablespoon drippings into large skillet. Sauté onion until golden; drain.

    Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.

    In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400 degrees for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.

     

  • SweetLuci
    April 29, 2011 at 2:54 PM

     

    Cheesy Quiche Crust

    1 cup all-purpose flour

    1/2 cup (8 tablespoons) cold butter, cut into small pieces

    1/3 cup shredded Cheddar or Swiss cheese

    5 teaspoons cold water

    Place flour in a large bowl. Sprinkle in the chopped butter; rub butter into the flour until it resembles bread crumbs. Stir in the grated cheese. Sprinkle water over the flour mixture, a teaspoon at a time, stirring lightly with a fork. Add just enough water to allow the dough form a ball and cleanly leave the sides of the bowl. Shape into a disc (flattened ball). Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.

    Preheat an oven to 375 degrees . Roll out dough, place in a 9 inch pie/quiche pan. Use a fork to prick holes over the bottom of the pastry.

    Bake crust in preheated oven for 10 minutes before filling with quiche custard of your choice.

  • SweetLuci
    April 29, 2011 at 2:54 PM

     

    Classic Quiche Crust
    1 1/2 cups all purpose flour
    1 teaspoon salt
    1 teaspoon sugar
    1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
    1 large egg
    1 teaspoon cold water
    1 large egg white, lightly beaten
    Mix the flour, salt, and sugar in a food processor. Add butter and use the pulse feature until the mix forms a coarse meal. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to the flour mixture. Continue pulsing until moist clumps form. Transfer to a lightly floured work surface and gently knead until dough comes together (about 4 turns). Form into ball then flatten into a disk. Wrap in plastic and chill for 1 hour. Dough can be made 1 day ahead. Keep chilled.

    Butter a 9 1/2-inch round fluted tart pan with removable bottom. On a lightly floured surface, roll out the dough to 12 inches round. Transfer the dough to the tart pan. Press onto the bottom and up sides of pan. Trim any excess dough. Chill 1 hour.

    Preheat oven to 400°. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Place on sheet pan. Bake for 10 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Crust can be baked 6 hours ahead. Let stand at room temperature.

  • SweetLuci
    April 29, 2011 at 2:55 PM

     

    Ham and Cheese Quiche
    1 (9 inch) pastry shell
    1 cup diced ham
    1 cup shredded Swiss or sharp Cheddar cheese
    1/2 minced onion
    3 eggs
    1 cup half-and-half cream
    1/4 teaspoon salt
    1/4 teaspoon pepper
    Line unpricked pastry shells with a double thickness of heavy-duty foil. Optional: Fill with pie weights or dried beans, if you have them. Bake at 400 degrees for 5 minutes. Remove foil; bake 5 minutes longer. Lower oven to 375.

    Place ham, cheese and onion in the shell. In a bowl, whisk eggs, cream, salt and pepper. Pour into shells. Cover and freeze for up to 3 months. Or cover edges with foil and bake at 375 degrees for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.

  • SweetLuci
    April 29, 2011 at 2:55 PM

     

    Ham & Swiss Quiche

    6 ounces shredded Swiss cheese

    • 6 ounces diced smoked ham

    • 1 pie shell, unbaked, 9-inch

    • 3 large eggs

    • 1 cup heavy cream

    • 1/2 cup milk

    • 1/2 teaspoon salt

    • 1/4 teaspoon pepper

    • dash cayenne pepper

    • 1/2 teaspoon dry mustard



    Sprinkle cheese and ham over bottom of pie shell. In a mixing bowl, beat remaining ingredients together. Pour over cheese and ham in pie shell. Bake in preheated 375° oven for 45 minutes, or until a knife inserted in center comes out clean. Cut in wedges to serve.
    Serves 6.

     

  • SweetLuci
    April 29, 2011 at 2:56 PM

     

     

    Classic Quiche Crust

    The foundation of every quiche recipe is the quiche crust. The quiche crust recipe below is for a classic quiche crust.

    1 1/2 cups all purpose flour
    1 teaspoon salt
    1 teaspoon sugar
    1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
    1 large egg
    1 teaspoon cold water

    1 large egg white, lightly beaten

    Mix the flour, salt, and sugar in a food processor. Add butter and use the pulse feature until the mix forms a coarse meal. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to the flour mixture. Continue pulsing until moist clumps form. Transfer to a lightly floured work surface and gently knead until dough comes together (about 4 turns). Form into ball then flatten into a disk. Wrap in plastic and chill for 1 hour. Dough can be made 1 day ahead. Keep chilled.

    Butter a 9 1/2-inch round fluted tart pan with removable bottom. On a lightly floured surface, roll out the dough to 12 inches round. Transfer the dough to the tart pan. Press onto the bottom and up sides of pan. Trim any excess dough. Chill 1 hour.

     

    Preheat oven to 400°. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Place on sheet pan. Bake for 10 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Crust can be baked 6 hours ahead. Let stand at room temperature.

  • SweetLuci
    April 29, 2011 at 2:57 PM

     

    Vegetable Quiche Cups to Go

     

    - 1 (10 ounce) package frozen chopped spinach

    - 3/4 cup liquid egg substitute

    - 3/4 cup shredded reduced-fat cheese

    - 1/4 cup diced green bell pepper

    - 1/4 cup diced onion

    - 3 drops hot-pepper sauce (optional)

     

    1) Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.

     

    2) Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.

     

    3) Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees F for 20 minutes, or until a knife inserted in the center comes out clean.

  • SweetLuci
    April 29, 2011 at 2:57 PM

     

    Veggie Egg Tarts to Go

    1 (10 ounce) package frozen chopped spinach

    3/4 cup liquid egg substitute

    3/4 cup shredded reduced-fat cheese

    1/4 cup diced green bell pepper

    1/4 cup diced onion

    3 drops hot-pepper sauce (optional)

    Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.

    Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.

    Preheat oven to 350. Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees F for 20 minutes, or until a knife inserted in the center comes out clean.

  • beka83
    by beka83
    April 29, 2011 at 3:05 PM

    bumping for later...I love quiche!!!!

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