Has anyone got a nice quiche recipe?

PASTA QUICHE





6 oz. capellini


1-2 tblsp. butter


4 eggs


1 1/2 C half %26amp; half


minced parsley


1/3 C grated parmesan cheese


2/3 C grated gruyere cheese


2/3 C grated cheddar cheese


choice of fillings such as mushrooms, asparagus, diced ham, onions, etc.





Cook cappellini according to directions. Place in 10 inch pie plate with butter and spread over bottom and up sides of plate. Combine cheeses and spread half in pie. Add filling over cheese, then top with remaining cheese. Pour combined mixture of beaten eggs, half %26amp; half, and parsley over all. Bake at 360 degreesfor 40-45 minutes or till top is golden and center set. Let stand five minutes before slicing. Serve with a salad.Has anyone got a nice quiche recipe?
INGREDIENTS


2 (9 inch) deep dish frozen pie crusts


1 tablespoon finely chopped green bell pepper


1 small onion, finely chopped


1 (4.5 ounce) can mushrooms, drained and chopped


6 eggs


2 cups heavy cream


8 ounces shredded Monterey Jack cheese


8 ounces shredded Swiss cheese


12 ounces cooked ham, chopped


1/2 teaspoon vinegar


1/8 teaspoon dried tarragon


1 pinch garlic powder


1 pinch ground nutmeg


1 pinch dried parsley


salt and pepper to taste








DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.


In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.


In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.


Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.Has anyone got a nice quiche recipe?
this is the perfect one and only unique tasted delicious recipe.





Low-Fat Chicken Broccoli Quiche





1 1/2 cup of cooked broccoli, chopped


1 1/2 cup of cooked chicken, diced


1 small can of chopped mushrooms, drained


1 cup of Lite Ricotta cheese


1/2 cup of Low-fat plain yogurt


1 whole egg plus 1 egg white


4 tablespoons of flour


1/2 teaspoon of baking powder


1/2 teaspoon of salt


1/4 cup of Grated Parmesan cheese


2 tablespoons of margarine, melted


1/8 teaspoon of nutmeg





Mix chicken, broccoli, and mushrooms together and sprinkle into a 9 inch pie pan, which has been sprayed with Pam, saving some of the mixture for the top. Put remaining ingredients in a blender and blend until smooth. Pour over chicken mixture in pie pan. Top with the reserved chicken mixture. Bake at 350潞F. for 30 to 45 minutes, or until a knife inserted in the center comes out clean. Let stand 15 minutes before slicing. Yield: 4 servings, about 350 calories per serving.
I love the quiche at Bouchon. Really light and custardy.





http://www.sweetnapa.com/2006/04/05/make鈥?/a>





http://www.sweetnapa.com/2006/04/05/make鈥?/a>
Egg and Bacon Quiche





4 Eggs


1 1/2 cups Milk


4 oz Bacon


4 oz Tasty Cheese


1 Onion, chopped


1/2-3/4 cup Self Raising Flour.





Mix together in a bowl. Pour into flan/pie tin. Bake in moderate oven until golden and firm. This quiche forms it's own pastry as it cooks.





I have also omitted the bacon and added tomato to make it vegetarian, and used gluten free SR Flour.


really easy and really yummy, and also easy to add and to for different flavours.
This is the best quiche recipe I've ever found. It takes a bit of effort, but it is worth the time. It is a Tyler Florence recipe from www.foodnetwork.com.





Doc





Deep Dish Ham Quiche


with


Herb and Asparagus Salad





Pastry:


2 cups all-purpose flour, plus more for dusting


1 teaspoon salt


1/4 teaspoon sugar


3/4 cup (11/2 sticks) unsalted butter, cold and cut into small chunks


1 large egg yolk


3 tablespoons ice water, plus more if needed


Filling:


3 tablespoons extra-virgin-olive oil


2 large Vidalia onions, sliced


3/4 pound smoked ham, cubed


8 large eggs


1 quart heavy cream


Kosher salt and freshly ground black pepper


Salad:


2 bunches asparagus (about 1 pound each), stems trimmed


4 ounces Parmesan, shaved with a peeler


2 handfuls fresh flat-leaf parsley, hand-torn


1 handful fresh mint, hand-torn


1 handful fresh dill, hand-torn


Extra-virgin olive oil


1/2 lemon, juiced


Kosher salt and freshly ground black pepper


To make the pastry: combine the flour, salt, and sugar in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.


Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.


Preheat the oven to 375 degrees F.


To make the filling: Heat a skillet over medium-low heat, coat the pan with oil, and add the onions. Slowly cook the onions, stirring, until they caramelize and release their natural sugars. Add a couple of tablespoons of water to help the onions break down, if needed. Toss in the ham, cook, stirring, for about 10 minutes to get some color on it. Remove from heat. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper. Arrange the caramelized onions and ham over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan. Cover loosely with foil and bake for 1 hour and 30 minutes. Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly. Remove to a wire rack and let cool for 30 minutes. In the meantime make the asparagus salad.


To make the asparagus salad: In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender. Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well. Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl. Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper. Toss gently to combine.


Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate. Cut it into wedges, drizzle with a little olive oil, and a few turns of freshly ground black pepper. Garnish with the asparagus salad on top.
I like to fill my pie crust with the following





eggs


heavy cream


chopped tomatoes


diced mild green chilis


pepper jack cheese


sharp cheddar cheese


black olives


diced chicken


salt and pepper





I like to top it with sourcream and salsa





I also like





eggs


heavy cream


salt and pepper


diced yellow pepper- is sweet or orange if they have it


marinated artichoke hearts finely chopped


green olives


spinach





I also like





eggs


heavy cream


salt and pepper


swiss cheese


ham chopped up


spinach


dry mustard








I also like





eggs
Many! Quiche is my favorite!





My most recent-- Broccoli Pie (crustless quiche)


1 (12 ounce) bag frozen broccoli florets, thawed


1/4 cup of chopped onions


1 cup shredded cheddar cheese


2 eggs


1/2 cup bisquik biscuit mix


3/4 cup milk


1 dash pepper


--Thaw broccoli crowns in a 9 inch pie plate, layer with onions and then cheese. In a large bowl, combine eggs, milk, Bisquix and pepper, beat together well. Pour mixture over broccoli in a spiral motion inwards. Bake for 25-35 minutes at 400 degrees (a knife poked into the middle should come out clean).





An all-time favorite-- Spinach, Bacon, and Mushroom


1 9 inch unbaked pie crust


1 tablespoon dry breadcrumbs


1/2 lb bacon, cut into 1/2 inch pieces


1 medium onion, minced


2 cups chopped portabella mushrooms


2 cups chopped fresh spinach, packed (very well dried)


1/2 teaspoon ground coriander


1/4 teaspoon ground nutmeg


2 1/2 cups grated cheddar cheese or swiss cheese, divided use


8 ounces cream cheese


4 eggs


1 cup milk


--Preheat oven to 375掳F. Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tblsp dry breadcrumbs (this will absorb any excess moisture). Place bacon in a large skillet; cook over medium high heat until evenly brown; remove with slotted spoon and drain on paper towelling; set aside. With 2 tbsps of the bacon fat, saut茅 onion and mushrooms until all the liquid released by the mushrooms has evaporated; add spinach and cook 1-2 minutes, just until spinach wilts; add reserved bacon, coriander and nutmeg and season lightly (remember there will be salt in the cheese); place in pastry and top with 2 cups cheddar cheese. Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard. Bake in preheated oven for 40-50 minutes, or until quiche is golden-brown, sprinkling with 1/2 cup of cheese 10 minutes before quiche is done (put the quiche directly on the oven floor for the last 10-15 minutes of baking to crisp up the crust); cool for 10-15 minutes before serving.





Chicken and Spinach Quiche


1 1/4 cups shredded cheddar cheese, divided


1 unbaked 9 inch pie crust


1 cup cooked chopped chicken


1 (10 ounce) package frozen chopped spinach, thawed and drained very well


1/2 cup chopped onions


3 eggs


3/4 cup milk


3/4 cup mayonnaise


salt and pepper


--Evenly sprinkle 1/4 cup cheese onto the bottom of the pastry shell; set aside. In a mixing bowl, add the chicken, 1/2 cup spinach, onion, and remaining cheese; stir to combine (this recipe only uses 1/2 cup spinach, so may save remaining for another use). Spoon mixture into pastry shell; spread evenly. In a bowl, add the eggs, milk, mayonnaise, salt and pepper; whisk to combine. Pour over the chicken/spinach mixture. Bake at 350掳 for 40-45 minutes or until knife comes out clean. Let rest for 15 minutes before serving.





Apple Sausage Quiche


1 9 inch unbaked pie crust


1 cup apples, peeled, chopped (I used a Granny Smith)


2 tablespoons sugar


1 tablespoon lemon juice


1 dash salt and pepper


3/4 cup onions, chopped


3 tablespoons butter, melted


1/2 lb pork sausage (Use mild sausage for a tamer quiche or hot sausage to pump up the flavor.)


4 large eggs, beaten


1 (8 ounce) container sour cream


1/8 teaspoon ground nutmeg


1 dash ground red pepper


1/2 cup cheddar cheese, shredded


--Fit pastry into 9 inch pie pan. Prick bottom and sides of pastry with fork. Bake at 450 for 8-10 minutes; cool on wire rack. Combine apple, and next 3 ingredients; toss well. Cook apple mixture and onion in butter in large skillet over medium-high heat, stirring constantly, until onion is tender. Remove from heat, and cool 20 minutes. Brown sausage in large skillet, stirring until it crumbles and is done; drain well. Combine eggs and next 3 ingredients in large bowl. Add apple mixture and sausage to egg mixture; stir well. Pour mixture into prepared pastry shell. Gently stir in cheese. Bake uncovered at 350 for 35 minutse or until cheese melts and knife inserted in center comes out clean. Let stand 10 minutes before serving.





Enjoy!