Looking for a best QUICHE RECIPE... and what is the secret to making a light fluffy quiche???

My quiches always seem so heavy. I know there is a secret to what I am looking for. Love Marie Calandars restaraunt quiche. Thank you ... so much.Looking for a best QUICHE RECIPE... and what is the secret to making a light fluffy quiche???
If you're hoping to make your quiches a bit fluffier, whip the cream, and gently whip your eggs before mixing them. When you fill your quiche, try not to fill it to the top, because your whipped cream and eggs will definitely rise a bit more.





The idea to this is that you're incorporating more air into the egg and creams, so that when it bakes, there's air bubbles that make a sort of sponge, thus more fluff, less density.





I think the perfect recipe is the Quiche Lorraine, but a roasted tomato, spinach and goat cheese quiche is also pretty good. The toppings don't really matter, you can make any sort of quiche you want after you've got the backbone of the recipe down.Looking for a best QUICHE RECIPE... and what is the secret to making a light fluffy quiche???
Chile Relleno Quiche





10 eggs


1/2 cup melted butter


1/2 cup flour


1 teaspoon baking powder


1 pound cottage cheese


2 cans green chiles -- diced. We like mild, you may prefer something more authentic.


black pepper to taste


1 pound grated mozarella cheese





Directions


1. Preheat oven to 400 degrees


2. Whip the eggs until fluffy


3. Whisk in melted butter, flour, baking powder and salt. Stir in


cottage cheese and chiles (other ingredients may be substituted for


chiles)


4. Pour into a greased 13 by 9 inch pan. Top with grated cheese.


Bake for 15 minutes at 400.


5. Reduce temperature and bake at 350 degrees for 40 minutes longer or until the eggs are set and the top is lightly browned. Cool and cut into squares.





Serve with some spanish rice, refried beans, or chips


================


Pepperoni Onion Quiche





Ingredients





(6 servings)





6 c Minced sweet onions


1 ts Salt


2 tb Olive oil


1/8 ts Fresh ground pepper


1 tb Butter


1/8 ts Ground nutmeg


1 1/2 tb Flour


1/2 c Grated Swiss cheese


3 Eggs


18 Thin slices pepperoni


1/2 c Half and half


8 In prebaked pastry shell


1/3 c Yogurt








Instructions





Saute onions with oil and butter in skillet over low heat until well done, stirring often. Do not brown. Sprinkle with flour and continue cooking slowly about 2 minutes. Cool well. Beat eggs; add half and half, yogurt, salt, pepper, and nutmeg. Add to cooled onions. Sprinkle half the cheese on the bottom of the pre-baked pastry shell and fill with egg-onion mixture. Arrange pepperoni slices on top. Sprinkle with remaining cheese. Bake 10 minutes at 450 degrees; reduce heat to 300 degrees and bake 20 minutes more.











Zucchini Pesto Quiche





Ingredients





(8 servings)





1 9'; prebaked pastry shell


3 sm Zucchini (halved and cut


In 1/4'; slices


2 tb Pesto


2 c Swiss cheese, grated


1 1/4 c Jack cheese, grated


2 Cloves garlic, minced


1/2 ts White pepper


1/4 ts Cayenne pepper


1/4 c Red bell pepper, chopped


3 Eggs


1 c Half-and-half








Instructions





Precook zucchini (saute in butter or microwave 5 minutes). Cool and drain off excess moisture. In mixing bowl, combine zucchini, pesto, cheeses, seasonings, and pepper. Mound filling in pastry shell. Whisk eggs and half-and-half until smooth. Pour over filling. Bake in preheated 375 oven for 30 minutes or until done. If top begins to brown too fast, cover with foil. Quiche is done when knife inserted in center comes out clean. Allow to stand on wire rack 5-10 minutes before cutting. Serve hot. Quiche may be reheated. Great with sour cream.)
this is very simple but comes out super fluffy..i always make it this way.. btw, you make these in a muffin pan (or you could use a 9 inch round if you want though)





pastry for 1-crust 9-inch pie


1 cup KRAFT Shredded Swiss Cheese


1 Tbsp. flour


2 eggs


3/4 cup half-and-half


1/4 tsp. salt


1/8 tsp. pepper


and whatever vegetables you like..





Preheat oven to 325掳F. Divide pastry into 24 balls; press 1 ball onto bottom and up side of each of 24 miniature muffin pan cups.





Toss cheese with flour in medium bowl; set aside. Beat eggs, half-and-half and seasonings with wire whisk until well blended. Add to cheese mixture along with bacon; mix well. Spoon evenly into pastry-lined cups, filling each cup 2/3 full.





Bake 30 to 35 minutes or until filling is set and lightly browned.
My mother always put a pinch of baking powder in her egg recipes in order to make them a bit fluffier.





Also, you could try to find potato starch at your local grocery. It is the main ingredient in a lot of vegan-friendly egg-replacers. It works as a leavening (rising) agent, which would be exactly what you're looking for! :)
It's not supposed to be fluffy. It's supposed to be custardy.
Add three fourths of a cup of whipping cream and mix it up with 4 eggs.