my husband loves quiche but I have never made it. I know how, but don't have any recipes. Do you have any tried and true recipes that i can make on Saturday?Quiche recipes?
Quiche Lorraine Recipe courtesy Emeril Lagasse, 2007
Show: Emeril Live
Episode: Emeril's Tour de France
For the pie crust:
1 1/4 cups all-purpose flour
2 teaspoons salt, divided
1 stick cold unsalted butter, cut into pieces, plus 1 tablespoon
3 to 4 tablespoons ice water
1 egg white
For the filling:
6 ounces ham or lean bacon, diced
2 large onions, thinly sliced
1 teaspoon chopped fresh thyme leaves
1/2 cup grated Gruyere cheese
3 eggs
1 1/4 cups heavy cream
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
For the pie crust:
In the bowl of a food processor combine the flour, 1 teaspoon of the salt and 1 stick of the butter and process until mixture resembles coarse crumbs. While the motor is running, add water in tablespoon increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disk. Cover with plastic wrap and refrigerate overnight or at least for 1 hour.
Remove pie crust from refrigerator and preheat oven to 400 degrees F.
Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the dough in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and blind bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights and return to the oven for 3 to 5 minutes. Remove from the oven and brush the surface of pie crust with a light coating of egg white and allow to cool.
For the filling:
In a saute pan melt the remaining tablespoon of butter over medium-high heat. Add the ham, or bacon, and cook until browned. Using a slotted spoon, remove the ham from the pan and drain briefly on paper towels, then scatter ham over the bottom of the blind-baked crust. To the fat remaining in the pan, add the sliced onions and thyme and cook, stirring occasionally, until onions are very soft and lightly caramelized, about 6 minutes. Scatter the onions over the bacon in the pie crust and top with the grated cheese.
In a large bowl whisk together the eggs, heavy cream, remaining 1 teaspoon of salt, pepper, and nutmeg. Pour the egg mixture over the ham, onions, and cheese in the pie shell, adding just enough of the egg mixture to come within 1/4-inch of the top of the shell. Bake on the bottom rack of the oven for 45 to 50 minutes, or until the custard is set and quiche is golden brown on top. Allow to cool slightly before serving.
Crepe Quiche Lorraine Recipe courtesy Alton Brown
Show: Good Eats
Episode: Crepe Expectations
2 teaspoons butter
1/2 cup yellow onion, sliced
4 strips cooked bacon, crumbled
8 eggs
12 ounces milk
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
6 ounces cheddar, shredded
6 savory crepes, recipe follows
Preheat the oven to 350 degrees F.
In a small saute pan, melt the butter and sweat the onions until translucent. In a small bowl, mix the onions and crumbled bacon together. In a separate bowl, whisk together the eggs and milk, and season with salt and pepper.
In a large, non-stick, 6-cup muffin tin, place one crepe into each cup. Make sure that the edges of the crepes are slightly pleated and overlap the edge of the tin slightly. Spoon the bacon and onion mixture into each cup. Distribute the cheese evenly into the cups. Pour the egg mixture into each cup so that all of the quiches are the same size. Place into a preheated oven for 15 minutes or until the egg mixture is completely set.
Savory Crepes:
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
1/4 teaspoon salt
1/4 cup chopped herbs, spinach, or sun-dried tomatoes
Butter, for coating the pan
In a blender, combine all of the ingredients (excepting the butter for coating the pan) and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.Quiche recipes?
I love this quiche and i like to make the pastry from the beginning so i put this recipe on which does that but you might be able to get a ready made pastry case and then you coul just make the filling:
Ingredients
For the pastry
175g/6oz plain flour, plus extra for dusting
salt
75g/2戮oz butter, plus extra for greasing
(alternatively use ready made pastry)
For the filling
250g/9oz English cheddar, grated
4 tomatoes, sliced (optional)
200g/7oz bacon, chopped
5 eggs, beaten
100ml/3陆fl oz milk
200ml/7fl oz double cream
salt
freshly ground black pepper
2 sprigs of fresh thyme
Method
1. To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
2. Roll out the pastry on a light floured surface and line a 22cm/8陆inch well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again.
3. Preheat the oven to 190C/375F/Gas 5.
4. Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base
5. Reduce the temperature of the oven to 160C/325F/Gas 3.
6. Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top.
7. Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme over the top and trim the edges of the pastry.
8. Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further.
9. Trim the pastry edges to get a perfect edge and then serve in wedges.
Broccoli Quiche
鈥?1 pie crust- pre-baked
鈥?1/2 sliced red onion
鈥?1 clove garlic, minced
鈥?2/3 cup broccoli florets, blanched and drained
鈥?3/4 cup grated swiss cheese
鈥?3 large eggs, slightly beaten
鈥?1 1/2 cups half-and-half
鈥?1/2 teaspoon salt
鈥?1/4 teaspoon pepper
鈥?1 pinch ground nutmeg
Directions
Brush frozen crust with egg yolk and prick thoroughly with a fork.
Prebake according to package instructions.
Saute the onion and garlic in olive oil until soft.
Mix the eggs, half and half, salt, pepper, and nutmeg.
Spread the onion, broccoli, and cheese on the bottom of the pie crust.
Pour in the egg mixture.
Bake at 375 for 25-30 minutes, or until set and browned.
I found this recipe and like it really well. You don't have to have a pie shell with this. The Bisquick (baking mix) ends up making the crust when it cooks.
INGREDIENTS
3 eggs
1 1/2 cups milk
1/2 cup biscuit/baking mix (Bisquick)
1/2 cup butter or margarine, melted
1/8 teaspoon pepper
6 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese
DIRECTIONS
In a mixing bowl, combine the first five ingredients. Beat on low speed for 3 minutes or until blended. Transfer to a greased 9-in. pie plate. Sprinkle with bacon and cheese; lightly press down into batter. Bake, uncovered, at 350 degrees F for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
par bake your crust for 5 mins at 350...I normally just buy a pre made crust...
I put 4 eggs and 3/4 C milk in the blender add 1 t salt.1/4 t pepper.
My favorite is pretty simple...line the bottom of the pie shell with slices of Brie and sliced shallots...cover with egg mixture and bake for 30 mins t 350 or until brown and puffy....but you can add whatever you like
once you have the pie crust ...!!!!
the main thing is the eggs 6 - 8 blended with some milk
you can add any thing from here
like bacon bits diced onion shredded Swiss (any)cheese mushrooms
Left over veggies peas carrot green beans
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