What's a good recipe for quiche?

I love making quiche, it's so so easy. But I cheat, so maybe that's part of why it's so easy??? LOL





Here's what I do:


I use a pre-made pie crust. I'm not a pastry baker and I find that the Mrs. Smith's and the Pet-Rit crusts are really tasty, flaky, and consistent.





I follow the directions for a ';wet pie'; on the package. This usually entails brushing the inside with egg white, then pre-bake for approx 10 minutes. Even if I don't pre-bake I still use the egg white wash because it keeps the crust from getting mushy.





To that crust I put a layer of cheese down in the bottom. The type of cheese depends on the type of quiche. I follow that with beaten eggs, seasons added -- approximately 6 whole eggs for a 9 inch crust. If I'm making a veggie quiche I will sautee the veggies until just tender, then lay them on top of the cheese, then pour the egg mixture on top of that.





To the top I will sprinkle extra thinly grated cheese, making sure to get some on the crust.





I bake at 325 for approximately 25 to 30 minutes. Then I will check the center for doneness. If not done, I will bake for an additional 10 to 15 minutes, keeping a close eye on the top and the crust. If the crust starts to get too dark, I will lightly cover with foil and finish baking.





Recipes:


I've made all sorts of quiches using the basic process above. Some of the favorites were swiss cheese and shrimp. I don't precook the shrimp, that makes it tough. This is also good if you use honey-ham instead of or with the shrimp. One time I blended garlic power, black pepper, and dijon mustard into the egg mix and it came out really great.





I've made a terrific chedder and corn quiche, it comes out like a soufle, again, I don't precook the corn or it gets tough. For seasonings, I use black pepper and grated lemon zest, both in just pinches to taste.





Spinach and parmasen are a great pairing with riccotta. This is really good with Italian bacon or peppered bacon, precooked and crumbled up in the egg mix. About 1/4 cup.





I've also used pepper jack cheese and sauteed zuchini, carrots, and broccoli. I top this with sun dried tomatoes and serve with salsa and sour cream.





note: My sister made this using her own crust made from cornmeal and it was really tasty, she also added grilled corn inside the mix.





The idea for a quiche is that you want an even mix of cheese, other fillings, and egg. If you use too many veggies and meats it becomes too dense. On the other hand, though, plain cheese and egg without any meat or veggies is really great, too!





Have fun with it!What's a good recipe for quiche?
Leek and Canadian Bacon Quiche





For the pastry:


1 1/2 cups all-purpose flour


1/2 tsp. salt


4 Tbs. (1/2 stick) chilled unsalted butter


1/4 cup vegetable shortening


3 to 4 Tbs. cold water


For the filling:


6 slices Canadian bacon, cut into strips 1 inch


long by 1/4 inch wide


1 Tbs. unsalted butter


1 leek, including tender green portions, carefully


washed and cut crosswise into slices 1/4 inch


thick


3 eggs


1 1/2 cups half-and-half


1/4 tsp. salt


1/4 tsp. freshly ground pepper


6 oz. Gruy猫re or Jarlsberg cheese, shredded


1 1/2 tsp. cornstarch





To make the pastry, in a mixing bowl, stir together the flour and salt. Add the butter and shortening and, using a pastry blender or 2 knives, cut in the butter and shortening until the mixture resembles coarse bread crumbs. Sprinkle in the water 1 Tbs. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.





Using floured hands, pat the dough into a smooth, round flattened disk. Use immediately or cover with plastic wrap and refrigerate for up to 2 days.





Preheat an oven to 425潞F.





On a lightly floured work surface, roll out the pastry dough into a 12 inch round. Drape the pastry over the rolling pin and carefully transfer to a 9-inch tart pan with a removable bottom. Gently ease the pastry into the pan. Trim the pastry even with the pan rim.





Prick the bottom and sides of the pastry shell with a fork. Form a double-thick 12-inch square of aluminum foil, poke a few holes in it, then press it into the pastry-lined pan. Bake the pastry for 8 minutes. Remove the foil and bake until the pastry looks dry but not brown, about 4 minutes more. Remove from the oven; reduce the temperature to 325潞F.





To make the filling, in a nonstick fry pan over medium heat, saut茅 the canadian bacon until it begins to brown, 2 to 3 minutes. Using a slotted spoon, transfer the baconto paper towels to drain. Pour off the fat and add the butter to the pan. Melt over medium-low heat and add the leek. Saut茅, stirring frequently, until tender, about 10 minutes. Set aside.





In a bowl, using a fork, beat the eggs until lightly frothy. Stir in the half-and-half, salt and pepper. In another bowl, toss the cheese with the cornstarch. Add the cheese, bacon and leek to the egg mixture and stir well. Pour into the pastry shell.





Bake until a knife inserted into the center comes out clean, 35 to 40 minutes. If the edges are browning too quickly, cover them with strips of aluminum foil.





Transfer the pan to a wire rack to cool for 15 minutes. Remove the pan rim and place the quiche on a serving plate. Serve warm. Makes one 9-inch quiche; serves 4 to 6.What's a good recipe for quiche?
Quick Quiche





INGREDIENTS:


8 slices bacon


4 ounces shredded Swiss cheese


2 tablespoons butter, melted


4 eggs, beaten


1/4 cup finely chopped onion


1 teaspoon salt


1/2 cup all-purpose flour


1 1/2 cups milk





DIRECTIONS:


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.





Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.





Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.





Bake in preheated oven for 35 minutes, until set. Serve hot or cold.








Crab and Swiss Quiche





INGREDIENTS:


2 egg, lightly beaten


1/2 cup milk


1/2 cup mayonnaise


1 teaspoon cornstarch


1/2 pound imitation crab meat, flaked


1 1/2 cups shredded Swiss cheese


1 (9 inch) unbaked pie crust





DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C).





In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. Mix in the imitation crab and Swiss cheese. Pour into pie shell.





Bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes.








Carrot Cashew Quiche





INGREDIENTS:


1/2 cup butter


1 cup sliced carrots


1 cup cashews


1/2 cup honey


3 eggs


1 1/2 cups heavy cream


1/2 teaspoon nutmeg


1/2 teaspoon salt


3/4 cup shredded Cheddar cheese


1 (9 inch) pie crust





DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C).





Melt the butter in a skillet over medium heat. Stir in the carrots and cashews, and cook until carrots are tender and cashews are golden brown. Mix in the honey.





In a bowl, beat together the eggs, heavy cream, nutmeg, and salt.





Evenly spread the cheese in the bottom of the pie crust. Layer the carrot mixture over the cheese, and top with the egg mixture.





Bake 40 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.








Crab Quiche





INGREDIENTS:


1 (9 inch) deep dish frozen pie crust


4 eggs


1 cup heavy cream


1/2 teaspoon salt


1/2 teaspoon black pepper


3 dashes hot pepper sauce (e.g. Tabasco鈩?, or to taste


1 cup shredded Monterey Jack cheese


1/4 cup grated Parmesan cheese


1 (8 ounce) package imitation crabmeat, flaked


1 green onion, chopped





DIRECTIONS:


Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown.





Remove from the oven, and allow to cool.





In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab.





Pour into the pie shell.





Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.








Easy Mini Quiches





INGREDIENTS:


6 slices bacon, chopped


1 onion, chopped


3 eggs


3/4 cup buttermilk baking mix


1 1/2 tablespoons chopped fresh parsley


2 cups shredded American cheese





DIRECTIONS:


Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans. In a large skillet over medium heat, fry bacon and onion together for about 5 minutes, or until bacon is crisp. Drain and set aside.





In a medium bowl, beat the eggs. Stir in the baking mix, parsley, shredded cheese, bacon and onion. Spoon into greased muffin cups.





Bake for 10 to 15 minutes in the preheated oven, or until the tops are lightly browned. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.
I hope you find the right one.





http://www.bhg.com/home/Quiche-Recipes.h鈥?/a>


http://www.bbonline.com/recipe/quiches.h鈥?/a> (this is a good site. I love it)


http://www.virtualcities.com/ons/0rec/04鈥?/a>


http://frenchfood.about.com/od/quicherec鈥?/a>


http://www.elise.com/recipes/archives/00鈥?/a>


http://opossumsally.homestead.com/quince鈥?/a>


http://www.recipezaar.com/r/q=quiche


http://vegetarian.allrecipes.com/AZ/Spin鈥?/a>


http://www.nikibone.com/recipe/quiche.ht鈥?/a>


http://www.lhj.com/home/Easy-Quiche-Reci鈥?/a>


http://brunch.allrecipes.com/AZ/syMiniQi鈥?/a>


http://www.cooks.com/rec/search/0,1-0,ea鈥?/a>


http://southernfood.about.com/od/quicher鈥?/a>
Go to www.marthastewart.com, and do a search for quiche. While I can't stand the woman, every recipe off her site that I've ever tried has been amazingly delicious, and works every time.
SPINACH PIE/QUICHE





1 box chopped spinach 鈥?cooked %26amp; strained


4 beaten eggs


陆 cup oil


1 cup chopped onion


garlic clove, chopped


陆 cup grated parmesean cheese


1 cup bisquick





Mix all ingredients.


Grease a pie plate (bread dish, etc).





Bake for 30 minutes @ 425 degrees.





Enjoy!
check foodtv.com
Mexican Breakfast Quiche





(6 servings)








1 pound ground chorizo sausage


2 medium-sized onions -- chopped


1 teaspoon salt


1/8 teaspoon pepper


1/4 cup mild green chilies


10 eggs


2 cups milk


1 can (about 2-1/4 ounces) sliced ripe olives -- drained


1 can (about 8-3/4 ounces) whole kernel corn


3 cups (about 12 ounces) shredded jack cheese


Avocado and cilantro sprigs for garnish


Crumble chorizo into a wide frying pan and cook over medium heat, stirring often, until browned. Add onions and cook, stirring often, until soft (about 4 minutes). Discard fat. Stir in salt, pepper, and chilies. Remove from heat.





In a large bowl, beat eggs until blended. Stir in chorizo mixture, olives, corn, and cheese. Evenly spread mixture in greased 10 x 15-inch rimmed baking pan.





Bake in a 350-degree oven until a knife inserted in the center comes out clean (about 30 minutes). Lets stand for 10 minutes before serving. To serve, cut into squares and garnish with avocado and cilantro sprigs.