Quiches
- Thread starter atompki1
- Start date
RapidBreath
Cathlete
Do you want to make the style with a crust or without? Its easier to make without a crust. You can google the recipes. But, basically its really easy:
It takes eggs, milk, and cheese. I usually butter a non-stick pie or cake tin. I dust the inside with powdered parmesan cheese (like you would flour a cake pan for a cake.) I use whole eggs that I have brought to room temperature by getting a small bowl of warm tap water and placing the eggs in the water. Let the eggs get warm (not boiling, never microwave an egg, they will explode.) Then, I mix the eggs with the milk, making sure to have mixed enough to break the yoke. I place my added ingredients (like ham, bacon, mushrooms) arranged in the pan. Then, I pour the custard on top. I bake them in a preheated oven at about 375 deg. F and I watch them after about 20 min. to be sure that it won't burn or brown too quickly. When the custard has set and the sides pull away, your custard should be cooked. You can vary a quiche easily, you can almost put anything in them: cooked chicken, cream cheese, broccoli, cauliflower, parsley, thyme, cracked black pepper, thinly sliced steak, rice, quinoa (cooked), cooked pasta, cooked corn. I hope that helps.
I like to make mine in a muffin tin for easy portion control.
It takes eggs, milk, and cheese. I usually butter a non-stick pie or cake tin. I dust the inside with powdered parmesan cheese (like you would flour a cake pan for a cake.) I use whole eggs that I have brought to room temperature by getting a small bowl of warm tap water and placing the eggs in the water. Let the eggs get warm (not boiling, never microwave an egg, they will explode.) Then, I mix the eggs with the milk, making sure to have mixed enough to break the yoke. I place my added ingredients (like ham, bacon, mushrooms) arranged in the pan. Then, I pour the custard on top. I bake them in a preheated oven at about 375 deg. F and I watch them after about 20 min. to be sure that it won't burn or brown too quickly. When the custard has set and the sides pull away, your custard should be cooked. You can vary a quiche easily, you can almost put anything in them: cooked chicken, cream cheese, broccoli, cauliflower, parsley, thyme, cracked black pepper, thinly sliced steak, rice, quinoa (cooked), cooked pasta, cooked corn. I hope that helps.
I like to make mine in a muffin tin for easy portion control.
tralaiven
Cathlete
Yes, it will keep in the fridge for at least a few days, maybe even more. I generally get the pre-made crusts or I make a crustless quiche. (I got the recipe from a B&B my DH and I have gone to for the past 7-8 years) I will post the recipe later, if I can remember. But right now I need to go to bed...I have to get up early tomorrow for work!!
maddiesmum
Cathlete
Learn how to make shortcrust pastry, it is a useful skill. Once you have it, you can make any sort of pies sweet and savoury that you might wish. You can adapt it to sweet pastry, but the basic method is the same.
The ratios are 2:1, all purpose or plain flour to fat, I use Kroger stick margarine. I cut the fat into smaller pieces and then rub it in for about 5 mins by hand. the key to successful shortcrust pastry is cold hands. If you have hot hands, after the rubbing in, set it in the fridge to cool for while before rolling out.
When I make shortcrust, I use a whole pound of flour and half pound of marge and rub it all in. I then keep this in a ziplock bag in the fridge until I want to use it. It keeps for months.
When I want to make a quiche it takes next to no time because I have the mix already prepared. I use very cold water, hardly any at all, to make the mix into pastry. Use just drops at a time, mixing it in with a knife all the time. Use less than you think you might need. You can always add more; if you add too much water, you have glue and there's no coming back from that!
Sprinkle flour on your surface, flour on hands and rolling pin and get ready to roll. A couple of rolls, then turn the pastry a quarter turn, then roll again, then turn again, etc. Keep this up until you have the 1 cm thickness you need, or thinner if you can control it.
LIne your quiche dish, flan dish, whatever you are using. Ease the pastry in, let it sit for a moment, then trim edges with sharp knife. Put the lined dish in the fridge to sit while you prepare the veg.
We are vegetarian in my family and I use this as an excuse to get loads of veggies into my kids. I do not use cheese in my quiche, I prefer the pure taste of the egg mixture and vegetables alone.
I fry 2 large onions, 1 or 2 red peppers and then add these on top of the pastry. I then add about 15 asparagus spears on top, laying them flat, ends chopped off. The I slice vine ripe tomatoes on top.
Then in a separate bowl I prepare the egg mix: 6 eggs, mixed with a little milk, salt and pepper. Pour on top of the vegetables. I take my egg mix level almost right to the top, I like it full. It never spills over because the egg rises a little upon cooking, then sets, so no spill. I sprinkle herbes de provence on top of the egg and then cook for about 40 mins in 400F oven. Until nicely browned.
It will keep in the fridge for over a week.
I make one per week and my family eat it slowly as the week progresses. After about 2 days, I cut and put what is left into a tupperware in the fridge so that it does not dry out.
I can make the whole thing, start to finish, in half an hour. Serve with side salad. YOu can eat it hot and it's also great cold in summer, and is great for picnics, get togethers, etc. It is an excellent dish to take to social occasions.
Seriously: it is worth learning how to make short crust pastry. The pastry holds al the filling in and you can pick it up cold, eat it in wedges in your hand, no plate needed, and good shortcrust melts in the mouth. LOve it!
Clare
The ratios are 2:1, all purpose or plain flour to fat, I use Kroger stick margarine. I cut the fat into smaller pieces and then rub it in for about 5 mins by hand. the key to successful shortcrust pastry is cold hands. If you have hot hands, after the rubbing in, set it in the fridge to cool for while before rolling out.
When I make shortcrust, I use a whole pound of flour and half pound of marge and rub it all in. I then keep this in a ziplock bag in the fridge until I want to use it. It keeps for months.
When I want to make a quiche it takes next to no time because I have the mix already prepared. I use very cold water, hardly any at all, to make the mix into pastry. Use just drops at a time, mixing it in with a knife all the time. Use less than you think you might need. You can always add more; if you add too much water, you have glue and there's no coming back from that!
Sprinkle flour on your surface, flour on hands and rolling pin and get ready to roll. A couple of rolls, then turn the pastry a quarter turn, then roll again, then turn again, etc. Keep this up until you have the 1 cm thickness you need, or thinner if you can control it.
LIne your quiche dish, flan dish, whatever you are using. Ease the pastry in, let it sit for a moment, then trim edges with sharp knife. Put the lined dish in the fridge to sit while you prepare the veg.
We are vegetarian in my family and I use this as an excuse to get loads of veggies into my kids. I do not use cheese in my quiche, I prefer the pure taste of the egg mixture and vegetables alone.
I fry 2 large onions, 1 or 2 red peppers and then add these on top of the pastry. I then add about 15 asparagus spears on top, laying them flat, ends chopped off. The I slice vine ripe tomatoes on top.
Then in a separate bowl I prepare the egg mix: 6 eggs, mixed with a little milk, salt and pepper. Pour on top of the vegetables. I take my egg mix level almost right to the top, I like it full. It never spills over because the egg rises a little upon cooking, then sets, so no spill. I sprinkle herbes de provence on top of the egg and then cook for about 40 mins in 400F oven. Until nicely browned.
It will keep in the fridge for over a week.
I make one per week and my family eat it slowly as the week progresses. After about 2 days, I cut and put what is left into a tupperware in the fridge so that it does not dry out.
I can make the whole thing, start to finish, in half an hour. Serve with side salad. YOu can eat it hot and it's also great cold in summer, and is great for picnics, get togethers, etc. It is an excellent dish to take to social occasions.
Seriously: it is worth learning how to make short crust pastry. The pastry holds al the filling in and you can pick it up cold, eat it in wedges in your hand, no plate needed, and good shortcrust melts in the mouth. LOve it!
Clare
Trixoo
Cathlete
Um, when I first glanced at the title of this thread, I thought it said "quickies." Of course, I had to open it up immediately.
And now you've all made me hungry. Here's a good crustless quiche recipe. Note that you can use any variation of cheese/vegetable as others have mentioned, but this is the recipe as I originally found it. FYI, I have no idea how long it lasts, since every time I've made it, people eat it all. I've only ever tried a slice once!
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded Muenster (or other) cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat oven to 350 degrees. Lightly grease a 9 inch pie pan.
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
Variation: Instead of one large quiche, pour the mixture into the bottoms of a greased muffin pan, a little less than half full. It makes bite sized portions that are perfect for a party.
And now you've all made me hungry. Here's a good crustless quiche recipe. Note that you can use any variation of cheese/vegetable as others have mentioned, but this is the recipe as I originally found it. FYI, I have no idea how long it lasts, since every time I've made it, people eat it all. I've only ever tried a slice once!
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded Muenster (or other) cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat oven to 350 degrees. Lightly grease a 9 inch pie pan.
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
Variation: Instead of one large quiche, pour the mixture into the bottoms of a greased muffin pan, a little less than half full. It makes bite sized portions that are perfect for a party.
Marrjoyc
New Member
I make crustless quiches. Dont have exact measurements bc I dont use a recipe. I combine: frozen chopped spinach (cooked and drained well), diced onion, minced garlic, red pepper flakes, salt/pepper, egg whites, and reduced fat cheddar cheese (optional, can leave cheese out or use another type of cheese) and bake at 375 for about 45 minutes or so.