Need simple fool-proof quiche since I haven't made one in [fill in the decade]

M

marilynfl

Moderator
I've got slightly less than 1 cup of heavy cream, lots of half & half, regular milk, 2 jumbo yolks plus regular eggs, gruyere, cheddar, cream cheese, creme fraiche, mascarpone, parmesan, butter, Crisco and some frozen bacon (I brought everything perishable from home up here). I also have regular, bread, whole wheat and cake flour. And some frozen grits, frozen corn, frozen peas.

Just used up the last of the fresh spinach today in Yet Another Smoothie, but have canned spinach, which is a thing that just shouldn't exist.

The only fresh herb I have is cilantro, but I have lots of dried options.

Oh, I have two small par-boiled potatoes, lots of onions and a bulb of garlic. (I haven't yet gone out to the 40 acres and planted my YouTube crop of garlic that I will harvest and make into 16,406 different things while still having non-frizzy hair.

About a dozen cherry tomatoes and a few tins of tomato. Some roasted jarred pepper.

Just listing all the options to give you an idea for potential ingredients.

PS: Canned artichokes and mushrooms

 
I know you said quiche but how about a Baked Frittata?

Use up the potatoes, maybe some roasted pepper, artichokes instead of zucchini- maybe even some frozen corn....and if you don't have your springform pan with you, oh well- use something else.

BAKED FRITTATA

3 T oil
1 large garlic clove, minced
3/4 cup onion, chopped
3/4 cup green pepper, chopped
1-1/2cup sliced mushrooms
1-1/2 cup sliced zucchini
6 eggs, beaten
1/4 cup cream
1 lb cream cheese, diced
1-1/2 cup shredded Cheddar cheese
2 cups cubed white bread
1 tsp salt, 1 tsp pepper
1 T fresh Basil, or 1/2 T dry Basil

Saute´ vegetables in oil until zucchini is tender. Cool slightly. Beat eggs with cream. Add cream cheese, Cheddar, bread, salt, pepper, Basil and vegetables. Mix well and pour into greased 10” Springform pan. Bake at 350° for one hour or until set in center. Let stand 10 minutes before cutting.

 
While I was answering I was remembering the perftect butter pastries that one can buy in France, all

rolled out round, between parchments, ready to place in a pie pan. I sure wish anyone would get on with it here and produce them.

It was such decadence to have butter pastry without that angst. But then, probably my hips were bigger then, too.

Whine

wine

 
I never have a crust when I make a quiche

Grease pie pan well and sprinkle with hemp hearts, ground almonds, ground flax, or wheat germ. Then fill and bake. A low carb way to go smileys/wink.gif Our favorites are tuna quiche (link) and Lorraine. Use the recipe as a guide for the ingredients you have! Colleen

MCB's Quiche Lorraine
1.5 cups 1/2&1/2
4 eggs
1/2 tsp dry mustard
1/4 tsp white pepper
pinch of cayenne
1 TBS Flour
1 green onion, finely chopped
2 cups grated Swiss (or any combination of cheeses) use less cheese if lots of add-ins - 1.5 cups)
Add-Ins: meats and veggies

Prebake pe shell @425 for 5 (10) minutes - or no crust. Mix eggs, cream, seasonings, flour and onions. Line crust with cheese and top with Add-ins. Pour in egg mixture. Bake @ 375 for 40-45 minutes.

https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=271549

 
I remember a friend in Iowa made 'quiche' with Bisquik, or the US version, and it was good. Not the

same of course, but good.

I was really scratching around in the fridge to get some inspiration tonight. And the result was not all that wonderful.

 
I made this frittatta Saturday and it was the best I've done. I REALLY like the method which

is different from what I have done previously--layering the cheese on top of the veggies and then adding the eggs.
I sauteed some finely diced squash, onion, bell pepper until softish. Put a layer of baby spinach on top of that just to wilt. Then just followed the directions of layering cheese, eggs and then the oven.
It was really good. I made it with the 6 eggs in a 12" pan. It would have been thicker (and a bit better) in a 10".
https://www.thekitchn.com/how-to-make-a-frittata-cooking-lessons-from-the-kitchn-170717

I will add about a quiche. A secret ingredient I add to quiches (made an outstanding shrimp quiche last week) is about 3 TBS of mayonnaise.

 
This is my go-to fritattafrom Barbara in VA-Sara Foster

(For when you get produce in again)


Garden Vegetable Frittata
Source: Foster's Market Cookbook by Sara Foster


This tasty Frittata can be made up to 2 hours in advance.

Serves 6

1 Tbsp each olive oil and butter

3 small red potatoes, cut into 1/4-in.-thick slices

1 small red onion, thinly sliced

1 small zucchini, cut into 1/4-in. thick rounds

1 small red bell pepper, diced

1 cup firmly packed fresh baby spinach leaves, washed

1 cup shredded Gruyere or sharp cheddar cheese

1 tsp salt

1/2 tsp black pepper

10 large eggs, lightly beaten

1/4 cup cream cheese, small pieces

1 Tbsp chopped fresh rosemary

1. Preheat oven to 400�F. In 12-in. ovenproof, nonstick skillet, heat oil and butter over medium-high heat. Add potatoes and onion; cook, stirring occasionally, 10 to 12 minutes, until lightly brown and crispy. Add zucchini and bell pepper; cook 3 to 4 minutes, until zucchini is lightly cooked. Add spinach; cook 1 minute, until wilted.
2. In bowl, whisk Gruyere, salt, pepper and eggs; pour over vegetables in skillet. Remove skillet from heat. Gently shake skillet to move eggs through vegetable mixture. Scatter cream cheese over egg-vegetable mixture. Top with rosemary. Place skillet in oven.


3. Bake 18 to 20* minutes, just until eggs are set. Remove from oven. Cut into 6 wedges. Serve immediately or let cool to room temperature.

*mine was done in 15 minutes

 
This Bisquick blender quiche recipe is the one I use--they seem to vary with authors

I was just thinking about making this the other day! Now I have to find the 'make your own Bisquick mix" hack as I don't have any.

Blender Quiche

2 ounces sliced bacon (fried and crumbled, 2 slices) (I often substitute ham from leftover ham steak or smoked chop
1 cup shredded cheddar cheese
1 tablespoon yellow onion, minced
1 cup fresh spinach
3 large eggs
88 grams Bisquick Baking Mix (dry, 3/4 cup)
1 1/2 cups milk (I have successfully subbed evaporated milk)
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon dill weed
Salt

Preheat oven to 400°F.
Step 2
Lightly grease an 8 inch square pan or a 9 inch pie plate.
Step 3
Cook bacon until crisp; drain on paper towels; discard grease.
Step 4
Sprinkle bacon, cheese, spinach and onion into pan.
Step 5
Blend eggs, Bisquick, milk, pepper, dry mustard, dill weed and salt together until smooth.
Step 6
Pour mixture over top of bacon mixture.
Step 7
Bake until top is golden brown, and knife inserted comes out clean, about 30 minutes.
Step 8
Let stand 5 minutes before serving.

 
Marg, do you mean Pate Brisee?

So easy to make- easier than regular pie crust dough:

PATE BRISEE CRUST


1-1/2 cup unbleached all-purpose white flour
1/2 cup cake flour
1-1/2 sticks (6 oz) chilled butter
2 tbsp shortening (plain Crisco- not that butter-flavored stuff)
3/4 tsp salt
1/2 cup ice water


Mix flours and salt. Cut the butter and the shortening in little hunks with a pastry blender, or do what I do....put the flours and salt in the food processor and pulse a few times. Then put the butter in- cut in pieces the size of the tip of your little finger- and the shortening-and pulse just until crumbly. Do NOT process too far or it will be a mushy paste. Pour in 1/4 cup of the ice water (no ice) and pulse a few times to mix- should be consistency of pie crust and in a ball but if you need more water, add just a bit at a time until you get the right result. Wrap your dough in a plastic bag and put in the refrigerator to firm up- about 30-60 minutes (or overnight!) Then roll out quickly and line a pie pan.

 
Yes, or sucree. It was just so good and could not have been more simple. I decided to do one today.

Yes, I use the food processor when I make it. I must be exceptionally lazy though. I still whine at having to roll it out and then cut it perfectly. I'll use your recipe which is pretty much what I do, but I don't have Crisco. Maybe they are the same, otherwise.

All sorts of 'recipes' became elevated to pies as it was so simple to put them together as such. I'll get over it and just do it. I don't think I'm going back to France any time soon.

I used to come back loaded with ready to bake pastries of all sorts.

I was laughing with a friend a couple of days ago that if I got caught with the virus, I'd have to go to France before the ambulance came for me as I am running out of fancy matching underwear.

 
I think the cardinal still rules. We quick routes with so many of the real deals. I could not

call the Bisquik thing a quiche. Just all the same filling.

 
Hah- you are a funny girl.

I think the Pate Sucree is the same thing with sugar added. I'm sure in France they would scowl at Crisco and just use more butter but I find that recipe comes out pretty perfectly each time.

 
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