mariadnoca
Moderator
Do you have onions? Friend’s Italian mom alway made Caramelized onions and egg frittata. So good.
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Need simple fool-proof quiche since I haven't made one in [fill in the decade]
- Thread starter marilynfl
- Start date
colleenmomof2
Well-known member
Underwear was indeed one of the first things I thought about when the ambulance came for Dh!
Was surprised to hear my mom's voice in the panic smileys/wink.gif This was before the pandemic and Dh is fine. Colleen
Was surprised to hear my mom's voice in the panic smileys/wink.gif This was before the pandemic and Dh is fine. Colleen
colleenmomof2
Well-known member
smileys/wink.gif Yes, not a "cardinal rule" type of person!
When we began Carbohydrate Addicts Diet in the early 90's, we severely curtailed white flour. Pies with no crust, sandwiches in lettuce leaves, and so on. And we've grown to love crustless! They freeze well. Colleen
When we began Carbohydrate Addicts Diet in the early 90's, we severely curtailed white flour. Pies with no crust, sandwiches in lettuce leaves, and so on. And we've grown to love crustless! They freeze well. Colleen
You can make any quiche without a crust basically. A crust is only an
edible pie plate!
https://www.google.com/search?sxsrf=ALeKk00I0rk3otSzIGN19egugKOkAZjL_w%3A1588686555555&source=hp&ei=226xXqewHou3ggf-h6xg&q=crustless+quiche&oq=crustless+quiche&gs_lcp=CgZwc3ktYWIQAzICCAAyAggAMgIIADICCAAyAggAMgIIADICCAAyAggAMgIIADICCAA6BQgAEIMBOgQIIxAnUJoNWPwsYI4waAFwAHgAgAGUAYgB_wmSAQQxNS4xmAEAoAEBqgEHZ3dzLXdpeg&sclient=psy-ab&ved=0ahUKEwjnibPO7pzpAhWLm-AKHf4DCwwQ4dUDCAk&uact=5
edible pie plate!
https://www.google.com/search?sxsrf=ALeKk00I0rk3otSzIGN19egugKOkAZjL_w%3A1588686555555&source=hp&ei=226xXqewHou3ggf-h6xg&q=crustless+quiche&oq=crustless+quiche&gs_lcp=CgZwc3ktYWIQAzICCAAyAggAMgIIADICCAAyAggAMgIIADICCAAyAggAMgIIADICCAA6BQgAEIMBOgQIIxAnUJoNWPwsYI4waAFwAHgAgAGUAYgB_wmSAQQxNS4xmAEAoAEBqgEHZ3dzLXdpeg&sclient=psy-ab&ved=0ahUKEwjnibPO7pzpAhWLm-AKHf4DCwwQ4dUDCAk&uact=5
It's also one of my favourite ways of eating pasta. A little white wine at the end, parsley & Parm.
https://www.markbittman.com/recipes-1/marcella-hazan-spaghetti-with-smothered-onions
https://www.markbittman.com/recipes-1/marcella-hazan-spaghetti-with-smothered-onions
Any-Kind-of-Quiche--posted a while back, but here it is again.
IMHO, the cream cheese crust is the twist that adds lots of great flavor. This recipe comes from THE BRUNCH BASKET cookbook, published by The Junior League of Rockford, Illinois. Enjoy!
Any~Kind~Of~Quiche
Be creative with your own filling combinations!
Crust:
3 oz. cream cheese, softened
1/2 c. butter, softened
1 c. flour
For Crust, mix all ingredients in food processor or mixer until dough just forms a soft ball. (Note from Caryn: This comes out best for me when I use my old stand Sunbeam electric mixer.) Press into a 10-inch quiche dish or pie plate. Flute edges. Chill while preparing filling.
Filling:
3 T. chopped shallots or onion
3 T. butter
5 eggs, beaten
1-1/2 c. half and half cream
1 t. salt
1/8 t. freshly ground pepper
1/8 t. nutmeg
Choice of the following:
Filling #1:
3/4 c. cooked broccoli
1 c. chopped ham
1 c. grated Swiss cheese
Filling #2:
10 oz. pkg. frozen spinach, thawed and squeezed dry
1 c. crumbled cooked Italian sausage
1 c. mixed grated cheese--mozzarella and cheddar
Filling #3:
1-1/2 c. zucchini, thinly sliced & sauteed
1 c. sliced onion, sauteed
1/2 c. diced tomatoes
1 c. Monterey Jack cheese, grated
Filling #4:
1--6-oz. can crabmeat, flaked
2 c. mushrooms, sliced and sauteed
1 c. Swiss cheese, grated
For Filling, saute shallot or onion in butter for 3 minutes. Add, from your choice of the 4 fillings, any vegetables which require sauteeing; cook until barely tender. Add other ingredients from your choice of fillings; spread this mixture evenly over unbaked crust. Beat together eggs, cream, salt, pepper and nutmeg; pour into crust. Bake at 375 degrees F for 40-50 minutes until set. (Start checking after 30 minutes of baking time.) Let stand 5 minutes before serving.
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=123811
IMHO, the cream cheese crust is the twist that adds lots of great flavor. This recipe comes from THE BRUNCH BASKET cookbook, published by The Junior League of Rockford, Illinois. Enjoy!
Any~Kind~Of~Quiche
Be creative with your own filling combinations!
Crust:
3 oz. cream cheese, softened
1/2 c. butter, softened
1 c. flour
For Crust, mix all ingredients in food processor or mixer until dough just forms a soft ball. (Note from Caryn: This comes out best for me when I use my old stand Sunbeam electric mixer.) Press into a 10-inch quiche dish or pie plate. Flute edges. Chill while preparing filling.
Filling:
3 T. chopped shallots or onion
3 T. butter
5 eggs, beaten
1-1/2 c. half and half cream
1 t. salt
1/8 t. freshly ground pepper
1/8 t. nutmeg
Choice of the following:
Filling #1:
3/4 c. cooked broccoli
1 c. chopped ham
1 c. grated Swiss cheese
Filling #2:
10 oz. pkg. frozen spinach, thawed and squeezed dry
1 c. crumbled cooked Italian sausage
1 c. mixed grated cheese--mozzarella and cheddar
Filling #3:
1-1/2 c. zucchini, thinly sliced & sauteed
1 c. sliced onion, sauteed
1/2 c. diced tomatoes
1 c. Monterey Jack cheese, grated
Filling #4:
1--6-oz. can crabmeat, flaked
2 c. mushrooms, sliced and sauteed
1 c. Swiss cheese, grated
For Filling, saute shallot or onion in butter for 3 minutes. Add, from your choice of the 4 fillings, any vegetables which require sauteeing; cook until barely tender. Add other ingredients from your choice of fillings; spread this mixture evenly over unbaked crust. Beat together eggs, cream, salt, pepper and nutmeg; pour into crust. Bake at 375 degrees F for 40-50 minutes until set. (Start checking after 30 minutes of baking time.) Let stand 5 minutes before serving.
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=123811