RECIPE: REC: Any-Kind-Of-Quiche==> I've been making a lot of quiches lately and don't believe I've ever

RECIPE:

wigs

Well-known member
posted this recipe. 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.

 
That's exactly right, cheezz. Sometimes I dip my fingers in flour to help with the tamping so

the dough doesn't stick to my skin. One time I won't need to do that, and then another time, I will have to flour my fingers a bit. The recipe makes just enough dough to fit in the bottom & up the sides of my 10" Pyrex pie plate.

***BTW, I forgot to mention that I generally just use 4 oz of cream cheese (instead of the 3 oz called for) as that way I'll get 2 pie crusts out of an 8-ounce block of cream cheese with none left over. (Plus that's usually cheaper than buying 2 3-ounce packages.)

I've tried using my stand KA mixer to make this quiche crust, but the paddle just doesn't mix the dough into a ball as well or as quickly as my old stand Sunbeam does with its 2 multi-blade beaters. And even with my old Sunbeam, sometimes I will need to shut it off and then use a rubber scraper to press the flour & shortenings down into the bottom or against the sides of the bowl, thereby forcing everything to stick together quicker when I turn the mixer back on.

The various fillings are also great when it comes to substitutions. Sometimes if I don't have ham in the fridge, I'll throw in some crisply fried bacon instead that's been all chopped up, and I've even used what we call Canadian bacon around these parts.

Hope you all enjoy that recipe . . . just thought of a couple other quiche recipes that I think you might like, too, so I'll try to post those for all of you REAL MEN (and women!) soon. Wigs

 
These quiches look great. Once, for a church fundraiser I made a large variety of quiches

and gave them each a snappy name. They were very popular.

I like the fact that your crust is just pressed into the pie pan; so easy!

 
REC: Quiche Supreme - my favorite T&T

Patty's Quiche Supreme

Note:
The eggs/milk/cheese mixture is the basic quiche – from there you can get as creative as you want, or leftovers in the fridge dictate.

6 eggs
2 cups milk
1/2 tsp. salt
8 oz ham, julienned, or 4 strips bacon, or your own choice of meat
1-1/2 cups cheese, shredded (any combo of your choice: swiss, fontina, havarti)
1/2 cup cheddar cheese, shredded or Mexi-blend shredded cheese
2 green onions, green part sliced or 1 leek, sliced
Two 9” crusts, homemade or purchased

Blend or whisk together eggs, milk and salt. Stir in the 1-1/2 cups of shredded cheese. Set aside.

In a med-hot skillet, sauté ham, bacon (or your choice of meat) until browned. Remove to bowl (if using bacon, crumble it).

Brush crusts with thin layer of softened margarine or butter. Evenly distribute into the 2 crusts the ham (or bacon), cheddar (or Mexi-blend) and green onion. Stir the milk/egg mixture one last time and distribute evenly into the 2 crusts.

Bake for 15 minutes at 400 degrees, then reduce temperature to 325 degrees for about 40 min. or until knife inserted near center comes out clean.

Note: you can add any kind of variations to this you want - add roasted vegetables like asparagus, etc.

My favorite variation:

Brown bacon, remove it from the skillet, then throw into the skillet, a bunch of sliced asparagus, 1/2 of a red bell pepper chopped, and a sliced leek. Saute until asparagus begins to soften and there is no liquid in the pan. Toss together with the bacon before putting into crusts.

 
Thx a bunch 4 this REC, cheezz. I'm always on the lookout 4 new quiche recipes & will try yrs soon!

 
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