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searching for suggestions for quiche ingredients

Yukari Pratt Dec 21, 2004 08:14 PM

Here in Tokyo a friend and I are cooking together once a week exploring new recipes and techniques. Quiche is on the menu for next week. Any suggestions beyond ham and cheese?

  1. a
    Aimee Dec 22, 2004 08:58 AM

    Made this for an office party and it was the first dish to go. Rather that using fresh tomato I used chopped dried tomato, roasted fresh corn rather than frozen, added some cayenne pepper and one more clove of garlic.

    Link: http://www.epicurious.com/recipes/rec...

    1. d
      danna Dec 22, 2004 08:13 AM

      leeks and artichokes. especially leeks!

      1. c
        Carb Lover Dec 21, 2004 11:13 PM

        My favorite combo: bacon, swiss chard, red onions, gruyere cheese. Like to serve a simple salad on the side.

        Quiche is like a sandwich or pizza to me whereby a lot of dif. combos work. Think meat, veg, aromatics, cheese. To give you a few ideas:

        Meat: sausage, prosciutto, ham
        Veg: spinach, mushrooms, bell pepper
        Aromatics: onions, garlic, nutmeg, thyme, parsley, basil
        Cheese: swiss, parmesan, ricotta, cheddar, gouda

        1. a
          Andy P. Dec 21, 2004 09:51 PM

          Hey Yukari-san,

          Spinach, lobster, crab, broccoli, zucchini, mushrooms, apple sausage, bacon (Farmer John's, NOT that Japanese stuff we have over here.) etc...

          The great thing is that there are soooo many different combinations that can be thrown into a quiche. The above list doesn't even touch on all the different cheeses that can be used!! Both Nissin and Nationl Azabu will have just about everything you would ever want to put in a quiche.


          3 Replies
          1. re: Andy P.
            yimster Dec 21, 2004 11:09 PM

            I agree most anything can be used in making quiche.

            Seafood, cheese, vegetables, cream and chicken stock in any combination.

            Also being in Japan can you get some dried shrimp eggs they will lent a interesting favor to the whole dish. Asian fusion style would be interesting to quiche.

            1. re: yimster
              Yukari Pratt Dec 22, 2004 06:59 AM

              Arigato everyone! Thank you for the great suggestions.

            2. re: Andy P.
              Andy P. Dec 22, 2004 06:38 AM

              Hi again Yukari-san,

              One other thing...
              When making the crust for your quiche, (you WILL make the crust! Store-bought will not cut it!) a tablespoon of lard, or bacon grease cut into the crust will add a special extra-savory bit to the finished dish.


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