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Favorite Quiche Combo

carinole Apr 10, 2007 08:52 AM

I need to have three different types of Quiche for a Brunch that we are throwing. I am doing a spinach, a leek, and I need at least one more that has meat or fish in it. If you have any recipes for your favorite unique or exciting combos, please share. TIA!!!

  1. Katie Nell Apr 12, 2007 06:14 AM

    The restaurant I used to work at ages ago had a different quiche everyday- my favorite was the "Cowgirl Quiche". It had bacon, green chilies, onion, red peppers, and cheddar and jack cheese. I think it had a little bit of cumin in it too. Really tasty!

    1. a
      amyvc Apr 10, 2007 06:50 PM

      For the spinach one, try it with sliced red pepper (not diced, it adds something) and grated parmesan. Sautee the spinach (about 1 10 oz pack of frozen chopped spinach, thawed and drained) first in olive oil and garlic (and whatever you like). Put it on the crust followed by the red pepper and cheese. Then pour the quiche mixture (I like heavy cream with the eggs better than milk) over top. Yum...

      1. DanaB Apr 10, 2007 05:00 PM

        Stick with the classic: quiche lorraine. Here's a link to Julia Child's recipe for quiche lorraine, which is fabulous!

        http://www.redorbit.com/news/entertai...

        1. h
          harryharry Apr 10, 2007 01:53 PM

          Prosciutto or pancetta, brie and caramelized onions... also make sure that your egg mixture has lots of cream in it...

          1. clamscasino Apr 10, 2007 01:50 PM

            Raw shucked oysters can be a wonderful addition to a spinache quiche. When I do this, I like to make the crust partially whole wheat.

            1. alex8alot Apr 10, 2007 01:01 PM

              smoked salmon in quiche is always popular. I love it.

              2 Replies
              1. re: alex8alot
                Pei Apr 10, 2007 05:10 PM

                Does it take on the texture of cooked salmon as it bakes? Or is it just put on top after the quiche is done?

                1. re: Pei
                  alex8alot Apr 11, 2007 10:31 PM

                  No, I don't find that the texture changes at all. I just slice it up and put it in with the egg. It's quite oily so it doesnt' dry out or anything in the custard.

              2. f
                food.fiend Apr 10, 2007 10:24 AM

                if you can stand a bit of heat... try this one... I just add some chorizo (and extra cheddar!) to the mix...
                http://www.epicurious.com/recipes/rec...

                1. othervoice Apr 10, 2007 10:11 AM

                  Two favorites of mine:
                  Italian sausage, peppers onions mushrooms and
                  Asparagus and ham

                  3 Replies
                  1. re: othervoice
                    carinole Apr 10, 2007 12:43 PM

                    What kind of cheese do you use? Or do you not use cheese?

                    1. re: carinole
                      othervoice Apr 11, 2007 09:34 AM

                      Usually mix swiss,cheddar and jack

                      1. re: carinole
                        othervoice Apr 11, 2007 09:38 AM

                        I also try to use med cream, I've experimented making quiche a thousand different ways, even low cal, but the best is real eggs and cream.

                    2. Pei Apr 10, 2007 09:59 AM

                      I've been toying with the idea of a bacon leek one for the last few days.

                      Mushroom and ham is always popular.

                      1. a
                        adewaal Apr 10, 2007 09:50 AM

                        My hubby makes a tasty Crab, Swiss Cheese, Green Onion and Mushroom quiche. Just follow your basic quich recipe and sub in these ingredients.

                        2 Replies
                        1. re: adewaal
                          carinole Apr 10, 2007 12:42 PM

                          Does he use real crab or the Krab meat. I was wondering if I could get away with Krab.

                          1. re: carinole
                            a
                            adewaal Apr 12, 2007 07:16 AM

                            Most of the time he uses Krab and it tastes great. If Krab offends people, I bet with would also be good with shrimp.

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