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What is your favorite quiche?

archangelcat Jun 25, 2007 11:26 AM

Here's mine, from the Anna Thomas Vegetarian Epicure - 1972. Granted it's not low-fat, but it's by far the best one I've ever made...would love to get other ideas from you!


Basic shortcrust pastry for one 10-inch pie
10 oz. Cheese (half Swiss and half Switzerland Gruyère, or in proportion desired) - my note: I use more than this more like 1 lb., 2/3 gruyere, 1/3 Emmenthaller)
2 Tbs. flour
2 large onions
4 Tbs. butter
1 tsp. chopped basil
1 large, firm tomato, sliced
2 large eggs
¼ cup cream
Prepare a shortcrust pastry for a 10-inch pie dish and chill it.
Grate all the cheese and toss it with the flour.

Melt the butter in a large skillet. Slice the onions and sauté them very gently in the butter until they begin to turn golden, about ½ hour. Spread about 1/3 of the cheese over the bottom of the pie dish then spread the onions over it. In the butter that is left in the pan, heat the tomato slices with the chopped basil for a minute or two. Arrange the tomato slices over the onions and cover with the remaining cheese.

Beat the eggs with the cream and pour it over the cheese. If you like nutmeg, sprinkle a little on top. Bake in a pre-heated, 350-degree oven for about 35 to 40 minutes until the top browns nicely. Serve hot, in wedges.

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  1. izzizzi RE: archangelcat Jun 25, 2007 11:27 AM

    Well...it's more of a tart but my favorite is caramalized onions with tapenade and a rosemary whole wheat crust.

    3 Replies
    1. re: izzizzi
      jnk RE: izzizzi Jun 25, 2007 11:30 AM

      quiche lorraine. I make sure we go to a certain relative as often as possible only because she will always make one.

      1. re: izzizzi
        archangelcat RE: izzizzi Jun 25, 2007 11:32 AM

        Hi izzizzi...what kind of cheese? (if any) can you share the recipe or provide a link?...I love the idea of rosemary...

        1. re: archangelcat
          izzizzi RE: archangelcat Jun 25, 2007 11:43 AM

          I don't think there's any cheese...when I get home I'll be happy to post the recipe.

      2. chef chicklet RE: archangelcat Jun 25, 2007 11:45 AM

        I love good quiche, well eggs in general for that matter, but a good quiche is very satisying as a light dinner with a salad and glass of wine.

        After working on several quiche recipes last year, my favorites are the roasted garlic and grilled vegetables and the other is procuitto and cheeses with grilled cherry tomato. My secret, is a straightforward pate brisee, and fresh summer vegetables and roasted garlic- lots of it. I made a ton of variations but those were the faves.

        6 Replies
        1. re: chef chicklet
          archangelcat RE: chef chicklet Jun 25, 2007 11:51 AM

          I agree about the pate brisee...the crust really makes/breaks the success...if I don't feel like the work of making a crust, I'll go for a crustless quiche rather than a premade one...although Trader Joe's does one in the refrig. section which is almost OK.

          1. re: archangelcat
            izzizzi RE: archangelcat Jun 25, 2007 12:28 PM

            What I hate is rolling out the quiche, but this rosemary tart one I use you can "press" into the tart pan with no ill effect.

            1. re: izzizzi
              archangelcat RE: izzizzi Jun 25, 2007 12:40 PM

              right, that's why I don't make dessert pies, I would rather eat cake! But since I love quiche I suffer my 25% crust failure rate, I know if you cut the butter with some shortening it's much easier to handle, but you forfeit some taste...you can kind of fake it with my crust recipe, and smash it into the piepan if it breaks up.

              1. re: izzizzi
                chef chicklet RE: izzizzi Jun 25, 2007 12:47 PM

                my pate brisee shaped like a disk sits in the fridge until I am ready for it, then I whack it with the rolling pin. I have posted this before, I love tall quiche, fluffy rich and creamy egg with garlic, and veggies cooked perfect.... oh sorry.
                Right, well then I quickly roll it out and it cooperates or I whack it again. I place in a 9 in spring form pan and work the dough up fairly high, that way when it is sprung, you see the flakey egg painted pate brisse which is now nicely golden and the high cheesey quiche. Beautimus.

                1. re: chef chicklet
                  archangelcat RE: chef chicklet Jun 25, 2007 12:57 PM

                  OK! wack that crust - i love it...I have gruyere waiting, now it's off to the market for tomatoes and onions and asparagas...this is a dangerous subject before lunch. what are your other favorite veggies? I don't do meat in quiche...not a vegetarian, but it's just better with veggies.

                  1. re: archangelcat
                    chef chicklet RE: archangelcat Jun 25, 2007 02:28 PM

                    Baby Criminis, asparagus, fresh spinach, grilled scallion, red onion, arugula,
                    Zuchinni- be careful cut thin and grill- they give water same wiith the mushrooms, but when I grill everything it helps.

                    I love roasted garlic too!

          2. x
            xena RE: archangelcat Jun 25, 2007 11:57 AM

            I can't find the recipe but my mom used to make a filling with salmon, cheddar, and dill and bake it in a parmesan crust. It was delicous. I've been looking around online and havent found the exact recipe but I'm sure you could wing it and have something good.

            1. l
              Laura Jones RE: archangelcat Jun 25, 2007 12:36 PM

              Our family really loves the roasted red pepper and poblano quiche in Rose Levy Beranbaum's Pie and Pastry Bible. I don't remember the recipe exactly but the main idea is roasted red peppers mixed w/ poblano's sauteed w/ garlic, and some Monterey Jack or other melty cheese.

              Over time, I just use the proportions of egg and cream/milk in Julia Child's The Way to Cook, and add the ingredients to that base.

              1 Reply
              1. re: Laura Jones
                archangelcat RE: Laura Jones Jun 25, 2007 12:42 PM

                I love poblanos, will have to search Rose's newsletter for that one. Lately I've been roasting them (poblanos) and mixing with butter and lime for topping fresh corn.

              2. j
                janeer RE: archangelcat Jun 25, 2007 05:14 PM

                I always come back to quiche lorraine, made with gruyere and good ham, or sometimes onion and ham. I just posted my basic formula at this link in response to a question about eggs: http://www.chowhound.com/topics/415031

                1. Homero RE: archangelcat Jun 26, 2007 11:01 PM

                  I make a mexican quiche occasionally with cotija cheese, jalapenos, tomatoes, onions, and cuitlacoche. I saute the chopped jalapenos, onions and tomatoes in some butter until soft. Put grated cheese in the crust then a layer of cuitlatcoche sliced thin like au gratin potatoes. then more cheese, then the pepper, onion, tomato mixture. Then pour the beaten eggs on top and sprinkle more cheese. Bake till brown and bubbly.

                  At some point I plan on trying to make a pie crust with corn flour to see how that would turn out.

                  2 Replies
                  1. re: Homero
                    morebubbles RE: Homero Jun 27, 2007 03:27 AM

                    Please let us know how the corn flour pie crust turns out when you make it! I recently had a Mexican quiche made with squash blossoms (flor de calabaza) and corn in it, quite nice.

                    1. re: morebubbles
                      jsaimd RE: morebubbles Jun 27, 2007 07:16 PM

                      I just happened to make a corn quiche tonight with a masa crust. It worked fine, but is not flakey (but such is life without gluten many a times) - I also didn't use quite as much fat as some recipes call for. But it was tastey. I used the corn quiche with teff crust recipe widely adapted from The Splendid Grain (found on 101 cookbooks). Of course, I used masa instead of teff, and put in roasted chilis, etc.

                  2. MsMaryMc RE: archangelcat Jun 26, 2007 11:40 PM

                    Cooks Illustrated's recipe for Quiche Lorraine makes the best one I've ever had.

                    Quiche Lorraine

                    8 ounces bacon (about 8 slices) cut into 1/2-inch pieces
                    2 large eggs
                    2 large egg yolks
                    1 cup whole milk
                    1 cup heavy cream
                    1/2 teaspoon table salt
                    1/2 teaspoon ground white pepper
                    pinch fresh grated nutmeg
                    4 ounces Gruyère cheese grated (1/2 cup)
                    1 9- inch partially baked pie shell (warm), baked until light golden brown, about 10 minutes

                    Adjust oven rack to center position and heat oven to 375 degrees F. Fry bacon in skillet over medium heat until crisp and brown, about 5 minutes. Transfer with slotted spoon to paper towel–lined plate. Meanwhile, whisk all remaining ingredients except cheese in medium bowl.

                    Spread cheese and bacon evenly over bottom of warm pie shell (if the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care that it does not burn) and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 45 to 50 minutes (the center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set--and sink somewhat--as it cools). Transfer quiche to rack to cool. Serve warm or at room temperature.

                    1. p
                      piccola RE: archangelcat Jun 27, 2007 05:35 PM

                      My fave is roasted butternut squash with wild mushrooms and sage in a whole-wheat crust. Definitely a fall quiche.

                      In the summer, I do away with the whole egg part and just make veggie tarts.

                      1. p
                        pfarrell RE: archangelcat Jun 27, 2007 05:46 PM

                        My fav is potato leek with goat cheese and walnuts. I generally prefer a pate brisee
                        I think of it as a tart and sometimes serve small squares of it for cocktail fare......
                        Definitely a fall/winter thing for me.

                        But I do appreciate a good quiche lorraine....

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