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Jun 25, 2007 11:26 AM

What is your favorite quiche?

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

    3 Replies
    1. re: izzizzi

      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

        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

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

      2. 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

          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

            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

              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 can kind of fake it with my crust recipe, and smash it into the piepan if it breaks up.

              1. re: izzizzi

                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

                  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

                    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. 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. 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

                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. 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: