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