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ISO great QUICHE recipe

yum Sep 14, 2007 07:15 AM

I was hoping to make a quiche for a picnic and trying to search for recipes but it seems very limited.
Does anyone have a great recipe to share? All ideas are welcome, preferably with a recipe! pie crust, tart crust, whole wheat crust is even better!


  1. b
    BRB Sep 14, 2007 10:41 PM

    I have made this Shiitake and Goat Cheese tart multiple times to rave reviews: http://www.epicurious.com/recipes/foo...

    1 Reply
    1. re: BRB
      sweet100s Sep 29, 2007 05:33 AM

      Any other great Quiche recipes?

      What's the secret to a really fluffy quiche?

    2. t
      tall sarah Sep 14, 2007 08:08 AM

      I just made a delicious quiche using up leftovers from my fridge.

      Flaky Pie Crust- recipe from Cooking with Julia & Jacques (paraphrased):
      2 cups ap flour
      1 3/4 sticks butter
      1 T crisco
      1/3 scant cup ice water

      Combine all but the water in a food processor, pulsing briefly. Add water & pulse 2-4 times. Check dough- it should be just barely sticking together. Dump contents onto a large piece of plastic wrap & gather together. It should just stick together. Wrap tightly, flatten into a disk & refrigerate for about 1 hour. Divide in 1/2 (saving 1/2 for a future use) & roll out for a 9" pie plate. Insert into pie plate, chill another 30 minutes or so. Prebake for 30 min at 400 degrees, covered with foil & weighted. After 30 min, remove weights & foil & prick bottom all over. Return to oven for 5 min til golden. Then brush with egg yolk wash & return to oven for 1-2 min to "seal" crust.

      While pre-baking, I made the mixture of stuff from the fridge:

      6 eggs, beaten
      2 cups mozzerella cheese (I also have used swiss & goat combo)
      1/2 cup whole milk
      sauteed onion, garlic & mushrooms (about 1/2-3/4 cup worth)
      crumbled pre-cooked bacon
      chopped basil
      diced sun dried tomatoes
      diced asparagus
      shake of nutmeg
      generous grinding of black pepper

      Bake at 375 degrees for 20 min, reduce heat to 375 degrees & bake additional 20-30 min til top is golden brown.

      My family agreed it was the best quiche to date. The custard was beautiful, the mixture evenly distributed & the taste divine. I vary the ingredients depending on my mood & fridge leftovers. I like to use something green like spinach or asparagus & the sundried tomatoes for color. The bacon adds the saltiness & a little bit of meat, but is easily left out if you want meatless. Just add salt if you don't use a meat.

      Happy cooking!

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