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Apr 22, 2010 05:29 AM

Quiche Recipes

As a picky eater I've never made/had quiche because of all the ingredients such as spinach, bacon and broccoli that I absolutely hate but are always found in quiches in restaurants and gatherings. Anyone have a good simple recipe for a ham and cheese quiche that is flavorful/seasoned but has no veggies.

I'd rather use a pre-made crust for my first try before venturing and trying to make my own crusts!


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  1. The trick tousing simple ingredients in quiche is to buy really good ham, cheese, fresh herbs, etc. Here is one you should like:

    1 pre-made pie crust
    1/4 lb. maple ham, smoked ham, something good with some flavor, cut into long, thin strips
    3 eggs
    2 cups whole milk, 1/2 & 1/2 or cream, depending on your caloric preference
    4 oz. grated Jarlsberg, Fontina, Gruyere, Gouda, Farmhouse Cheddar, grated
    1 T dijon or whole grain mustard
    2 tsp minced chives

    Pre-bake pie crust :blind: for 10 minutes in 400 oven. Lower heat to 375. Paint crust with mustard. Let cool while you prepare filling. Mix eggs with dairy, add seasonings, mix well again. Sprinkle chives, mix again. Spread grated cheese or combo of cheese (shoud be 1 1/2 - 2 cups grated cheese) over pie crust shell. Sprinkle ham over cheese. Pour custard (egg/dairy) mixture over all. Poke with fork to make sure mixture reaches all through. Place pie crust shell on rimmed cookie sheet (to catch any spills) in 375 oven for 15-20 min. Check to make sure edges aren't getting too brown, if they are, wrap alum foil strip around edge. Bake another 30 min. Total cooking time should be about 45 min. Stick knife in center if it comes clean, custard is cooked and quiche is done. Let rest 30 min and serve at room temp.

    To stress again, the flavor of the ham and cheese will ensure the success of your quiche. Don't make this with generic ham & cheese and expect great results.

    6 Replies
    1. re: Diane in Bexley

      Thanks for the recipe! Btw since I have no caloric preference (I want it to taste good!) is whole milk the best option or would u use half and half or cream?

      1. re: Lorry13

        I'd use half whole milk and half cream. It will be best if you make your own crust and bake it in a tall pan. Do you have a springform pan for cheesecake?

        Out of Diane's list, I'd pick either gruyere or a good cheddar if either of those suit you. Anything strong. Of course, cheese is not totally necessary. Below, Mike gives some good suggestions for additions.

        1. re: jeremyn

          Cheddar or gruyere sound good to me...can you mix cheeses or just pick one whenever I make quiche?

          Currently I don't own a springform pan but making crusts is on my to learn list. Just don't want to attempt crust AND quiche on one try.

          Since Mike suggested not all pre-made crusts are great, are there any brands (found in the US) which could be recommended?

          Thanks all for the suggestions!

          1. re: Lorry13

            Quiche is pretty versatile. Mixing cheeses is fine. Throw in whatever you want. Just be sure you aren't throwing in anything that is too watery -- uncooked spinach or mushrooms, for example.

            If you're using a pre-made crust (I still suggest making your own!), use Mike's suggestion and try to find one that isn't too sweet. I'm not familiar with any particular brands.

            Learning to make pastry crusts is fun, and quiche is a good testing vehicle because the ingredients are so cheap. Mess up and you're only out $5.

        2. re: Lorry13

          I like a "flatter" quiche, so I use a deep dish pie pan or fluted quiche ceramic pan.

          It is tastiest to use homemade pie crust, but I like the Pillsbury pre-made in a pinch. They are refrigerated as opposed to frozen. Believe it or not, the small amount of mustard is important in several ways: 1) it seals the crust so the dairy doesn't seep through and make the pastry gooey and 2) add great flavor.

          My avorite combo is applewood smoked bacon, mushrooms and Gryuere cheese, sometimes with a little carmelized shallot, but doesn't sound like you would enjoy it.

          I use low fat half and half as the dairy if I am entertaining and want to make this for a "company" brunch.

        3. re: Diane in Bexley

          Ditto on using good quality meat and cheese. Thing is, you can't use too much, so what you put in has to have flavors that pop. (Brocolli and spinach are lousy additions to quiche unless they have some seasoning.)

          I find it helps to scald the milk/half and half first, and then working the eggs in (temper the eggs of course and whisk vigorously to avoid curdling).

          I realize onions and mushrooms are veggies, but onion carmelized and mushrooms sautéed in bacon drippings and added along with the crumbled bacon is pretty classic.

          I like veggies in my quiche, but they can make things watery if not cooked a bit.

          Be a little careful with pre-made crusts. Most work pretty well, but some brands have a sweet flavor that doesn't work well with savory flavors. Definitely choose the "deep" crust if you get a choice.