quiches

[PhyllisA]

How many quiches and what kind would you recommend for 24 people at a bridal brunch? We are also having poached Salmon salads and dessert.

[chowser]

I'm all about the crust, too, so I'd do pie pans. What about doing three types:
1) vegetarian w/ caramelized onions, oven dried tomatoes (I barely dry them, just so they don't weep), some type of cheese, mushroom
2) do #1 with bacon
3) a seafood, like crab and asparagus and more caramelized onions (I guess you can omit these in one but I love them in quiche)

[wyogal]

I had quiche at my bridal shower back in 1981, and it is a fabulous memory. For 24, that's just 3 quiches, cut into 8 pieces. We had lobster/crab/swiss quiche. White wine served in silver goblets. It was lovely. Or, you can do 4 and cut into 6 wedges if you want a larger serving.

[greygarious]

I agree with doing round ones (or individual) so everyone gets some crust. If you are talking 8 or 9" diameter pans, I would not cut more than 6 slices per pan. Ideally, I think, would be 10" pans, 6 slices per. You should have at least one vegetarian option and take into account that vegetarians will not eat the salmon salad, so you might want to allow for extra helpings of quiche.
Better to have a 5th one uneaten than not enough. Hubert Keller and others have recipes for Alsatian Onion Tart, in which the filling is caramelized onion (and a bit of bacon) with just enough
custard and cheese to hold it together. Omit the bacon and you've got a vegetarian quiche the meat-eaters will fight over. I like a colorful filling I came up with: bits of crisp bacon or diced sausage, shredded carrot, lots of smothered onion, tart apple grated skin-on, and swiss or gruyere.

[iL Divo]

I'd probably do 3 lasagna pans of different flavor profiles simply because I'm an overdoer.
Carmelized onion and gouda for one, 3 squash quich which is zuke/crookneck/summer squash with jack and cheddar, then my favorite:bacon and tomato using a Rye-Krisp crust and mozzo cheese in the filling.

[hotoynoodle]

the problem with zuke and summer squash is they weep tremendous amounts of moisture, making it difficult for the custard to set well.

[jmckee]

Unless -- UNLESS -- after cutting, you toss with some kosher salt and leave in a colander for half an hour or so, then pat dry, wiping off most of the salt.

[iL Divo]

yep, that may be true enough hotoy, but I like the combo of them and if they are made relative to when the party is to start and they're still hot or warm, the problem wouldn't prevail because presumedly they'd get eaten.

[todao]

Will you be preparing them as small individual quiches, cutting pieces from 8 - 9 inch or sheet pan sizes?

[hotoynoodle]

for 24, i'd use big casserole dishes and cut into serving sizes, then place on nice platters. i'd figure 2 pieces per person, but it depends on the size of your dish to determine how many to make.

i'd make a mushroom and goat cheese, a traditional quiche lorraine and then the third would depend on if you have more veggie-eaters or more carnivores. sausage and roasted red peppers with feta or asiago, bacon and roasted tomato with cheddar, or one of copious amounts of mixed greens, like parsley, mint, chervil and perhaps lemon balm and pencil asparagus, with ricotta and grated parm for cheese.

see ruhlman for perfect luscious quiches:

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