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Quiche

I am contributing in the way of quiche for a potluck style picnic this Sunday. The group consists of adult women who love good food and do not have any food restrictions. I am tiring of my usual quiche lorraine and would like to make something more creative. Any suggestions?

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  1. Dorie Greenspan's spinach and bacon quiche is a regular on the table here. It's as good the next day as it is fresh.

    1. I don't know if it is more creative but there is a lovely mushroom quiche in the illustrated good housekeeping cookbook from the 1980s.

      1. I have been doing a spinach crusted quiche using a recipe adopted from "The Enchanted Broccoli Forest." I fill with what-ever suits me (ham, mushrooms, etc). But I just love the crust.

        1. I have been enjoying the butternut squash with apple quiche made in-store at my supermarket. It's got onion and mild cheese too. Cubes of butternut that I suspect are baked first (I'd roast if making my own), and cubes of peeled apple that I think go into the pastry shell raw.

          My own creation is Harvest Quiche. I use grated carrot, diced unpeeled apple, and chopped scallion, plus cheddar and sometimes pre-cooked bacon or diced kielbasa. It's colorful as well as tasty.

          My favorite is the Alsatian Onion Tart - google for Hubert Keller's excellent recipe. It's a delivery vehicle for bacon and loads of caramelized onion.

          1. I make a grilled vegetable quiche that is fantastic. The night before I bake it I will grill off some vegetables; usually red onion, zucchini, asparagus, and peppers. Let them sit overnight so that they give off their liquid, otherwise you wil lhave runny quiche.

            Fill your crust, I use puff pastry, with the vegetables, a good amount of shredded Jack cheese, and your custard. Pepperjack would be good too.

            4 Replies
            1. re: jpc8015

              Asparagus is nice because it's in season. Use what's fresh and in season, right?

              1. re: pdxgastro

                Right. I rarely make the grilled vegetable quiche in the winter. In fact, I don't ever remember doing it. That time of year it is ham, cheese, and caramelized onions.

                I always use the puff pastry crust though.

              2. re: jpc8015

                My comment would be much like jpc's, so I'll just second it. Watching the liquid content is especially important.

                I'd consider adding pre-roasted red and/or yellow peppers, too (fresh-roasted, not bottled). Maybe some (modest amount of) diced pancetta?

                1. re: Bada Bing

                  Pancetta is always a welcome addition in my house.

              3. I usually make a hot Italian sausage, provolone & slivered jalapeño quiche but Dorie Greenspan's spinach and bacon quiche that jammy posted about sounds pretty good to me.

                1. I make a quiche with dried cherries, sauteed Granny Smith apples and onions, crumbled breakfast sausage, sage and gruyere cheese that my family goes nuts for. And now I'm craving quiche!!!

                  1. Not sure where you are but if you have local asparagus you could make an asparagus and gruyere one. Yummy!

                    1 Reply
                    1. re: foodieX2

                      Throw some ham in there and you are on to something.

                    2. I make a spinach, carmelized onion, sauteed mushroom goat cheese and gruyere quiche. It never fails to get rave reviews

                      1. I have made cauliflower/swiss cheese, and caramelized onion with swiss, but my son uses cheddar. Good Luck.

                        1. Sauteed leeks and gruyere.

                          This recipe is AMAZING, but is a lot of work - but it must be made in advance, which is a good thing:

                          http://www.joepastry.com/2008/real_me...

                          1. Thank you all. I am in Olympia
                            WA, and asparagus is pretty abundant/affordable right now. I think I'll do an asparagus, ham, and gruyere quiche. Although, I look forward to working with leeks and grilled vegetables in the future. Great suggestions.

                            1 Reply
                            1. re: linzandchris

                              You have received a lot of good recommendations. THere are no incorrect answers when it comes to quiche.

                            2. roasted corn, chipotle in adobo, some scallions?

                              2 Replies
                              1. re: Emme

                                Could you elaborate on that please? Esp. the chipotle in adobo. TIA.

                                1. re: c oliver

                                  i'd do some roasted or grilled scallions, chopped. some roasted corn. then into the egg/milk, stir in some sauce from canned chipotles in adobo, along with a little bit of finally diced chipotles (in adobo) with no seeds or pith. adjust amount of chipotles and sauce to desired heat (the heat is smoky, but a little goes a long way. i blend it into my hummus recipe as well). i'd probably sub unsweetened almond milk for some or all of the milk.

                              2. how about some chorizo or perhaps zucchini?

                                1 Reply
                                1. re: Atomic76

                                  How about chorizo AND zucchini!

                                2. Sarah Moulton's cauliflower gruyere pie is better than quiche!

                                  1. I like the Roquefort and leek quiche from Thomas Keller's Bouchon. Luckily all the scanned pages for this recipe are available from google books.
                                    http://books.google.com/books?id=-Vxl...

                                    1. I used to make a spinach ricotta quiche that was a knock out. The problem was that everyone in our crowd discovered this recipe and would bring it to pot lucks so I stopped making it and forgot about it. I googled 'spinach ricotta quiche' and found comparable recipes.

                                      1. Your suggestions have inspired me. I'm making quiche with some brown eggs a friend gave me. Any suggestions for making those wonderful fluffy quiches you see in restaurants. Mine always fall and yes, I do let the cool. Am I overbaking? or maybe need to use a higher fat content milk or cream?

                                        1 Reply
                                        1. re: chocchic

                                          http://www.npr.org/templates/story/st...

                                          here's the ruhlman way. your ratios matter.

                                          lately i have been separating the eggs; beating the yolks with cheese and some butter. then whipping the whites into stiff peaks like for meringues. fold the yolk mix in gently. place half the batter in the pan, layering the veggies on top of that (it's like a pillow and will hold them up), then covering with the other half. sprinkle with some parm cheese and bake low, at 250.

                                          the lightest, airiest creation of quiche.

                                        2. This is hands down the best quiche I have ever had:

                                          http://www.joepastry.com/2008/real_me...

                                          It needs to be started a day or two in advance, which can be good or bad....

                                          2 Replies
                                          1. re: sandylc

                                            thanks so much for the suggestion. I have to confess I was determined to have quiche tonight. So I made it and ate it the same day. It was still marvelously creamy and wonderful. Looking foward to tasting tomorrow after it has haad a chance to rest.

                                            1. re: chocchic

                                              Wonderful! Thanks for letting me know....I'm so glad you enjoyed it.