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May 16, 2013 04:21 PM


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.