Impish Posted April 19, 2011 Share Posted April 19, 2011 Cough up some recipes, would ya? :drool5: Quote Link to comment Share on other sites More sharing options...
Impish Posted April 19, 2011 Author Share Posted April 19, 2011 I loathe swiss, Wolf's not a fan of Gruyere...could I sub in cheddar? Quote Link to comment Share on other sites More sharing options...
Caitilin Posted April 20, 2011 Share Posted April 20, 2011 Broccoli cheddar quiche 2-3 C broccoli florets, steamed or raw (I use raw) 3-4 large eggs 1.5 C milk or cream 1/2-1 t salt 1 C cheddar cheese, grated Pie crust of your choice Place broccoli and cheese in the crust. In a bowl mix remaining ingrd. Pour over broccoli and cheese. Bake at 400 for 30-40 minutes. My kids love this one. You can do basically the same thing with spinach, minus the cheese, adding some diced onion, and a sprinkle of nutmeg. You need to wilt the spinach in butter first though. Otherwise the same deal. :D Super easy. Quote Link to comment Share on other sites More sharing options...
Mergath Posted April 20, 2011 Share Posted April 20, 2011 I have become legend among my friends for this quiche: http://allrecipes.com/Recipe/Spinach-Quiche/Detail.aspx Quote Link to comment Share on other sites More sharing options...
ladydusk Posted April 20, 2011 Share Posted April 20, 2011 The only way my husband ever liked quiche, I sliced some potatoes super thin on the mandolin and laid them on the pie plate as the crust. Then poured the mixture in that. I don't have any particular good quiche recipe, cause I just fill the plate with the veggies, cheese and such (you can use almost anything) then pour the egg/milk mixture over top. Quote Link to comment Share on other sites More sharing options...
MelanieM Posted April 20, 2011 Share Posted April 20, 2011 Last week I made a lovely quiche with spinach, asparagus, red peppers, onion, garlic and cheddar (or maybe it was mozerella?) cheese. Basically I just throw whatever veggies I have handy in with the eggs and cream, add a little S&P and some cheese, and it's good to go. Love the idea of using potatoes as the crust!! Quote Link to comment Share on other sites More sharing options...
Cera Posted April 20, 2011 Share Posted April 20, 2011 I think quiche is pretty hard to screw up. I usually do 3 or 4 eggs, 1 cup of whole milk, 1 cup cheese and then whatever I want for flavor (I usually do 3/4 -1 cup flavored stuff). Mix it all together, pour it in a pie crust and bake between 350 and 400 until cooked through (40-60 min usually). Soe fillings we like: ham, sauteed onion with cheddar finely chopped broccoli with cheddar spinach with gruyere Quote Link to comment Share on other sites More sharing options...
rhrice3 Posted April 20, 2011 Share Posted April 20, 2011 we do a spicy spinach/smoked bacon (or spicy sausage) pkg frozen spinach, defrozen 4 slices smoked bacon, cooked and chopped 3/4 cup shredded cheddar cheese 3/4 shredded jalapeno monterey jack cheese 2-3 eggs 1 cup sour cream mix all together and place in pie crust in pie plates then cook for about 40 minutes at 400 degrees until browned on top. I have even made these and wrapped in plastic and tinfoil and froze them. Quote Link to comment Share on other sites More sharing options...
happi duck Posted April 20, 2011 Share Posted April 20, 2011 http://www.epicurious.com/recipes/food/views/Zucchini-Bacon-and-Gruyere-Quiche-233259 That one is my favorite. It is great without the crust too. I often use Swiss instead of Gruyere (easier to find and less expensive). We prefer crustless quiche. Besides preferring the taste it's easier to make. Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted April 20, 2011 Share Posted April 20, 2011 This recipe is pretty close to mine: http://www.cooks.com/rec/view/0,1826,149163-238195,00.html Quote Link to comment Share on other sites More sharing options...
Nestof3 Posted April 20, 2011 Share Posted April 20, 2011 I prefer to make my quiche with a shredded potato or two and use that as the "crust." Quote Link to comment Share on other sites More sharing options...
TXMomof4 Posted April 20, 2011 Share Posted April 20, 2011 http://www.epicurious.com/recipes/food/views/Zucchini-Bacon-and-Gruyere-Quiche-233259 That one is my favorite. It is great without the crust too. I often use Swiss instead of Gruyere (easier to find and less expensive). That is the recipe I was going to post! I used smoked gouda once instead of gruyere and it was delicious!!! Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted April 20, 2011 Share Posted April 20, 2011 Smoked gouda with mushrooms is a great combo! We like mexican too - saute a little shredded chx with some taco seasoning - we also put in onions and cheese. I like greek - caramelized onions, chopped spinach (wilted), feta and greek seasoning. I usually pre-bake the crust. Does everyone do this or not? Also, I usually add a T. of flour to the mix-ins to help it set well. Quote Link to comment Share on other sites More sharing options...
MelanieM Posted April 20, 2011 Share Posted April 20, 2011 I usually pre-bake the crust. Does everyone do this or not?Also, I usually add a T. of flour to the mix-ins to help it set well. I don't do either of these things. I find my quiche sets well as long as there isn't too much milk (which can make it runny). Quote Link to comment Share on other sites More sharing options...
tearose Posted April 20, 2011 Share Posted April 20, 2011 I usually pre-bake the crust. Does everyone do this or not? I like to par-bake my crusts, too; I can't stand slightly raw pie crust :tongue_smilie: Quote Link to comment Share on other sites More sharing options...
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