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Tuesday, January 19, 2010

Recipes | Brunch | Quiche Recipes


Quiche is a great answer to "What can I serve to a large group that is elegant and unique?" question. You might think that quiche can be boring or predictable - but it doesn't have to. Quiche is limitless! Just like all great recipes, you start with an easy base and by changing a couple of ingredients, you can make countless versions. Here are some of my favorites...

Basic Quiche Recipe :

1 Pastry Crust - I use store bought that you roll into your own pan, even though it drives my Mom crazy!
4 eggs
1 1/4 cup of Half & Half
Salt & Pepper
1/4 teaspoon of Cayenne Pepper

Roll out pie dough and place in a glass pie dish, crimping the edge artfully. Whisk together the remaining ingredients. Bake at 325 degrees for 45 minutes.

Goat Cheese Quiche :

3/4 cup of Swiss, shredded
1/4 cup of Soft Goat Cheese

After placing the pie crust in the pie dish and crimping the edges, scatter the Swiss cheese around the bottom of the shell. Pour in the egg mixture. Drop small dollops of the goat cheese around the top of the quiche. Bake at 325 degrees for 45 minutes.

Asparagus & Ham Quiche :

1/4 cup of asparagus, cut into 1 inch pieces
1/4 cup of ham, julienned
3/4 cup of Cheddar Cheese, shredded

After placing the pie crust in the pie dish and crimping the edges, scatter the Cheddar cheese, asparagus & ham around the bottom of the shell. Pour in the egg mixture. Bake at 325 degrees for 45 minutes.

White Cheddar & Chive Quiche :

1 cup of White Cheddar, shredded
2 tablespoons of Chives, minced

After placing the pie crust in the pie dish and crimping the edges, scatter the White Cheddar cheese around the bottom of the shell. Pour in the egg mixture. Sprinkle chives over the top of the quiche. Bake at 325 degrees for 45 minutes.


5 comments:

  1. I really LOVE quiche! I make them all the time for an easy supper during the week, & even my picky husband likes them! :-)

    ReplyDelete
  2. Can you make the quiche ahead of time? Can you make the entire quiche, the day before, and just reheat them? I recently bought the Williams Sonoma Mini Pie Pans, and am thinking about making these for a baby shower, for about 25 people, but it would be too stressful to make them ahead of time. What do you suggest?

    ReplyDelete
  3. Anon - Yes, you cab bake them ahead of time, refrigerate, then reheat. That is the method I used in the event above!

    ReplyDelete
  4. Two things: first, made this the other night and HOORAY! Finally found a quiche recipe that has the texture I like! I made it with sauteed mushrooms, roasted mini bell peppers, and smoked swiss/white cheddar. Delicious! Thanks for the perfect recipe!

    Second, do you have any tips on how to keep the crust on the bottom from getting soggy? I don't know if that's the result of using frozen pie crust (shame on me), but was wondering if you had any suggestions?

    Thanks! Love your blog! Found it via pinterest the other day and have been obsessing ever since. :)

    ReplyDelete
  5. Kayla - I don't really have any tips. Usually, I make the quiche ahead of time, then refrigerate. I reheat in a 350 oven for about 15-20 minutes - I think the reheat crisps the crust nicely. Maybe worth a shot for you?

    ReplyDelete

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