Thursday, April 28, 2011

One Recipe, Three EASY Quiches

I'm not always the best Catholic.

I didn't give up anything for lent, haven't in years.
I ate meat on Fridays during lent without flinching.
And this year I didn't go to church on Easter Sunday.

I am, however, a pretty good hostess.

Because instead of going to church I prepared THREE different types of quiches for my friends. What a good Samaritan I am! We also hiked a mountain but thats a whole 'nother story!

For the quiches I started with a list of fav quiche ingredients and went about picking and choosing combos:

First was the obvious, Mini Ham and Cheddar.
 (They are there in the glass dish on the left. Seriously the only photo I took before they got gobble up!)

Next we had Bacon, Spinach, and Swiss.
and last but most definitely not least...

Caramelized Onion, Mushroom, and Gruyere.

Please, please, hold your applause... 
Okay don't!

I felt so accomplished!
I made all three the night before because it's more important to me to stay home on a Saturday night baking then going out and being cool hehe.

 On top of these delish quiches which, as you can see, were attacked before I could get a decent shot, friend brought over some other super yummy treats.

We had fruit salad (yummy yummy), skillet potatoes, spicy pineapple, beer (apparently someone did) and not shown here, we had endless amounts of mimosas! I truly adore mimosas.
So now, enough with the chatter, let's talk recipes.
I used ONE basic recipe.
It's so simple it's sinful.

Warning: This is one of those recipes I don't give you real specific portions. It's adapted from the Joy of Cooking. If you can't handle this type of madness, I will link to recipes that break it done for you. Trust me, I understand. 

For each quiche you'll need:
- Frozen Pie Crust, thawed OR 1 Pie crust sheet OR homemade dough (show off)
- 3-4 eggs (I went with 4)
- 2 cups milk OR cream OR half and half (which I used)
- 1/2 cup of grated cheese (I usually do a bit more than 1/2 cup cause I love me some cheese!)
- a pinch of fresh nutmeg
- salt and pepper
- fixins (This could be anything you like really.)

The prep:
1. Preheat 375f. I made 3 quiches (I considered the minis "one") so I took 12 eggs, 6 cups of half & half, nutmeg, salt and pepper and combined them all in a pitcher. I whisked the mixture together and called it custard.

2. Next I prepared the shell. Now, I can't BEGIN to explain how many mixed messages I got about this. To blind bake or not to blind bake, that is the question. That, my friends, is for another show (I LOVE YOU ALTON BROWN!) I can tell you this, I tried it both ways, and both came out fine. Go with what feels right to you.

3. Cut out the circles for the mini quiche. I suggest a biscuit cutter about 1/2inch wider all around than the opening of the cup. Or you can cut squares. Again, up to you. Spray the cups of your muffin tin down with cooking spray and press in. The other larger crusts are all ready to go!

4. Add your fixins! I'd go with about 1/4- 1/3 of each type if you're doing 2, or a little more than 1/2 for one. All your fixins should be fully cooked to avoid any issues. With the minis add a pinch of the ingredients to each until you've run out.
*For the ham and cheddar quiches I choose to add a pinch of ground mustard to each. It made the flavor of the cheese and ham stand out.

5. SLOWLY pour the mixture in till it covers the fixins. Try and use about 1/3 of the mixture but don't over flow. The custard will rise a bit.

6. Bake @375 for 30-40 mins. Ovens vary so check them after 30. I learned that the best way is to touch it. If it's firm, you're in business. To make sure the inside are completly done, poke with a tooth pick and press again. If no juices come out, take that baby outta there!

7. Grab a slice of heaven! This is the perfect thing to make when you've got leftovers in the fridge and you don't know what to do with them. If it sounds good to you, throw it in. It's all delicious!

P.S. For all you folks who need structure and order here's a link I found to the Joy of Cooking Fennel, Asparagus, Leek Quiche directly from the cookbook. It's pretty close to what I did. Enjoy!

Peasant Gourmet: Joy of Cooking Quiche
(photo from Peasant Gourmet)

1 comment:

  1. I made Thomas Keller's wild mushroom quiche and totally messed up the crust. It was traumatic! I mean, it still tasted good but it was really quite ugly. :) THESE quiches of yours look fabulous.


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