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Old 01-27-2014, 01:48 PM   #1
luvmarypoppins
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Favorite Quiche

Anyone have any recipes they would care to share. I am thinking of making one this week.

My ds are kind of picky so I am thinking of either ham, cheddar and broccoli or maybe chicken, cheddar and broccoli etc.

I havent made one in forever but thought it might be a good chance of pace etc.

Also has anyone ever done a crustless one?

I do have a quiche pan but am deciding between that or a pre baked pie crust etc.
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Old 01-27-2014, 02:50 PM   #2
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Mmmmm...both sound yummy.
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Old 01-27-2014, 04:12 PM   #3
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I do a crustless one, I guess you call it a frittata.

I do a spinach, bacon, roasted red pepper and feta cheese one. I cook the bacon and spinach first. Sometimes I do my own rr peppers and sometimes I buy a jar. I let the whole thing cook in the pan for a bit on the stove, then put the pan in the oven on broil until the top is brown. Just make sure you have an oven safe pan if you go that route!

I usually serve it with a fruit salad.
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Old 01-27-2014, 04:27 PM   #4
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This one comes out great. BUT - I leave out the nutmeg as I can't stand the stuff!

It is an Alton Brown recipe from many moons ago that he calls refrigerator pie.

REFRIGERATOR PIE
Alton Brown

1 cup heavy cream or half-and-half
2 eggs
2 pinches kosher salt
Freshly grated nutmeg
For 1 Refrigerator Pie:
1 frozen 9-inch pie crust

Any one of the following combinations:
Cooked spinach, cheddar cheese, cubed cooked ham
Bacon, Sauteed leeks, and Gruyere cheese
Cooked spinach, canned artichoke hearts, and Parmesan cheese
Roasted chicken, goat cheese, and sun-dried tomatoes
Blanched asparagus and smoked salmon

In a nonreactive, stainless steel bowl, combine the cream or half-and-half and the eggs. Whisk until combined thoroughly. Add the salt and the nutmeg. Whisk to combine.

Refrigerator Pie Rules: Heat oven to 350 degrees F. Evenly distribute the pie fillings in the pie crust. Do not overfill the crust with the filling ingredients. Do not pour too much royale into the crust. The eggs will expand upon cooking. Bake the pie until it is firm to the touch like set Jell-O, about 45 minutes. Cool the pie for at least 15 minutes before slicing.
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Old 01-27-2014, 04:44 PM   #5
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Made a quiche recently using finely diced shallots, sautéed in butter, and grated gruyere cheese with the eggs and cream. Yum! Serve with salad, or a green veg. The nice thing about leftover quiche is that you can grab a piece for breakfast or lunch the next day.
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Old 01-27-2014, 06:53 PM   #6
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Impossible Cauliflower Quiche
http://www.food.com/recipe/impossibl...r-quiche-16516

I don't use the green onions or peppers but so easy. Cook the cauliflower, put in a greased pie plate, blend the milk and eggs in the blender, sprinkle the cheese, pour egg mix over the cauliflower, and viola! I love how it makes it's own crust too.
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Old 01-27-2014, 07:03 PM   #7
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Quote:
Originally Posted by njmom47 View Post
Impossible Cauliflower Quiche
http://www.food.com/recipe/impossibl...r-quiche-16516

I don't use the green onions or peppers but so easy. Cook the cauliflower, put in a greased pie plate, blend the milk and eggs in the blender, sprinkle the cheese, pour egg mix over the cauliflower, and viola! I love how it makes it's own crust too.
I love cauliflower - gonna have to try this one!
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Old 01-27-2014, 07:23 PM   #8
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Quote:
Originally Posted by luvmarypoppins View Post
Also has anyone ever done a crustless one?
I think a crustless one is also called a (Spanish) frittata.

A restaurant near me makes one that is my favorite, with sliced, morning sausage, (you can also substitute sweet Italian sausage,) mozzarella cheese, chopped tomatoes & fresh chopped basil leaves. Yum!
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