Recipes

[Goodie2shoes]

From National Today.com

National Quiche Lorraine Day is on May 20, and we could not be more pleased that this dish is getting the attention it so rightly deserves. This dish has humble beginnings in Medieval Europe and has managed to evolve and tingle the taste buds ever since. Imagine a full English breakfast — some cheesy eggs, baked beans on toast, bacon, sausages, maybe some sautéed mushrooms, and other veggies on the side. Now, imagine it all comes together in one glorious dish. That’s exactly where quiche comes in, and it’s here to stay.

I've never tried this dish !  Anyone have a good recipe ?

[QVCkitty1]

@Goodie2shoes , This is a family favorite and we have it every Christmas Eve. It is very rich and it is also excellent served cold for breakfast. 

Make pie crust and pre bake at 450 for 5 min.

cook 1 lb. of bacon, and crumble over bottom of per baked pie shell

Fry 1 small sliced onion in the bacon grease and add to bacon. 
sprinkle 1/4 cup of parm. cheese

Then add 3/4 cup of cubed Gruyère cheese

Whip 4 eggs, 2 cups of heavy cream and add 

1/4 teasp. salt

1/4 teasp. pepper

1/4 teasp. nutmeg

Pour mixture into pie shell

Baje for 15 min. at 450, then reduce temp to 350 and bake till middle is firm

This is very rich, but worth every calorie.

[OKPrincess]

I've never made quiche Lorraine but love to eat it.

[sann]

Save yourself some work and buy the 2 pack at Sam's Club ... The Classic Lorraine and the Broccoli and Cheddar..

[sabatini]

That's funny, I just made a quiche yesterday, and what a PITA it was!

I make quiche fairly often, but yesterday made 3 mistakes:

1. I chose to make an all butter crust. You really need to work quickly with them, and it was a hot day in AZ.

2. I got fancy, and tried out decorating the edges w/ leaves that I 'painted' w/ colored egg white.

*took too long in a hot kitchen, weighed down the sides of the crust*

3. For some bizarre reason, I didn't use parchment & pie weights when blind baking the crust, & docked the crust instead.

Why, oh why did I do that?!

Yup, while blind baking, the sides caved in. LOL! I somehow managed to salvage it with extra piecrust.

@Goodie2shoes, you really don't need a recipe. Just remember the standard:

> 1 egg for every half cup of cream or milk <

A deep dish pie pan needs 2.5 C cream, so 5 eggs.

I always use an egg white on crust edges, and throw the extra yolk into the quiche mixture. 

Add Gruyere, it's delicious!

Bacon, sauteed leeks, and Gruyere is my favorite.

Happy quiche day!  

[JeanLouiseFinch]

Ooops, I missed this post until just now,  i used to make a traditional ham & Swiss quiche before we changed our way of eating. I made a crustless quiche on Wednesday.  It was pretty good but could have used some kind of meat in it; bacon, diced ham, or even a little Italian sausage.  Ot was my first try at a particular recipe but I'll play with it.  My friend at with us and I sent the leftovers home with her.  She said her husband and daughter enjoyed it.  

[Free2be]

I made a Blue Jean Chef quiche recipe a few days ago, main ingredients besides cheeses were spinach and cherry tomatoes.  For a more plain quiche, it was delicious.  The rich cheeses really made it.  My only mistake was usiing store bought crust, she recommends using two, rolling them together for strength.  Home made is so much better.

I am partial to quiche with bacon, asparagus, mushrooms, etc. but this one was nice for a change and pretty with the tomatoes on top.

[Knit-Chick]

Love quiche!  and it's not difficult to make.  It's also a great way to use up extra veggies or meat.  Often I do a crustless quiche... much easier.