Recipes

[Beebee2]

This is the recipe I use when making quiche. It's so easy and so reliable. My favorite is the spinach, ham, cheddar combination. I cook the spinach in a skillet with some minced onion and salt and pepper before adding it to the pie. There is always too much of the 'royale' mixture, the eggs and cream. So, it is quite easy to make two pies by being generous with the other ingredients in order to have enough for two pies. The pie finishes much quicker in my oven than the 45 min suggested in the recipe, so, if you make it, watch it carefully near the end of baking. (I used 8 oz chopped ham, 10-oz spinach, and a couple of handfuls of shredded cheddar for two pies; less spinach would be better.)

Alton Brown’s Quiche - Refrigerator Pie

1 c heavy cream or half-and-half
2 eggs
2 pinches kosher salt
Freshly grated nutmeg
1 frozen 9-inch pie crust

In a non-reactive, 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.

Heat oven to 350 deg 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.

Any one of the following combinations:
Cooked spinach, cheddar cheese, cubed cooked ham
Bacon, Sautéed 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
Port Salut and Spam