Saturday, May 14, 2011


I was surprised to find that I had never posted quiche. I make it fairly often, but probably never the same quiche twice. So this will just be a general instructions kind of recipe. Quiche Lorraine is of course the most common, a great starting off point. This is a picture of Maria Teresa of Habsburg Lorraine. I believe Marie Antoinette had the same title, maybe the two are the same person. I'll have to look into that.

1 cup flour
1/2 tsp salt
3/4 stick cold butter, diced up
2 Tbls shortening (to keep the crust in line)
2 - 3 Tbls iced water

this is the whatever you like and have on hand
for example:
- onion
- leeks
- zucchini
- cherry tomatoes
- yellow squash
- mushrooms
- ham
- bacon
- shrimp
- whatever

plus cheese - whatever kind is in the regrigerator
- my favorites are Gruyère or Swiss or Cheddar or Monteray Jack
- or you name it.

Then you need the custard:
3 eggs
1 1/2 cups milk, whole milk is good, or you can make part of this cream (the less fat, the more likely the quiche will curdle just a bit, this is okay, but not the most desirable)
pinch of salt
some nutmeg if you like
some herbs in you like, not too much

Begin by making the dough for the crust. See Pie Crust for instructions.
Put the wrapped dough into the refrigerator for about 15 minutes.

Preheat the oven to 350 degrees.
Start organizing what you want to put into the quiche.
You will want to fry up the onions or leeks and of course the bacon if you have selected it.
The veggies need to be cooked just a wee bit.
Shred the cheese or cheeses that you have chosen, maybe about a cup.
I put the prepared ingredients into separate places, but then that's just me.

Then roll out the pie crust and put into a quiche dish, pushing the sides down gently to make sure that the crust will not shrink unnecessarily. Then cut off the excess using the rolling pin - just roll it over the dish.
Dot the base of the shell with a fork and put the empty shell in the oven while you mix up the custard.
When all the ingredients are ready take out the shell and start adding the ingredients. I begin with the onions, then the veggies and meat or fish, then I sprinkle on the cheese.
Then carefully pour the custard all over everything. If you like you may add a sprinkling of Parmesan or something like that.
Put into the oven and bake for 30 to 40 minutes. Check it every once in a while. When done it wants to be golden and not all jiggly, Let cool for just a bit before serving. I like to serve this with a green salad or yummy green vegetable and French bread.

You can make quiches in all kinds of sizes you like. My quiches (or tart) dishes go from 5 inches to 11 inches. You just have to adjust the cooking time.

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