contrary to the fancy name - quiche is actually an easy way to get rid of
left overs .. eggs are pretty cheap and if you are using up leftovers its a
really cheap meal, add in a sald and side dish of veggies

think of it as an egg pie or a fancy way to serve scrambled eggs .. great for
a drop off to neighbors (**caution if they have chlosterol problems you'll
need to use egg beaters and lighten up on cheeses)

I don't bother anymore to use a recipes, as I just use up whats there .. most
recipes make these wimpy skinny quiche - if you have a family this does not
work .. plus if you are transporting them they move better with one thicker
quiche vs 2 skinny ones .. so if you use a recipe from a book or link double the
eggs in it

make it easy on yourself pre pull out the ingredients and supplies

COOKING CONTAINER - pull out a deep pie pan, or spring form pan .. can be
done in retangle and square pan too

PIE CRUST - if using jiffy mix I use 2 boxes (I have a little left over, zip
bag it or use as a turnover) .. use pre made crusts

pre-cook crusts just a bit .. you'll need a weight (take a bag of dry beans
place on crust before cooking - label beans for reuse later) ..

remove cooked pie crusts (**hint sprinkle cheese on bottom of crust so it
get soggy when cooking) can also add a little seasoned bread crumbs on bottom
(both are good -even together) .. I do have a very forgiving recipe for crust
(uses egg), stretches so go up sides higher than you think you need and then
shrinks big time

There are a couple of keys to success here be sure to let the pastry rest, as
called for in the recipe. Don't stint on freezing the pastry cold pastry that
goes into a hot oven becomes extra flaky and delicious. Be sure to fully
pre-bake the pastry as well, which guarantees crisp pastry on the bottom.

3/4 C flour
3T butter
1 egg yolk * throw the egg white into the quiche
ice water

pre cook pie shell .. put down some wax paper and dried beans (save beans for
another pie label the jar 'pie beans') 400* 15 mins, remove beans, bake
another 5 - 10 mins til light brown

this is for small quiche .. I use a pastry hook/fork to mix .. very stretchy
dough, very forgiving you can patch it if needed

double the recipe for deep dish

2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/4 teaspoon sugar
3/4 cup (11/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg yolk
3 tablespoons ice water, plus more if needed
To make the pastry: combine the flour, salt, and sugar in a large mixing
bowl. Add the butter and mix with a pastry blender or your hands until the
resembles coarse crumbs. Beat the egg yolk and ice water in a small bowl to
blend, add it to the pastry. Work it in to bind the dough until it holds
together without being too wet or sticky. Squeeze a small amount together, if it
crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a
disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out
into a 14-inch circle about 1/4-inch thick. Carefully roll the dough up onto
the pin (this may take a little practice) and lay it inside a 9-inch
springform pan. Press the dough firmly into the bottom and sides so it fits
trim the excess dough around the rim. Place the pan on a sturdy cookie sheet so
it will be easier to move in and out of the oven, this quiche is pretty heavy.

Preheat the oven to 375 degrees F.


This pastry is short, buttery, and wonderfully easy to put together. I make
it in the food processor, for the less it is touched by warm hands, the shorter
and flakier it will be. Be sure to let the pastry rest at least one hour at
room temperature, so it is easy to roll out, then chill it before baking.

1-1/2 cups all-purpose flour
Large pinch sea salt
8 tablespoons unsalted butter, chilled and cut in small pieces
5 to 6 tablespoons chilled water

Place the flour and the salt in the bowl of a food processor and process to
mix. Cut the butter in chunks and add it to the flour. Process it, using
pulses, until the butter is incorporated into the flour and the mixture looks
coarse cornmeal. With the food processor running, add the water and process
briefly, using pulses, just until the pastry beings to hold together in large
clumps. Turn the pastry out onto a floured work surface and gather it into a
ball. Proceed with any recipe calling for an un-baked tart pastry.

Makes enough dough for a 10 1/2 inch tart pan.

LARGE BOWL & WISK (or fork) -
EGGS - I'm using anywhere from 7 - 12 eggs -- wisk with a little bit of pre
made creamer (my kids can't do a lot milk so I use powdered creamer as a sub)

**if you are going for fancy .. separate eggs, whites in another bowl - will
need a beater later

Cut meats (* not canned crab) into coins then quarters or small cubes, bacon
cut into 1/3 or 1/4 depends on the type of bacon .. ***if using raw chicken
put board in sink spray with bleach sprinkle with baking soda and scrub before
using again .. *in a one quart bottle put a heavy inch of bleach, add water use
for clean up ..

toss meats (not crab) in frying pan on low, cook (while cooking the meat, cut
the onion), pull out meat, put on paper napkin on a paper plate .. if theres
a little grease in pan fine if a lot get rid of it ..

put in chopped onions, cook til colour starts to change (not quite
translucent), add in garlic .. Throw the meat in the egg bowl, it should be
cooled ..
now add in mushrooms to the frying pan -- add spices now -the heat kicks up
flavor -- stir, drain and let cool then toss into egg mixture

MEATS - (ham, bacon, sausages, spicey sausage, keilbasa, chicken, 2-3 canned
crab etc etc)

ONIONS - chopped (if making a fancier quiche fine chop - other wise reg chop
for cottage/family style quiche)

SPICES - italian seasoning, basil, cayenne etc etc

GARLIC - *DO NOT use powdered or salt .. if you don't have any, its better
to elimninate it than use powdered .. I buy the chopped garlic in the quart jar
- its not that strong (put on cutting board, place a cleaver on top of it,
hit it then toss in frying pan AFTER the onions- its stronger) .. we use iced
tea spoons to dig out garlic a heaping teaspoon for normal people - we use 2

MUSHROOMS - drain can

CUTTING BOARD - KNIFE - PEELER --- if you used raw chicken on board you need
to bleach it before using (its been long enough for bacteria to start)

VEGGIES - what do you have for left overs? anything that could be mixed with
the meats to make an ethnic quiche? frozen? fresh? prep them, place in bowls

if you are using carrots peel them and make little pieces ..

thick asparagus get peeled, cut tips off, then cut length wise, ?? does it
need it cut again?? .. cut across .. save tips out

broccoli - chop stems, save heads

?? does your family like veggies al'dente or soft?? if soft toss the above
veggies on plate put bowl over them, nuke for 30 sec .. mine like veggies

fresh tomatoes - only use italian style cut these in chunks, place on paper
towels, let dry, change towel .. dried is easier or eliminate .. I rarely use
tomato as its a royal pain

frozen peas - let thaw, and make sure they are dry

green pepper - chopped

zuc - toss in a little bacon fat, add italian seasoning, a tad bit more basil

broccoli heads, asparagus tips (if they were thick slice in half length wise)
these are garnish

when veggies are prepped - toss in egg bowl

CHEESE - (all the cheese you have stick it on counter, including grated
cheese) I have to admit I love it heavy on the cheeses LOL .. grate all the
you are going to use, swiss is wonderful cooked but $$$, so I use a little
swiss, grated parm, pre-grated italian style cheese .. depending on style of
quiche you may want to use cheddar, feta .. You know those nasty cheese that
in the gift packs in the triangle aluminum packs - I've tossed those in a
quiche with real cheese ..

This group of kids is finally outgrowing the milk allergy but I still have to
use more cottage cheese than reg cheese askids tolerates it better .. For the
cottage cheese, I use a food mill to run it through and it comes out looking
like ricotta ---- we use more grated parm stronger flavor but not as much
cheese ..

POLISH: keibasa this has such good flavor after cooking in pan, onions,
garlic etcetc .. cottage cheese, you can use cheddar with this as it won't
overpower the meat flavor

FRENCH: bacon, ham, *slice a small onion so you get rings use as accent on
top) asparagus .. once you pour in the eggs put onion ring with aspargus tip
inside it .. swiss cheese, a bit of gouda is good too, tad of white cheddar

ITALIAN: (can't remember the name of the italian bacon), bacon, zuc quick
fried in bacon grease, onion, garlic, italian seasoning, basil, real parm, moz,
some cottage cheese .. tomato if wanted

PIZZA: pepperoni stick (*I buy homemade & season in the fridge for weeks it
reduces in size and the fatsconcentrate), slice in coins and quarters, olives
if you have them (drain, let sit on paper towel), onion, garlic, italian
seasoning, cottage cheese, moz, parm etc

CHICKEN - precook chicken chunks in olive oil, white wine, rossemary .... add
in bacon pieces, onion garlic .. green onion, parsley add colour .. chopped
asparagus (*
if all they have is big ones peel, then dice and quick cook to tenderize them

a bit) also nice with tops of aspargus placed on top .. *opt: can use fresh
spinach for accent .. swiss cheese

MEXICAN: meat (* I use chicken, spicy sausage) onions, garlic,gr pepper, red
onions, italian
seasons, cumin, cayenne (more than usual), gr peppers, cheddar, pepper jack
.. ?? like hot peppers, add some to this

GREEK: drain canned spinach .. pull into hand size mush .. squeeze the water
out, do the next group .. start over and do it again it needs to be really
dry .. squish spinach again, chop spinach, add to cottage cheese (run through
food mill), add olives, onions, basil, garlic, paprika, dried tomatoes (use
fresh if you dry them off well dust with grated parmigan) .. crumble feta
cheese .. use swiss, white
cheddar .. olives if you have them (drain, let sit on paper towel)

AMERICAN: ground hamburger, scrambles and cooked .. onions, garlic, mushroom,
cottage cheese, a little bit of velvetta, cheddar .. accent - onion rings,
2-3 american slices cut into forths (triangles) place pinwheel style on onion
rings .. personally I don't like this but the kids do .. (think its the am
cheese and velvetta)

CRAB or LOBSTER: *frozed faux crab -- depends on brand some has more flavor
than others .. if not sure this is not the time to experiment .. let drain on
paper towel ..
fine chop onion use less than usual, less garlic, 2-3 cans crab (drain),
green onion tops, parsley, cayenne (* a dash of cayenne pulls up the flavor of
crab) .. if you want to fancy this up -- use a spring form pan grease the inside
of the pan ... separate the eggs put the whites in clean bowl .. after mixing
all the eggs/cream, veggies, meat -- beat the heck out of the whites when
stiff fold into the egg mixture bake it should rise a bit you'll need to go
lighter on cheeses .. does not transport super easy ..

I like my push the bottom out pan for quiche, its fluted on side .. for
presentation the crust looks wonderful .. a spring form pan would also work ..
dish pie pan .. or a rectangle or square pan too

think I cook it around 325- 350 .. it takes a while to cook (45 mins TO 1
hour) .. I start cooking quiches before lunch so by dinner I have them done
(freeze leftovers or save for another meal) .. the top of the quiche should be
slightly brown if you've used any meats (especially if they have fats) .. touch

if you remove it and it really wiggles then you can recook it (**ugh my mom
cooks her's like this) .. I like my quiche cooked !!
CUTTING: most quiche is good cold, some are better warm or hot , but still
good cold .. I find it easier to cut cool (*eggs will set up more too) and
reheat in nuke if needed

let cool .. to make easy to handle pieces from a reg size pie pan/spring form
cut into
eighths .. pull one triangle on counter/cutting board ..

about 2/3 of the way down towards the point - cut straight across this makes
a mini triangle ..

with remaining larger piece you make 2 cuts from the edge crust side (center)

cut to the left edge, thats another triangle with edge crust .. then cut from

the crust side (center) to the other edge .. now you have another edge crust
piece & another crustless piece ..

so for each regular piece of quiche you have 2 with edge crust & 2 without
can make mini quiches in cupcake tins .. could probably use the aluminum
paper wrappers (less clean up)