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      Avatar for BiggerPiggyBankBiggerPiggyBank

      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

      ria’s basic quiche directions:
      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.

      RECIPE #1
      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

      RECIPE #2
      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.

      RECIPE #3

      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.

      step one:
      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

      step two:
      cutting board – knife – frying pan –
      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

      step three:
      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

      step four:
      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 ..

      styles of quiche:
      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 ..

      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)

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