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As much as I love eggs, quiche was never one of my favorite dishes. I could appreciate the taste, but a few bites would always be more than enough. Nevertheless, the other day I decided to make one for myself and it makes all the difference.
Forget recipes with carefully measured ingredients. The key to a perfect quiche is filling it with tastes you love. It's that simple. If you don't want it to be too eggy, use less egg and more filler. If you want it to be less dry, fill it up with your favorite cheeses. If you hate to eat eggs without bread, make sure some grainy flavor and texture comes through in the pie crust.
The above quiche is a super-quick crab and asparagus. The crust was a quick recipe from RecipeZaar, that I threw a little multigrain flour into, as well as an extra cup of ground, toasted pine nuts. The asparagus was chopped and blanched for a few minutes while the quiche came together -- the crust, a generous layer of crab (imitation in this case) and asparagus, plus some chopped shallots, fresh basil and a mixture of leftover cheese. The eggs where whipped up with a generous helping of sour cream and poured in, and the quiche was baked at 350 until the top was firm and gentle pressure didn't release uncooked streams of gelatinous egg.
The pine nuts offered an excellent toasty flavor while the creamy eggs and cheese melded perfectly with the basil, crab, and asparagus. But really -- the flavor is up to you.
What's your favorite quiche flavor combination?
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4-02-2009 @10:16AM kevin said... My favorite quiche is made with chesire cheese: http://www.npr.org/templates/story/story.php?storyId=%20102526428&ps=bb2
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4-02-2009 @11:44AM KatieJ said... Is there a recipe somewhere with exacts on this? Sounds wonderful!
http://dishinanddishes.blogspot.com
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4-02-2009 @11:53AM Monika said... KatieJ- I didn't use a recipe, but here's approximately how much of each:
I lightly chopped enough crab to fill the bottom, and enough asparagus for a thin layer as well. There's one good-sized shallot, one large handful of chopped basil, and a few cheeses, chopped into squares and rectangles, and dispersed evenly along the top of the veggies. For the egg, there was just some salt and pepper, plus a good, large blob of sour cream whipped in. I originally whipped up 4-5 eggs, but had to whip up a few extras to get the egg up to the top of the cheese.
But really, if you like the ingredients, just add and look, and come up with a balance of ingredients that appeals to you.
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4-02-2009 @2:35PM Deanna said... I like one in particular made with Salmon, cheddar, broccoli, and I think I put shredded potatoes in sometimes. It's nice and thick.
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4-05-2009 @4:46PM Jessica said... My favourite quiche recipe always includes some leftover vegetables, leftover meat, but always bell peppers and smoked cheese (smoked gouda or gruyere).
http://yumorama.blogspot.com/2009/03/recipe-bento-smoked-cheese-leftovers.html
Sometimes the pastry is homemade and sometimes it isn't - sometimes there's chicken, ham, bacon or even fish. But it's always good!
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4-07-2009 @12:39PM Jeff said... I can't believe you made a quiche in a pie shell. Next time try making a homemade crust, blind baked in a 3 inch thick ring mold. The taller quiche cooks much better, and the overall taste is 10 times better than a pie shell.
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