Basic Quiche Formula

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* Exported from MasterCook *

 

Basic Quiche " Formula "

 

Recipe By :Mollie Katzen ( with minor variations )

Serving Size : 6 Preparation Time :0:00

Categories : French Quiches

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Prepared pie shell--purchased or from

another recipe

1/4 pound Cheese--see directions -- ( up to 1/3 pound is OK )

Vegetable filling--see directions

Custard--see directions

Paprika

 

 

 

After you have prepared the crust, there are 3 more steps involved before

the quiche is ready to bake. These are:

1. The cheese

2. The filling

3. the custard

 

THE CHEESE....This is the FIRST layer. It gets deposited in a sliced or

grated form directly on the shell or crust. It helos to prevent a soggy

crust by forming a moisture resistant barrier. Swiss varaties--such as

Guyerye or Cheddars are the best to use for this. Use 1/4-1/3 of a pound.

You will need more if you have a straight sided pan.

 

THE FILLING...is distributed over the cheese. Here you have many choices...

Spinach...1/2 pound, chopped and steamed and then sauteed with onions, dry

mustard and nutmeg

Mushrooms...1/2 pound , sliced and sauteed with scallions, oregeno and thyme

Asparagus...8-10 thin stalks, chopped and steamed with tarragon

Broccoli ....1 large stalk, chopped and sauteed with garlic

Tomato...1 medium, sliced and sprinkled with basil and dill and optional

green onions.

Fresh Herbs...such as marjoram, thyme, basil, parlsy, dill, chives. Small

amounts in various combinations, snipped with sissors

Marinated Artichoke Hearts, drained and chopped

Shallots...1/2 pound, sauteed in olive oil or butter with herbs

Any combination or other these or other vegetable(s) and herbs that you

like!!

 

THE CUSTARD...Beat together 3 eggs and I cup of milk. ( or lowfat or soy

milk, yogurt, cream or buttermilk ) I sometimes use a combination of milk

and half and half for extra richness. Pur the milk and egg mixture over the

vegetable filling. Dust the top with paprika and bake at 375 F for 35-40

minutes or until firm. ( MB's note... I have found this to be a lot longe,

watch carefully ) Cool for at least 10 minutes before serving.

 

Source:

" Enchanted Broccoli Forest "

 

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : from MB...Since this is a " formula " rather than a recipe, it was not

possible to easily place the ingredients in the master cook ingredients

list. This is a quick and creative way to make a quiche, and I use it all

the time. Often, I will use a frozen pie/quiche shell I have made before or

a purchased shell to save time. This recipe works very well to either use up

bits of veges in the fridge ( combine them in one quiche ) or to take

advantage of which veges are fresh in the market.

 

Some of my own notes have been added to Mollie's recipe

Nutr. Assoc. : 0 0 0 0 0