Is it hard to make quiche?
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Anonymous
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I was just reading a book in which the characters sat down to a quiche for lunch, and now all I can think about is quiche! I've never made one and am a very so-so cook. How hard is it, do you need to make the crust from scratch? That would probably be beyond me...
Also if anyone has a great vegetarian recipe (or one where you could easily omit the meat) that would be amazing! |
Anonymous
| No, not hard at all. You can buy pre-made crusts that you just roll out and bake for 10 minutes or so before adding the filling. The filling is just eggs, cream, some cheese, and then anything else you want (onions, veggies, spinach, meats, etc.). I'd recommend cooking the fillings on the stove first to soften them a bit before adding them to the egg mixture. Not hard at all and it's an impressive dish to serve for guests! |
Anonymous
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I made one using croissants instead of pie crust on Sunday. Super easy
Add one package of croissants to bottom of pan (I used large cast iron). Filled with eggs, cheese, asparagus, onions, peppers, seasoned. Topped with second package of croissants. Leaving the small space between each triangle for venting. It was perfect and super quick. |
Anonymous
| I often make quiche without a crust, and it could not be easier. Dump everything into pie dish and bake. Let cool and eat. Done! |
Anonymous
Interesting. Croissants as crust actually sounds delicious! Maybe just on bottom though. Was it soggy on the bottom? That's my only complaint about making it at home sometimes. |
Anonymous
| Similar to scrambled eggs. Easier than an omlette |
Anonymous
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I made one this weekend with chopped up fresh spinach (instead of cooked or defrosted frozen) - thought it was much better that way!
If you use tomatoes, salt/drain them first. |
Anonymous
| This is my favorite vegetarian recipe: https://www.foodnetwork.com/recipes/barbara-bushs-mushroom-quiche-recipe-1938613.amp |
Anonymous
| Use the Julia Child quiche ratio (break eggs into liquid measuring cup, add cream or other dairy so total is 1/2 cup per egg -- so if you break 4 eggs into measuring cup, add cream to equal 2 cups total). Finally figured this out after "winging it" many times and having quiches that were too eggy, too tough, etc. Roast veggies before adding, layer egg mixture, cheese, veggies. |
Anonymous
| Very easy to make and very customizable. Now I’m craving a quiche! |
Anonymous
No, not soggy at all, and I didn't pre-bake. The cast iron probably helped. |
Anonymous
A quiche needs a crust- it is an integral part. A crustless quiche is a frittata |
Anonymous
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Mentioning too, they make gluten dairy free frozen crusts. I used to make super cheesy quiche but became lactose intolerant. Subbing plain unsweetened coconut yogurt for cream works (the green label so delicious). I sauté mushrooms, shallot, garlic, thyme and add a smear of Dijon to crust. Use regular quiche proportions otherwise- you can make any veg into quiche.
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Anonymous
| Mini quiches are easy too for appetizers. |
Anonymous
You can omit the meat in any quiche. https://sallysbakingaddiction.com/quiche-recipe/ |