Is it hard to make quiche?

[Anonymous]

Crust free, delicious and easy:

3 eggs
1 cup shredded jarlesburg cheese
1 cup sour cream (I use light spur cream but it doesn't matter)
1T worceteshire sauce

Then add what you fancy:
1 package chopped frozen spinach (thawed with liquid squeezed out)
Bacon or ham
Tomato
Asparagus (or any veggie)

Mix all ingredients and bake at 350 until the top is starting to turn golden brown

[Anonymous]

This is the recipe that got me making quiche more than 10 years ago. Now I make a quiche almost every week, typically with homemade crust and free-style ingredients, like so many of the PPs are recommending.

But I think it's great to learn with clear instructions, so I recommend this recipe:

https://www.allrecipes.com/recipe/24148/easy-broccoli-quiche/

[Anonymous]

This one is amazing:
https://www.foodandwine.com/recipes/over-top-mushroom-quiche

[Anonymous]

Anonymous wrote: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.

Are the veggies the first layer, and then the egg mixture, cheese, and more veggies? Or is it egg mixture first?

[Anonymous]

I actually do it like this:

prebake crust

add cheese as bottom layer, then alternate veggies/cheese layers, then pour egg mixture over the top of all

[Anonymous]

Anonymous wrote:I actually do it like this:

prebake crust

add cheese as bottom layer, then alternate veggies/cheese layers, then pour egg mixture over the top of all

Same minus prebake

[Anonymous]

I used to use frozen puff pastry as a crust but it’s been years.

[Anonymous]

They aren’t hard, but the amount of cream and cheese needed to make a good proper quiche make them pretty terrible for you.

Frittatas are in the same vein but without the crust and way less cream.

[Anonymous]

Anonymous wrote: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.

Croissants or crescent rolls? Not the same thing.

[Anonymous]

Anonymous wrote:They aren’t hard, but the amount of cream and cheese needed to make a good proper quiche make them pretty terrible for you.

Frittatas are in the same vein but without the crust and way less cream.

The 90s called and they want their fat-phobia back.

[Anonymous]

Anonymous wrote:

Anonymous wrote: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.

Croissants or crescent rolls? Not the same thing.

NP here - What’s the difference? I thought they were the same.

[Anonymous]

Anonymous wrote:They aren’t hard, but the amount of cream and cheese needed to make a good proper quiche make them pretty terrible for you.

Frittatas are in the same vein but without the crust and way less cream.

I use evaporated milk. Maybe that gives the quiche an evaporated milk flavor but I don't pick up on it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:They aren’t hard, but the amount of cream and cheese needed to make a good proper quiche make them pretty terrible for you.

Frittatas are in the same vein but without the crust and way less cream.

The 90s called and they want their fat-phobia back.

Not fat phobia, but a pie with a butter crust, 8 eggs, 4 cups heavy cream, and 1 cup cheese is a bit much.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:They aren’t hard, but the amount of cream and cheese needed to make a good proper quiche make them pretty terrible for you.

Frittatas are in the same vein but without the crust and way less cream.

The 90s called and they want their fat-phobia back.

Not fat phobia, but a pie with a butter crust, 8 eggs, 4 cups heavy cream, and 1 cup cheese is a bit much.

Oh, and bacon if you do it right

[Anonymous]

OP here, I made a quiche yesterday! I used the Barbara Bush mushroom recipe someone posted upthread. It turned out pretty good, although I think I used too much mushrooms. It only called for 4 eggs, no cheese, and 3/4 cup milk (I used 2%) so I don't think it is super unhealthy. Which is good because it turns out nobody else in my family wants to eat quiche!