help me with a quiche!

[Anonymous]

I LOVE the recipe from the OH so classic Silver Palate Cookbook. Just about every recipe in that cookbook is exquisite.

[Anonymous]

Anonymous wrote:I've been adding ricotta to mine, adds body, protein and a creaminess.


PP: I've not used puff patry, only regular pie dough - do you prebake the pastry? does it still puff under all the eggs?

Ricotta PLUS all the heavy cream that goes into quiche? Holy heart attack!!

[Anonymous]

Anonymous wrote:

Anonymous wrote:I've been adding ricotta to mine, adds body, protein and a creaminess.

Ricotta PLUS all the heavy cream that goes into quiche? Holy heart attack!!

PP here, shoudl have mentioned I use skim milk, no cream, FF ricotta, 1 egg white for every 2 eggs and a ton of veggies. Actually pretty healthy in the end!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I've been adding ricotta to mine, adds body, protein and a creaminess.

Ricotta PLUS all the heavy cream that goes into quiche? Holy heart attack!!

PP here, shoudl have mentioned I use skim milk, no cream, FF ricotta, 1 egg white for every 2 eggs and a ton of veggies. Actually pretty healthy in the end!

healthy, but not classic quiche. Quiche is really a custard, Ask Julia Child.

[Anonymous]

i second the joy of cooking recipe.

[Anonymous]

Reviving this thread to ask a question - novice quiche maker here. I am going to try the Alton Brown quiche recipe, which calls for using a frozen 9" pie shell. For those of you who have used this recipe, do I need to cook the pie crust first, or do I just pour in the ingredients into the frozen crust and bake? Also, after the quiche is cooked, can I lift it out of the aluminum tin, or is it best to cut and serve it straight from the tin? Thanks.

[Anonymous]

Anonymous wrote:
I've been adding ricotta to mine, adds body, protein and a creaminess.


PP: I've not used puff patry, only regular pie dough - do you prebake the pastry? does it still puff under all the eggs?


Ricotta PLUS all the heavy cream that goes into quiche? Holy heart attack!!

Do you ever eat out? Resturant food is about x2 worst. They even salt the salads.

[Anonymous]

I use pate brisee, not puff pastry for quiches. 1 1/2 c flour, 1/4t salt, pinch sugar, 1 stick butter, 3T ice water. This will line a 9" quiche pan and leave you some scraps. Prebake with pie weights at 400 10 mins, then remove weights and bake 5 more mins.
Filling: Any veggie of choice, cooked appropriately. You could do caramelized onions and gruyere, leek-mushroom-taleggio, broccoli & cheddar etc. Fill your shell without packing. For the custard, 1 egg for every half cup of liquid. I use whole milk but you could use cream or half-and-half. Beat together, season and pour over prebaked & filled shell. Bake at 375 for 25-30 mins.

[Anonymous]

Anonymous wrote:Reviving this thread to ask a question - novice quiche maker here. I am going to try the Alton Brown quiche recipe, which calls for using a frozen 9" pie shell. For those of you who have used this recipe, do I need to cook the pie crust first, or do I just pour in the ingredients into the frozen crust and bake? Also, after the quiche is cooked, can I lift it out of the aluminum tin, or is it best to cut and serve it straight from the tin? Thanks.

We also use the Alton Brown recipe and never pre-bake the pie crust. I've done it with frozen and with the refrigerated kinds and it's always come out fine without pre-baking.

I never tried lifting it out of the aluminum tin--always just cut and served it straight.

[Anonymous]

I always use a frozen pie crust and have never pre-baked. I'm suprised you've had trouble, OP, because I think quiche is so forgiving. I make it at least a couple times a month and have never measured anything and it comes out fine. You just need to make sure you pre-cook veggies to get the water out. If you are using something really wet, like spinach, you can add a TB of flour to the egg mixture and that will soak up some of the excess moisture.

This is what I do-- no formal recipe, but very simple:

Preheat oven to 350.

Saute or steam the veggies I'm using. Pat dry on a paper towel if needed. Put veggies in the bottom of the pie crust.

Whisk about 5 eggs (depending on size) in a bowl. Add a dash of milk, and some salt and pepper. Whisk again.

Add a big handful of shredded cheese to the egg mixture, stir.

Pour egg mixture into pie crust. Sprinkle shredded parmesan cheese on the top.

Place on a cookie sheet (because those aluminum pie pans are kind of flimsy) and bake for about 35-40 minutes.

The quiche is done when the cheese on top starts getting brown, and a toothpick inserted into the egg comes out clean.

Voila! Easy.

[Anonymous]

Anonymous wrote:I use Julia Child's recipe in The Way to Cook, usually with a store bought crust. I think her recipe is more like three eggs, plus cream to make the right volume (not going to guess at that, as I don't want to steer you wrong).

This is the recipe I use. I use a frozen deep dish pie crust also. Total volume for the custard is 1.5 cups. Can use milk instead of cream. The Way to Cook has several master recipes for quiche, plus variations on some of them.