Broccoli Quiche

[Anonymous]

looking for a recipe-needs to be veg-anyone have a favorite?

[Anonymous]

I didn't know quiche had recipes... don't you just throw the ingredients into the egg mixture in a pie crust and bake?

I like to caramelize onions for broccoli quiche, and add goat cheese.

[Anonymous]

Anonymous wrote:I didn't know quiche had recipes... don't you just throw the ingredients into the egg mixture in a pie crust and bake?

I like to caramelize onions for broccoli quiche, and add goat cheese.

Not if you want to make it right.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I didn't know quiche had recipes... don't you just throw the ingredients into the egg mixture in a pie crust and bake?

I like to caramelize onions for broccoli quiche, and add goat cheese.

Not if you want to make it right.

op here-yeah but the proportions always seem to be off-too watery or too thick-we are having brunch at our house this weekend and I wanted to use a tried and true recipe. I used to have one but cannot find it. I cannot rememeber the ratio of eggs v. cream v. milk. I recall that too much of either and it didn't taste quite right. thanks!

[Anonymous]

I would try Paula Deen, so far every recipe of hers I've made has been good...

[Anonymous]

From Joy of Cooking:
Basic cheese quiche:
1) Bake your dough and while still warm, brush with a beaten egg yolk. I use the premade Pillsbury pie dough and it always comes out great.
2) Sprinkle 1.5 cups shredded cheddar or Swiss (6 oz.) onto the crust
3) Whisk together 1 c. heavy cream, 3 eggs, 1/2 small grated onion [can saute or caramelize first], 1/8 tsp. grated/ground nutmeg, 1/2 tsp. salt, and 1/4 tsp. black or white pepper. Pour into shell.
4) Bake at 375 until filling is puffed and knife inserted in center comes out clean, usually around 30-40 minutes.

I've made this and just added 1 c. chopped broccoli to the cream-and-egg mix; you can also add herbs if you want. I've also substituted 2% milk for the cream and it's been tasty.

[Anonymous]

Anonymous wrote:From Joy of Cooking:
Basic cheese quiche:
1) Bake your dough and while still warm, brush with a beaten egg yolk. I use the premade Pillsbury pie dough and it always comes out great.
2) Sprinkle 1.5 cups shredded cheddar or Swiss (6 oz.) onto the crust
3) Whisk together 1 c. heavy cream, 3 eggs, 1/2 small grated onion [can saute or caramelize first], 1/8 tsp. grated/ground nutmeg, 1/2 tsp. salt, and 1/4 tsp. black or white pepper. Pour into shell.
4) Bake at 375 until filling is puffed and knife inserted in center comes out clean, usually around 30-40 minutes.

I've made this and just added 1 c. chopped broccoli to the cream-and-egg mix; you can also add herbs if you want. I've also substituted 2% milk for the cream and it's been tasty.

why do I always forget about that book? Thanks, any chance you know if I use half and half instead of the cream how it turns out?

[Anonymous]

It will turn out delicious with half-and-half.