Wednesday, March 17, 2010

Quiche

This is a perfect brunch.  If you are having people over or if you are doing a shower this is a perfect dish you can prepare the night before and just cook it in the morning.  One of the hardest things with brunch is to keep the eggs warm or get up early enough to cook and prep in the morning and that is why I love things I can prepare the night before.  Not only that; Quiche makes an excellent left over the day after.  You can put almost anything you want in a Quiche, but the below recipe is my favorite.  They key to this Quiche is to cook the pie crust with Dijon mustard, that is what I think makes the delicious flavor of the whole thing.  Here is a link to my pie crust recipe.

Let me know what you like to put in your Quiche.

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Quiche

Yield: 8 servings

Prep Time: 30 Minutes

Cook Time: 50 Minutes

Total Time: 1 hour 15 minutes

Ingredients:

1 Pie Crust
4 ounces spinach
¼ cup mushrooms
¼ lb meat bacon or ham
1 cup grated Swiss cheese
½ cup cottage cheese
½ cup other cheese
Nutmeg
Basil
Pepper
3 eggs
1 cup cream
Dijon mustard

Directions:

Prepare pie crust at 450 F for 10 minutes with some Dijon mustard on it. Then let cool.

Prepare mushroom, spinach & meat with nutmeg, basil, butter and salt and pepper.

Reduce heat to 350 degrees.

Sprinkle half of the cheese on the bottom of pie shell, then meat, spinach, mushroom combo, and then rest of cheese.

In a medium bowl, beat eggs and light cream, nutmeg and pepper until well mixed but not frothy.
Pour into pie shell. Sprinkle top with nutmeg.

Bake 35 to 40 minutes or until top is golden and center is firm when gently shaken. Let cool on wire rack for 10 minutes.

If the top of the quiche gets brown before the middle is done. Lower the temperature and let it cool slowly.

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16 Responses to “Quiche”

  1. 1

    Pie Crust — Delishhh — March 15, 2010 @ 6:11 am

    [...] This pie crust was one of the first things I learned to make.  I put it in my first handmade cookbook and I still use this recipe today.  The key to a great pie crust is to use butter not shortening (I don’t even know what it is) I like the natural stuff.  And ice cold water! Yes, you have to use ice cold water.  I usually make a few of these and then freeze them to have it handy.  I use this pie crust for pies and also for my Quiches.  [...]

  2. 2

    Ed Schenk — March 17, 2010 @ 6:33 am

    I never could pass down a piece of quiche. THis looks like a nice recipe!

    • Delishhh replied: — March 17th, 2010 @ 3:37 pm

      Ed, Thanks for stopping by. Yes try it out and let me know what you think.

  3. 3

    Biz — March 17, 2010 @ 7:17 pm

    Love the idea of adding cottage cheese!! Good job! :D

  4. 4

    Beck Monster — March 17, 2010 @ 10:09 pm

    Hey, thanks for stopping by! It’s funny how our quiches look alike. I’m going to explore your blog (and I already want to try doing crusts your way!) Everything looks yummy over here!

    • Delishhh replied: — March 18th, 2010 @ 8:04 am

      Beck Monster, please keep in touch. I will keep visiting often :) To hear about your US experiences.

  5. 5

    Lindsay Rudolph — March 19, 2010 @ 5:17 am

    Your quiche does look DELISH! I thought about adding cottage cheese to mine, but chickened out at the last minute. I am impressed that you make your own pie crust too! I may have to borrow some of these ideas for my next quiche experiment.

    Have a wonderful weekend!!

  6. 6

    Featured Community Member: Delishhh | Food For Thought — April 6, 2010 @ 2:39 am

    [...] is my Quiche at its best.  I have tried all kinds of Quiche recipes over the years and everyone seems to rave [...]

  7. 7

    Spinach with Sesame Oil — Delishhh — August 18, 2010 @ 5:01 am

    [...] walnuts, apples and blue cheese.  Others just put it into things like eggs scramble, lasagna, or quiche.  But what if you want to keep as much as possible from the nutrients and just keep spinach as a [...]

  8. 8

    Quiche Tartlettes — Delishhh — September 21, 2010 @ 5:08 am

    [...] If you do not want to do Tarlettes here is the full Quiche recipe. [...]

  9. 9

    Jennifer — October 23, 2010 @ 8:45 am

    Your recipes look amazing, especially this one :) So glad to discover your blog!

  10. 10

    Quiche with Potato Crust — Delishhh — October 23, 2010 @ 10:03 pm

    [...] Comments Cheesecake Tartlettes — Delishhh on CheesecakeJennifer on Quichechocolatesuze on Cheesecake TartlettesDelishhh on Quiche TartlettesDelishhh on FoodBuzz Project Food [...]

  11. 11

    Anniversary and Giveaway! — Delishhh — February 19, 2011 @ 8:14 am

    [...] March 2010 – Quiche [...]

  12. 12

    Wenderly — May 4, 2011 @ 9:34 am

    Thanks so much for stopping by! This quiche looks delectable! I love spinach and I bet the Dijon mustard adds a fabulous dimension!

  13. 13

    Strata — Delishhh — May 30, 2011 @ 8:29 pm

    [...] strata is very similar to quiche and frittata but quiche has a pie base, frittata has no base and strata has a bread [...]

  14. 14

    Delishhh » Roasted Vegetable Tart » Delishhh — April 23, 2012 @ 6:00 pm

    [...] also be called a quiche, or just savory tart either way it is delicious and very light. Usually my quiche and quiche and quiche are pretty hardy and I love them, but this one is light and delicious and you [...]

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