I don't normally do quiche. Not sure why? Anyway, in an effort to liven up our menus, I thought I'd start throwing one in there from time to time. So take it and go!
Daphne
Keep your mind wide open.
Keep your mind wide open.
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I don't normally do quiche. Not sure why? Anyway, in an effort to liven up our menus, I thought I'd start throwing one in there from time to time. So take it and go!
Daphne
Keep your mind wide open. ▼
Would frittatas work for you?
Daphne,
I make the Potato-Crust Quiche a few times a year. The leftovers are great and easy to reheat. It's from issue 45. The earliest and easiest quiche I ever made came from the side of a Bisquick box. Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
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Blane, frittata would be another fun thing to throw in the mix. Whatcha got?
Barbara, I looked at that one, and I have it marked. There is a deep dish one in another one that includes ham and spinach. I may start with that one if someone else doesn't tempt me with something else.
Daphne
Keep your mind wide open. ▼
11-01-2015, 06:23 PM
Re: ISO A tried and True Quiche Recipe. Gourmet_Mom Blane, frittata woul...
I make quiche all the time, but unless it's for a holiday, I skip the crust part. I usually make one with spinach and cheese or zucchini and cheese, but sometimes I put some meat in them. Ron usually takes a piece in his lunch and has it for breakfast.
If you really want a crust, but not all the fat, I can give you my rice crust recipe.
Maryann
"Drink your tea slowly and reverently..." ▼
Diced honey baked ham, caramelized onions, cheddar cheese and canned diced green chiles are a really good combo. Made a frittata with those ingredients last week.
Andouille & Sweet Potato Frittata. So delicious and with out a calorie heavy crust.
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Daphne, usually for the best frittatas, just open the fridge door and select your goodies. We have them quite often.
If I'm sautéing any of the ingredients, I use an oven-proof skillet to combine everything and then throw in a 375° oven. or mix everything in a bowl and pour into a pie plate or some such. Guess what I'm saying is I don't like the method of cooking a frittata complete stovetop. The get puffier and nicely browned in the oven. I guess I'm rambling....
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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We love the quiche lorraine...a bit of time but WELL WORTH IT!! Great leftovers as well---if there are any The humble bacon, egg and onion pie
"Never eat more than you can lift" Miss Piggy
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ISO A tried and True Quiche Recipe.
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