My 3rd attempt at Quiche--WITH A GUEST!

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Rare Feathers Farm, Jun 28, 2010.

  1. Rare Feathers Farm

    Rare Feathers Farm Overrun With Chickens

    So I bought all the fixins to attempt quiche again (well, except the eggs!) It will be a Sussex & Sumatra quiche! LOL

    I also bought heavy cream.

    So I have:

    two deep dish frozen pie crusts
    three different kinds of cheese (cheddar, pepper jack & feta)
    green chiles
    maple sausage
    bacon
    heavy cream

    So how much heavy cream do a I put in there? The last two times I made it, I didn't put ANY milk or cream in and it was kind of rubbery & dry. [​IMG] Plus, I think I overcooked it a little bit?

    How long do I bake the crust? It says on the package to let it thaw 15 minutes before baking & then put the raw stuff in for quiche but there's no bake time??
     
  2. Rare Feathers Farm

    Rare Feathers Farm Overrun With Chickens

    Oh and I need this ASAP as I'm making this today! As in this morning!!! [​IMG]
     
  3. NoseyChickens

    NoseyChickens Feathers On The Ground

    2,405
    17
    193
    Aug 3, 2009
    Southern California
    Paula Deens Spinach and Bacon Quiche recipe. ~ (But there are alot more on Foodnetwork.com)

    6 large eggs, beaten
    1 1/2 cups heavy cream
    Salt and pepper
    2 cups chopped fresh baby spinach, packed
    1 pound bacon, cooked and crumbled
    1 1/2 cups shredded Swiss cheese
    1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
    Directions
    Preheat the oven to 375 degrees F.

    Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.
     
  4. NoseyChickens

    NoseyChickens Feathers On The Ground

    2,405
    17
    193
    Aug 3, 2009
    Southern California
    As long as you have the egg to cream ratio right you can put pretty much any kind of cheese meat of veggie in ther and have it come out nicely.

    Good luck!
     
  5. Rare Feathers Farm

    Rare Feathers Farm Overrun With Chickens

    Quote:Paula Deen? Are you sure there's not a stick of butter in this? LOL She's funny!
     
  6. Rare Feathers Farm

    Rare Feathers Farm Overrun With Chickens

    Quote:Thank you! Because it's a deep dish pie crust, I'll have to improvise a little and I just got 6 Houdan (bantam) eggs too!
     
  7. arabianequine

    arabianequine Chillin' With My Peeps

    Apr 4, 2010
    little late I know but always another day.....well I just wanted to say I never measure any ingredients when I make this including the milk and eggs. I don't usually use milk but I did the last time and I like it both ways....it may have been a bit moister last time. Just mix all up and pour in crust and bake till knife comes out clean I do everything in my oven at 350 it runs hotter then it should.
     
  8. PineappleMama

    PineappleMama Chillin' With My Peeps

    Late I know, I was attempting canning (I now know what it's like to live IN a pickle jar)... I saw the chiles bit in your recipe and thought I'd share a fav of mine... kids, hubby and me all loved it... and it was easy... from Cooks.com... it's not a quiche, no crust, but it is a very yummy cheesey chile dish so thought I'd share.

    CHILE RELLENO CASSEROLE

    1 (5 or 6 oz.) can evaporated milk
    4 eggs
    12 to 14 chilies or other lg. chilies, roasted & peeled
    1 1/2 tsp. baking powder
    1/2 tsp. salt
    2 tbsp. flour
    3/4 lb. Monterey Jack cheese, grated
    3/4 lb. Cheddar cheese, grated

    After greasing an 8 to 9 inch square pan, place half the chilies and cover with half the cheese. Add another layer of chilies, then another layer of cheese. Beat eggs, add milk, and baking powder, flour and salt. Pour on top. Bake 45 minutes in a 350 degree oven.

    Serves 6-8.
     
  9. PATTENJP21

    PATTENJP21 Out Of The Brooder

    17
    0
    22
    Oct 27, 2009
    Jacksonville, Florida
    I know I am a little late in the conversation, but have you ever thought of making quiche without the crust? My husband is not a pie crust fan and my father keeps watching his carb intake, so I make the same quiches that were listed, just in the pan without the crust. The eggs and cream will set it up and it can still be cut as normal.
     
  10. redhen

    redhen Kiss My Grits... Premium Member

    35,112
    122
    458
    May 19, 2008
    Western MA
    Quote:[​IMG]
     

BackYard Chickens is proudly sponsored by