Quote:
sounds so good! can you take pics? we're foodies! we need pics!
sounds so good! can you take pics? we're foodies! we need pics!
My Quiche!
- Thread starter Florida chick
- Start date
I made one last night, used a frozen Mrs. Somebody's crust...which was yummy. I did 12 eggs, little bit of milk, some sour cream, Jimmy Deans Sage sausage, sauted onions, broccoli florets, and cheddar cheese. Threw it all together, in the oven at 350 for an hour. After about a half hour, I peeked, doin good. Raise a bit above the crust, but it was set by then so it didnt spill. Peeked again in another 15 mins.....OMG.....it had raised up like a souffle, about an inch and a half above the top of the pie crust. When it was done, I pulled it out. It had settled back a bit, and by the time it had cooled, it was level with the edge of the pie crust. Worried me for a bit there, I thought it was the Quiche that took over Citra.
But oooooooh was it good....and its good tonight, too.
But oooooooh was it good....and its good tonight, too.
All the quiche talk made me decide to try it (never made one before). I have two in the oven right now. I let the kids pick what they wanted in them, so I have one ham, broccoli, mozzerella/asagio, and garlic; and one ham, green bean, three cheese mix, and garlic. Can't wait to taste if they turned out well!
Edited to add: I only tasted the broccoli one, but it was great! I wish I could get everything to stay suspended in the egg instead of rising to the top, but all-in-all, it was really good!
Edited to add: I only tasted the broccoli one, but it was great! I wish I could get everything to stay suspended in the egg instead of rising to the top, but all-in-all, it was really good!
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Does anyone make their own crust for the quiche? If so, how? I'm not really into buying when I can make things myself.
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Yep, I always make my own crust. For quiche I like to use a butter crust. Here's the recipe I use:
2 1/2 cups flour
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter cut into small pieces
1/4 to 1/2 cup ice water
Put the flour, salt and cold butter into a food processor and pulse for about 10 seconds or until it resembles coarse meal. Add ice water just until the dough holds together. Turn the dough out onto a piece of plastic wrap and press it into a flat circle. Wrap it up and chill it for at least an hour in the frig. This recipe makes crusts for 2 pies.
Another important thing to know is bake your pies in a hot oven (400°) for the first 15 minutes to set the crust, then turn the oven down to 325° for the remaining baking time. This will keep your pie crust from being soggy.
I'm going to post a step-by-step on pie crust making on my blog one day soon. I've had lots of people asking me about my pie crusts. I've been doing this for 20+ years now, so I've kinda got it mastered.
Yep, I always make my own crust. For quiche I like to use a butter crust. Here's the recipe I use:
2 1/2 cups flour
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter cut into small pieces
1/4 to 1/2 cup ice water
Put the flour, salt and cold butter into a food processor and pulse for about 10 seconds or until it resembles coarse meal. Add ice water just until the dough holds together. Turn the dough out onto a piece of plastic wrap and press it into a flat circle. Wrap it up and chill it for at least an hour in the frig. This recipe makes crusts for 2 pies.
Another important thing to know is bake your pies in a hot oven (400°) for the first 15 minutes to set the crust, then turn the oven down to 325° for the remaining baking time. This will keep your pie crust from being soggy.
I'm going to post a step-by-step on pie crust making on my blog one day soon. I've had lots of people asking me about my pie crusts. I've been doing this for 20+ years now, so I've kinda got it mastered.
all these sound delicious....but I'm going to give you all the secret ingredient that will have everyone saying " wow what was that?"
replace the half and half/milk/cream with some fresh goats milk...That is if you happen to have a fresh goat around.
try it and I bet you will be chasing the the goat kids off so you get all the milk.
replace the half and half/milk/cream with some fresh goats milk...That is if you happen to have a fresh goat around.
try it and I bet you will be chasing the the goat kids off so you get all the milk.
Quote:
Yep, I always make my own crust. For quiche I like to use a butter crust. Here's the recipe I use:
2 1/2 cups flour
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter cut into small pieces
1/4 to 1/2 cup ice water
Put the flour, salt and cold butter into a food processor and pulse for about 10 seconds or until it resembles coarse meal. Add ice water just until the dough holds together. Turn the dough out onto a piece of plastic wrap and press it into a flat circle. Wrap it up and chill it for at least an hour in the frig. This recipe makes crusts for 2 pies.
Another important thing to know is bake your pies in a hot oven (400°) for the first 15 minutes to set the crust, then turn the oven down to 325° for the remaining baking time. This will keep your pie crust from being soggy.
I'm going to post a step-by-step on pie crust making on my blog one day soon. I've had lots of people asking me about my pie crusts. I've been doing this for 20+ years now, so I've kinda got it mastered.
Thanks Portland, I've added it to my favourite quiche recipe of which the crust wasn't working for me. I didn't know about the refrigeration bit! Now, I'm sure it'll be much better.
Yep, I always make my own crust. For quiche I like to use a butter crust. Here's the recipe I use:
2 1/2 cups flour
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter cut into small pieces
1/4 to 1/2 cup ice water
Put the flour, salt and cold butter into a food processor and pulse for about 10 seconds or until it resembles coarse meal. Add ice water just until the dough holds together. Turn the dough out onto a piece of plastic wrap and press it into a flat circle. Wrap it up and chill it for at least an hour in the frig. This recipe makes crusts for 2 pies.
Another important thing to know is bake your pies in a hot oven (400°) for the first 15 minutes to set the crust, then turn the oven down to 325° for the remaining baking time. This will keep your pie crust from being soggy.
I'm going to post a step-by-step on pie crust making on my blog one day soon. I've had lots of people asking me about my pie crusts. I've been doing this for 20+ years now, so I've kinda got it mastered.
Thanks Portland, I've added it to my favourite quiche recipe of which the crust wasn't working for me. I didn't know about the refrigeration bit! Now, I'm sure it'll be much better.
I've been saving our fresh eggs so I could make this... and tonight's the night
(I'm using store bought eggs too
) Making crustless...one quiche is sage sausage and cheese and the other one is sage sausage, cheese, green peppers, onion. Plus salt, pepper and basil in both... they are in the oven right now. Made carrot bread to go with them
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