Quiche - The Best You've Ever Eaten?

[Judy Haffner]

I recently tried a quiche recipe that I thought sounded really good,
with smoked salmon, fresh dill, chopped green onions, Gouda cheese,
etc., but none of us really cared for it all that much, and yet we like
all the ingredients, but together, it was disappointing.

I also make a crustless one with bacon, etc. that goes over real well. I
make that when I have our youngest daughter over for a meal, as she
doesn't care for crust on anything.

One of our favorites is a Spinach Quiche. Do you have one you like the
best?

Judy

[Silvar Beitel]

Of course only you know what ingredients you like, but crab-asparagus-
swiss cheese quiche is probably our favorite. This recipe looks about
right (and saves me the trouble of typing out my version :-) :

http://www.tasteofhome.com/Recipes/Asparagus-Crab-Quiche

For an interesting vegetarian quiche, we like Blue Cheese and Parsnip
Quiche: 1/2 plain flour, 1/2 whole wheat crust. Filling: 1 chopped
onion, 2 cubed carrots, 2 cubed parsnips, 2 tsp. cumin seeds, 2 Tbsp
chopped coriander, 6.5 oz. mild blue cheese, 2 eggs, 2/3 c. cream.
Prep, as expected: Make crust, dock and bake it, saute vegetables in
a bit of oil, mix in seasonings, put in crust, top with cheese, pour
beaten egg and cream mix over, bake until set.

--
Silvar Beitel

[notbob]

On 2013-02-26, Judy Haffner <jhaf...@webtv.net> wrote:

> I recently tried a quiche recipe that I thought sounded really good,
> with smoked salmon, fresh dill, chopped green onions, Gouda cheese,
> etc., but none of us really cared for it all that much, and yet we like
> all the ingredients, but together, it was disappointing.

Try a salmon-asparagus quiche. Salmon and asparagus are devine
together and it can be done if you follow a couple tips/tricks.
First, use dried smoked salmon, not smoked salmon like lox, which is
way too moist. Second, saute most of the moisture out of the
asparagus or the quiche will weep. I've made this several times and
it's a great combo.

This is the case with any veggie. Saute the moisture out, which
basically entails sauteing with jes a little oil/butter till the
moisture leaves the veggie then evaps from the pan. Leave a little
moisture. You don't want dust sticks. ;)

nb

[Dave Smith]

The best I ever had was where it originated, in Strasbourg. It was just
a plain quiche, but made with cheese and ham from the Alsace.

[MaryL]

"Judy Haffner" wrote in message
news:2737-512...@storefull-3253.bay.webtv.net...

~~~~~~~~~~~~~
I would love to see your recipe for crustless quiche. I try to avoid flour,
but I love quiche.

MaryL

[Dave Smith]

On 26/02/2013 6:56 PM, MaryL wrote:

>
> I recently tried a quiche recipe that I thought sounded really good,
> with smoked salmon, fresh dill, chopped green onions, Gouda cheese,
> etc., but none of us really cared for it all that much, and yet we like
> all the ingredients, but together, it was disappointing.
>
> I also make a crustless one with bacon, etc. that goes over real well. I
> make that when I have our youngest daughter over for a meal, as she
> doesn't care for crust on anything.
>

I think a crustless quiche would be called savoury custard.

[sf]

On Tue, 26 Feb 2013 11:08:57 -0900, jhaf...@webtv.net (Judy Haffner)
wrote:

Spinach is my favorite too, but a close second is green chili... just
a can of chopped green chilies added to a cheese quiche where you've
shorted the cheese a bit. My favorite cheese to use is Jarlsberg and
I always use a little, but I often use ends and pieces of other white
cheeses that need to be used up as well.


--
Food is an important part of a balanced diet.

[Dave Smith]

On 26/02/2013 8:11 PM, Susan wrote:
> x-no-archive: yes

>
> On 2/26/2013 6:57 PM, Dave Smith wrote:
>
>> I think a crustless quiche would be called savoury custard.
>

> And with the crust, it could be called custard pie.
>
>

or .... quiche

[Dave Smith]

On 26/02/2013 8:42 PM, Susan wrote:
> x-no-archive: yes
>

> On 2/26/2013 8:14 PM, Dave Smith wrote:
>
>>
>> or .... quiche
>>
>
> Or crustless quiche!
>
> It's descriptive, very useful.
>
Okay... and you can have cakeless icingless cake fore dessert.

[itsjoan...@webtv.net]

I like ham and broccoli and most all that I've ever eaten.

[ImStillMags]

One of my customers favorite things was the quiche we made each day.
We always had at least two different kinds. You might find something
that appeals to you here. Keep scrolling down the page.

http://hizzoners.com/index.php/recipes/lunch-specials/133-hizzoners-famous-quiche

[itsjoan...@webtv.net]

On Feb 26, 8:26 pm, ImStillMags <sitara8...@gmail.com> wrote:
>
>
> One of my customers favorite things was the quiche we made each day.
> We always had at least two different kinds.   You might find something
> that appeals to you here.  Keep scrolling down the page.
>

> http://hizzoners.com/index.php/recipes/lunch-specials/133-hizzoners-f...
>
>
Drool, drool, drool.

[Judy Haffner]

MaryL wrote:

>I would love to see your recipe for
> crustless quiche. I try to avoid flour, but
> I love quiche.

Here it is...very simple and very tasty, but it does have flour in it.
My daughter prefers it over any she has tasted. She got the recipe from
a co-worker, who brought it to a office potluck.

Crustless Bacon Quiche

1/4 cup melted butter
1-1/2 cups milk
Dash pepper
3 eggs
1/2 cup baking mix - such as Bisquick (I make my own)
1/2 cup Swiss cheese, shredded
1/2 cup Cheddar cheese, shredded
8 slices of bacon, cooked & crumbled

In Medium bowl, mix the melted butter, milk, pepper and eggs using a
wire whip. Stir in baking mix. Pour into a 9 inch round glass pan,
Sprinkle crumbled bacon and cheese on top. Bake at 350º for 40
minutes. Let stand a few minutes before serving.
NOTE:
I always make my own baking mix up and keep it in the refrigerator for
when I need it.
For 7 cups, use:
6 cups flour
3 tbsp. baking powder
1 tbsp. salt (I cut in half for us)
1 cup shortening

I sift the flour, salt and baking powder together 3 times and cut in
shortening with a pastry blender. Store in airtight container in
refrigerator for up to 4 months, using as needed.

Judy

[gregz]

Judy said...

Tonight I ate some pie I was given. Thick crusted, chicken and veggies.
Best I ever had.

I have thoughts of of some fish and greens. Tuna, shrimp, salmon, or crab.

Greg

[MaryL]

"Judy Haffner" wrote in message

news:2739-51...@storefull-3253.bay.webtv.net...

MaryL wrote:

>I would love to see your recipe for
> crustless quiche. I try to avoid flour, but
> I love quiche.

Here it is...very simple and very tasty, but it does have flour in it.
My daughter prefers it over any she has tasted. She got the recipe from
a co-worker, who brought it to a office potluck.

Crustless Bacon Quiche

1/4 cup melted butter
1-1/2 cups milk
Dash pepper
3 eggs
1/2 cup baking mix - such as Bisquick (I make my own)
1/2 cup Swiss cheese, shredded
1/2 cup Cheddar cheese, shredded
8 slices of bacon, cooked & crumbled

In Medium bowl, mix the melted butter, milk, pepper and eggs using a
wire whip. Stir in baking mix. Pour into a 9 inch round glass pan,

Sprinkle crumbled bacon and cheese on top. Bake at 350� for 40

minutes. Let stand a few minutes before serving.
NOTE:
I always make my own baking mix up and keep it in the refrigerator for
when I need it.
For 7 cups, use:
6 cups flour
3 tbsp. baking powder
1 tbsp. salt (I cut in half for us)
1 cup shortening

I sift the flour, salt and baking powder together 3 times and cut in
shortening with a pastry blender. Store in airtight container in
refrigerator for up to 4 months, using as needed.

Judy

~~~~~~~~~~
Thanks. This looks good, and I would like to try it. It does have flour,
but making it crustless cuts way down on flour. (I have diabetes, so I have
eliminated most of the "white stuff.")

MaryL

[spamtrap1888]

On Feb 26, 12:08 pm, jhaff...@webtv.net (Judy Haffner) wrote:

I like this recipe I got from fr.rec.cuisine years ago. The evaporated
milk (I use Carnation) works better than the dairy products we tried
to use. It is very forgiving of different ingredients. Always saute
ahead of time vegetables that will weep during baking. I will
generally chop up some ham, saute a little chopped onion, and chop up
some broccoli florets, instead of the sliced zucchini:

TARTE AUX COURGETTES ET AU BASILIC

6 personnes

INGREDIENTS :

Pâte : 100 g beurre

200 g farine

Dessus : 500 g courgettes

Poivre, sel 1 gros oignon

3 feuilles de basilic 1 boîte de lait Gloria non
sucré

150 g gruyère râpé 2 oeufs

(ou 300 g parmesan)

RECETTE :

Faire le fond de tarte, puis faire revenir l'oignon dans de l'huile
(5 min)
ajouter les courgettes grattées et coupées en rondelles (5 min).
A côté, mélanger le lait et les oeufs avec sel, poivre, muscade et
basilic.
Verser l'oignon et les courgettes sur le fond de tarte, ajouter le
mélange
(lait + oeufs...), napper de gruyère.

Faire cuire 30 min Th. 240 .

So I will generally use a frozen pie shell. Saute the onions (and, if
you're doing the original recipe, a pound of zucchini sliced into
coins AND grated). Mix two eggs, a can of evap milk, with salt,
pepper, and nutmeg (and 3 leaves of basil if you're making the
original recipe). Place the onions, vegetables, and meat in the pie
shell. Add the milk-egg mixture, cover with 1/3 of a pound of grated
gruyere. Bake at 465 F for 30 minutes.

We always have to let it set up for five minutes after we take it out.
I bake it on a cookie sheet (jelly roll pan) in case the mixture
overflows the pie shell.

[Julie Bove]

"MaryL" <stan...@invalid.yahoo.com> wrote in message
news:ap5k4r...@mid.individual.net...

You don't have to make them with flour. There is a South Beach recipe that
doesn't have it. Let me see if I can find it online.

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=884899

You can of course vary the vegetables for this but... Angela suffered
through two batches of this although she never ate the entire batch. She
really did not like them but there wasn't much else she could eat on phase
one. Husband didn't touch them. So I don't really know how good they were.
I can't eat eggs or dairy so didn't try them. But quiche is not something I
was every overly fond of to start with. Also if they sit in the
refrigerator for more than a day or two, they will go watery.

[sf]

Why not? A savory quiche minus the crust is still savory. Have you
ever heard of a sweet quiche?

[sf]

On Tue, 26 Feb 2013 23:33:16 -0600, "MaryL"
<stan...@invalid.yahoo.com> wrote:

> ~~~~~~~~~~
> Thanks. This looks good, and I would like to try it. It does have flour,
> but making it crustless cuts way down on flour. (I have diabetes, so I have
> eliminated most of the "white stuff.")

I don't think you need to use flour in crustless quiche, at least this
is the first time I've heard of it. Most crustless quiches are more
like an oven baked frittata in a pie pan because the whole idea of
going crustless is to get away from the flour. I googled and here is
an exampled... of course, there are more crustless quiche recipes to
be found.
http://homeschoolforms.com/cookbook/eggche/Quiche-Lorraine-bacon-no-crust.htm

[tert in seattle]

I've heard of sweet custard

who says "savoury custard" though? other than this Dave Smith (obvious
made up name) character

[tert in seattle]

btw this reminds me of one of my favorite stupid jokes -

George W Bush and Dick Cheney are in a restaurant. They consider the
menu and prepare to make their selections.

"What'll it be Mr Presidnet" asks the server.

"I'll have a quickie!" W replies enthusiastically.

"sir..." sotto voce's the VP -- "...that's `quiche'"

[sf]

I've never heard savory and quiche or custard and sweet used in the
same sentence, but we're on the same page anyway and I agree with
Dave.

[sf]

On Wed, 27 Feb 2013 08:09:12 +0000 (UTC), tert in seattle
<te...@ftupet.com> wrote:

> George W Bush and Dick Cheney are in a restaurant. They consider the
> menu and prepare to make their selections.
>
> "What'll it be Mr Presidnet" asks the server.
>
> "I'll have a quickie!" W replies enthusiastically.
>
> "sir..." sotto voce's the VP -- "...that's `quiche'"
>

LOL! We really do have to stop beating up on that poor man.

[ViLco]

Dave Smith wrote:

> The best I ever had was where it originated, in Strasbourg. It was
> just a plain quiche, but made with cheese and ham from the Alsace.

Paired with a riesling or a gewurztraminer from the same area, it should be
fantastic
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

[ViLco]

Judy Haffner wrote:

> One of our favorites is a Spinach Quiche. Do you have one you like the
> best?

A freiend's mom used to call "quiche" a thing she made with puff pastry,
prosciutto cotto (cooked ham) and gruiere cheese. As a child, I had so many
portions of it that I asked Mum to make it and it became a favorite in my
family, too.

[Janet]

In article <h7dri8hsk46jqhv3k...@4ax.com>, s...@geemail.com
says...

Yes, it's called a custard tart.

Janet UK

[jmcquown]

On 2/26/2013 3:08 PM, Judy Haffner wrote:
>
> I recently tried a quiche recipe that I thought sounded really good,
> with smoked salmon, fresh dill, chopped green onions, Gouda cheese,
> etc., but none of us really cared for it all that much, and yet we like
> all the ingredients, but together, it was disappointing.
>
> I also make a crustless one with bacon, etc. that goes over real well. I
> make that when I have our youngest daughter over for a meal, as she
> doesn't care for crust on anything.
>

> One of our favorites is a Spinach Quiche. Do you have one you like the
> best?
>

> Judy
>
From The Frugal Gourmet (Jeff Smith):

Spinach & Feta Quiche

10 oz. pkg frozen chopped spinach, thawed
4 eggs, beaten
3/4 c. cream
1-1/4 c. milk
2 tbs. lemon juice
2 tbs. parsley, chopped
salt & pepper to taste
1/4 lb. feta cheese, crumbled
3 tbs. freshly grated Parmesan cheese

Thaw the spinach and squeeze out as much moisture as possible; it should
be fairly dry. Mix the eggs, cream, and milk. Add salt and pepper,
lemon juice, and parsley. Stir in the spinach and feta cheese. Fill the
quiche crust, and place the Parmesan on top. Bake at 375 F. for 30 to 40
minutes, or until a knife inserted in the center comes out dry. Cool for
10 minutes before serving. Can also be served at room temperature.
Servings: 6

Jill

[Dave Smith]

Sure it is savoury, but it is missing the part that makes it a quiche
rather than a custard. A sweet custard with a crust is a custard pie.

[sf]

I don't see the word quiche in your example.

[sf]

On Wed, 27 Feb 2013 08:58:40 -0500, Dave Smith

Bzzz! Nobody is talking about custard pie or a tart. Focus on the
word quiche.

[Dave Smith]

On 27/02/2013 10:20 AM, sf wrote:

>>>> I think a crustless quiche would be called savoury custard.
>>>
>>> Why not? A savory quiche minus the crust is still savory. Have you
>>> ever heard of a sweet quiche?
>>
>> Yes, it's called a custard tart.
>>
> I don't see the word quiche in your example.

Quiche is an egg custard dish cooked in pastry. The dish originated in
the Alsace Lorraine region in eastern France, western Germany. It was
traditionally made with things like cheese, onions and ham. If you take
the same pastry and use a sweet custard, it is a custard pie. The crust
is a key element of a quiche. Make a custard pie without a crust and it
is a custard pudding or flan.

[Dave Smith]

On 27/02/2013 10:21 AM, sf wrote:
ll the ingredients, but together, it was disappointing.
>>>>>
>>>>> I also make a crustless one with bacon, etc. that goes over real well. I
>>>>> make that when I have our youngest daughter over for a meal, as she
>>>>> doesn't care for crust on anything.
>>>>>
>>>>
>>>> I think a crustless quiche would be called savoury custard.
>>>
>>> Why not? A savory quiche minus the crust is still savory. Have you
>>> ever heard of a sweet quiche?
>>>
>>
>> Sure it is savoury, but it is missing the part that makes it a quiche
>> rather than a custard. A sweet custard with a crust is a custard pie.
>
> Bzzz! Nobody is talking about custard pie or a tart. Focus on the
> word quiche.
>

I am well aware of what a quiche is. As Wikipedia indicates: is a
savory, open-faced pastry crust dish with a filling of savory custard
with cheese, meat, fish or vegetables.

The pastry crust is one of the main elements of a quiche, which is why I
suggested that a crustless version is not quiche. It is a savory
custard. Then there is the recipe that Judy posted for a crustless
quiche, but which calls for bisquick.... quiche for idiots. ?

[Judy Haffner]

Dave wrote:

>The pastry crust is one of the main
> elements of a quiche, which is why I
> suggested that a crustless version is not
> quiche. It is a savory custard. Then
> there is the recipe that Judy posted for a
> crustless quiche, but which calls for
> bisquick.... quiche for idiots. ?

I clearly stated I didn't use Bisquick in the crustless quiche, as I
prefer making my own baking mix up and keeping it in the refrigerator,
as sure a lot cheaper than Bisquick and not as salty, since can vary the
amount of salt used. I just mix up flour, salt, baking powder and
shortening, put in a airtight container and it will keep up to 4 months
in the refrigerator. Is that idiotic too?

Judy

[Judy Haffner]

Jill wrote:

>From The Frugal Gourmet (Jeff Smith):

>Spinach & Feta Quiche

<snipped recipe for length>

This is the one I make, which feeds a crowd:

Spinach Quiche

3-1/4 flour
2-1/2 tsp. salt, divided
1 cup shortening, chilled
3/4 cup water
5 eggs, divided
1 tbsp. milk
2 cups grated Swiss cheese
1 (10 oz.) pkg. frozen spinach, thawed
1-3/4 cups cream
1/4 cup melted butter
1/8 tsp. pepper
1/8 tsp. nutmeg

Make crust of flour, 1-1/2 salt, shortening and water. Roll out and put
in ungreased 15x10 inch pan. Prick with fork. Beat 1 egg with the 1
tbsp. milk and brush over crust. Bake at 425º for 20 minutes. Cool.
Sprinkle cheese over cooled crust. Squeeze moisture out of spinach and
combine with cream, melted butter, 4 eggs (beaten) 1 tsp. salt, pepper
and nutmeg. Pour over cheese. Bake at 425º for 15 minutes; reduce
temperature to 350º and continue to bake for another 10 to 15 minutes,
or until knife inserted comes out clean.

Judy

[sf]

On Wed, 27 Feb 2013 08:48:11 -0900, jhaf...@webtv.net (Judy Haffner)
wrote:

> Spinach Quiche
>
> 3-1/4 flour
> 2-1/2 tsp. salt, divided
> 1 cup shortening, chilled
> 3/4 cup water
> 5 eggs, divided
> 1 tbsp. milk
> 2 cups grated Swiss cheese
> 1 (10 oz.) pkg. frozen spinach, thawed
> 1-3/4 cups cream
> 1/4 cup melted butter
> 1/8 tsp. pepper
> 1/8 tsp. nutmeg
>
> Make crust of flour, 1-1/2 salt, shortening and water. Roll out and put
> in ungreased 15x10 inch pan. Prick with fork. Beat 1 egg with the 1

> tbsp. milk and brush over crust. Bake at 425� for 20 minutes. Cool.

> Sprinkle cheese over cooled crust. Squeeze moisture out of spinach and
> combine with cream, melted butter, 4 eggs (beaten) 1 tsp. salt, pepper

> and nutmeg. Pour over cheese. Bake at 425� for 15 minutes; reduce
> temperature to 350� and continue to bake for another 10 to 15 minutes,

> or until knife inserted comes out clean.

That's more in line with how I make it... on a smaller scale, of
course.

[spamtrap1888]

This is a good illustration of the kind of quiche that would never set
for us: using regular milk and/or cream in any proportion. With
evaporated milk (Gloria brand in France) the quiche sets up every
time.

[MaryL]

"sf" wrote in message news:93eri8lv8dalru1ii...@4ax.com...

Food is an important part of a balanced diet.

~~~~~~~~~~
Thanks! This looks good. I don't even have flour in the house, so this
might be a good place to start.

MaryL

[MaryL]

"Julie Bove" wrote in message news:kgkaiv$6rf$1...@dont-email.me...

~~~~~~~~
Thanks, Julie. I've had good results with a number of SB recipes.

MaryL

[Silvar Beitel]

On Feb 26, 5:07 pm, Silvar Beitel <silverbee...@verizon.net> wrote:

> On Feb 26, 3:08 pm, jhaff...@webtv.net (Judy Haffner) wrote:
>
> > I recently tried a quiche recipe that I thought sounded really good,
> > with smoked salmon, fresh dill, chopped green onions, Gouda cheese,
> > etc., but none of us really cared for it all that much, and yet we like
> > all the ingredients, but together, it was disappointing.
>
> > I also make a crustless one with bacon, etc. that goes over real well. I
> > make that when I have our youngest daughter over for a meal, as she
> > doesn't care for crust on anything.
>
> > One of our favorites is a Spinach Quiche. Do you have one you like the
> > best?
>
> > Judy
>

> Of course only you know what ingredients you like, but crab-asparagus-
> swiss cheese quiche is probably our favorite.  This recipe looks about
> right (and saves me the trouble of typing out my version :-) :
>
> http://www.tasteofhome.com/Recipes/Asparagus-Crab-Quiche
>
> For an interesting vegetarian quiche, we like Blue Cheese and Parsnip
> Quiche:  1/2 plain flour, 1/2 whole wheat crust.  Filling: 1 chopped
> onion, 2 cubed carrots, 2 cubed parsnips, 2 tsp. cumin seeds, 2 Tbsp
> chopped coriander, 6.5 oz. mild blue cheese, 2 eggs, 2/3 c. cream.
> Prep, as expected:  Make crust, dock and bake it, saute vegetables in
> a bit of oil, mix in seasonings, put in crust, top with cheese, pour
> beaten egg and cream mix over, bake until set.
>
> --
> Silvar Beitel

I forgot this: Zucchini "Quiche" (actually more like a souffle in a
pie plate or a Bisquick Impossible Pie. Sorry, Dave Smith, my family
has called it quiche since the dawn of time, although I am quite aware
of and agree with you on the "standard" definition of "quiche").
Anyway, a family favorite and incredibly easy to make.

Search for "1001 Uses for Zucchini" in this newsgroup for a long post
from 2011 by me that includes the recipe.

We love this stuff.

--
Silvar Beitel

[Dave Smith]

So what you have is a savoury clafouti. If it doesn't have a pastry
crust it isn't a quiche.

[Janet]

In article <l19si81982d4niq2e...@4ax.com>, s...@geemail.com
says...

Of course you don't, because a sweet custard tart is never called a
quiche. Sorry that was not made clear enough before.

Janet.

[Dave Smith]

On 27/02/2013 3:00 PM, Janet wrote:
>
>>>> ever heard of a sweet quiche?
>>>
>>> Yes, it's called a custard tart.
>>>
>> I don't see the word quiche in your example.
>
> Of course you don't, because a sweet custard tart is never called a
> quiche. Sorry that was not made clear enough before.
>
>

It seems that only some people are bright enough to realize that we
names for things so that we know what they are. Others seem to have
vague notions of what things are and have no problems applying a
specific name to something it is not and then think they are the same
because they now use the same name for both.

There are a number of baked egg and dairy dishes. A custard is egg and
milk or cream that is baked in a bowl, sometimes immersed in a bain
marie. An souffle is using egg yolks than have been mixed into a roux
based sauce and with beaten egg whites folded it. A quiche is a dish
native to the Alsace Lorraine in which a rich savoury custard is baked
in a pasty lined pan.



A clafouti is a similar to both a souffle and a custard, but whole
eggs and dairy are beaten with the dairy. These "crustless quiche"
recipes in which flour or bisqucik are mixed into the egg and dairy are
not quiches or crustless quiches. They are savoury clafoutis.

Ignorance of cooking and menu terms does not make mislabelling dishes
acceptable.

[sf]

Sorry you're having such trouble comprehending that she asked about
quiche, not a custard tart.

[Dave Smith]

On 27/02/2013 3:23 PM, sf wrote:

>>
>> Of course you don't, because a sweet custard tart is never called a
>> quiche. Sorry that was not made clear enough before.
>>
> Sorry you're having such trouble comprehending that she asked about
> quiche, not a custard tart.
>

You're having trouble understanding that this "crustless quiche
abomination is a clafouti, not a quiche.

[Victor Sack]

Judy Haffner <jhaf...@webtv.net> wrote:

> Do you have one you like the
> best?

I like the original quiche, under its original name, Lothringer
Speckkuchen (quiche Lorraine, in translation), made with only a crust,
cream, eggs and bacon.

Victor

[spamtrap1888]

On Feb 27, 1:15 pm, azaze...@koroviev.de (Victor Sack) wrote:

Speck could mean a lot of cured pork cuts, not just bacon.

[jmcquown]

I've made this recipe several times and it sets just fine for me. I'm
going to have to make it again soon :)

Jill

[Cheri]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:ap7ihg...@mid.individual.net...

This is one we used to serve where I worked a long time ago. We served it
with your choice of a fresh fruit or fresh vegetable salad (whatever was in
season since they grew their own), and an orange-zucchini muffin. The fruit
salad came with a honey yogurt dressing and the vegetable salad came with a
really good oil/vinegar/and parmesan cheese dressing, It was very good and
very popular. I hear it still is these many years later.

1- 9 inch pie crust, homemade or bought, we made our own there.

2 Tablespoons Butter
1/2 cup green onions sliced thin
1 cup Asparagus, Cut Into 1-inch Pieces
1 cup thinly sliced mushrooms
1/2 clove garlic, Minced
1 cup swiss or monterey jack cheese grated
3 whole Eggs
1/4 cups whole milk
1/2 cup evaporated milk
1/2 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
6-8 thin slices of swiss or monterey jack cheese

Blend milks and the eggs well and set aside

Preheat oven to 350 degrees.

Heat the butter in skillet, add the asparagus, mushrooms, onions and garlic.
Add salt and pepper and cook for 5 or so minutes stirring frequently to make
sure the butter doesn't burn, remove from the heat and cool. Once cooled,
combine the asparagus mixture with the grated cheese; mix well.

Place the asparagus filling in the pie crust and pour the milk and egg
mixture over, making sure that all the filling is covered. Leave a little
room at the top. Bake for 40-45 minutes. Check for doneness.

When done remove from oven and place on counter. At this time cover the top
of the quiche with the cheese slices (it doesn't have to be neat just
covered) and leave it until the cheese is all melted and the top is smooth,
about 15 or so minutes. Serve.

[Cheryl]

On 2/26/2013 6:41 PM, Dave Smith wrote:

> On 26/02/2013 3:08 PM, Judy Haffner wrote:
>>
>> I recently tried a quiche recipe that I thought sounded really good,
>> with smoked salmon, fresh dill, chopped green onions, Gouda cheese,
>> etc., but none of us really cared for it all that much, and yet we like
>> all the ingredients, but together, it was disappointing.
>>
>> I also make a crustless one with bacon, etc. that goes over real well. I
>> make that when I have our youngest daughter over for a meal, as she
>> doesn't care for crust on anything.
>>
>> One of our favorites is a Spinach Quiche. Do you have one you like the
>> best?
>>
>

> The best I ever had was where it originated, in Strasbourg. It was just
> a plain quiche, but made with cheese and ham from the Alsace.
>

My favorite is the alternate pork, bacon, with swiss. I can't remember
if I've made it with cheddar, though. I always make quiche with puff
pastry.

[sf]

On Wed, 27 Feb 2013 22:37:46 -0500, Cheryl <jlhs...@hotmail.com>
wrote:

> I always make quiche with puff pastry.

Really? That's a needless expense, IMO.

[sf]

The Speck I ate in Germany could never be confused with bacon.

[Victor Sack]

spamtrap1888 <spamtr...@gmail.com> wrote:

> (Victor Sack) wrote:
> >
> > I like the original quiche, under its original name, Lothringer
> > Speckkuchen (quiche Lorraine, in translation), made with only a crust,
> > cream, eggs and bacon.
>
> Speck could mean a lot of cured pork cuts, not just bacon.

There are several kinds of Speck, just as there are several kinds of
bacon. In this case, it is smoked, diced "durchwachsener Speck" from
the belly, or in French, "lardons de poitrine de porc fumée", i.e.
smoked streaky bacon.

Victor