Quiche-The Open Face Tart
Quiche is a classic dish to make. The base is a mixture of eggs, cream or milk, combined with cheese, vegetables or meat. Then poured into a pie shell and baked in the over until it puffs and is golden. This is a dish you can improvise with whatever you may have on hand and you family or guest prefer. Quiche is great served hot or cold.
Quiche is great for any meal or made small for appetizers. You may use a store-bought pie pastry if you like, or use one of the many recipes I have under pie crust recipes. The individual Quiche makes a great meal on the go. Use mini muffin tins make an easy appetizer.
This basic recipe will fill one 8 inch pie pan or a 9-inch tart pan. The Quiche should fill the pie shell with no more that three-fourths to allow for the expansion while baking. An 8-inch pie shell will hold about 2 1/2 cups of filling and serves up to 6, a 10 inch will hold 3 cups of filling and will serve up to 8.
You may partially prepare the quiche in advance by prebaking the pie shell, and allowing it to cool, then make the filling, Refrigerate until ready to bake. Bake 30 to 35 minutes. When a knife plunged into the center should come out clean. It will only stay puffed for a short time.
Quiche may also be baked without a crust, becomes Gluten free and is more like a Frittata. Butter a shallow casserole or baking dish. Sprinkle with cheese. Spread filling ingredients over the casserole bottom. Pour the eggs on top. Bake in a bain-marie (water bath) until a knife inserted near its center comes out clean. Delicious.
- 1 pre-baked pie or tart shell *check my pie crust recipes, or store bought pie shell.
- 8 slices bacon cooked
- 1 onion minced or leeks minced
- 3 eggs
- 2 cup sour cream or milk, half and half or cream
- 1 cup Swiss cheese grated
- 1/4 cup Parmesan cheese
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp nutmeg
Heat oven to 375 degrees. Cook the bacon until crisp then break the bacon into small bits. Saute the onions is the bacon fat, skim to remove excess fat. Beat eggs and add the sour cream and other remaining ingredients. Grate the cheese. Mix all ingredients together. Pour into the pie shells.
Bake until the custard is golden, puffed, and still slightly soft in the center, and a knife set in the quiche comes out clean, about 30 to 35 minutes. When you remove the quiche from the oven it will continue to cook for a short time. Remove from the oven and let cool on a wire rack for 15 minutes before serving. * Excellent served hot or cold.
VARIATIONS: Replace bacon with 2 cups of crab, shrimp or lobster.
SPINACH QUICHE: for 2 pie shells: Add 1 pound fresh spinach (or 1 10 oz. frozen Spinach, thawed) steamed and chopped, 1/2 pound sliced mushrooms, 1 minced onion, 1 minced garlic clove, 3 chopped plum tomatoes sauté for 3 to 5 minutes until all liquid is gone, add 1/4 t nutmeg, 1/2 t dried oregano, 2 teaspoon lemon zest, 2 c ricotta cheese, 1/2 cup Swiss cheese, 2 eggs, 1/2 lb. cooked and crumbled Italian sausage, and salt and pepper to taste; cook as before. Fantastic Appetizer!
SAUSAGE MUSHROOM QUICHE: Replace bacon with 1 pound cooked Italian Sausage, crumbled, 1/4 pound sliced mushrooms, 1/4 cup minced parsley and bell pepper. Cook as before.
TOMATO, ANCHOVY, AND OLIVE QUICHE: Add 1 cup sun dried tomatoes that have soaked in boiling water 10 minutes then chopped roughly. Stir the tomatoes in a skillet, add 1 minced garlic clove, 1/2 teaspoon dried oregano, 8 minced anchovy fillets, 3 tablespoon fresh minced parsley, 1 teaspoon paprika, pinch of cayenne, 12 pitted Greek olives. Add to egg mixture and proceed as before.
GREEN AND YELLOW QUICHE: for 2 pie shells: Heat 1 tablespoon olive oil in a skillet, add 1/2 chopped onion, 1 shredded small zucchini and 2 yellow summer squash, 1/4 cup diced red bell pepper, 2 minced garlic cloves, 1/3 cup Gruyere cheese, 1/2 c Parmesan cheese, 4 eggs, beaten 1/2 c milk, 3 tablespoon fresh basil, minced; proceed as before.
NOTE: To freeze: Cool baked quiche completely, wrap airtight, and freeze for up to 1 month. Quiche will keep for several days in the refrigerator, reheated gently in a 200-degree oven.
You can easily make mini quiche in little tart pans or mini muffin pans for an appetizer.
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