Speaking of quiche...

[Jazzmatazz49]

I have been requested to have a couple of kinds of quiche at a brunch I'm giving in a month or so. I haven't made quiche in YEARS and don't have a trusty recipe. A quiche-like dish would be also be fine. Does anyone have a really good quiche recipe?

[Tiger]

This is my favorite. It's so easy because you don't have to make a crust. It's a good base and you can add anything.

Easy Quiche

4 eggs
1 cup of milk
1 cup of 1/2 and 1/2
3/4 cup biscuit baking mix
1/4 cup of butter, softened
2 handful of different shredded cheese. (I used gruyere and cheddar, but fresh parm is good too.)
And than anything! I used 10oz box of spinach, thawed and drained and a ham steak, cubed.

Preheat 375 degrees.
Lightly grease 10 inch quiche dish. (I use my PC deep dish.)
Beat milk, eggs, baking mix, and butter.
Stir in everything else. cheeses, ect.
Bake 50 min until top is golden brown.
Let cool at least 10-15 min. before cutting.

[louiseee]

I don't have my Moosewood cookbook with me right now but my favorite quiche is the Moosewood Smoked Cheddar Quiche. It uses the smoked cheese in place of bacon and that gives a quiche that is edible by those who don't eat bacon/meat and that still seems "meaty" to those who prefer bacon. If this sounds like something you'd like, let me know and I'll find my cookbook and post the recipe.

[Kayla]

I really like this Smoked Salmon Quiche with Dill from CL. Because there's no crust, it makes it a bit less prep than would a normal quich require.

Crustless Smoked Salmon Quiche

1 1/4 cups fat-free evaporated milk
1/4 cup fat-free sour cream
1 teaspoon Dijon mustard
4 large egg whites
1 large egg
1/2 cup (2 ounces) shredded Gouda cheese
1/2 cup thinly sliced green onions
1/4 cup thinly sliced smoked salmon, chopped (about 2 ounces)
2 tablespoons chopped fresh dill
1/2 teaspoon black pepper
Cooking spray

Preheat oven to 350°.

Combine first 5 ingredients in a large bowl, stirring with a whisk. Stir in cheese, onions, salmon, dill, and pepper. Pour egg mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 35 minutes. Let stand 15 minutes.

Yield: 8 servings

NUTRITION PER SERVING

CALORIES 95 (28% from fat); FAT 3g (sat 1.5g, mono 1g, poly 0.2g); PROTEIN 8.8g; CARB 7.5g; FIBER 0.2g; CHOL 37mg; IRON 0.3mg; SODIUM 223mg; CALC 171mg

[cab321]

Are there really only 760 calories in that whole Crustless Smoked Salmon Quiche?!?!?!? It sounds good.

[Kayla]

Originally posted by cab321
Are there really only 760 calories in that whole Crustless Smoked Salmon Quiche?!?!?!? It sounds good.

Hmmm, honestly couldn't tell you because I don't have mastercook :( Maybe someone who does can chime in?

Kayla

[Kayaksoup]

According to my MC, there are only 711 calories!!!
Per Serving (excluding unknown items): 711 Calories; 23g Fat (29.8% calories from fat); 74g Protein; 50g Carbohydrate; 2g Dietary Fiber; 283mg Cholesterol; 1666mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 3 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.

Nutrition Warnings:

egg whites: MasterCook assumes an average 'whole' size of this ingredient.
egg: MasterCook assumes an average 'whole' size of this ingredient.

[Kayla]

Originally posted by Kayaksoup
According to my MC, there are only 711 calories!!!

Thank you :D

And, just as an after thought - and this may be stretching it - what about a strata recipe? I'm not sure though, that maybe too far from quiche...

Spinach and Cheese Strata

http://www.epicurious.com/db/recipes/photos/107754.jpg

Active time: 30 min Start to finish: 10 hr (includes chilling)

Ingredients

1 (10-oz) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyère (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard

Directions

Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.

Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.

Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).

Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).

Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.

Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

Cooks' note:
• Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking.

Makes 6 to 8 servings.

...or this CL one; I made it for a graduation party last summer, and it was gobbled up quite quickly...

Fontina, Asparagus, and Leek Strata

Stratas are meant to be put together in advance and refrigerated overnight or at least 4 to 6 hours before baking, which makes them ideal for a plan-ahead brunch or supper. Instead of adding a final layer of bread to the top, I prefer to use breadcrumbs, which are less dense. For bread, use sturdy day-old sandwich bread or an Italian bread, sliced about 1/4-inch thick.

1 tablespoon butter or stick margarine
5 cups (1-inch) sliced asparagus (about 1 1/2 pounds)
2 cups thinly sliced leeks (about 3 small)
1/2 cup water
3 tablespoons chopped fresh parsley
2 teaspoons minced fresh or 1/2 teaspoon dried tarragon
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/4 teaspoon black pepper, divided
12 (1-ounce) thin slices firm white sandwich bread (such as Pepperidge Farm)
Cooking spray
1 cup (4 ounces) shredded fontina cheese, divided
2 1/2 cups 1% low-fat milk
3 large eggs
1 large egg white
1 1/2 cups fresh breadcrumbs (about 3 slices)

Melt butter in a large nonstick skillet over medium-high heat; add asparagus, leeks, and water. Bring to a boil; cover, reduce heat, and simmer for 10 minutes or until tender, stirring occasionally. Stir in parsley, tarragon, lemon rind, salt, and 1/8 teaspoon pepper.
Arrange half of bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Top bread slices with half of asparagus mixture, and sprinkle with 1/2 cup cheese. Repeat procedure with the remaining bread, asparagus mixture, and 1/2 cup cheese.

Combine 1/8 teaspoon pepper, milk, eggs, and egg white, and stir with a whisk until well-blended. Pour the milk mixture over strata. Cover strata, and chill for 8 hours or overnight.

Preheat oven to 400°.

Uncover strata; sprinkle with breadcrumbs. Bake at 400° for 40 minutes or until set.

Yield: 6 servings

Nutrition per Serving

CALORIES 411 (28% from fat); FAT 12.7g (sat 6.6g, mono 3.9g, poly 1.2g); PROTEIN 21.3g; CARB 53.4g; FIBER 4.6g; CHOL 143mg; IRON 3.9mg; SODIUM 609mg; CALC 310mg

[jmw]

I don't have the recipe with me, but last year for Easter brunch I served a cheese pie instead of quiche ... far less eggs and more cheese, namely ricotta, making it a much lighter choice. It was also loaded with veggies ... spinach, onion & grated zucchini. It was a huge hit. If you are interested, I'll try to find the recipe. I can't remember if it was CL or Gourmet originally ... I played with the veggie assortment.

[Rosalie]

We enjoy this one and it is also crustless...less calories and less hassle. Great with a nice salad and red wine.
Rose

CRUSTLESS CHICKEN AND BROCCOLI QUICHE

2 cups coarsely chopped broccoli florets
cooking spray
2 tbsps. Dry breadcrumbs
3 tbsps. All-purpose flour
1 tsp. Dried basil
¼ tsp. Salt
1/8 tsp. Pepper
1 cup skim milk
1 tbsp. Dijon mustard
1 (4 oz.) carton egg subs.
1 ½ cups chopped roasted chicken
½ cup shredded reduced fat sharp cheddar cheese, divided
¼ tsp. Paprika

1. Preheat oven to 350.
2. Cook broccoli in boiling water 3 mins . or until crisp-tender; drain.
3. Coat a 9 inch pie plate with cooking spray; sprinkle with breadcrumbs (do not remove excess crumbs). Set aside.
4. Combine flour, basil, salt, and pepper in a large bowl. Add milk and mustard, stirring with a whisk until blended. Stir in egg subs. Add chicken and ¼ cup cheese; stir well. Pour mixture into prepared pie plate. Sprinkle with remaining cheese and paprika. Bake for 45 mins or until set. Let cool on wire rack for 15 minutes.

[Jeanne G]

Originally posted by jmw
I don't have the recipe with me, but last year for Easter brunch I served a cheese pie instead of quiche ... far less eggs and more cheese, namely ricotta, making it a much lighter choice. It was also loaded with veggies ... spinach, onion & grated zucchini. It was a huge hit. If you are interested, I'll try to find the recipe. I can't remember if it was CL or Gourmet originally ... I played with the veggie assortment.

Please I'd love to see this recipe!!!
TIA,
Jeanne

[Jazzmatazz49]

Thanks for all the ideas so far, and yes, I'd love the Moosewood recipe. I'm very interested in trying the strata also!

[Searcher]

We love this quiche from an old Two Hot Tamales' World Tour show on the Food Network. You can use the base and add anything you like, change the cheese, whatever. The idea of coating the bottom of the crust with a thin coating of Dijon mustard is fantastic. Also, to help keep the crust from being soggy, brush it after removing from the oven, with a beaten egg white and let dry. It works for fruit pies too.

Leek and Bacon Quiche (Tamales World Tour)
6-8 servings


Pate Brisee:

1 1/3 cups flour
½ cup (1 stick) cold, unsalted butter, cut into ½ inch cubes
1 egg
¼ teaspoon salt
2-3 tablespoons iced water

Filling:
½ pound slab bacon, cut into ½ inch cubes
2 leeks, white and light green parts, chopped (about 2 cups)
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
3 eggs
1 ½ cups milk
¼ pound Gruyere cheese, grated (about 1 1/3 cups)

In a large bowl, combine the flour with the butter, egg, salt and 1 tablespoon of the water. Mix lightly with fingertips until pastry forms peasized pieces. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of iced water.

Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3-4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes or as long as 3 days.

Cook bacon in a skillet over low heat until tender but not crisp. Add leeks, salt and pepper and saute until leeks are soft and bacon is crisp, 7-10 minutes. Drain off excess fat, if any. Set aside.

Preheat the oven to 375 degrees F and arrange the rack in the middle of the oven. On a generously floured surface, roll pastry from center out, lifting pastry, turning it slightly and occasionally flipping to prevent sticking. Roll pastry to 1/8th inch thickness. Lightly butter and flour a 9 inch pie pan and line with pastry, leaving about ¼ inch overhang for shrinkage.. Pinch up excess pastry to form a rim and flute edges,. ***** the bottom all over with a fork.

Line pastry with a sheet of parchment or aluminum foil larger than the pan and fill with pie weights, rice or beans. Bake about 20 minutes until the edges begin to color. Remove the paper and weights (you can cool the shell slightly then brush lightly with beaten egg white to help prevent soggy crust, then continue with recipe) and spread the mustard over the bottom of the pastry. Lower the oven temperature to 325 degrees F.

In a bowl, beat the eggs lightly with the milk. Stir in bacon/leek mixture and cheese. Pour the custard into the pie shell to within ¼ inch of the top of the crust. Bake 25-30 minutes or until custard puffs. Allow to cool for 10 minutes before serving. Serve warm or room temperature.

Tamales World Tour 1998

[jmw]

Jeanne ... the good news is that the Cheese Pie was a CL recipe ... April 03 ... the bad news is I don't have my new issue yet, so don't have my access code to get the recipe, but you can find it by searching the recipe archive. I'd have to look at the recipe to remember how I changed it ... I know I added some shredded, well drained zucchini ... and added more onion ... really just played with the veggies.

Jill

[Kayla]

Originally posted by jmw
Jeanne ... the good news is that the Cheese Pie was a CL recipe ... April 03 ... the bad news is I don't have my new issue yet, so don't have my access code to get the recipe, but you can find it by searching the recipe archive. I'd have to look at the recipe to remember how I changed it ... I know I added some shredded, well drained zucchini ... and added more onion ... really just played with the veggies.

Jill

I think this might be what you're talking about, it's really good, but very much a dessert :)

Cheese Pie
From Cooking Light


Crust:
1 1/4 cups low-fat graham cracker crumbs (about 8 cookie sheets)
2 1/2 tablespoons butter, melted
1/4 cup sugar
Cooking spray

Filling:
1/2 cup sugar
1 1/2 cups fat-free cottage cheese
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup vanilla fat-free yogurt
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
2 large eggs
2 large egg yolks
2 large egg whites
2 tablespoons sugar

Sauce:
2 cups chopped strawberries
3 tablespoons sugar
1/2 teaspoon cornstarch

Preheat oven to 325°.
To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into bottom and up sides of a 10-inch pie plate coated with cooking spray; chill.

To prepare filling, combine 1/2 cup sugar and next 8 ingredients (1/2 cup sugar through egg yolks) in a blender, and process until smooth. Place cheese mixture in a large bowl. Place egg whites in a second large bowl; beat until soft peaks form. Add 2 tablespoons sugar, beating until stiff peaks form. Gently fold egg white mixture into cheese mixture; pour into prepared crust.

Bake at 325° for 45 minutes or until center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours.

To prepare sauce, combine strawberries, 3 tablespoons sugar, and cornstarch in a saucepan; bring to a boil. Cook 1 minute, stirring constantly. Cool slightly. Place strawberry mixture in a blender; process until smooth. Strain. Serve with pie

Yield: 10 servings (serving size: 1 wedge of pie and 3 tablespoons sauce)

NUTRITION PER SERVING
CALORIES 259 (30% from fat); FAT 8.7g (sat 4.2g, mono 2.8g, poly 0.9g); PROTEIN 8.9g; CARB 36.6g; FIBER 1.1g; CHOL 103mg; IRON 0.9mg; SODIUM 328mg; CALC 58mg

If I remember correctly, there were several reviews on this from a thread last year... I'll take a look...

Here's the thread (http://community.cookinglight.com/showthread.php?s=&threadid=39122&highlight=cheese+pie) with my review on it :)

[Pony]

I really liked the Spinach, Caramelized Onion and Feta Quiche (http://community.cookinglight.com/showthread.php?s=&threadid=50612&highlight=Spinach+AND+onion+and+quiche). I think there are older reviews as well.

Michelle

[jmw]

Oh no ... that's not the cheese pie I was looking for! I'll have to check my files at home ... the one I'm thinking of has ricotta and veggies & gruyere ... very savory!

[Kayla]

Originally posted by jmw
Oh no ... that's not the cheese pie I was looking for! I'll have to check my files at home ... the one I'm thinking of has ricotta and veggies & gruyere ... very savory!

Doh! You even said that, and it went right over my head :rolleyes: ... so sorry!

[PAMMELA]

This is the quiche I use all the time. Very easy to add vegetables, bacon, etc.

QUICHE FROM PAM’S KITCHEN

1 Refrig. Pillsbury pie crust
2 C Sharp Cheddar grated
1 C Monterey Jack grated
3 TB Flour
5 Eggs
1½ C Half & Half
½ C Diced onion
1 4oz. can diced Ortega green chiles

Mix cheeses and flour in small bowl. In larger bowl, mix eggs (whisked) and remaining ingredients. Mix cheeses into egg mixture. Pour into glass 9" pie plate. Bake at 350 for 1 hour.

[Jeanne G]

Originally posted by jmw
Jeanne ... the good news is that the Cheese Pie was a CL recipe ... April 03 ...
Jill

Jill,
That's great I'll see if I have April at home! Thanks it sounds great for one of the dishes at my Easter brunch!
Jeanne