Recipe Links
Basil Oglio Fra Diavlo Black Pepper and Fennel Shortbread Crackers Bleu Bacon and Italian Burgers Blueberry Almond Crumble Pie Braised Beef Short Ribs Breakfast Sausage Butter Pecan Shortbread Cookies Buttermilk Pancakes California Grilled Artichokes Capressa Fra Diavlo Cherry Garcia Icecream Cherry Sangria Chicken and Polenta Chicken Cacciatore Chicken Vegetable Soup with Broccoli Rabe Chocolate Cake with Chocolate Ganache Frosting Chocolate Sparkle Cookies Christmas Shortbreads Classic Hummus Coconut Cake Coq Au Vin Wine Braised Chicken Cranberry Orange Crumb Cake Cream Corn and Lima Bean Succotash Cream of Crab and Corn Soup Devishly Chewy Brownies Eggplant Parmesan Fetticini Alfredo with Bacon and Peas Fusilli a la Vodka Sauce Ginger Chocolate Spice Cookies Gnocci with Broccoli Rabe and Sausange Gramma Daly's Cole Slaw Grilled Beef Tenderloin with Blue Cheese Butter Grilled Swordfish Hazelnut Biscotti Cookies Heavenly Blondies Homemade Italian Sausage Homemade Sauerkraut Hot Artichoke Dip Italian Meatballs Lasagna Bolonase with Ragu Sauce Little Sister's BBQ Ribs Molten Chocolate Cake Olio fra diavlo pasta salad Pumpkin Gingerbread Cake Quiche (Sans the Lorraine) Red Velvet Cake Seafood Francaise Shaved Brussel Spouts & Polenta Cake Slow Cooker Thai Pork and Coconut Rice South Florida Fish Stew Spagetti ala Olio Aglio and Pepperoncino Spiced Pear and Cranberry Chutney Steak Braciole Sunday Tomato Sauce Sweet Potato Corned Beef Hash Swordfish Oreganade Teriyaki Pork Tenderloin and Spicy Thai Peanut Sauce The White House Maryland Crab Cakes Tomato Bisque with Chichen and Rice Turkey Paprikash Soup Walnut Shortbread Christmas Cookies White Bean Pasta Fagioli

Better ingredients, better technique, better results.

Entries in Quiche (Sans the Lorraine) (1)

Monday
Jan022012

Quiche (Sans the Lorraine)

Chris prefers Ham for his Quiche, and we sometimes make a Spinach one for those vegetarians out there.  I prefer the classic Quiche Lorraine I learned to make from the Joy of Cooking.  So, this recipe is a combination of Chris’s tried and true ingredients, and my methodology. 

For Each Quiche:

1 prepared pie shell (frozen or home made, your choice)
1/2 lb Swiss Cheese, shredded
1/4 lb Jarlsburg Cheese, shredded
1/4 lb Guryere, shredded
2 eggs, whisked
1 cup heavy cream
Pinch Salt, White Pepper, Nutmeg

Optional Ingredients:

½ package frozen chopped spinach, drained and squeezed of the liquid
½ lb chopped ham
½ lb bacon, diced and rendered until crispy, and ½ finely chopped onion

  • Preheat the oven to 350 degrees.
  • Mix the cheese with the Optional Ingredients of your choice and place it in the pie shells.
  • In a sauce pan, scald the cream.  Remove the pan from the heat and while stirring the cream, slowly pour in the wisked eggs, being careful not to let the eggs scramble when they hit the bottom of the pan.
  • Add the Salt, Pepper and Nutmeg to the cream and eggs.
  • Pour the cream and egg mixture into the pie shell to cover the filling.
  • Carefully move the pies to the pre-heated oven and bake until the center of the filling is firm to the touch, about 45 minutes, depending on how full your crust ended up.
  • Remove from the oven and allow to cool slightly before serving. 
  • Alternately, cool completely,  wrap in plastic and then foil and refridgerate until ready to serve.  Warm slightly in a 300 degree oven before serving. 

Chris claims these don’t freeze well, but I disagree.  Not that we ever have any leftover to freeze anyway.